Sour coconut mooncake

By VicentaLakin

Sour coconut mooncake
The Mid-Autumn Festival is coming, and all types of monthly cake are on the market. In addition to the broad mooncakes, I like the su-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou-sou

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Steps for Sour coconut mooncake

  • 1
    oil coatings: 90g barbed flour + 15g white sugar + 30g corn oil。
  • 2
    Add clean water to the flour intake and start the face program。
  • 3
    i'll make coconuts when i'm pasta: coconut+20g white sugar plus 15g melted butter。
  • 4
    Just mix it evenly。
  • 5
    Add clean water to the flour intake and start the face program。
  • 6
    flour + 35g corn oil in 70g。
  • 7
    And good。
  • 8
    the tarp is divided into 30 g。
  • 9
    the tarp is divided into 20 g。
  • 10
    All right。
  • 11
    We'll wrap it up in water。
  • 12
    Open up, up and down。
  • 13
    Do all that, cover it with a membrane, hair it for about 20 minutes。
  • 14
    继续Open up, up and down。
  • 15
    Do all that, cover it with a membrane, hair it for about 20 minutes。
  • 16
    And each side folds, and turns open, and sets out the palms。
  • 17
    Pack your mouth
  • 18
    Do all that。
  • 19
    Sap an egg fluid and a sesame。
  • 20
    Preheat oven, 190 degrees and 22 minutes up and down。
  • 21
    It'll cool down when it's done。
  • 22
    Wow
  • 23
    Whoa
  • 24
    Let's eat

    • Sour coconut mooncake Make Tips

    1. I add liquids based on the water-sucking nature of flour. Pig oil works better than vegetable oil and smells good. But corn oil is good. It's healthier. 3. The oven is set up for reference purposes only。

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