How to make Lian-Jong-hoon moon cake

Recipe Recommendations

1

Pour water, syrup, oil into the bowl and mix it evenly so as to integrate the sugar oil。

2

Powdering into pre-screened flour, splitting in groups。

3

It's a smooth pasta, with a smudge on it, for an hour。

4

Put salted egg yolk in corn oil for 30 minutes. Oil outside the formula. The amount of oil used in the formula is used only for mooncake skins。

5

Half a salty yolk, wrapped in a lotion, rounded up for use。

6

Lian-Yong Yung Powdered into a ball to be used. 30 grams each。

7

Mooncake skins are made into a ball, each weighing 20 grams。

8

Take a pie and wrap it up slowly until you wrap it all up。

9

Packed mooncakes put in the molds to suppress them。

10

Put the moon cake on the grilled tinpaper。

11

The oven is preheated at 170 degrees, baked for about five minutes and dryed in the future。

12

Scratch the yogurt, keep it to the date red, just get out of the oven。

13

Baked mooncakes, completely cooled on the grill

14

Two days later, the moon cake comes back to the oil, and it can be packed。