A wide moon cake
By VicentaLakin
Recipe Recommendations
- mooncake syrup 150g
- Jianshui 3g
- peanut oil 60g
- Cantonese mooncake powder 200g
- honey 20g
- white sesame appropriate amount
- black sesame appropriate amount
- wax gourd sugar appropriate amount
- peanut 200g
- the cranberry appropriate amount
- sunflower seeds appropriate amount
- white sugar appropriate amount
Steps for A wide moon cake
1
Pie skin first: mix water, peanut oil, and syrup evenly, pouring into the lunar powder (which can be replaced with barbed flour) and mixing evenly and at constant temperature for more than an hour2
Get the pie ready. The sesame is cooked
3
And when they're cooked, they're skinned and crushed with a crutches
4
Add a spoon of white wine, two spoons of honey, a little cold water, a bowl of pastry
5
scratch the cakes and the pies, and wrap them in 30g and 20g
6
The oven is pre-heated with 200°C for five minutes, the prepared moon cakes are roasted in the oven for five minutes, the egg fluid is taken out, and the monthly cakes are baked at 165°C for 10 minutes。
7
When you're cool, it's sealed in a bag. It's good to eat when you're still in the heat for two days