Mooncake
By VicentaLakin
Recipe Recommendations
- invert syrup 140g
- Jianshui 5g
- corn oil 50g
- Medium gluten flour 200g
- Salted egg yolk + lotus paste 40g
- Bean paste + lotus paste 40g
- cream yellow stuffing 40g
- egg yolk liquid appropriate amount
Steps for Mooncake
1
140g conversion of syrup + 5g 枧 + 50g corn oil is fully mixed to even。
2
in addition to 200g, the flour is mixed into a lasagna, which is kept in a fresh bag for two hours。
3
lian ying plus salty yolk, 40 g long packs of salty yolk。
4
bean sand + salted egg yellow 40 g beans sand wrapped in a ball。
5
the milk-spray 35g squeaked into a 5g flow heart bag and frozen the refrigerator for an hour would make it easier to fix the pack。
6
The skin is divided into 16 smaller pieces equal in size, organized into circles。
7
The skin gently turns its thumbs on the thin。
8
The wrapping of the material was decentralised on the right hand circle and the skin was pushed by the left hand to the mouth。
9
After most of the collection, the skins continue to be gently pushed on the side of the mouth until the full moon cake is wrapped。
10
A bit of the shape is evenly packed with a thin layer of powder so that you can remember to shake the extra flour。
11
In the monthcake mold, the pressure is moderate and the suspension is suspended for 10 seconds before decomposition。
12
The oven 180-degree pre-hot mooncake is preheated with a thin layer of water, which is pre-heated at 180 degrees, and then baked in the middle of the fire for five minutes。
13
Take out a layer of yolk that opens the oven door to cool down and brushs thin on the surface of the moon cake (Yellow: mix of yolk + one small spoon of clean water). N.B.: Silicon brushes are not easy to smooth and suggest brush brushes) 165 degrees and 5 minutes of roasting, then extracts another egg yolk. One hundred and sixty-five degrees and ten minutes to the top。
14
The temperature cools the room and sets up three days of oil in the inside of the bag。
15
The finished chart。