A broad rose moon cake
By VicentaLakin
Recipe Recommendations
- Medium gluten flour 95g
- invert syrup 60g
- oil 25g
- Jianshui 2g
- Rose filling
- Cooked glutinous rice flour 70g
- sweetening
- roast
- several hours
- ordinary
Steps for A broad rose moon cake
1
The amount of oil and syrup is mixed for one minute to emulse it and then added to the amount of rinding and baron。
2
Round up for an hour。
3
A 30-gram ration after a blend of flowers and refined rice powder is provided for 20 minutes in the freezer。
4
The skin is divided into 20 grams and 30 grams, with a ratio of 2:3。
5
After the wrap, put in the mould pressure flower。
6
The oven is pre-heated 190°3 minutes in advance, with a five-minute pattern of 190° and a color of honey, covered with tin foil and then baked for 15 minutes。
7
The cooling back oil was packed three days later。A broad rose moon cake Make Tips
It's hard to fix the water, but it's gonna collapse. It's a bit of a collapse today。