The dates are wide moon cakes
By VicentaLakin
Recipe Recommendations
- low powder 100 grams
- invert syrup 80 grams
- edible oil 25 grams
- Jianshui 2 grams
- Date paste filling
- egg liquid appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for The dates are wide moon cakes
1
Pie skin: 100 g low powder, 80 g sugar conversion, 25 g edible oil, 2 g edible water (combined alkali and water 1:3)
2
Pumps: date-spray 35 g* 12
3
Turn the syrup into a water mix
4
Add edible oil to emulsion
5
Finally sifted low powder
6
We'll mix it up
7
Covered with a flavoured membrane freezer for more than an hour
8
Peaks and pies weighed at a ratio of 3.7 (pump 15, pa 35) (first done, dare not 2:8)
9
Pumpkin in the shape of a ton of pie. Put your heart on.
10
Lightly push the pieskin, a little bit wrapped in the heart
11
The bag of mooncakes glued to one layer of powder
12
It's a shape you can put in the mold
13
Put your hands on the mold, push it gently, and you're going straight out on a plate with tin paper
14
A layer of water is sprayed on the surface of the moon cake, sent to a 180-degree preheat oven, baked for about five minutes to a slightly coloured surface
15
Take out a little cold, brush the surface with a little bit of egg fluid
16
It's 160 degrees. It's about 15 minutes to the surface
17
Freshly baked mooncakes are dry, with no light on their surfaces, and they'll become soft and oily after about two to three days of cold storage in the box
18
Done