Lotus Rong Egg Yolk Moon Cake salmon
Published Nov 10, 2021 at 03:03am ET
Food Material List
- 1 Plain flour 100g
- 2 Powdered Milk 5g
- 3 golden syrup 75g
- 4 Jian Shui 1g
- 5 Butter/peanut oil 25g
- 6 Lotus seed paste 750g
- 7 Salted Egg Yolk 10
- 1 Add Maple water to the converted syrup and stir well. 2. In the mixed syrup, add butter, no butter can be replaced by peanut oil, mix evenly.
- 2 Pour in flour and milk powder. Knead into dough, wrap the dough with fresh-keeping film and let it stand for 1 hour.
- 3 When the dough has been laid down, it is separated into small pieces according to the need. Divide the lotus filling into smaller parts. The ratio of skin to filling is 2:8. For example, if you want to make 100 grams of moon cakes, divide the dough into 20 grams, and the lotus paste filling with egg yolk is 80 grams.
- 4 Divide a lotus filling into two pieces, put egg yolk in the middle, and knead the lotus filling with egg yolk into a circle.
- 5 Take a cake dough and press it flat on the palm of your hand. (The dough on the cake skin is sticky. Clap some flour on the palm of your hand to prevent it from sticking.) Put the lotus paste in the middle of the dough. Push the crust up slowly with two hands and wrap it around lotus seed. Keep pushing up until the lotus seed is completely enclosed. Attention should be paid to making the crust as thick and thin as possible without revealing the filling.
- 6 When wrapped, it becomes a ball. Beat a little flour on the ball for easy demoulding. Put the dough into the moon cake mould.
- 7 The mooncake mould is directly pressed on the baking pan to press out the mooncake pattern (no oil on the baking pan, no anti-sticking pad, but tin paper can be padded). Put up the moon cake mould, its OK. Spray water on the surface of the moon cake and bake in a preheated oven of 200 degrees. Bake for 5 minutes or so, after the mooncake pattern is finalized, take out and brush the surface with yolk water (only brush the surface, side not brush), then put into the oven, bake around the waist drum shape, cake skin evenly colored after it. It takes about 20 minutes to bake.
After baking, the skin of moon cakes is very hard and needs to be oiled back for three or five days. Then the skin will gradually become soft and the surface will also produce an oily gloss.
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Healthcare food category
Salted, Light taste, Party