White Lotus broad moon cake

1

The mix of syrup and ooze is sufficiently mixed and even。

2

Add peanut oil, mix evenly。

3

Add Chinese powder and milk powder。

4

Scratch the face and cover the film for an hour。

5

The 75-gram moon cake model is a 70-gram product, with a ratio of skin to platinum of two to eight, divided into 56 grams。

6

Quiet skin, split into 14 grams。

7

Pushing the skin up slowly, knowing that the whole white lotion is covered, evenly thick, not platinum, whole ball shape, proper powder。

8

The mould is filled with an appropriate amount of flour, which is then poured out of surplus and placed in the moon cake model。

9

On the operating table, press the Mooncake line, press the Mooncake line, push it to the right level, pull it down a little bit, and then fall。

10

A plate of tin paper is laid, the moon cake is put in turn and the surface of the moon cake is sprayed with water。

11

The mid-level, 200 degrees, baked five minutes later, the moon cakes are stylished, the grills are taken out, the surface is evenly brushed with egg yolk, the side is not brushed, then placed in the oven, roasted around the waist drums, and the skin is evenly coloured. It will take approximately 20 minutes (time for reference, adjusted to the actual situation in the oven)。

1. The crust of freshly baked mooncakes is very dry and hard. After cooling, seal and place for a period of time. The cake crust will gradually become soft and the oil will return after 3 or 4 days.

2. It is best to sift the egg yolk water. When brushing, the brush head will scrape off excess egg liquid on the edge of the bowl, so that the brushing effect will be better.

3. When the mooncake pattern and the mold are stuck together and it is difficult to release, just move it a little, and don't use too much force to avoid damaging the shape of the mooncake.

4. Depending on the size of your mooncake mold, you can follow the ratio of skin to stuffing of 2:8 or 3:7, depending on your personal preference.