It's a wide traditional Penang
By VicentaLakin
Penis. That's an insatiable classic. Although, that year, it was said that it was ill. Five. It's a very general concept. It can be a concrete number, five real kinds of nuts; it can be a false finger of uncertainty, indicating only a larger variety of nuts. On the other hand, even the five are real five kinds of nuts. Which ones will be different with the preferences of the various regions. So, the Penang, although it has a definite name, does not have a certain taste. It changes with fruit. And for some traditional and classical tastes, the tamarind taste is often certain. For example, it is said that the traditional Penang pies in the Guangdong region are bound to be used for olive nuts — which should be related to geographical products. That's why the traditional pentagon has its own unique taste. Moreover, it seems that the price of olives is higher than that of normal nuts such as peanuts. Thus, it is said that all the mooncakes that have been replaced by nuts such as peanuts are called suboptimal. However, peanuts have been a necessity since they were small, and for so many years they have been “subtle”. But it's just such a "subsidiary" that it's still too much to love. This thing is hard to find. It's not worth a little bit, either, to hunt for treasure, or to have to replace it with peanuts, etc., and it's "supplemented." No superstition recipes, dry, wet, oil, wine, water. As a result, before the wine is finished, the dampness of the material is ideal. If you add all the material to the actual brain, you're afraid it'll get thinner. It's a big loss. Not on the ground, but the “unorthodox” is still good。
Recipe Recommendations
- walnut kernel 15 grams
- almond 10 grams
- melon seeds 15 grams
- peanut kernels 15 grams
- white sesame 5 grams
- Sugar wax gourd 15 grams
- iced meat 55 grams
- sugar orange cake 10 grams
- high-alcohol liquor 20 grams
- corn oil 10 grams
- sesame oil 2 grams
- soy sauce 2 grams
- salt 1 gram
- pepper 1 gram
- plum meat 15 grams
- water 20 grams
- cake powder 20 grams
- low-gluten flour 100 grams
- invert syrup 76 grams
- milk powder 7 grams
- alkaline water 2 grams
- salty and sweet
- baking
- several hours
- simple
Steps for It's a wide traditional Penang

1
Pie
2
Put alkalin water and syrup in the bowl
3
Full and even mix
4
Pour it in
5
Smuggle to full emulsion
6
Milk powder mixed with flour and sifted into the bowl
7
Combination
8
Cover it with a film. 30 minutes loose
9
Five beers
10
All the nuts are cut to pieces. And the fruit cuts
11
I'm going to dump the broken nuts and the fruit in the bowl
12
Add salt, pepper, iced meat, raw smoke
13
Pour pastry in, grab it
14
Add sesame oil, corn oil, grab it
15
Half the white wine
16
I've got to hold it together
17
Split the skin into 10 g, and the skin into 35 g
18
Get a piece of pie skin
19
Put the material in
20
Push the pie skin up
21
Shut up and circle
22
One by one
23
Put it in the flour
24
Put it in the mold
25
Tighten
26
Let's do it
27
Cut the cake
28
Put it in the oven. Spray the surface
29
Put it in the oven, middle level, 200 degrees, 180 degrees, about five minutes
30
When the surface is fixed, it's taken out, it's brushed, it's put back in the oven, it's about 15-20 minutes
31
The surface is yellow and goldIt's a wide traditional Penang Make Tips
This batch of dough is more than enough for this batch of Five-Nut Mooncakes, and the leftover dough can be used to make other mooncakes. When making the filling, adjust the liquid amount as needed to prevent the filling from becoming too soft. Baking time and temperature should be adjusted according to your oven's actual performance.