A wide-range Penang

EVERY YEAR THE PIE IS GIVEN TO US BY THE FOURTH AUNT, WHO OWNS THE BAKERY. THIS YEAR'S MOON CAKES ARE MADE ON THEIR OWN, AND EACH DAY THEY OPEN THE FOOD INTERFACE AND THE QQ GROUP, THEY'RE ATTRACTED TO ALL KINDS OF MOON CAKES, AND I'M LEARNING HOW TO MAKE THEM IN ORDER TO MAKE THEM. DO I HAVE A SPECIAL EFFORT? MOM LIKES TO EAT THE TRADITIONAL PENTHOUSE, BUT I DIDN'T DO IT, AND I WAS SO EXCITED TO SEE SUE'S BLOG MAKING A PENTHOUSE. SO I MADE A FIVE-TON PIE, WHICH WAS DIFFERENT FROM THE TRADITIONAL FIVE-MAN PIE, AND I MADE SOME ADJUSTMENTS MYSELF, BUT IT ALSO TASTED GOOD. IT'S SAD, BUT IT'S OKAY. IT'S MADE OF MOONCAKES!

Recipe Recommendations

peanut kernels 40 grams
black sesame 30 grams
melon seeds 50 grams
vegetable oil 90 grams
low-gluten flour 100 grams
milk powder 5 grams
corn oil 25 grams
the cranberry 50 grams
white sesame 30 grams
Cooked glutinous rice flour 80 grams
white granulated sugar 50 grams
invert syrup 75 grams
Jianshui 2 grams

spiced
baking
an hour
ordinary

Steps for A wide-range Penang

It's pouring into the basin of transformation syrup, water, corn oil, full and balanced

Sift in milk powder and low-banded flour

Combination

Cover the film and put it in the fridge for 30 minutes to an hour

Prepare the mooncake pie, split it into 60 grams

Get the pie skin ready

Get a piece of pie skin

Put the material in

Push the skin up, shut it, round it up

Put some flour on the mold, put the full moon cake in the mold, hold on

Put it in the oven and spray the surface

The oven's preheated, mid-level, 170 degrees of fire, baked for about five minutes, brushed the egg

Put it back in the oven for about 15-20 minutes