It's a wide-ranging gold and milk moon cake
By VicentaLakin
Gold-sand-milk mooncakes are also a form of broad moon cakes, and gold-coloured coats of gold, salty fragrances, fine and smooth, creating a multi-layered and interactive taste of sweet salt, salty salt, salty sweets, and the richness of innovation will make you love and tasteless。
Recipe Recommendations
- low-gluten flour 80 grams
- invert syrup 64 grams
- vegetable oil 12 grams
- Jianshui 1.5 grams
- Jinsha milk yellow stuffing 360 grams
- egg liquid appropriate amount
- salty and sweet
- roast
- several hours
- ordinary
Steps for It's a wide-ranging gold and milk moon cake
1
We're going to get the flour down, we're going to convert the syrup, the vegetable oil, the water。
2
Low-strength flour, transformation of syrup, vegetable oils, and water in deep basins。
3
It is then fully broken into a soft-slided styling and covers the membrane with a one-hour freeze。
4
Reserved sand and milk。
5
Split the gold-sand-milk pap into 45 grams。
6
The pie is divided into 18 grams。
7
Then round it up。
8
Take a piece of pie and flatten it, and put it on it。
9
Squeeze it with the left hand and push it up slowly until it's all wrapped up。
10
Then round it up and stick a small amount of dry powder。
11
A little dry powder in the mold, so that the dry powder is evenly glued to the wall of the mold, and then the extra dry powder is tumbled down, and the smooth side of the pack of mooncakes is flushed into the mooncake model。
12
Put your hands on the dough and you'll have to flatten the bottom。
13
And then you push the moon cake on the top, and the moon cake comes out。
14
And then do something else。
15
Spray water in front of the oven in case the surface breaks。
16
The oven is preheated at 200 degrees, baked for about 15 minutes, baked until five minutes after the monthly pie has been stylish and removed from the egg brush。
17
Just out of the oven the moon cake is tougher。