Traditional moon cakes
By VicentaLakin
75g mold = 35g leather + 40g pie; 50g mold = 25g leather + 25g paper
Recipe Recommendations
- low-gluten flour 130g
- sugar 40g
- eggs one
- edible oil 40g
- edible Trona 2g
- salted egg yolk of 10
- red bean paste 120g
- sweetening
- baking
- an hour
- ordinary
Steps for Traditional moon cakes
1
eggs scattered, egg fluids 35-40g, oils 40g (colour oils/ sunflowerseeds oils/yellows) and egg fluids left for final egg brushing. an egg-beater hits light yellow。
2
sugar 40g, hit smooth。
3
low powder 130g, alkaline 2g, sift. smuggle into groups. 30 minutes。
4
wake up, salty yolk in soy sauce. salted yoghurt = 40g (75g mold), salted egg + soybean = 25-30g (50g mold)。
5
the noodles are split into 25 or 20 g each, and they are covered in groups。
6
Squash it up。
7
Shut up, get in the mold。
8
After preheating the oven, the moon cake embryo was placed in 230 degrees, 5 minutes。
9
Take it out, brush the egg. No bubbles, not too thick。
10
Then into the oven, middle or lower, 210 degrees, 20 minutes。
11
The key is to return the oil, and the next day is perfect. Crabs can also be shaped。