Potato mackerel
By VicentaLakin
It's been a few days since the festival, and it's been going crazy since August. This year's moon cakes have become more rich, looking at friends around us from their traditional broad style to Gangnam style, French style and so on. My hands aren't that convenient. It's a broad-style game. I made broad-style mooncakes before the festival, and now it's over, but the kids still want to eat, so I'll play a couple of su-style mooncakes. The succulent mooncake is not limited by molds, but it's good to make a good rise when you fold it. If you want something more beautiful, you can make it small, you can make it small, you can make it big, like I did today. It's easier to make, it's easier to taste, it's a little less hierarchical, it's a little less scary for our own family to eat, it's a little bit more cloudy if you choose to be healthy. The succulent mooncake is more of a taste-oriented pursuit, so we have to choose flour, and every time I use the klonfish pastries for wheat flour, 100 per cent of the wheat imports, it's not easy to make, and it smells so good. And in order to make the potatoes feel better, I added a proper amount of granular peanut butter. Friends can do a reference, and if you like, copy it。
Recipe Recommendations
- Wheat flour for Arowana cake 270 grams
- lard 115 grams
- warm water 60 grams
- white sugar 50 grams
- purple potato of 4
- peanut butter 1 teaspoon
- sweetening
- roast
- several hours
- simple
Steps for Potato mackerel
1
This lunar cake is for wheat flour, potatoes, sugar, pork oil, peanut butter。
2
Early steaming of the potatoes, white sugar after skin removal, and the integration of peanut butter into the pie can be organized。
3
Then we'll cut the potatoes up and round them up。
4
And then we're going to do the skin, and the pies of the lunar pie are going to be combined with the tarp, and now we're going to make the tarp. It's 150 grams of casserole, 50 grams of pig oil, 60 grams of water, 30 grams of sugar, all together。
5
Then rub it to the smooth, and then it looks like it's humid, and then it comes out。
6
And then the souffle part, 120 grams of gold lobster pastry powdered with 65 grams of butter, and a little bit of mashed potatoes。
7
The same is true until the food is fully integrated, the surface is smooth and placed together for half an hour。
8
The two awakened faces overlap. It's not like I've ever seen anything like this before。
9
The seal was then placed downwards and the face was pushed away with a soft stick。
10
Try to grow the skin in shape so that it can fold back。
11
The way we fold the covers, the skin is folded into little noodles. In order for the skin to taste better, it is necessary to repeat it at least twice。
12
The only thing that needs to be noticed is that when you fold, you don't break the skin. When it's done, it'll be like this。
13
Then we'll cut the noodles and put them up. It's time we get to the preheat oven。
14
Then he flattens the skin with a micropressure, and then wraps in the wrapping。
15
Then it's in the grill with the baking paper。
16
It's a pre-heat oven, 30 minutes. It's about time and temperature. We need to adjust our own ovens。
17
It's that simple. A large bag of lasagna croissants is finished。
18
It's easier than a little souffle. Friends like to try it. And with the choice of flour, we make Chinese snacks, we can't be wrong about the chowfish。