A wide-range fruit cake
By VicentaLakin
WE RARELY EAT BROAD-SIZED MOONCAKES, WHICH ARE TOO SWEET, BUT EVERY YEAR WE BUY THESE LITTLE FRUITY MOONS, BECAUSE OUR SONS LOVE THEM, AND THE QQUEEN INSIDE TASTES LIKE PINEAPPLE. THIS YEAR, IT WAS DECIDED TO DO IT ON ITS OWN, AND THIS TIME IT WAS BOUGHT, AND IT WAS POSSIBLE TO DO IT ON ITS OWN. THE MAIN INGREDIENTS WERE WINTER MELON MUD, FRUIT MUD, MALT SUGAR, WHITE SUGAR, STARCH, OIL. IT'S NOT TOO MUCH FOR A MOONCAKE, SO IT'S A 50-GRAM MODEL AND IT'S SMALLER AND CUTER
Recipe Recommendations
- ordinary flour 100g
- invert syrup 75g
- Jianshui 1g
- milk powder 5g
- edible oil 25g
- Orange, honey melon fruit filling 520G
- Brush the surface with egg liquid one
- sweetening
- baking
- ten minutes
- simple
Steps for A wide-range fruit cake
1
We're going to mix the transformation of the syrup, the water, the edible oil
2
Sifting in flour and powdered milk
3
It's half an hour loose in the bag
4
today i used a 50 g mold, so i split the pie into 10 g each, and the pie into 40 g each, and rounded it up
5
Pick up a pie-covered noodle, slap it with your palms and rub it again
6
Put a piece of fruit and put it in the spot and push it up with your finger
7
A small amount of flour on the wrapper. Put it in the mooncake mold
8
Put pressure on it
9
Squeeze it on the grill
10
Pick up the mimics
11
The surface sprays some water into the middle of a 200-degree preheated oven
12
And take out a uniform egg fluid
13
Go on and bake for 15 minutes
14
Cut it open, thin skin full of pie
15
It's a decent package