The omelet moon cake
By VicentaLakin
Since I was a kid, I haven't really liked broad mooncake since high school, 'cause I'm too sweet and now I'm in love again. Because it's not as sweet as it looks like it's in a bag of your favorite pie, it's not so bad that you get a good evaluation of your mother-in-law's yolk mooncake: materials: 100 grams of ordinary flour, 70 grams of converted syrup, 2 grams of water, 30 grams of peanut oil, around 260 grams of lantern, 10 eggs of duck egg, 1 egg (for brushing the surface), high powder calculus module: 63 grams of monthly pastry oven temperature: 185°C5 minutes, 15 minutes
Recipe Recommendations
- ordinary flour 100 grams
- invert syrup 70 grams
- Jianshui 2 grams
- peanut oil 30 grams
- Lianrong Xian
- salted duck egg yellow 10 grams
- eggs one
- high-gluten flour appropriate amount
- salty and sweet
- roast
- several hours
- simple
Steps for The omelet moon cake
1
(b) Prepare material to remove white wine from the raw duck eggs in advance, and extract some five minutes of steam from the boiled pot, and remove cold spares
2
(a) The transformation of the syrup into the bowl, slowly adding peanut oil, while mixing it with the same intensity as the liquid, and then the luminous water mixing
3
(b) Sifting into ordinary flour, evenly blended like a crumb
4
Flour and liquids are rubbed in groups, covering membranes for 1-2 hours
5
The weight of the egg yolk is almost 40 grams, which is called the yolk, which is then called the yolk, and when it is finished, the egg yolk is wrapped in it
6
(a) The silhouetted noodles, evenly divided into 20 g each
7
(b) The small noodles are flatly flattened in the hands, as flat and thin as possible, and put on the omelet
8
(a) To close the mouth of the tiger, slowly push the skin up and wrap it up
9
(b) Packed moon cakes with high powder, covered with thin powder, which can be easily demoulded when pressed
10
(b) Put the mould in place, where it is attached, and press it with the appropriate force track, and then disembowel it
11
(a) Demoxified mooncakes are placed in the ovens, and water is sprayed with mist-jet canteens, which can properly prevent cracking during roasting
12
A five-minute test of 185°C for preheated ovens
13
(b) Scrutinizing the surface of the moon cake with a few thin layers of egg fluids, which need not be brushed, and which must be smoothed
14
The monthly cake, which is brushed with egg fluid, is sent to the oven for 15 minutes at 185 degrees centigrade, and the mooncakes are evenly coloured. They are removed and completely cooled and placed in a bag, and the hard mooncakes will be softer and more oily after two days, so they can eat。