It's a wide-range omelet
By VicentaLakin
It's not an exaggeration to say that my favorite mooncake in my life is the one I loved when I was a kid, and I really didn't like mooncakes, especially when it was red, and now I'm feeling a little bit tired, and then I don't hesitated to start working on it in mid-Autumn for a year when my grandmother's family gave my father-in-law's yolk
Recipe Recommendations
- sweetening
- roast
- several days
- senior
Steps for It's a wide-range omelet
1
Boiled egg yolk。
2
Scrambled egg yolk in high white wine。
3
It's about five minutes in the oven at 160 degrees, and it's not gonna crack or boil, and it's only seven minutes ripe, depending on the situation in the oven。
4
Boiled yolk in salad oil and put it in the fridge for the night。
5
The container is filled with salad oil。
6
Add syrup, add ooze。
7
Added half of the dust behind the screen。
8
Salt。
9
Smash even。
10
Pour the rest of the powder
11
Smuggle evenly. Make sure the sugar oil is fully tuned to flour
12
The film was put in the fridge all night。
13
Take yolk and rylon, weigh 35 grams, and pack the yolk with it。
14
Take 15 grams of pie, and wrap the yolk's mooncake pie。
15
Make the skin a dumpling and wrap it in a moon cake。
16
Carefully push the pie up。
17
Push it up a little。
18
Shut up and roll around。
19
The moon cake mold pours into the flour, and then the extra flour pops up。
20
A small amount of flour is also rolled on the packaged moon cakes, which are more modeled in an elliptical shape than can easily hurt by the mooncakes。
21
The moon cake is on the grill
22
It's a moon cake。
23
Press all the mooncakes。
24
Put water on the moon cake。
25
The oven is baked for 15 minutes with full egg fluid。
26
It's about eight minutes in the oven。
27
It's two to three days' worth of oil。