It's a wide-spread date

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(c) The date mud practice: Clean up the smoked black dates and red dates and evaporate them in the pot。

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And when it is cooled, draw forth the date-palms and the date-marks or filter them out of a slightly larger net。

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It's filtration。

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groundnut oil and fine sugar are placed in the pot, and the fire is made to a slight colour。

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Add date mud。

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Add red bean sand and fire。

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When you're not in a sticky pot, you add a malt sugar that melts to 60 degrees。

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Just keep rolling until you don't stick。

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A wide-spectrum date pine pine pie approach: Conversion of syrup (production process link) and water is placed in containers, fully evened with rubber razors. ♪ Full and even ♪

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A two-thirds mass of low-banded flour is sifted into the packaging with mixed transformation syrup and aqueous solutions。

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Add peanut oil。

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A rubber razor was used to make it roughly sticky, covering it with a moisten of 30-60 minutes, making it more evenly absorbed。

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The remaining one third of the low-banded flour is sifted into loose paste。

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A rubber razor was used to smooth the surface of the face of the face, re-stamping the film and relaxing it for 20 minutes. ♪ A wide-bread corset is best plastic in an hour, preferably in an hour ♪

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Pine is placed in a preheated oven of 180 degrees, baked for about five minutes to yellow, which is smoothed out with the date mud。

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Noodles: 16 loose, 20 g each, rounded. Plutonium: 16 copies each, rolling circle。

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Take a pie skin and flatten it with the palm of your hand, and put the piece of pie in the middle of the dome。

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Put your thumb on the material and push your face up with the tiger's mouth and squeeze it. (As a result of the thinness of the broad mooncake skin, you have to push the skin slowly with your hands in order to avoid a trap or a break)

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The softer skin of wide-range moon cakes requires a thin layer of condensed flour to be brushed on the packed date masons. (It is important to wash a thin layer of hard-wired flour with a brush and then brush the surface with extra high-width flour) Before emulation, put high-wired flour on the mooncake model and then brush the extra high-wired flour with a hair brush. (Powdering in order to avoid the smouldering of moon cakes attached to the smoulders) The power of entering the smouldered face group needs to be averaged in order to break out a clear line。

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The compact date pine pie is evenly placed in the oven, and the extra powder on the moon cake is brushed with dry hair, which is then wetted with water。

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In the oven, which is 220 degrees preheated, there is a high level of fire, a low level of fire, and it is baked for about 6-8 minutes。

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It's a little colored out on the skin。

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An egg yolk, a third of the total egg fluid and a few salad oils are smoothed and made into a spare egg yolk. When the moon cake cools to 50 degrees, it is brushed twice with a brush so as to make it more evenly coloured. "When the brush is covered with yolk, the extra egg fluid should be squeezed out on the edge of the container, otherwise too much egg fluid can affect the font on the skin surface and the texture will be clear."

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After brushing the egg fluid, it is placed in a pre-heated oven of 200 degrees, with a high level of fire, a low level of fire, and 8-15 minutes of roasting, with gold and yellow。

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In order to improve the return of the moon cakes, a peanut oil layer should be painted as soon as it is released。

Cantonese Date Paste & Pine Nut Mooncake Ingredients: Mooncake Skin: 170g low-gluten flour, 100g inverted sugar syrup, 50g peanut oil, 5g lye water; Filling: 530g date paste filling, 30g roasted pine nut kernels; Specification: 20g skin + 35g filling = 55g x 16 pieces ___________________________________________________________ Date Paste Filling Ingredients: 350g date paste base, 420g red bean paste base, 200g fine granulated sugar, 100g peanut oil, 80g maltose ______________________________________________________________ Link to the inverted sugar syrup making process: http://home.meishichina.com/recipe-87966.html _______________________________________________________________ Lye Water Preparation: Place 10g food-grade alkali in a container, pour in 30g water, and allow it to dissolve completely. Filter out impurities from the alkaline water to keep it pure and clear. Pour the alkaline water into a glass or porcelain container and store for two days before use. _______________________________________________________________ Main Factors Affecting the "Returning to Oil" of Cantonese Mooncake Skin: 1. Quality and concentration of the inverted sugar syrup (i.e., sugar content) 2. Concentration of the lye water 3. Whether the mooncake skin formula is correct — more sugar results in faster oil return. For instance, if flour is taken as 100%, the amount of oil used should be a maximum of 25-30%