Sioux moon cakes have a certain status in the Shanghai region, characterized by the soothing sour, sweet, salty, usually fresh meat, sweet, not least soybean sand, berries, etc. Apple pies are usually used to make ice-cover mooncakes, but I'd like to try to make suco mooncakes. It felt a little bit wet in practice, and the pie skin snorted, but it was delicious. When it's fresh, it's soft, it's sweet, it's apple. Today's mooncake oil is still veggie oil, and, although pork oil works better, in order not to ingestion so many cholesterols, I have chosen to make this month's cake with gleanor's seed oil。
The apple drying approach that I share today is to use products like ovens (or air frying, I use microwave air) to dry fast fruit at home and make good apple drying, which, of course, also applies to other fruits, the central method of making production is to dry water at the fastest rate, which is the loss of water in fruit, which is equivalent to more sweetness and a change in taste. Today's shared practice, apple drying from the oven, which is fragile, is soft for a long time, but tastes rather good, and if you like the taste of freshness, you have to make sure that apple slices are too thin to do so。
