A wide moon cake
By VicentaLakin
Every year, I eat a wide variety of yogurts, but I always get a little greasy out there, so I'm making a few of them this year, and I don't like it so much。
Recipe Recommendations
- invert syrup 75g
- corn oil 30g
- alkaline water 10g
- salt 1g
- low-gluten flour 150g
- red bean paste 50g
- salted duck eggs 7 rats
- chestnut paste 50g
- egg yolk in 1
- water 15g
- sweetening
- roast
- several hours
- ordinary
Steps for A wide moon cake
1
Pie material mixed, evenly mixed。
2
Smash even。
3
Scan low-banded flour。
4
Scratch it up, scratch it up。
5
Cover the film, wake up for an hour。
6
Salted yolk, steamed. My yolk, part of it's made of souffle。
7
chestnut mud or red bean sand and salted egg yolk, 35g
8
Chestnut mud wrapped in egg yolk, rubbed into balls, ready for use。
9
take the 15g pie。
10
Pie skin in a piece
11
Shut up with the tiger's mouth。
12
Round it up。
13
stick some dry flour, then put it in a 50g mooncake mold, and press it。
14
Pressure formation。
15
Packed mooncake spray。
16
200 degrees for five minutes。
17
Take it out, first time with egg fluid, top color。
18
165 degrees for five minutes。
19
Take it out and paint it again。
20
Put it in the oven 165 degrees and bake it for eight minutes. Because the skin is thin, it doesn't have to be baked for long. If you're not happy with the color, you can bake it for longer。
21
Done。A wide moon cake Make Tips
Noodles don't get too hard to crack. It won't take long for the last roast. It's too long because dry is easy to crack。