A wide bean saloon

By VicentaLakin

A wide bean saloon
The broad moon cake is well known, mainly because of its selection and production skills, which are characterized by thin and soft skin, stylish appearances, fine drawings, fine-grained, non-fragile, well-packaged, easy to carry, a good gift for people in the middle autumn, and indispensable for men on the full moon night of mid-fall. Ever since I bought the oven, the moon cakes are basically made on their own. They can choose the pie they like, or the sweetness can adjust for themselves, and they can choose to wrap themselves up。

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Steps for A wide bean saloon

  • Make A wide bean saloon step 0
    1
    All materials are prepared and all powders can be sifted together and converted to syrup, water, oil, which can directly be weighed in an eggbasket。
  • Make A wide bean saloon step 1
    2
    The conversion of syrup and water, and the use of hand-to-egg mixers for oil, are even to lactation。
  • Make A wide bean saloon step 2
    3
    Pour the sifted flour on the mat, leaving a small amount of flour to adjust the hardness, and then pile the flour into small slopes, emptying the middle。
  • Make A wide bean saloon step 3
    4
    The second well-prepared liquid is poured in, the flour is rolled in with a scratchboard, slowly integrated until it is slowly integrated into a patch。
  • Make A wide bean saloon step 4
    5
    Pack the noodles with a membrane, cooled and combed for at least two hours, the best for four hours。
  • Make A wide bean saloon step 5
    6
    the combed pasta is divided into small pieces, 20 g each, and the coating is opened and divided into 55 g each. (the ratio of a mooncake to a pie: 8, 3:7, depending on the person's preferences)
  • Make A wide bean saloon step 6
    7
    Take out a noodle, rub a ball, flatten it with a scratchboard, take it up to the mouth of a tiger with one hand, put a little flour on his hand, put the pie ready to roll into the centre of the noodle, wrap it around the skin, push it up a little bit, hand it down, don't fall in, try to keep the skin even。
  • Make A wide bean saloon step 7
    8
    When it's packed, it's a ball, rolls on a thin bar of corn starch, and it's easy to get rid of it。
  • Make A wide bean saloon step 8
    9
    The moon cakes are stuck to the ball, two of them at a fast and powerful pace, and they're ready to lift them。
  • Make A wide bean saloon step 9
    10
    The surface of the moon cake can be sprayed with a little water, which can then be placed in a oven of 190 degrees preheated at 210 degrees of fire (the best 15-20 minutes of preheat) for six to eight minutes. "The temperature of the oven is not absolute
  • Make A wide bean saloon step 10
    11
    take an egg yolk, add a little salt, 10 g milk, and mix it evenly over and over again。
  • Make A wide bean saloon step 11
    12
    After the first roast, the moon cake is stylished, the room temperature is not hot, a small amount of yolk is brushed with wool, the surface is brushed with egg yolk at a speed, the side is not brushed, and it must be controlled not to flow to the side, as far as possible, so that only one layer of the surface is allowed, and when all is completed, a preheated oven of 180 degrees for 10 to 12 minutes is added, which is adjusted to its own oven。
  • Make A wide bean saloon step 12
    13
    Once the second roast is completed, it is taken out, tanned on the web, sealed when the hand is warm, or completely cooled and sealed。

    • A wide bean saloon Make Tips

    1. The acidity of the argon used in the moon cakes is the effect of moderate and syrup. Because if it's sour, it's not easy to bake, and the more alkaline it is, the easier it is to bake. In addition, the platinum can produce a slight flaccid effect on the skin. It is important to note that, because of the differences in production (different levels of syrup, different levels of acids added, etc.), different amounts of ointment required to convert syrup are different, and the amount used in formulations does not necessarily meet your actual requirements. The safest approach would be to try a few first to see the effect of the top colour of the skin, which, if not coloured, would mean that the water is less used, rather, if it is too dark, it would mean that the water is overused. 2. The moon cakes that have just been baked are very dry. After cooling, sealing for a period of time, the pie skin will gradually become soft and the surface will produce a luminous layer of oil, a process called “back oil”. There's a relationship between the oil from the pie skin, the recipe for the pie skin, the formula for the transformation of the syrup and the type of the pie. According to the production of monthly cakes, the time of return may vary, ranging from three to five days to one week. If the moon cakes are delayed returning oil, it means that there is a problem with the production. The process of making wide-range mooncakes is in fact simple, but it is not that simple to keep the pattern clear when the mooncakes are baked. The following must be done: first, the skin should not be too thick and the ratio of the pie should be 2:8 or 3:7. If the pie skin is too thick, it's easy to change when it's baked, then the pattern is gone. Second, the transformation of the syrup is also of a quality

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