It's a classic lilies
By VicentaLakin
The classic broad moon cakes are not only thin, but they are too many! The Mid-Autumn Festival is reminiscent of the soft and oily mooncake
Recipe Recommendations
- Jinqixiang salted egg yolk the 12
- medium-gluten flour 200 grams
- invert syrup 140 grams
- lotus seed paste 250 grams
- bean paste 250 grams
- peanut oil 50 grams
- Jianshui 4 grams
- egg yolk water
- sweetening
- roast
- an hour
- ordinary
Steps for It's a classic lilies
1
It's a mixture
2
Put it in peanut oil and keep it even
3
Sift in the middle-banded flour, mix it with a razor, then rub it with your hands
4
Cover the membranes for 3 hours
5
The thawed salty yolk rolls around the white wine and the oven is preheated 180 degrees for eight minutes
6
Split the bean sands and the lanterns into an average of 40 grams
7
An average of 25 grams of pie skin, wrapping in the pie, closing in
8
Put it in the mooncake mold and crush the mooncake shape
9
The oven warms up to 200 degrees, the mooncake surface sprays some water, bakes for five minutes
10
Take out a thin layer of egg fluid and bake for another 15 minutes。It's a classic lilies Make Tips
Freshly baked mooncake skins are hard, and they have to get room temperature back in about three days before they become soft。