A wide-range Penang
By VicentaLakin
Recipe Recommendations
- Roasted cashew nuts 180G
- Roast peeled almonds 180G
- Peel roasted peanuts 180G
- Roasted walnut kernels 180G
- Cooked glutinous rice flour 180G
- diced tangerine peel 135G
- crushed raisins 90g
- honey 180G
- liquor 36g
- cold boiled water 200g
- corn oil 90g
- mooncake powder
- syrup 360g
- Jianshui 12g
- black eggs one
Steps for A wide-range Penang
1
Five are ready! The rice powder is cooked。
2
Crushed with a crutches。
3
The raisins are small, all the mains mixed。
4
The cool water lasts。
5
put on the pvc gloves and split it into a five-ton ball about 32 grams。
6
corn oil and molasses and water in the auxiliary material are conflated with eggs, paster powder, shaving, cooling in the fridge for three hours, then rubbing into a ball of about 18 g, i.e., the mooncake skin。
7
Pumpkin flattened, bagged in five beaks, formed with a moon cake mold。
8
Put it in a preheated oven, about 180 degrees for seven minutes, and take out the whole egg fluid。
9
Another 180 degrees and 15 minutes。
10
Cooled for about two hours。
11
Packing seal。