It's a wide-range omelet
By VicentaLakin
The first homemade moon cake, done with the kids. It was fun. Happy Mid-Autumn
Recipe Recommendations
- salted duck egg yellow of 25
- Lotus paste filling
- medium-gluten flour 400g
- invert syrup 280G
- peanut oil 100g
- Jianshui 8g
- egg yolk one
- water 5g
- sweet fragrance
- roast
- several hours
- simple
Steps for It's a wide-range omelet
1
When a duck egg is tumbled, it is washed, a grill is sprayed with white wine, and baked at 180 degrees for six minutes, and a spare night in peanut oil。
2
the transformation of syrup, peanut oil, and water is evenly mixed into flour, divided into 30 g at pressure and covered with a red film for about an hour。
3
take an egg yolk tart = 45 g, wrap it up。
4
Wake up and wrap the pie。
5
load the moon cake mold, suppress it and spray a little fresh water to prevent cracking during the roasting process. the oven is pre-heated, 180 degrees baked for eight minutes, then released for about three minutes, brushed with a small amount of yolk (5g peanut oil + 5g water) and continued to roast in the oven at 160 degrees for 15 minutes。
6
The finished mapIt's a wide-range omelet Make Tips
The temperature of the oven should not be too high, depending on the temperature of the oven itself, and the yolk should not be brushed too much, otherwise it would be fragile。