A wide-range egg soy saloon
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 250g
- Jianshui 3g
- invert syrup 175g
- oil 65g
- salted duck egg yellow appropriate amount
- bean paste appropriate amount
- egg yolk water appropriate amount
- salty and sweet
- roast
- three-quarters of an hour
- senior
Steps for A wide-range egg soy saloon
1
The salted egg yolk is soaked with edible oil for one or two hours that it can be soaked。
2
Conversion of syrup, peanut oil, water pouring into the bowl and mixing it with a manual omelet。
3
Sift in flour。
4
Scratch it gently and evenly and become a noodle. The freshly mixed noodles are sticky, covered with protective film and placed in freezer for more than an hour。
5
Soaked salty yolk takes oil from the surface with kitchen paper for eight minutes。
6
it's about 25 g。
7
Wrap in yolk。
8
The soybeans are ready。
9
split the pie into 12 g each. generally, the ratio of skin to pie is 2.8 or 3.7。
10
Take a pie skin flat. Put a bean-salt on the skin and tighten the pie skin. The right and the left hand work together, slowly push the skin of the moon with the mouth of the tiger in the left hand, and keep moving the skin and the plating with their fingers, so that the slow and even wraps of the skin are placed on the pap and the mouth is carefully collected。
11
The lunar simulator casts some ripe flour, presses it with its palms, shakes it a few times, so that the flour is evenly spread in the simulator, then pours out the extra flour, and then puts the simulator in the simulator。
12
Put the moon cake in a grill with oilpaper。
13
A layer of fog is sprayed on the surface of the moon cake, placed in a pre-heated oven, 175 degrees, mid-level, upper-fired, and taken out after five minutes of styling。
14
Brush a thin layer of yolk on the surface。
15
Reload it into the oven, bake it for about 15 minutes, and then you can get out of the oven on the surface。
16
Mid-Autumn Day, round-up。