It's a classic lunar pie
By VicentaLakin
The traditional lunar pies, although designed to be conglomerate, are no longer new in shape, and many of the tangible sculptural molds that follow, such as this one today, are so real. And it's the season when the lotus is on the market, and it's interesting to have it as an internal emerald, internal and external unification. I used to do it myself. I was lazy this time. I used a big brand of lush。
Recipe Recommendations
- medium-gluten flour 50 grams
- Lotus paste filling 210 grams
- invert syrup 35 grams
- corn oil 12 grams
- Jianshui 1.5 grams
- egg yolk liquid a little
- sweetening
- baking
- an hour
- ordinary
Steps for It's a classic lunar pie
1
Materials and molds are ready。
2
Conversion of syrup, corn oil, water and water into the bowl is fully mixed。
3
Rolling into flour and mixing it with razors。
4
The percentage of the leather pie used this time was 3.7, so the material was 35 grams and the skin was 15 grams and the ball was rubbed separately; the total amount of the leather left a small amount of surplus。
5
Take a skin noodle, make a thin slice, put the lint ball on top。
6
The dough is rounded up from around the center, wrapped in a lotion ball, and it is easy for 15 grams of skin to wrap it up。
7
Six were completed sequentially。
8
Zirconium moulds ready; face-to-face with a thin layer of condensed flour。
9
Put the face in the mold and press it with your finger。
10
The molds were retouched on a grilled grill, pressed three times, and distilled。
11
The oven is preheated at 180 degrees and the moon cakes are sent to the middle of the preheated oven for five minutes。
12
Three minutes of drying out, with a small amount of yolk on the surface of the moon cake。
13
Re-entry into the middle of the oven for 180 degrees for 12-15 minutes; adjusted to the actual situation in the oven。
14
Don't touch the moon cakes after they're out of the oven, when the moon cakes are softer, get deformed, then slowly move from the grill to the hanger after five minutes, completely cool and then enter the meatbox, and then re-eat the oil two days later。
15
It's a classic lantern cakeIt's a classic lunar pie Make Tips
One of these, which are ready for me, must be careful not to have too much water in them, otherwise they will explode when roasted. 2. The moulds are of unlimited shape, as long as they are 50 grams. 3 , the leather is 3.7, and it can also be used at 2:8, so that the total amount of the leather can be increased by three more, and the material adjusted to 40 grams and three additional volumes accordingly. 4. The surface brushes the yolk not too thick, brushes the extra yolk with wool on the edge of the bowl, brushes the extra yolk on the surface of the moon cake, and does not leave the extra yolk at a low level, otherwise the roasted bouquet is not clear. 5. The temperature and timing of the oven is adjusted to the actual situation in the oven。