A wide-range Penang

By VicentaLakin

A wide-range Penang
It's been a long time since the moon cake season. What if you want a moon cake

Recipe Recommendations

  • mooncake leather appropriate amount
  • honey 140 grams
  • peanut oil 50 grams
  • medium-gluten flour 200 grams
  • Jianshui 4 grams
  • moon cake stuffing appropriate amount
  • candied orange peel 50 grams
  • dried cranberries 50 grams
  • raisins 50 grams
  • peanut kernels 100 grams
  • sunflower seeds 100 grams
  • white sesame 100 grams
  • black sesame 100 grams
  • cold boiled water 50 grams
  • liquor 8 grams
  • fine sugar 60 grams
  • Cooked glutinous rice flour 120 grams
  • plastering appropriate amount
  • egg yolk one
  • egg white 1 scoop

Steps for A wide-range Penang

  • 1
    Combination of honey, peanut oil and water
  • 2
    Smash it evenly with an egg
  • 3
    Add bar powder
  • 4
    Scrambling, two hours of silence for the film
  • 5
    Prepare the casseroles and mix all dried fruit with fruit
  • 6
    Smuggle evenly
  • 7
    Add fine sugar, honey, white wine, cold water and peanut oil, evenly mixed
  • 8
    Add lined rice powder
  • 9
    Mixed even
  • 10
    On average, 25 pieces, round
  • 11
    将静置好的月饼皮面团On average, 25 pieces, round
  • 12
    I'm going to use my face stick to keep the film separate
  • 13
    Put one in
  • 14
    Wrap it up. Round it up
  • 15
    The surface is evenly covered with powder, and it's patterned with moon cakes
  • 16
    Put it in the oven. Spray the surface
  • 17
    It's 180 degrees up and down in the middle of the preheat oven
  • 18
    Five minutes to remove the surface brush
  • 19
    Put it in the oven again, turn 165 degrees and bake it for 15 minutes. The stove
  • 20
    Completed Chart
  • 21
    Completed Chart

    • A wide-range Penang Make Tips

    This is only possible if 25 50 g monthly cakes are made. 2. All internal materials must be ready, and the specific varieties may be adjusted according to each person ' s preferences. 3. If room temperature is higher, the mooncake skin must be cooled and the temperature of the bakery adjusted to the individual oven properties

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