Lian Yong Mooncake
By VicentaLakin
It's almost mid-autumn, and it's been a long time in the fridge. I'm trying to make a spicy mooncake today. Ha ha. It worked very well。
Recipe Recommendations
- Lotus paste filling 270G
- edible oil 50g
- lard 60g
- flour 250g
- salt 2g
- sugar 25g
- warm water 42g
- sweetening
- roast
- half an hour
- senior
Steps for Lian Yong Mooncake
1
The lilies split into 30 grams。
2
water and oil coatings: medium powder 150g, pig oil 60g
3
add 2g salt
4
Add 25 grams of sugar
5
add warm water 42g
6
All materials mixed evenly。
7
Scrambled into a smooth pelvis。
8
chinese powder 100g of oil for 50g.
9
Squeeze it in a smooth sofa。
10
Split into 9 equals。
11
The oily face was flattened。
12
Add the sofa。
13
Wrap it in a bun。
14
Quiet for about 15 minutes
15
Noodles with palms。
16
Growing elliptical shapes with a crutches。
17
Nice face, roll it out。
18
Rolled noodles
19
再次Growing elliptical shapes with a crutches。
20
We'll roll it out again。
21
第三次Growing elliptical shapes with a crutches。
22
第三次We'll roll it out again。
23
Put the face agent up。
24
Squash。
25
With a crutches。
26
We'll roll it out again。
27
Pack it up。
28
Shut up。
29
Shut the fuck down。
30
用手掌Squash。
31
The grill is placed in tin paper and the moon cake in the oven。
32
Purgatory。
33
Spray the black sesame。
34
In the oven preheat, 200 degrees in the middle, 20-25 minutes, until the surface is drummed, with gold。Lian Yong Mooncake Make Tips
The key to wrapping mooncakes is the technique: don't break the skin or expose the filling.