Puma

1

Pour converted syrup, peanut oil into containers and mix it evenly with emulsion

2

Smash the emulsion

3

Pour fresh moon cakes and cheese powder into mixed syrup

4

Smuggle evenly

5

Wrap it with a shampoo

6

On a 4:6 scale, 20 grams of pie peel, 30 grams of pie

7

The tiger holds the skin and wraps it up

8

The rabbit's body is ready

9

Take a piece of pastry and make a half-point of it. Okay

10

Put the pie skin in half on the front end of the ellipse and crush the ear marks with a scratchboard

11

And put your eyes on the chopstick

12

A cute little rabbit is done

13

The oven is pre-heated at 200 degrees for five minutes, and takes out the whole egg fluid, so be careful not to brush too much of the whole egg fluid, just lightly and turn 195 degrees for 30 minutes。

14

Penthouse practice: nut materials are baked in ovens for about 150 minutes, peanuts, walnuts are crushed with a cane, and all materials are poured into containers, except for Chinese powdered rice

15

Powdered in the rice powder to a tiny yellow hair, pouring into a five-man pie. Medium

16

Smuggle evenly，分割好每个30克就OK了

1. Regarding the amount of dough: Based on a 4:6 ratio of dough to filling, and accounting for errors and wastage during portioning, the provided quantity is definitely sufficient for 30 pieces, perhaps with a slight surplus. It is best not to refrigerate for resting. While other dough ratios might allow it, this dough contains a relatively high amount of syrup and oil and does not require dusting with flour or spraying water. It tends to harden easily after refrigeration and remains prone to stickiness even after returning to room temperature. 2. Regarding the issue of sticky dough: Please ensure that all ingredients are weighed accurately. You must thoroughly emulsify the peanut oil, syrup, and alkaline water before adding the flour and mixing evenly. Do not cut corners during this process. When resting, wrap with plastic wrap and let it rest for at least 2 hours. The divided small dough pieces also need to be covered with plastic wrap on the surface. If it remains sticky, it may be due to the syrup. It is not recommended to make your own syrup, as the water content and degree of sugar inversion cannot be precisely measured. Therefore, it is advisable to purchase Taikoo or Shunnan syrup. 3. Regarding custard powder: It is best not to omit the custard powder in the dough. I tried making it once without custard powder, and the color of the dough was not as bright and beautiful. Of course, omitting it does not affect the oil return process. Adding custard powder gives the dough a more vibrant golden orange color, making it more appetizing.