A wide bean saloon

1

All powders are sifted and converted to syrup, water, oils directly referred to as re-placed in the egg basin。

2

The conversion of syrup, water and oils is combined with a manual omelet mix to lactation。

3

The sifted flour fell on the mattress, piled up in small slopes, emptying the middle. You can set aside a little flour to adjust the hardness

4

The liquids from step 2 were poured in, the flour was sprayed with scratchboards and slowly integrated until they were slowly integrated into a patch。

5

Noodles are wrapped in protective membranes, frozen and combed for at least two hours, the best for four hours。

6

the combed noodles split into 20 g each。

7

open the pie and split it into 55 g each. the ratio of the skin to the material is 2:8, 3:7, depending on the person's preferences

8

Take out a noodle, squirt it into a ball, crush it with a scratchboard, put it in the mouth of a hand, put a little flour on the hand, put the pie in the centre, wrap it in leather, push it up a little bit. Hands must be light. Don't show up. Try to keep the skin even

9

Wrap it up into a ball and roll a thin piece of corn starch to ease off the pattern。

10

The moon cakes are strapped to the ball, press them fast and hard, press out the mooncakes and lift them immediately。

11

Mooncakes can spray a little water。

12

PUT IT IN THE PRE-HEATED PE3060 OVEN, FIRE 210°C AND BURN 190°C FOR SIX TO EIGHT MINUTES. TEMPERATURE AND TIME NEED TO BE ADJUSTED TO THE ACTUAL SITUATION OF THE OVEN

13

take a yolk, add a little salt and 10 g milk, and mix it evenly and sift it again。

14

After the first roast was completed, the house temperature was not hotened, the wool brush was covered with a small amount of yolk, and the surface was quickly coated with egg yolk, which was added to the 180°C preheated oven for 10-12 minutes. Don't brush the side, keep the yolk under control, try to keep the surface as low as possible

15

Once the second roast has been completed, it is taken out of the drying web, which can be kept in seals when the hand is warm, and can be kept in all cooled and sealed。

The acidity of mid- and glucose is the effect of the glucose used in January. If it is acid, it is not easy to dye it, the more alkaline it is, the easier it is to color it, and the more ooze it can produce a mild flaccid effect. It is important to note that, because of the differences in the production (different levels of syrup, different levels of added acid, etc.), different amounts of ointment required to convert the syrup are different, and the amount used in the formulation 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, means that the water is less used, and, on the contrary, that if it is too dark, the water is overused. Two, freshly baked mooncakes with very dry skin. 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”. The return oil of the pie skin, which is related to the recipe for the pie, the formulation for the transformation of the syrup and the type of the pie, varies depending on the monthly cake, which may take three to five days, or even a week, which means that there is a problem in making the cake if it is delayed. Three, wide-range mooncakes are really simple, but it's not that simple if they are baked and still have a clear pattern, first they can't be too thick, and the ratio of the pie to the pie should be 2:8 or 3:7. If the pie skin is too thick, it's easier to change when it's baked, then the pattern will go away. Secondly, the quality of the transformation of the syrup is critical