A wide moon cake
By VicentaLakin
The broad mooncake is one of the more common mooncakes on the market, which is characterized by a thin, soft skin. But there are also shortcomings. The broad moon cakes on the market are sweet and greasy, and there are a lot of additives, and the most embarrassing thing is that, whatever taste, it tastes like an odor. It's really not good for kids, old people and people who need to be careful about eating. I used to hate mooncakes, but ever since I baked, I've been in love with my own mooncakes, not only the sweetness, but also, above all, the actual material, each of which tastes uniquely。
Recipe Recommendations
- invert syrup 960g
- peanut oil 300g
- alkaline water 25g
- medium-gluten flour
- egg yolk liquid a
- sweet fragrance
- roast
- several hours
- simple
Steps for A wide moon cake
1
Sugar, oil, alkaline water mixed to emulsion。
2
Flour is added to the syrup, which is mixed up to the point of no visible dry powder, and is covered with a shampoo for more than two hours。
3
when we wake up, we'll prepare the pie, 60 g a ball. i've prepared walnuts for the omelet, date dates, coconut berries, black sesame, chrysanthemum, bean sand, five bean, yellow milk) all of the paps are made of myself, low sugar, low oil, good and healthy。
4
wake up the noodles and split them into 40 g small noodles。
5
All packed, oven 200 degrees preheat. The moon cake is modeled and baked in the oven for 10 minutes。
6
Take it out in 10 minutes, cool it down, brush the yolk. Turn another 170 degrees and continue the roast for 10 minutes。
7
Look at the color, it's even enough to take out the cooler。
8
When it's cold, wrap it up。
9
The finished product。
10
The finished product。