Net and black moon cakes

Recipe Recommendations

• brown sugar syrup 100g
• low-gluten flour 150g
• high-gluten flour 10g
• peanut oil 35g
• milk powder 8g
• Jianshui 2g
• red rice flour 2g
• Old fashioned five-kernel stuffing 1 Pack
• corn starch a little
• egg yolk one
• pure water a little
• Edible gold powder a little
• rum a little

• sweetening
• roast
• several hours
• senior

Steps for Net and black moon cakes

1

All the powder is sifted into the egg basin, and it's easy to mix。

2

Black glucose, water, peanut oils are re-placed in an egg-pumping basin, which is evenly mixed with a manual egg-pumper to lactation. In the case of large quantities, oil would need to be added in instalments。

3

The sifted flour is again sifted onto the mattress, and the flour is piled into small slopes, emptying out the middle and pouring the mixed liquid into the middle。

4

Scratch the flour in a little bit, and slowly integrate the pressure until it's slowly integrated into a noodle, then wraps it in a membrane and freezes it for at least two hours。

5

the combed pasta is divided into 12 blocks, each about 23-25 g, and the pies are divided into approximately 40 g each, covered in spare groups. the ratio of the skin to the material is 2:8 and 3:7 and, depending on the person's preferences, the group should be covered with a spare film。

6

TAKE OUT THE NOODLE, RUB THE BALL, FLATTEN IT WITH A SCRATCHBOARD, PUT IT IN THE MOUTH OF THE TIGER, WEAR PVC GLOVES, PUT THE PIE IN THE CENTRE OF THE NOODLE, WRAP IT IN THE SKIN, PUSH IT UP AT A POINT, AND KEEP YOUR HANDS LIGHT, DON'T FALL IN, TRY TO KEEP THE SKIN EVEN。

7

Wrap it up, cover it up, and go on。

8

The moon cakes are attached to the ball, with the left hand holding the molds, and the right hand pressing out the moon cakes at two high speeds, so lift the molds immediately. A compression can roll a thin layer of maize starch, which can easily be demoulded without repeated pressure and can easily affect beauty。

9

Before entering the oven, water can be sprayed on the surface of the moon cake, 210°C on fire, 190°C on fire, and six to eight minutes of preheated roasting. Preheat is the best 20 minutes and temperature and time needs to be adjusted to the actual situation in the oven。

10

After the first baking has been completed, the temperature of the room is not hot, and the surface is brushed at speeds with egg yolk, not on the side, not on the side, and not on the side, so that only a thin layer of surface is kept as thin as possible. Oyster = 1 yolk + a little pure water that can be smoothed and sifted。

11

It is then added to a pre-heated oven of 180°C for about 12 minutes, after which the roasting is finished, it is removed directly and moved to the drying web for cooling。

12

A small amount of rum will be smoothed with gold powder, and a small brush will be enough to brush the line on the surface of the moon cake。

Net and black moon cakes Make Tips

Recipe Categories

• Mid-Autumn