Peach omelet moon cake

1

first, the pie-skin approach: 1. the rubber-scratches of room-temperate butter are used as cream. 2. add salt, sugar 1, yolk 1, evenly mixed; then add milk 1, evenly in a few stages. 3. sift in low-banded flour, which is roughly smoothed with low-banded flour. 4 and then put it in a bag and freeze it for an hour. 5. when the freezer is ready, the tablet is covered with approximately 0.3 cm thick, then remain still and then enter the freezer room for about 15 minutes to make the skin hard. 6. while the skin is still softer, take a small skin and crush it into the moon cake model, cut it off with a knife and then put toothpicks on the bottom and bake it for 10 minutes at 175 degrees。

2

II. Infiltration practices: 1, successively pouring milk in the pot 2, light cream, egg yolk 2, sugar 2, corn starch, barbed flour. 2. Heating on the side so that it is thick and cooled from the fire. 3. Slice fresh cucumbers into little tinkles。

3

iii. Roast: 1 full of 3/4 cakes filled in by a bouquet or spoon. 2. The rest of the skin sheet of the pie is then pressured into thin slices (on the bottom of the moon cake) of the same size as the moon cake model, with light pressure on the filled pie and a few small holes with toothpicks. 3. Put it in the oven at 200 degrees, mid-level, top-fire, 10-20 minutes (depending on the individual ovens ' performance). 4. After roasting, you can eat with cooling; if you want to cut it unbreakable, you better freeze it for about 20 minutes until it is shaped。

1. The trouble in making this mooncake is that the mooncake does not expand or break when it is baked. Therefore, you must bake the cake skin first, and then bake the stuffing and negative film; and the cake skin must be pierced; the indentation should not be too full.

2. The mold for this recipe uses a silica gel conjoined mooncake mold. If you use ordinary plastic mooncakes with pressed film, you can press the cake skin into the pressed film, then fill in the indents, and bake the patterned one towards the bottom (like baking egg tarts, with the opening facing up) for about 20 minutes; After that, press the remaining raw cake skin on the opening of the baked semi-finished product and bake for about 10 minutes. (It's just that the pattern is a little burnt)

3. When reheating the yellow peach egg and milk filling, operate on low heat, and do not burn the pan!