A wide moon cake
By VicentaLakin
As we approach mid-Autumn, I've been busy making mooncakes, and I've tried to make them for the first time on weekends. It's not too successful, but it's still a good idea not to laugh。
Recipe Recommendations
- flour appropriate amount
- lotus seed appropriate amount
- black sesame appropriate amount
- almond appropriate amount
- walnut kernel appropriate amount
- peanut kernels appropriate amount
- salted egg yolk appropriate amount
- rock sugar appropriate amount
- lemon juice appropriate amount
- white granulated sugar appropriate amount
- Jianshui appropriate amount
- eggs appropriate amount
- sweetening
- roast
- ten minutes
- simple
Steps for A wide moon cake
1
To make transformation syrup, boil it with white sugar and water into fresh lemon juice, to make it amber, and sticky like honey. On it。
2
Scrambled with high-voltage pots for about six hours, sugar, oil for food to the uncut pots, cooled out, salted egg yolk wrapped in a small group of brass。
3
It's better to make peanuts, walnuts, walnuts, guacamoles, to make them dry in the black sesame and to break them with a cuisine. Add sugar and rice powder, a small amount of water and oil to mix。
4
The refined transformation syrup and edible oils are evenly blended with a suitable amount of platinum water, and are placed into dry flour and swarms for a period of one hour。
5
Pack the ready pie into a circle with the skin, then press its favorite pattern with the mold, and then the crux of the moon cake comes out, and it goes into the oven for five minutes, and it's all brushed with egg fluid。
6
The egg fluid has to be evenly painted, so the color of my brush has to be heavy, and the egg fluid has to be cooked in 17 minutes. I'm happy to be the first to look like a moon cake, but I'm not very refined. The rest is waiting for the oil back. I hope it will finally succeed。