A wide-range Penang
By VicentaLakin
Recipe Recommendations
- flour 200 grams
- invert syrup 160 grams
- edible oil 50 grams
- Jianshui 4 grams
- five-kernel stuffing
- eggs one
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for A wide-range Penang
1
Pie-skin material
2
Converting the gravitational cords of the syrups into a water mix
3
Add edible oil to emulsion
4
Sifted in low powder, mixed in a noodle
5
Covered with a flavoured membrane freezer for more than an hour
6
Peaks and pies weighed at a ratio of 3.7 (pump 15, pa 35)
7
The skin is in the shape of a tortilla
8
Lightly push the pieskin, a little bit wrapped in the heart
9
The bag of mooncakes glued to one layer of powder
10
It's a shape you can put in the mold
11
Put your hands on the mold, push it gently, and you're going straight out on a plate with tin paper
12
A layer of water is sprayed on the surface of the moon cake and sent into a 180-degree preheat oven
13
It's about five minutes to the surface, then it's a little colored, it's a little cool, and it brushes the surface with a little egg fluid
14
To 160 degrees. About 10 minutes to the surface
15
Done
16
Done