Bean and egg yolks
By VicentaLakin
The moon cakes are ready. Are you ready? Let's do this
Recipe Recommendations
- medium-gluten flour 150 grams
- invert syrup 110 grams
- Jianshui 1.5 grams
- peanut oil 35 grams
- salted egg yolk of 6
- bean paste 540 grams
- fresh egg yolk a
- sweetening
- roast
- several hours
- ordinary
Steps for Bean and egg yolks
1
Prepare your food。
2
Salted egg yolk with a little oil and wine, steamed in the steam pan for 10 minutes, to be used and divided into 30 small pieces (because this time I make 30 grams of moon cake, with only 21 grams, so only a small piece of egg yolk)。
3
Flour refuelling, conversion of syrup and oscillation (e.g. alkalis and water conversions, alkalis and water ratio of 1:3) are evenly mixed。
4
Mooncakes are almost as soft as earlobes。
5
The moonbread skin is divided into nine grams of flat little agents。
6
18 grams of soybeans wrapped around 3-4 grams of salted egg yolk, monthcake pies with 21 grams each (the ratio of monthcakes and mooncakes is 3.7)。
7
Bean-saloon pie。
8
The skin and the pie are done in order。
9
Take a piece of lunar skin, wrap it with your hand bigger, and put it up with the tiger's mouth。
10
The wrapped moon cakes are placed in the moon cake mold。
11
Press down, slowly take out the moon cake。
12
One by one, the moon cake will be made, and a little mist water will be sprayed to prevent the mooncake from being baked。
13
The oven is preheated, 180 degrees, the mid-level is open to fire, and the moon cake is placed in the oven for five minutes。
14
Take out the moon cake to brush the yolk。
15
Put it in the oven again, bake it for 20 minutes, color it up。
16
Okay。
17
Hang on, seal it。
18
In three days, the oil will be good。
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