Sioux Pento
By VicentaLakin
Recipe Recommendations
- flour
- lard
- sugar 20g
- salt a small spoonful
- warm water 80ml
- cashew 50g
- gin 50g
- walnut kernel 50g
- black sesame 50g
- glutinous rice flour 50g
- raisins a little
- sugar Osmanthus a little
- sweetening
- roast
- several hours
- simple
Steps for Sioux Pento
1
Flour 50g and rice 50g are roasted in an oven preheated at 140°C for 10 minutes。
2
140°C FOR PEANUTS AND 16 MINUTES FOR CASHEW. JOIN THE WALNUT ROAST FOR 10 MINUTES. JOIN THE PINE FOR EIGHT MINUTES. JOIN BLACK SESAME FOR SIX MINUTES. STAY COOL。
3
The peanuts, the walnuts go to the skin and the cashew nuts are placed in the food bag to form pine-sized shreds。
4
All materials in the packaging are evenly mixed。
5
The mixed pies are 16 big ones
6
The oily oily material was mixed into a smooth lid covering for 30 minutes
7
Combination of oily material, smoothing of hands into a smooth face bag for 30 minutes
8
There's 16 of them
9
The tarp is in the middle of a thin piece of face, wrapped in a souffle noodle with a tiger's mouth
10
The bagged pasta will be closed and flattened
11
Roll it up
12
It's in Junping
13
再Roll it up
14
I'll cover it for 15 minutes
15
Take a noodles down from the middle
16
We're in formation
17
Ping, wrap the pie and tighten it with the tiger's mouth
18
Shut your mouth and squish. Put your mouth in the oven
19
THE OVEN IS PREHEATED AT 170°C FOR 10 MINUTES, FLIPPED OVER AND BAKED FOR 8 MINUTES. TURN OVER AND BAKE FOR EIGHT MINUTES。
20
Fresh mooncake, while it's hot. Mother's favorite moon cakeSioux Pento Make Tips
1: When making the 15th one, don't remove all the plastic wrap at once. Take one out to work on it so the dough surface doesn't dry out from the wind.
2: Put whatever nuts you like, as long as the weight is the same.
3: It's better to wear disposable gloves when shaping the filling.