The egg yolk mooncake
By VicentaLakin
Olympia – The classic broad mooncake, which, with its thin, long-lived skin, has been known as the nation as far back as the Qing Dynasty, is a gift of choice for relatives and friends。
Recipe Recommendations
- medium-gluten flour 225G
- milk powder 15g
- mooncake invert syrup 165g
- peanut oil 60g
- Jianshui 3g
- salt 1g
- lotus seed paste appropriate amount
- fresh egg yolk of 18
- sweetening
- roast
- several hours
- ordinary
Steps for The egg yolk mooncake
1
Prepare the material。
2
Conversion of syrup with salt with peanut oil and water with a single and equal mix。
3
Blend flour through the screen, open the noodle。
4
Pour the mixed syrup into the noodle and fold it into a smooth noodle。
5
It's two hours to keep the shampoo still on the covered bag。
6
THE SALTED EGG YOLK WAS BRUSHED WITH HIGH-STRENGTH WINE AND SET ON THE OVEN A FIRE OF UP TO 180°C FOR FIVE MINUTES, REMOVING THE COLD SPARE。
7
18 pieces, each with an egg yolk of about 75 g, and a ball of salty yolk in the middle. 8,100 grams of one-month pie, tack 75g, skin 25g. i don't know.
8
Put some flour on the bagel, put it in the mold, and press it. Put the made moon cakes in the oven and then make the 10 month cakes。
9
THE OVEN IS PREHEATED WITH 230°C FIRE AT 170°C AND THE SURFACE IS BRUSHED WITH THIN YOLK. PUT IT IN THE OVEN FOR 13 MINUTES AND THEN TAKE IT OUT FOR COOL。
10
Another egg fluid. Put it in the oven for about seven minutes。
11
Take out the dryer and place it for another one or two days, and let the pie skin go back soft。
12
The finished product。The egg yolk mooncake Make Tips
1. The ratio of pies and pies in broad-sized moon cakes is approximately 2:8, which can be adjusted, and it may be easier to wrap them in thick, but the bouquets may be blurred if they are too thick. 2. The freshly baked lunar cakes have a hard skin, which is not good until the oil is softened after one or two days。