A wide moon cake
By VicentaLakin
in september, after a long summer break for over a month, the parents were relieved. the best thing about this holiday for my little friend is that she can watch her favorite porno. the cartoon is more suitable for international standards for pre-school children, since the contents are healthy and safe, because of the fact that they are close to everyday life, and there are no homicides, so she can be assured of it, and she has a taste for it. the other day when i was making mid-autumn cake, my little friend asked me if i could make a moon cake like lo and pink bear. that must have been possible, so after i contacted lobbie officially, i received lobbie's stencils, the last weekend before school, and worked with her at home to make them. the little guy rubs the noodles, the balls, the folding boxes, heaps. you can't eat a baked moon cake, and you've been hanging out with lo's baby toys. real's cute. it is not too difficult to make traditional broad-range mooncakes, which can be done within an hour, making themselves safer and healthy. some of the friends who make wide-range moon cakes have common problems like pie drums, cracking skins, lack of clarity, deforming cakes while roasting, and so on. let's take a look next. (75 grams of pie per month with 50 grams plus 25 grams of pie skin. (53 raw materials)
Recipe Recommendations
- Guangdong-style cake crust appropriate amount
- fillings appropriate amount
- surface decoration a little
- invert syrup 450 grams
- Jianshui 6 grams
- vegetable oil 160 grams
- low-gluten flour 480 grams
- Medium gluten flour 120 grams
- five-kernel stuffing 500 grams
- Date paste filling 500 grams
- purple sweet potato stuffing 500 grams
- Black sesame filling 500 grams
- salted egg yolk of 13
- bailianrong 500 grams
- bean paste 500 grams
- raw egg yolk one
- water a little
- sweetening
- baking
- an hour
- ordinary
Steps for A wide moon cake
1
Prepare the ingredients. Precautions first: transformation of syrup, water and vegetable oils into the basin, to be smoothed with an eggbeater。
2
Sift in a mixture of low and medium powder. Cover it and put it in the freezer for about 20 minutes, so that it is more delicate and even。
3
Then prepare the material: the salty yolk is placed in the oven, and the above is baked at 180 degrees for 8 to 10 minutes, and then the ball is made of 50 grams each with a white lotus. The other material is divided directly into 50 grams, and the same ball is placed in reserve. Split the pies into 25 grams each, and put the ball aside。
4
Put the skin in the middle of the hand, a little thick and thin on the edge, and put the moon cake in the middle. One spin, the other push the skin out of the skin at the mouth。
5
Pack all the stuff like this, ball in. Preheat oven, 170 degrees up and down, 10 minutes. Put the flowers tight in the drums, spread a little dry powder inside the drums, crack the excess and prevent adhesive。
6
Placing a moon cake on a non-gluceous dish, flattening it with a little hand, then embedding it in the mould and crushing it. The good moonbread is placed in the middle of a preheated oven, with 170 degrees of fire up and down, with 10 minutes of roasting to surface stereotyping。
7
Combine the yolk with a little water, brush it on the surface of the moon cake and return the oven for 10 minutes. When it's done, take it out and hang it。A wide moon cake Make Tips
1. COMMON PROBLEMS IN THE PRODUCTION OF BROAD-BASED MOON CAKES: (1) IF THE SKIN IS DEFORMED DURING THE BAKING PROCESS, THIS INDICATES THAT THE TRANSFORMATION SYRUP USED IS TOO MUCH OR THE FORMULA IS NOT PROPORTIONATELY APPROPRIATE, IT MAY ALSO BE THE REASON WHY THE FLOUR IS TOO LOW AND MIXED AND THERE IS NO COLD-COVERED FACE; AND (2) IF THE PIE IS DRUMMING DURING THE BAKING PROCESS, WHICH RESULTS IN THE CRACKING OF THE SKIN, IT MEANS THAT THE MATERIAL IS DISPROPORTIONATELY WATERED. THE MATERIAL SHRINKS WHEN IT COMES OUT, AND THE CRACKS BECOME LESS VISIBLE WHEN IT COMES BACK. (3) WHEN BAKED, CUT OPEN, AND IF THE MATERIAL IS NOT IN THE MIDDLE, THE SKIN IS THIN AND THIN, INDICATING THAT THE PACKAGING IS NOT EVENLY USED AND THE MATERIAL IS NOT CONDENSED INTO A BALL. 2. THE FRESHLY BAKED WIDE-BREAD MOON CAKES HAVE A SLIGHTLY HARD SURFACE AND NEED TO BE COMPLETELY COOLED AND SEALED FOR THREE TO FIVE DAYS, AND WILL BECOME SWEETER AND SOFTER AND TASTE BETTER WHEN OIL IS RETURNED. 3. THE WATER IS USED TO BALANCE THE ALKALINITY OF THE PIE SKIN WHEN RETURNING OIL AND CANNOT BE OMITTED. 4. THE MATERIAL USED ABOVE CAN BE SELECTED ON THE BASIS OF POPULATION TASTES. IT IS POSSIBLE TO BUY THE FINISHED BAGS DIRECTLY OR TO MAKE THEM THEMSELVES. BECAUSE IT'S FOR THE CHILDREN, NO ALCOHOL IS CONTAINED IN THE MATERIAL, AND SALTED EGG YOLK CAN BE USED FOR RAW DUCK EGGS, OR A VACUUM FROZEN SALTED EGG YOLK, WITHOUT THE NEED FOR WHITE WINE TO BE SOAKED AND COOKED DIRECTLY. THE EGG YOLK IS BRUSHED TO MAKE THE MOON CAKES MORE COLORFUL. IN ADDITION, THE CARTOON “LO BABY” WAS NOMINATED FOR THIS YEAR'S INTERNATIONAL EMMY AWARD AND WAS BROADCAST ON THE ABC CHANNEL IN AUSTRALIA. IT IS ALSO A MATTER OF PRIDE THAT THE QUALITY OF OUR ORIGINAL ANIMATION IN CHINA IS RECOGNIZED IN THE WORLD。