A broad taco sesame moon cake
By VicentaLakin
Last year it moved, but it was too late to find corn. This year, when the maize was pouring out, it was suddenly recalled that there had been a heart attack and a boiled corn grain was seized and frozen. And the mid-fall is not far away. Once operational, it becomes one of the mandatory projects. The corn is not so big, it is so small that in the dark of the black sesame, there is some micro-goldness. The sweetness of corn is not the taste of it. Except that the grain of corn should probably be eaten early in order not to spoil it? The limited edition, do not treasure it。
Recipe Recommendations
- cooked flour 40
- white sugar 10 grams
- maltose 8 grams
- walnut kernel 15 grams
- black sesame 25 grams
- white sesame 15 grams
- melon seeds 5 grams
- rose sauce 5 grams
- salt 3 grams
- iced meat 20 grams
- corn oil 12 grams
- corn kernels 30 grams
- Cantonese-style mooncake crust appropriate amount
- egg liquid appropriate amount
- salty and sweet
- baking
- several hours
- simple
Steps for A broad taco sesame moon cake
1
Plutonium
2
Boil the nuts, cut them
3
Put all the dry and rose sauce and malt sugar in the bowl
4
Combination
5
Add Oil
6
Combination至能捏成团状
7
Take out the lax pasta
8
Split the skin into 11 g, and the skin into 30 g
9
Get a piece of pie skin
10
放入Plutonium
11
Push the pie skin up
12
Shut up and circle
13
Pack it up one by one
14
Put it in the flour and roll around and stick it to a thin powder
15
Put it in the mold
16
Tighten
17
Let's do it
18
Cut the cake
19
Put it in the oven. Spray the surface
20
Put it in the oven. Fire 230 degrees. Fire 180 degrees
21
The surface is stymied, the egg is brushed and placed in the oven for about 10-15 minutes
22
The surface is yellow and goldA broad taco sesame moon cake Make Tips
Please refer to the previous recipe for the mooncake skin. The size of the mooncake and the ratio of skin to filling can be adjusted to your liking. Baking time and heat level should be adjusted according to your oven's performance.