Kyouta
By VicentaLakin
The traditional kyoche is red, and the mooncake is white skin before it's baked, but the magic turns into brown red when it's out of the oven, and there's a dark red circle on the top of the mooncake, which is the origin of the name "since red". The true red circle on the moon cake was made of a single piece of water, one piece of sugar and half of the base face. The red mark can't be seen when this juice is covered in the moon cake, and only when the moon cake is cooked will the red circle become visible, which is the magic of the red cake。
Recipe Recommendations
- flour 200g
- five-kernel stuffing appropriate amount
- Osmanthus honey 20g
- lard 50g
- white granulated sugar 30g
- baking soda 3g
- boiling water 70ml
- alkali noodles 10g
- qingshui 20ml
- sweetening
- baking
- an hour
- senior
Steps for Kyouta
1
The white sugar, the water, the alkaline surface is evenly mixed in the pan。
2
The little fire went into the bowl until it got darker。
3
flour, cinnamon honey, pig oil, perfume, little soda, white sugar 20g in the basin。
4
Add water to the noodles。
5
It's 30 minutes to keep the film on the bag。
6
Split the noodles into 10 agents。
7
Take a formulation into a cow tongue。
8
Roll from one side。
9
And stand up。
10
Again。
11
Roll from one side。
12
Get the remaining agent in turn。
13
Put a dose down。
14
Pack it up。
15
Quiet with a tiger's hand。
16
Shut up and press down。
17
Then do the rest of the moon cake。
18
Seal the moon cake with a Coke cap。
19
Put oilpaper on the grill and paste。
20
The oven is 180 degrees preheated, placed in an oven, in the middle, and can be roasted up and down for 20-25 minutes。Kyouta Make Tips
The lard used for kneading can be replaced by peanut oil.