Black and gold
By VicentaLakin
It's a very popular black moon cake, and it looks very... it's really simple, it's not chocolate, it's just black sugar. Does this moon cake look suspicious? It's really delicious! An interested partner could use a bottle of black syrup
Recipe Recommendations
- brown sugar syrup 100 grams
- low-gluten flour 150 grams
- high-gluten flour 10 grams
- milk powder 8 grams
- red rice flour 2 grams
- peanut oil 35 grams
- Jianshui 2 grams
- 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
Steps for Black and gold
1
All the powder is sifted together into an egg bowl, which is simple to mix。
2
Black sugar syrup, water and peanut oil can be re-located directly in an eggbasket (in case of large quantities, oil needs to be added in fractions) and mixed with a manual omelet into an emulsifier。
3
Sifted flour is again sifted onto the mattress, then the flour is stacked into small slopes, emptying 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 noodles are divided into 12 blocks, each of about 23-25 g, and the pies are divided into approximately 40 g each, covered in spare groups. (the ratio of the mooncake skin to the material is 2:8, 3:7; it's mostly personal preference, and it's covered with film
6
take out a noodle, rub it in a ball, crush it with a scratchboard, pick it up and put it in the mouth of a hand, remember to wear pvc gloves! and put the material ready for the ball in the middle of the pastry, wrap it in the skin, push it up a little bit, hand it down, don't fall in, try to keep the skin even。
7
When it's wrapped, you have to put on the protective film! And then you'll have to keep packing。
8
The moon cakes are stuck to the ball, with their left hand holding the molds, and the right hand two downs, with a high speed, crushing out the moon cakes and lifting the molds immediately. (Pressors can roll a thin layer of maize starch, which can easily be removed; it is easy to influence beauty without having to press repeatedly
9
Before entering the oven, a little water can be sprayed on the surface of the moon cake, which can then be placed in a pre-heated oven of 190 degrees of fire at 6-8 minutes. The oven is hot for the best 20 minutes. The oven's temperature is not absolute
10
When the first roast is completed, the temperature of the room is removed and the hand is not hot, a small amount of yolk is brushed with wool, at a speed, an egg yolk on the surface, not on the side, and it must be controlled from the side, as far as possible, so that only a thin layer of surface is present. (Egg yolk = 1 yolk + a little pure water sift)
11
A further 180-degree preheated oven for about 12 minutes, adjusted as appropriate to the temper of the oven itself, is then taken out directly and moved to the tan 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。Black and gold Make Tips
1. The skin-to-convey ratio of wide-range mooncakes is generally 2:8, 3:7, adjusted as appropriate. 2. This formulation produces a monthly cake of approximately 63-65 grams and a mold of 63 grams. 3. The water intake of each flour is different, as is the density of the syrup, so that at the first production a small amount of flour can be set aside and then readjusted to the condition of the flour。