Lian Yuen Yuen
By VicentaLakin
Recipe Recommendations
- medium-gluten flour
- invert syrup
- corn oil
- Jianshui 24g
- custard powder 15g
- Sunnan Golden Lotus Paste Filling
- egg yolk
- egg yolk liquid appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Lian Yuen Yuen
1
Add transformation syrup, corn oil and alkaline water to the basin
2
Flour and cheese
3
Inverted into a modulated syrup, mixed to the noodles. Pink
4
The mixed noodles wake up for about two hours
5
The egg yolk is soaked with white wine and placed in the plate
6
The oven's on fire for about five minutes
7
Lian Yon material weighs 55 grams each. Circle
8
The yolk is about 15-16 grams apiece, the lantern is flat-packed into one and rounded
9
Skin is 30 grams apiece
10
Skin flat, thin and thick in the middle, wrapped in a lotion yolk, slowly pushed up with the tiger's mouth
11
Roll the mooncake skin around the flour, put it in the mold, press the pressure out model
12
It's in the oven
13
It's a 180-degree preheat on the oven for about five minutes
14
Take out the moon cakes and brush a thin Sun Yan pose
15
Go back to the oven for about 15 minutes
16
It's finished. We'll eat it when the moon cake comes back
17
Done