It's a wide-range omelet
By VicentaLakin
The broad moon cake tastes a lot, the most classic of which is my favorite and home-grown. They say the Lian Yuen moon cake is the soul of a wide moon cake, and most people will love it. The process of making the moon cakes does not look complicated, but to do so, there are many details that need to be noted, the make-up of the pie, the recipe of the pie skin, the temperature of the baking... each requires care and more experience. This month's pie I used 5 head of 100 grams of mold, and the skin and the platinum ratio was 2.8, which was thin, and the formula and platinum ratio was 3.7, depending on my preference。
Recipe Recommendations
- medium-gluten flour 200 grams
- invert syrup 160 grams
- corn oil 50 grams
- Jianshui 2 grams
- lotus seed paste appropriate amount
- salted egg yolk appropriate amount
- egg yolk water appropriate amount
- sweetening
- baking
- an hour
- senior
Steps for It's a wide-range omelet
1
Combining transformation syrup, corn oil, and water。
2
Smash even。
3
Sift in flour。
4
Sift in flour。
5
Sift in flour。
6
It's even with a rubber razor。
7
Covered with a membrane to freeze the refrigerator for more than an hour。
8
The raw salty egg yolk is soaked for half an hour with a suitable amount of edible oil (outside the formulation) and then dries the oil。
9
Split the mooncake into 20 grams and rub it。
10
Split the mooncake into 20 grams and rub it。
11
Split the mooncake into 20 grams and rub it。
12
Split the mooncakes into 20 grams, rub them。
13
Split the lotus into 65 grams and prepare the salty yolk. Fifteen grams per salted egg yolk, plus 65 grams of lron, 80 grams of pie, plus 20 grams of pie, just 100 grams
14
Split the lotus into 65 grams and prepare the salty yolk. Fifteen grams per salted egg yolk, plus 65 grams of lron, 80 grams of pie, plus 20 grams of pie, just 100 grams
15
Split the lotus into 65 grams and prepare the salty yolk. Fifteen grams per salted egg yolk, plus 65 grams of lron, 80 grams of pie, plus 20 grams of pie, just 100 grams
16
Take a chalk and put it in salty yolk。
17
It's a circle。
18
Then do it。
19
Take a lunar peel, flatten it on the left hand, put it on the egg yolk tart, and push it evenly up with the right-hand mouth。
20
Take a lunar peel, flatten it on the left hand, put it on the egg yolk tart, and push it evenly up with the right-hand mouth。
21
Take a lunar peel, flatten it on the left hand, put it on the egg yolk tart, and push it evenly up with the right-hand mouth。
22
Wrap it up, circle it up。
23
Put the baget in the moon cake model. (Put the proper amount of flour in the mooncake model, shake it a few times with your palms, stick the flour evenly in the mooncake model and pour out the extra flour)
24
When the moon cakes are attached to a baker with oilpaper, they are then prepared, sprayed on the surface with a layer of water, placed in a pre-heated oven, baked at 190 degrees for five minutes, taken out of the cooler, and then evenly painted with a thin egg yogurt, which is put back in the oven for about 15 minutes。