Mid-Autumn Mooncake
By VicentaLakin
We've all been making mooncakes these past few days. Ha-ha. I've got a party。
Recipe Recommendations
- ordinary flour 155g
- red bean paste 320g
- salted egg yolk of 8
- invert syrup 95g
- edible oil 45G
- Jianshui 5g
- eggs 1
- sweetening
- roast
- an hour
- simple
Steps for Mid-Autumn Mooncake
1
The ingredients, as well as edible oil and flour。
2
It converts the syrup, glucose, edible oils to the order of quantity, and then pours them into the large bowls, mixing them into emulsions with an eggbeater。
3
Puts well-known flour in the syrup, evenly。
4
Scratch it, cover it, wake up for an hour。
5
With 40 grams of soy sauce wrapped in a ball。
6
The waking noodles are about 40 grams, rounded。
7
Putting the dough into a thin piece, slowly using the tiger's mouth to wrap the soybean sandball。
8
Packed pie, reunion。
9
Put it in the oven。
10
The oven is preheated and then baked in the cake for five minutes。
11
Then you take out the egg fluid, and you bake it on a tin foil cover for five more minutes, and my oven is a simple one that can't control the temperature, so you decide to put a tin foil on the second roast based on the colour of the cake embryo。
12
That's a little hot up there。
13
Another flower。
14
Cut the look。
15
They're freshly baked. Put them in boxes and wait for oil to come back。