Pastry enthusiast enjoys cooking for friends
By Ye Jun | 皇冠体育app Daily | Updated: 2013-09-19 07:48
Wang's Su-style recipe
Wang Hongyan's recipe for Su-style crispy crust mooncakes with egg and lotus paste filling:
1. Stir butter with flour to make a butter dough. Combine flour and water and knead to make a water dough. Leave the water dough for 40 minutes to rise.
2. Wrap the butter dough with the water dough.
3. Roll the combined dough flat with a rolling pin, and roll it up to make a flour wrapper.
4. Wrap half a salted egg yolk in lotus paste, and wrap it with flour wrapper to make a round cake.
5. Brush a beaten egg on top of the raw cake, and spread black sesame.
6. Preheat oven for 5-10 minutes to 180 C, bake the moon cake for 25 minutes.
|
|
|
| An eclipse of the mooncake |
