Peach beaks
By VicentaLakin
Peach Peaches was particularly popular these past two years, not only because of its fresh taste, but also because of its plastic appearance, combined with the popular coffee flow, which added a novelty to this month ' s cake。
Recipe Recommendations
- Red wine peach peel 180G
- Milk peach peel 225G
- Coffee filling 45G
Steps for Peach beaks
1
First of all, we'll flatten the peaches. "Don't rub your face, rub your clothes out."
2
Split the peaches into 20 grams each。
3
The milk peaches are equally flat。
4
Milk plating 25 grams each。
5
Scrambling the red peach pellets into a ball, crushing them with a scratchboard, then gently lifting them up and putting them in their hands。
6
It's got a nice piece of pie on it。
7
Just a little bit tighter and a little bit more at the top
8
Then pull a hole in the interface。
9
Take out early frozen fluids and inject them into small holes. (Flowing heart in bag, early in freezer, thicker inch)
10
Put the baged ball on the grill and close it down。
11
The moon cake mold is wrapped around a ball, presses it with one hand and presses it with one or two hands。
12
The oven is on fire 160, the fire 145 is pre-heated, and the oven is about 6-8 minutes away。
13
When the roast is finished, the dryer will be ready to be packed at hand temperature. Sealed mooncakes can be stored for about a week or so, with drying agents for a month at most。
14
Peach beaks are ready。
15
The finished photoPeach beaks Make Tips
1. The moon cakes must be kept tight, and the air must not be wrapped, or they will boil and soak. Breading must be of constant concern and must not be overbooked, otherwise the crescent moon cakes will explode. 3. The temperature and time fixed in the oven need to be adjusted to the temper of its own oven, not absolute。