It's a broad omelet
By VicentaLakin
For the first time, I've made a wide moon cake, and I've been feeling a little bit more reluctant to do it. But how can I know if I don't try it? Then I'm determined, I'm going out of my way, and I'm going to try and challenge the classic of the wide-range moon cake, the wide-range omelet. Because of the amount of material required for the wide-range mooncakes, there's the "converted syrup" and the "spray water" and so on, and because I'm trying for the first time, it's all from the treasure hunt. I'll try to make my own transformation. That's the end of it. It's easy to find treasures, everything is sold, molds, materials, everything. If you want to make a moon cake, you can search for a mooncake. You can see a lot of what you need. It's easy. It's not a lie to say that I've been in the kitchen all night making this broad mooncake, seriously, carefully, step by step, strictly according to formulas and requirements. But I can't help but remember that the moment the moon cake came out of the night, it was so small, so small, so i couldn't help but get excited, and the joys of success were alive, so hard and tired, even though it wasn't perfect, even though it was waiting for two or three days for the oil return process, and I felt like it, and I couldn't wait to get a taste of it, um, delicious! It's really good to eat, but I still feel like it's working。
Recipe Recommendations
- low-gluten flour 100 grams
- milk powder 5 grams
- conversion syrup 75 grams
- Jianshui 2.5 grams
- peanut oil 25 grams
- Lotus paste filling 600 grams
- egg yolk of 20
- egg white 10 grams
- sweetening
- baking
- several hours
- senior
Steps for It's a broad omelet
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1. Prepare materials。
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2. Add glucose (2.5 g) in the conversion of syrup (75 g) and mix evenly。
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3. Insert peanut oil (25 g) in the mixed glucose plum water solution。
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4. Mixed and even。
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5. Flour (100 g) and powdered milk (five g) rolled into flour。
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6. One hour of membrane protection on a covered bag。
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7. When the noodle is still, it is divided into small pieces (10 grams)。
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8. Quantification of yolk and pie. (Omelon = 40 g) (The ratio of skin and pie is 1:4. I'm making a 50-gram moon cake, and I'll split it into 10 grams and the pie into 40 grams
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9. Splits the lotus into two equals, strangling and collages, and rounding。
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Becoming a sphere open to use。
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11. Take a pastry and flatten it on the palm. (with some flour on your palms)。
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12. Put the pie in the middle of the lasagna, push the pie skin up with two hands and wrap it up. Until the material is completely wrapped. Pay attention to your strength and try to keep the skin as thin as possible。
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13. Wrap it up and become a ball. Put a little flour on the ball for a while。
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14. Place the sphere face in the moon cake model. (Mouse of moon cakes with a little flour resistant)。
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15. The Mooncake Moot was placed directly on the grill, pressing out the Mooncake line. Take out the moon cake。
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16. Water is sprayed on the surface of the moon cake and placed in a preheated oven of 200 degrees。
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17. Prepare egg fluids. I used an egg yolk plus 10 grams。
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Around five minutes of roasting and waiting for the moon cake to be stylished, it is taken out of the surface and painted with egg yolk (only the surface, not the side). It has to be even. I'm kind of rough。
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19. Put it in the oven and bake it around the back drums, so that the skin is evenly coloured. It will take approximately 20 minutes (time for reference, adjusted to the actual situation in the oven)。
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20. When completely cooled, it was sealed and preserved, pending return of oil。It's a broad omelet Make Tips
1. If you want to make mooncakes with other fillings, the whole step is basically the same, just change the filling to what you like. The ratio of skin to filling is well controlled, which is 1:4. Too little will cause the pattern to not appear.
2. The freshly baked mooncakes are very dry and hard. After cooling, they need to be sealed and stored for a period of time. The crust will become soft and the surface will also produce a layer of oily luster. This process is called "oil return". The return of oil to the cake crust is related to the recipe of the cake crust, the recipe of invert syrup and the type of filling. Depending on the making of mooncakes, the time for returning oil varies. Some may take three to five days, and some even a week. If the mooncakes are not returned to oil for a long time, it means that there is a problem with the production!
3. The water used in mooncakes serves to neutralize the acidity of syrup. Because if it is acidic, it will not be easy to color when baking, and the more alkaline the crust is, the easier it will be to color when baking. In addition, the water soap can also make the cake skin produce a slight fluffy effect. It should be noted that due to the differences in production (different syrup concentrations and different acid content added), the amount of water required for different conversion syrups is different, and the amount in the formula may not meet your actual requirements.
2. The freshly baked mooncakes are very dry and hard. After cooling, they need to be sealed and stored for a period of time. The crust will become soft and the surface will also produce a layer of oily luster. This process is called "oil return". The return of oil to the cake crust is related to the recipe of the cake crust, the recipe of invert syrup and the type of filling. Depending on the making of mooncakes, the time for returning oil varies. Some may take three to five days, and some even a week. If the mooncakes are not returned to oil for a long time, it means that there is a problem with the production!
3. The water used in mooncakes serves to neutralize the acidity of syrup. Because if it is acidic, it will not be easy to color when baking, and the more alkaline the crust is, the easier it will be to color when baking. In addition, the water soap can also make the cake skin produce a slight fluffy effect. It should be noted that due to the differences in production (different syrup concentrations and different acid content added), the amount of water required for different conversion syrups is different, and the amount in the formula may not meet your actual requirements.