Puma

By VicentaLakin

Puma
It's greasy, especially when it's bought outside, sweet and oily, and now there's fakes in some of the brands, underground factories, filled with out-of-date raw materials, food safety is a concern, or do you make a few healthy people say it's a charisma, and I think it's a "high-rich" "white-rich" nuts that are nutritious, expensive, a little unsweet, a little unsweet, and a little salsy

Recipe Recommendations

  • medium-gluten flour 195g
  • Jianshui 4g
  • walnut kernel 60g
  • sunflower kernels 90g
  • black sesame 60g
  • orange cake 20g
  • fine sugar
  • edible oil 46g
  • water 130g
  • invert syrup 135G
  • peanut oil
  • Watermelon seed kernel 90g
  • pine nuts 50g
  • wax gourd sugar 70g
  • Red and green silk 20g
  • liquor 8g
  • Cooked glutinous rice flour 178g
  • egg yolk liquid appropriate amount

Steps for Puma

  • Make Puma step 0
    1
    We'll get the material we need. The rice powder will be cooked early to yellow
  • Make Puma step 1
    2
    Nuts cut, put in the oven, 160 degrees baked for about 10 minutes
  • Make Puma step 2
    3
    Orange cakes, cucumbers, red and green silks to be used
  • Make Puma step 3
    4
    Turning the syrup into the bowl, and adding water and peanut oil to mix it with an eggmaker
  • Make Puma step 4
    5
    Sift in barbed flour
  • Make Puma step 5
    6
    Scratch it with your hands
  • Make Puma step 6
    7
    Cover the covered face with a shampoo for two hours
  • Make Puma step 7
    8
    Put all the cold nuts, orange cakes and winter sugars in a bowl that is evenly mixed with fine sugar, white wine, edible oil, water and fine rice powder
  • Make Puma step 8
    9
    I've got a five-ton bag in place for half an hour
  • Make Puma step 9
    10
    When it's settled, we split the pieskin and the five bean into 20 pieces
  • Make Puma step 10
    11
    Take a piece of pasta, flatten it, put it in five
  • Make Puma step 11
    12
    Put the face on the left hand mouth, push the skin up from the bottom, let the face wrap on the pap, and then turn round
  • Make Puma step 12
    13
    It's a little sticky with a little fried rice powder
  • Make Puma step 13
    14
    The moon cakes are softly buttoned on the face of the face, evenly pressed down
  • Make Puma step 14
    15
    And then the pretty flower came out and the surface sprayed a layer of water
  • Make Puma step 15
    16
    The oven's 200 degrees preheat, and it's baked in the middle of the fire for five minutes
  • Make Puma step 16
    17
    Brush a little bit of yolk with wool and keep it in the 200-degree oven for about 15 minutes. Paper
  • Make Puma step 17
    18
    The moon cake comes out, cools it, seals it up, at least two or three days before you can taste it

    • Puma Make Tips

    1. This recipe is designed for a 63g mooncake mold. The ratio of crust to filling is generally 3:7, but 4:6 can also be used (suitable for beginners). 2. Pour glutinous rice flour into a non-stick pan and stir-fry continuously over low heat until it turns slightly yellow. Fry it in advance and let it cool for later use. 3. When mixing the five-kernel filling, do not add all the cooked glutinous rice flour at once; reserve a small portion. Add just enough so it binds together and can be shaped into a ball. If the filling is too dry, add a small amount of water, just enough to form a ball. 4. If you do not have lye water, you can make it by mixing edible alkali and water in a 1:3 ratio (not recommended for beginners to prepare themselves). 5. Cracked or overly hard mooncakes are caused by letting the dough rest for too long or taking too long to prepare, leading to moisture loss in the crust. 6. If the mooncakes do not become oily for several days, it is because the heat was too high when boiling the syrup, the syrup contained too little water, or too much citric acid was added.

    Recipe Categories

    Recipe recommendation