A wide-range bagel

The croissant is a more traditional monthly cake, divided into succulent and wide-range fruit, with similar raw materials and different methods of production. I made a moon cake that I didn't like to eat

Recipe Recommendations

low-gluten flour 240 grams
invert syrup 160g
sunflower oil 55 grams
Jianshui 3 grams
sunflower kernels 50 grams
walnut kernel 100 grams
cooked pine nuts 40 grams
coconut 20 grams
white sesame 25 grams
black sesame 55 grams
white sugar 55 grams
apricots 20 grams
water 170 grams
glutinous rice flour 140 grams
maltose 55 grams
dried cranberries 20 grams
high powder appropriate amount
egg yolk liquid appropriate amount

sweetening
roast
several hours
ordinary

Steps for A wide-range bagel

Get ready to make pie

Turn the syrup into oil and mix it with water. even

Put it in your pocket for two hours

Prepare for the casserole

The rice powder is cooked with little fire

Let's get white sesame, black sesame and melon

And I'll fry the walnuts

The fragrance fell and cut

It's about two minutes before it boils down

Join the malt sugar mix

And then pour all the materials into the mix, so that they cool down, and they'll be rounded up at 25 grams

The pie-skin wraps up in 25 grams and croaks into a tusk

Packing in the material slowly pushes up the tiger's mouth

It's a shape, so it's easy to put it in a mold

Scatter it with high powder and stick it in the moon cake

Put a little pressure decompression into the oven and spray water on the surface

The oven is 170 degrees preheated, then five minutes baked, then the egg yolk is removed, then the oven is baked for 15 minutes -- 18 minutes

Keep it quiet for about two days