Puffy tacos
By VicentaLakin
Mid-Autumn makes the leftovers of the moon cakes, and they make them with them。
Recipe Recommendations
- lard 30 grams
- ordinary flour 150 grams
- cooked peanuts 120 grams
- black sesame 40 grams
- white sesame 40 grams
- white sugar 100 grams
- glutinous rice flour 200 grams
- qingshui
- fine sugar
- sunflower kernels 40 grams
- cooked walnut 70 grams
- cashew 40 grams
- corn oil 50 grams
- eggs one
- sweetening
- baking
- several hours
- ordinary
Steps for Puffy tacos
1
He put all kinds of nuts together and forgot to put the guacamole in his picture and put it back。
2
Pumped rice powder and black sesame powder, as well as sugar and corn oil, and if you feel dry, put some water, not too much, so that you can squeeze it in。
3
Take five ounces of 40 grams. Scramble the ball
4
All the materials in the oil coating were mixed and covered with a 30-minute receptor。
5
The sodium material is mixed in groups, without over-stretching, covering the film for 30 minutes。
6
Soaks of oil and oil are divided into 16 pieces each, covering the film。
7
I'm not sure if I'm going to be able to do this。
8
Wrap your mouth. When you're all wrapped, cover the film for 15 minutes
9
I'm gonna turn the circle into a bull's tongue
10
From top down. All wrapped up. Cover the film for 15 minutes
11
And a nice wake-up face with an elliptical shape
12
Roll again
13
Cover the film for 15 minutes
14
Take a copy of the chart and press it in the middle。
15
Pumping the pasta, turning it into a circle, encapsulating it
16
Scratch an egg yolk, sesame black, about 180 degrees 30 minutes in the middle of the oven
17
Completed Chart
18
Completed Chart
19
Completed Chart