A wide-range Penang
By VicentaLakin
For Mom's birthday present。
Recipe Recommendations
- flour 300g
- invert syrup 190g
- corn oil 60g
- Jianshui 6G
- sunflower seeds 100g
- Watermelon seed kernel 100g
- almond 100g
- walnut kernel 100g
- black sesame 100g
- Cooked glutinous rice flour 100g
- candied pomelo peel 60g
- Winter melon sugar grains 50g
- honey 150g
- Lengbaikai 60g
- sweet fragrance
- roast
- several days
- senior
Steps for A wide-range Penang
1
Watermelons, sunflower nuts and walnut nuts are dry and dry, respectively. Black sesame and apricot。
2
almonds and walnuts are crushed with a crutches. all the pies mix together and rub the ball at 30 g。
3
The skin of the moon cakes is mixed together, and the blades are evenly mixed into smooth noodles. Cover it and put it in the fridge for three hours。
4
the pie peels up to 20 g, wrapped in five pots。
5
press out the moon cake with 50 g mold。
6
Put it in the oven, 180 degrees for 20 minutes。
7
Done。
8
It's cooled, then packaged, and refuelled after a day。