A wide-range Penang
By VicentaLakin
We've made five pots in the previous recipe, and today we'll make a wide-range Penang。
Recipe Recommendations
- flour 200 grams
- custard powder 10 grams
- oil 50 grams
- invert syrup 150 grams
- Jianshui 2 grams
- five-kernel stuffing 1000 grams
Steps for A wide-range Penang
1
Put the transformation syrup in the pot and add a little water, and the oil is evenly mixed。
2
Sifting flour and cheese。
3
Smash even。
4
Scratch them and pack them for two hours。
5
Call out the weight of a pie skin, about 22 grams。
6
And say a piece of paper weight, about 53 grams。
7
When the pies and the pies are divided, the pies are wrapped. I'm using 75-gram molds, packaged at a 3:7 ratio, and I can make 19 cakes. Twenty if the ratio is 2.8。
8
Round and round and round。
9
Wrap it up later。
10
One layer of powder inside the mold, the extra, the thin layer, and the moon cake。
11
Put the moon cake in the mold, flatten it。
12
Just squeeze it out。
13
Good mooncake looks good。
14
Water is sprayed on the surface of the moon cake and placed in a preheated oven of 200 degrees。
15
After a five-minute month cake, we'll have a bowl of egg yolk. Just the surface, 15 minutes
16
The baked moon cakes are put back in oil for two or three days before eating。