Lian Yon Yuen Mooncake

Recipe Recommendations

• low-gluten flour 170 grams
• invert syrup 85 grams
• salad oil 38 grams
• Jianshui 5 grams
• salted egg yolk of 10
• red wine appropriate amount
• Lotus paste filling 100 grams

• sweetening
• baking
• an hour
• simple

Steps for Lian Yon Yuen Mooncake

1

The yolk is immersed in white or red for about 10 minutes。

2

I used a delicious wine soak。

3

The oven is 180 degrees preheated, the egg yolk is roasted in the middle of the oven for about seven minutes, and it is oily。

4

Salad oil, transformation syrup, water in the basin。

5

The mix is even, it takes a little patience to slow it down. The syrup isn't very good。

6

Scan low-banded flour。

7

Live as a smooth noodle with a lid loose for half an hour。

8

It splits the moon cake into 30 grams of noodles, the lotus into 10 grams, and about 10 grams of egg yolk。

9

A 10-gram lotion bag with a 10-gram yolk。

10

Lian Yuen packs yolk。

11

Take a 30 gram of pasta and wrap it with the yolk。

12

When it's packed, roll in dry flour, sticky。

13

It's dry powder, it's sticky, it's sticky, it's pasta, it's pressure, it's light。

14

When the moon cake is ready, the surface is sprayed with a small canteen, the oven is preheated at 160 degrees and the moon cake is roasted in the oven for five minutes。

15

After five minutes of roasting in the previous step, the moon cake is removed and the entire egg fluid is painted。

16

The moon cake goes into the middle of the oven and is then baked for 15 minutes。

17

When the baked mooncake cools, seal back the oil. Refuelling takes about three or four days。

18

After oil, the moon cakes will be softer。

19

That's what it looks like when it comes back, and when it comes back, it's a little heavy, and the mooncakes are soft。

20

Now you can eat like this..

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