A wide-range Penang
By VicentaLakin
My favorite month cake is the one I eat in mid-autumn year, and I went to the nutritionist's club a few days ago to cook for a month cake teacher, and I reduced the oil and sugar of the mooncake as much as I could, so that it tastes better than the usual high-oiled sugar. I'm in the middle of three: seven to four: six, so it's easy for new hands to handle, and I think it's a much better percentage, so let's share this month's cake. I share today the squares of 24 five-brand pies, the skins of the moon and the pies of the five, and then I weigh them in their entirety, and then divide them by 24, so I get the weight of the individual monthly pies and the pies, and make them 19 grams of mooncakes and 31 grams of pie. I like the size of the mooncakes that I use when I bake them with lower temperatures and very even colors。
Recipe Recommendations
- low-gluten flour 240 grams
- invert syrup 160 grams
- Jiusan corn germ oil 56 grams
- Jianshui 3 grams
- medium-gluten flour 100 grams
- glutinous rice flour 140 grams
- peanut kernels 120 grams
- walnut kernel 55 grams
- almond 55 grams
- white sesame 25 grams
- black sesame 25 grams
- white sugar 50 grams
- maltose 55 grams
- water 170 grams
- sweetening
- roast
- several hours
- ordinary
Steps for A wide-range Penang
1
56 grams of corn sprouts were added to the pot, heated and cooled to about 60 degrees。
2
Add a mixture of transformation syrup and platinum water。
3
Scan low-banded flour。
4
With a razor。
5
Squeeze it, wrap it with a membrane, and squirt it for one or two hours。
6
Flour and rice flour are sifted and cooked in the pot, and nothing is dried up, and the fire is slowly cooked。
7
walnuts, almonds, peanuts are roasted, cut into small particles, and black and white sesame is cooked (nuts go to skin, walnuts and almonds are scratched off, as much as possible)。
8
Fifty-five grams of corn oil is hot in the pot and cooled to about 60 degrees。
9
Add water, white sugar, and then turn off the fire while you mix it up, and then evenly mix the malt sugar。
10
Add all the material ready。
11
With a razor。
12
Half of the material of the moon cakes is to be folded into a ball of 19 grams, and the five beams are to be squeezed with their hands into a ball of 31 grams。
13
The skin of the moon cakes is made of slabs of crutches, wrapped in five beams。
14
Carved in molds。
15
The oven is 170 degrees, hotter up and down, and baked for five minutes in a moon cake。
16
Take out the ointment。
17
And then it'll be about 18 minutes。
18
Out of the oven。