A wide-range Penang

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(b) The transformation of the glucose glucose is placed in the container, fully balanced with a rubber razor. ♪ Full and balanced is the key to good pie ♪

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A two-thirds mass of low-banded flour is sifted into the packaging with mixed transformation syrup and aqueous solutions。

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Add peanut oil。

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A rubber razor was used to make it roughly sticky, covering it with a moisten of 30-60 minutes, making it more evenly absorbed。

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The remaining one third of the low-banded flour is sifted into loose paste。

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A rubber razor was used to smooth the surface of the face of the face, re-stamping the film and relaxing it for 20 minutes. ♪ A wide-bread corset is best plastic in an hour, preferably in an hour ♪

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Disposed walnuts, almonds, melons, pines, white sesame beams, sugar melons, sweet oranges, roses and reds are mixed in the containers。

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• Sifting of cooked rice powder, with peanut oil, white wine, with water in fractions, all of which will be lax for 30 minutes。

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It splits loosely into 15 g each for 24 roll-backs; and it splits into 35 g each for 24 roll-backs. It's important to keep the tropics tight because of the disassembly

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Take a pie skin and flatten it with the palm of your hand, and put the piece of pie in the middle of the dome。

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Put your thumb on the material and push your face up with the tiger's mouth and squeeze it. (As a result of the thinness of the broad mooncake skin, you have to push the skin slowly with your hands in order to avoid a trap or a break)

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The softer skin of wide-range moon cakes requires a thin layer of condensed flour to be brushed on the packed Pentham. (It is important to wash a thin layer of hard-wired flour with a brush and then brush the surface with extra high-width flour) Before emulation, put high-wired flour on the mooncake model and then brush the extra high-wired flour with a hair brush. (Powdering in order to avoid the smouldering of moon cakes attached to the smoulders) The power of entering the smouldered face group needs to be averaged in order to break out a clear line。

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The pressured lunar cakes are evenly placed in the oven, and the extra powder on the lunar cakes is brushed with dry hair, and water is sprayed and wet。

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In the oven, which is preheated at 220 degrees, there is a high level of fire, a low level of fire, about 6-8 minutes of roasting, and it is slightly coloured from the skin of the cake。

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An egg yolk, a third of the total egg fluid and a few salad oils are smoothed and made into a spare egg yolk. When the moon cake cools to 50 degrees, it is brushed twice with a brush so as to make it more evenly coloured. "When the brush is covered with yolk, the extra egg fluid should be squeezed out on the edge of the container, otherwise too much egg fluid can affect the font on the skin surface and the texture will be clear."

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After brushing the egg fluid, it is placed in a 200-degree pre-heat oven, with a high fire, a low fire, and an 8-15-minute bake, and when the skin is yellow enough to come out of the oven, so that the mooncake can be better refuelled with peanut oil。

Ingredients for Guangzhou-style Wuren mooncake:

Cake crust: 190 grams of low-gluten flour, 115 grams of invert syrup, 50 grams of peanut oil, 6 grams of water soap

Filling: 190 g walnut kernels, 50 g almonds, 80 g melon seeds, 50 g pine nuts, 50 g white sesame seeds, 150 g sugar wax gourd, 40 g sugar orange cake, 40 g rose sugar, 15 g green and red silk, 80 g cake powder, 50 g peanut oil, 10 g white wine, about 40 g water

Specifications: 15g cake skin, 35g filling,= 50g x 24 pieces
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Cooking of invert syrup
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Preparation of soap water:
Put 10 grams of edible alkali into the container and pour 30 grams of water to completely dissolve it. Filter out the impurities in the alkali water to keep the alkali water pure and fresh. Pour the alkali water into glass or porcelain products and store it for two days. Use.
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Preparation process of five-kernel stuffing:

Walnut kernels: Remove astringency first (pour walnuts into sweetened water, boil for two or three times, change the water and repeat 2-3 times), place them in an oven preheated at 140 degrees, bake for 20 minutes, and cut into small dices.

Almonds: Boil the almonds in water first, leave them to cool, peel them, place them in a preheated 140-degree oven, bake for 10-15 minutes, and cut them into thin slices.

Melon seeds: Put watermelon seeds in a preheated oven at 140 degrees and bake for 10-15 minutes.

Pine nuts: Put the pine nuts in a preheated oven at 180 degrees and bake for about 5 minutes until slightly yellow.

White sesame seeds: Put white sesame seeds in a preheated oven at 140 degrees and bake for 10-15 minutes.

Cut sugar wax gourd and sugar orange cake into small dices respectively.

Cake flour: stir-fry the glutinous rice flour until done.