Ingredients
Plain flour ( 170g ) | Peanut oil ( 50g ) |
Inversion syrup ( 120g ) | Lishui (baking soda water) ( 4g ) |
Fillings: ( ) | Salted egg yolk ( appropriate amount ) |
Bean paste ( Moderate amount ) | Meat floss ( appropriate amount ) |
Brush with egg wash: ( ) | Egg ( one ) |
Small spray bottle ( one ) |
How to make Cantonese egg yolk mooncakes
1.Convert syrup, citrus water and mix with oil.
2.Cake crust: Add flour to the inverted syrup mixed above.
3.After mixing, wake up for 2 hours.
4.Start the package
5.Put it away.
6. Spray water first and brush well with egg liquid.
7.180 degrees, bake for about 15 minutes.
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
