Lian Yong Mooncake
By VicentaLakin
Soon after Mid-Autumn, a lot of shopkeepers are now selling all kinds of pies, and my family's favorite ones are broad-based lilies and cobblers. Today, the month cake model that was bought last year is ready for work, and the one year-free mold is finally gone。
Recipe Recommendations
- invert syrup 80g
- Lotus paste filling 50g
- acaroid 120g
- peanut oil 30g
- alkaline water 2g
- milk powder 6G
- sweetening
- roast
- half an hour
- senior
Steps for Lian Yong Mooncake
1
Aluminum with water equivalent 1:3
2
Flour is placed in the oven 180 degrees for five minutes。
3
Add transformation syrup。
4
Add peanut oil。
5
Add alkaline water
6
Smash even。
7
Add milk powder。
8
Add Chinese powder。
9
Smash even。
10
Scratch the noodles。
11
Put it in the fridge for an hour。
12
Split it into 20 grams or so。
13
Put your hands on the skin。
14
Add 40 grams of pie。
15
Round。
16
Roll the powder and shoot the extra flour。
17
Put it in the mold。
18
Lightly press the handle。
19
Change flowers and continue making all kinds of mooncakes。
20
Surface spray。
21
The oven is warmed up 200 degrees for five minutes。
22
Take out your face and brush the yolk。
23
180 degrees for 15-20 minutes。Lian Yong Mooncake Make Tips
1. You need lye water. (If you can't buy lye water, buy edible alkali (sodium carbonate) from the market. The ratio is 1 gram of alkali to 3 grams of water.)
2. For the egg wash, you must use a fine brush and pick up only a small amount of egg mixture. Scrape off the excess on the side of the bowl before brushing, and only brush the raised parts of the mooncake surface. This will make the mooncakes look beautiful. The rest of the process is the same.
3. Cantonese mooncakes have a "re-oiling" period and taste even better after 2-3 days.