A wide-range fruit-dry taco
By VicentaLakin
Five moon cakes, unstinting of the Book. It's like I've never had enough. A while ago, on occasion, it was said that the country had the latest monthly cake industry standards, and that the five bean cakes had to be. And olives to be called Penang. There was some confusion. Is that a regional standard? Or national harmonization of industry standards? Olives are made out of Lin Nam and have never been counted since they were children. And it's not until a year or two after the monthcakes are made that we know about the olives. Maybe they have their own tacos everywhere. There is always a feeling that this standard is somewhat too rigid. But the good thing about private bakers is, whatever industry standards you want. It's been quite self-satisfying, it's its own five-brother pie, it's a visceral adhesive. Instead of buying the twigs and oranges necessary for a few months of cake, soothing is replaced by hand-conducive dried fruit and by sugared oranges. It's good. It's full of fruit。
Recipe Recommendations
- low-gluten flour 75 grams
- invert syrup 60 grams
- corn oil 22 grams
- alkaline water 1 gram
- walnut kernel 10 grams
- melon seeds 20 grams
- white sesame 20 grams
- peanut kernels 20 grams
- pumpkin seeds 15 grams
- black sesame 15 grams
- dried saint fruit 15 grams
- Sugarized orange peel diced 8 grams
- raisins 20 grams
- sugar rose 7 grams
- white sugar 20 grams
- winter melon 60 grams
- sweetening
- baking
- several hours
- simple
Steps for A wide-range fruit-dry taco
1
Pie skin: 75 grams of low-banded powder, 60 grams of transformation syrup, 22 grams of corn oil, 1 grams of alkaline water
2
Pour alkalin water into transformation syrup and mix it evenly。
3
Add corn oil and mix it evenly。
4
Roll in flour. Combination of flat noodles。
5
Pack it with a membrane and relax for half an hour。
6
Pumps: pecan ten grams, guacamole twenty grams, white sesame twenty grams, peanuts twenty grams, pumpkin fifteen grams, black sesame fifteen grams, sesame fruit fifteen grams, sugared orange tin eight grams, raisins twenty grams, sugar roses seven grams, sugar twenty grams, corn oil ten grams, winter melon sixty grams
7
Cut the fruit。
8
Nuts cooked, cut。
9
All dried nuts pour into big bowls, evenly mixed。
10
Add sugar, sugar roses, sugar-coated orange piping, flattening。
11
Pour oil, grab it。
12
Join melon。
13
Squeeze it, you're gonna make it。
14
Split the material into 10 equals。
15
The skin is also divided into 10 points。
16
Pump it, pack it。
17
Squeeze through the door, round。
18
In the powdered mould
19
I'm sorry
20
Pull it out。
21
Put it in the oven, spray it。
22
Put it in the oven, in the middle, 230 degrees up the fire, 180 degrees down the fire, approximately five minutes to the surface。
23
The surface brushes the egg fluid and is again in the oven for 15-20 minutes。
24
The surface is yellow, out of the oven。A wide-range fruit-dry taco Make Tips
In the filling, the ratio of dried fruits and nuts can be adjusted according to personal preference or substituted with similar ingredients. Baking time and temperature should be adjusted according to the actual condition of the oven.