It's a wide-range omelet
By VicentaLakin
THE FIRST FULL-BLOWN OMELET WAS LAST YEAR, WHEN THE ROOMMATES WANTED TO EAT MY OWN MOONCAKE, BUT THEN DECIDED TO LEAVE AFTER MID-AUTUMN IN BEIJING AND NOT LAST MONTH, SO MOST OF THE REASON FOR DOING IT AGAIN THIS YEAR WAS TO MAKE UP FOR THE REGRETS OF THE NEXT YEAR. AND AGAIN, THIS YEAR, BY COINCIDENCE, WE MET A MAN WHO MADE PASTRY, AND FROM HER, SHE GOT A LOT OF GOOD CAKES, AND THIS BROAD MOONCAKE IS A VERY GOOD BOX, WHICH MAKES TODAY ' S BROAD MOONCAKE, BOTH IN ITS WAY AND IN ITS PRODUCTS, SATISFACTORY AND THINKS IT'S NO WORSE THAN THE CAKE ROOM. PS: THE LAST THING I WANT TO SAY IS THAT I LIKE TO EAT A WIDE RANGE OF MOON CAKES AND MAKE THEM AT HOME。
Recipe Recommendations
- syrup 175g
- alkaline water 3g
- low-gluten flour 250g
- vegetable oil 65g
- Lotus paste filling
- salted duck egg yellow the 12
- salt 5g
- sweetening
- roast
- several hours
- senior
Steps for It's a wide-range omelet
1
Prepare the material。
2
conversion syrup 175g, alkaline water 3g, vegetable oil 65g, evenly mixed。
3
scan low powder 250g。
4
Scroll in groups, room temperature placed for one hour。
5
once again evenly, split into 40g skin, 75g pie, 10g salt duck egg yolk。
6
The lilies are put in circular shape with their hands。
7
Put it in salt duck yolk。
8
Pack it up。
9
Take a skin with your hand。
10
Put it in the lilies。
11
Here's how you push it up。
12
Pack it up。
13
Thin flour on your hands。
14
Put it on the moon cake。
15
Turn your hands and put a layer of powder on the moon cake。
16
Into the model。
17
Lightly press down from the edge, then flatten to the middle。
18
Take the mold down。
19
Pressure out。
20
200 degrees of fire and 220 degrees of fire for 7 or 8 minutes。
21
Take out a soft brush of yolk。
22
Another five minutes or so。