A wide moon cake
By VicentaLakin
A wide moon cake. A wide moon cake. I'm selling this moon cake. After all these years of mooncake, you know how it works. The cake that was uploaded today was made in September, on a holiday trip and forgot to upload it, and today it was found on the computer. It's like it's been done again。
Recipe Recommendations
- flour 200g
- invert syrup 150g
- peanut oil 50g
- fillings 200g
- alkaline water appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for A wide moon cake
1
Prepare the ingredients。
2
Prepare the ingredients。
3
Convert the syrup with an appropriate amount of alkaline water。
4
Dry materials are mixed and screened。
5
The transformation of the syrup is divided into flour and evened with a razor。
6
When you mix it up, wrap it up with a shampoo and put it in the fridge for about an hour.
7
Noodles are removed and hand-stamped, as shown。
8
And it's all in pieces。
9
Take a piece of skin, flatten。
10
Put the material on the skin, hold it in one hand and push it upwards with the mouth of the tiger, then wrap the skin around the material。
11
Put the wrapper of the moon cake, press it down hard, then slowly pick it down. A full moon cake is ready。
12
Mooncakes are sprayed with water on their surfaces, and well-sprayed mooncakes are sent into pre-heated ovens。
13
In the middle of the oven, fire up and down, 200 degrees baked for eight minutes。
14
Brush the yolk and then put it in the oven, at 180 degrees, and then bake for 15 minutes
15
Baked mooncake。
16
Take out, it's a good moon cake。A wide moon cake Make Tips
Mooncakes are relatively hard when freshly baked. They should be sealed after cooling for 3 to 5 days; they taste best after the oils have returned.