A wide-range Penang
By VicentaLakin
Recipe Recommendations
- low-gluten flour 250g
- invert syrup 175g
- rice bran oil 65g
- Jianshui 3g
- five-kernel stuffing appropriate amount
- egg yolk water appropriate amount
- moon cake mold appropriate amount
- sweetening
- roast
- half an hour
- senior
Steps for A wide-range Penang
1
Conversion of syrup, rice tar and water together, evenly mixed with an eggbeater。
2
Scan low-banded flour。
3
Scrambles, which cover the skin of the film, with a one-hour, one-hour, one-hour, one-hour, one-hour and one-hour freezer。
4
five in 35g each。
5
the pie is divided into 18 g each。
6
Take a pie-skin flattening, put on five bean pies, tighten the beak-skin, align the right hand with the right hand, push the bean-skin from the bottom to the top, and move it and the pie-skin on the ground with his finger。
7
Shut up。
8
The skin of the moon cake is thinned with a layer of powder and placed in the mould。
9
Straight to the grill, all done。
10
A thin surface is sprayed with mist and placed in a pre-heated oven with a medium, upper and lower fire of 180 degrees, first baked for five minutes。
11
Take out a light coat of yolk, put it back in the oven, and continue to bake for about 15 minutes until the surface is yellow。
12
Let's get a close-up, let's get a tan on our tacos。