Lian Yong's wide moon cake
By VicentaLakin
It's very convenient not to convert the syrup into a broad moon cake, saving both the time to make the syrup and the time to wait. And it's very simple, and it's nice and sweet and it doesn't get tired of it, and it's really softer and healthier when it comes back。
Recipe Recommendations
- Cantonese mooncake 110g
- Lotus paste filling 300g
- salad oil 20g
- honey 80g
- baking soda 2g
- egg yolk water appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Lian Yong's wide moon cake
1
motion: 50 g mooncake mold, this square makes 10 mooncakes just fine. prepare the food, the lanterns were prepared yesterday, the heating was taken from the freezer in advance, the oil and honey were measured, and the soda was about 0.5 g small soda to 1.5 g water。
2
Honey, salad oil, and small soda water are placed in containers, evenly mixed with hand-plugs, fully integrated and sifted into the mooncake powder。
3
Scratches were used to form a noodle and then fed into a food bag with room temperature laxity for two hours. No razor gloves were put on, and food bags were still loose when they were packed into a lasagna。
4
at this point, you can prepare the pie, which is a little bit hard when the lilies from the fridge are warmed up, evenly divided into 10 copies, each of 30 g, which is not smooth enough to get warmed up a little longer. this is how 50 g of the moon cakes are distributed, 1 30 g of the moon cake and 1 20 g of the pie peel。
5
With one-time gloves, take a pasta and flatten it slowly with a thin hand, wrap it in the ready lurch, move it slowly upwards, so that the skin is evenly wrapped in the material, the mouth is rounded and there are no cracks. Pictures are getting hot。
6
Put the packaged mooncake in the mold and squeeze it into the oven and avoid moving deformations. If it is not easy to remove it, it can be easily demoulded twice。
7
the oven is 200 degrees preheated, the monthly cake coded into the oven is sprayed with a little fresh water, is baked in the oven for five minutes and then taken out, with a thin surface brushed with an egg yolk, without brushing around, and then baked in the oven 180 degrees for 10 minutes. producing yolk, preparing an egg, taking egg yolk and a quarter of the eggnog, adding 15 g of water, and mixing it evenly with the moon cake surface。
8
Out of the oven. When it is dryed in a food bag or in a sealed box, the room is kept in a temperature seal for two to three days, and the cake skin becomes softer and can be eaten when it returns。Lian Yong's wide moon cake Make Tips
1. The temperature and timing of the oven varies from one brand to another, so the temperature and time of the oven is for reference purposes only, depending on the characteristics of the oven. A small amount of fresh water is sprayed in a dish-coded mooncake to prevent dry cracking during roasting. The roasted mooncake is kept in a cold room for two to three days, and the skin becomes softer and can be eaten when it returns。