A wide-range egg soy saloon
By VicentaLakin
Mid-Autumn Day is about to come. I'll make some moon cakes. I'll give them to my family and friends. The night before yesterday was the first time that the soybeans had fallen, the light was dark, and no mapping of the process. It's the second time I've been up early. They're made of soybeans and soybean. Leather and bait are 3:7 percent
Recipe Recommendations
- mooncake powder 50 grams
- invert syrup 37 grams
- ghee 17 grams
- Jianshui 1 gram
- salted egg yolk of 4
- red bean paste 200 grams
- egg yolk liquid a little
- salty and sweet
- baking
- several hours
- senior
Steps for A wide-range egg soy saloon
1
Preparation materials
2
Put the egg basin on the electron scales and add to the transformation syrup
3
Add the souffle
4
Join the water and mix the mixture evenly
5
Sift in mooncake powder
6
You mix it equally with a silica razor
7
It's two hours to keep the film still on the bag of lunar cakes mixed up and rubbed together
8
Get ready for the trap
9
Bean sand and yolk. 35 grams each
10
Squeeze the bean sands and put it on the yolk bag
11
Seven
12
And split the mooncakes into seven equals of 15 grams each
13
Press the leather, put it in the soy sauce, put some flour on your fingers and push it up slowly
14
Wrap it in a tiger's mouth
15
I'll turn a little bit of flour on the lunar mold, and then I'll put the rubbed pasta slowly into the mold
16
Press the mold a little bit. Put it out now
17
Just do it
18
I'll put a little fresh water on the made moon cake, put it in a pre-heated oven, 200 degrees, fire, five minutes
19
At this point, make egg fluids, separate the omelet from the yolk
20
The yolk goes in with a little fresh water, spreads out
21
In order for the egg fluid to be even and beautiful, the egg fluid will be sifted
22
In five minutes, the moon cake will be taken out of the oven and painted with an egg yolk
23
It's 200 degrees in the oven. It's on fire. Fifteen minutes
24
It's doneA wide-range egg soy saloon Make Tips
1. When wrapping and dipping, you can dip your fingers with some flour to prevent sticking
2. Use flour to turn the mooncake film before pressing to pour it out to prevent sticking.
3. The ratio of leather material to sinking material can be 2:8 or 3:7 as you like
4. Remember to spray a small amount of water on the mooncakes before putting them into the oven to prevent the crust from cracking
5. Brush the egg liquid once. You can blow it with your mouth a little to make the egg liquid more uniform. If you brush it twice, the pattern will easily disappear ~
Make the mooncakes, let them cool and put them in a crisper box. After 2-3 days, the mooncakes will soften after they return to oil and will be very delicious.
The freshly made mooncakes are dry and hard, and of course they are very fragrant if you want to eat them ~~
2. Use flour to turn the mooncake film before pressing to pour it out to prevent sticking.
3. The ratio of leather material to sinking material can be 2:8 or 3:7 as you like
4. Remember to spray a small amount of water on the mooncakes before putting them into the oven to prevent the crust from cracking
5. Brush the egg liquid once. You can blow it with your mouth a little to make the egg liquid more uniform. If you brush it twice, the pattern will easily disappear ~
Make the mooncakes, let them cool and put them in a crisper box. After 2-3 days, the mooncakes will soften after they return to oil and will be very delicious.
The freshly made mooncakes are dry and hard, and of course they are very fragrant if you want to eat them ~~