A wide bean saloon
By VicentaLakin
bean sand production method: http://home.meishichina.com/recipe-88543.html conversion of syrup production method: http://home.meishichina.com/space-790922-do-blog-id-364708.html how water is home-made: alkalin water is mixed at 1:3 per cent (example: 10 g base to 30 g water, which can be made of 40 g oscillium). (for example, if a 50 g monthly cake is made, the pie skin is divided into a 10 g noodle, followed by a 30 g egg yog with a cavity。
Recipe Recommendations
- medium-gluten flour 100g
- invert syrup 75g
- milk powder 5g
- Jianshui 1g
- salad oil 25g
- bean paste 750ｇ
- salted egg yolk of 20
- egg yolk water appropriate amount
- salty and sweet
- baking
- several days
- senior
Steps for A wide bean saloon
1
Raw materials。
2
the bags of yolk are of different sizes and must first split the yolk per 10 g。
3
Conversion of syrup mixed with water。
4
Pour into salad oil。
5
Flour is mixed with milk powder。
6
Step 4 is then rewinded to step 5。
7
Scratch the face and cover the film for one hour。
8
bean-salve plating every 30 g。
9
pack 10 g of yolk. all packed up and back。
10
the static noodles split into 10 g。
11
A small amount of flour is adhesive, crushed and wrapped in soy sauce。
12
Push the skin up slowly, wrap the pie. Try to keep the skin as thin and flat as possible。
13
Wrap it up and become a ball。
14
Put a little flour on the ball, so it's easy to disfigure. Put the ball face in the mooncake model。
15
The Mooncake Moot is pressed directly on the grill, pressing out the mooncake line (no oil on the grill, no sticky things, but with tin paper). Put some water on the surface of the moon cake and put it in a pre-heated oven of 200 degrees for about five minutes。
16
When the mooncake is stylished, it is taken out on the surface and put in the oven for approximately 20 minutes。
17
It is cooled and placed in a sealed container awaiting return oil。A wide bean saloon Make Tips
1. Cooked salted egg yolk is not recommended. If you feel that the salted egg yolk is fishy, you can put it in oil and soak it for half an hour to remove the fishy smell.
2. The crust of freshly baked mooncakes is very dry and hard. After cooling, seal and place for a period of time, the cake skin will gradually become soft and the surface will also produce a layer of oily luster. This process is called "oil return". Depending on the making of mooncakes, the time for returning oil varies. Some may take three to five days, and some may even take 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 crust should not be too thick, and the ratio to the filling should be 1:4. If the cake skin is too thick, it will easily deform when baking. Secondly, if the syrup is too thin and there is too much moisture, the pattern of the baked mooncake will easily be unclear.
2. The crust of freshly baked mooncakes is very dry and hard. After cooling, seal and place for a period of time, the cake skin will gradually become soft and the surface will also produce a layer of oily luster. This process is called "oil return". Depending on the making of mooncakes, the time for returning oil varies. Some may take three to five days, and some may even take 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 crust should not be too thick, and the ratio to the filling should be 1:4. If the cake skin is too thick, it will easily deform when baking. Secondly, if the syrup is too thin and there is too much moisture, the pattern of the baked mooncake will easily be unclear.