A wide-range Penang
By VicentaLakin
Two days in a row, a part of the cake was delivered, a little wrapper was bought off the Internet, and it looked like it was pretty, but it was too bad for me to take pictures. This time, the Penthouse was purchased online, and I wanted to make it myself, and I didn't have time to go out and buy it because I couldn't get out of the shop, and it was too sweet, and I made it myself。
Recipe Recommendations
- medium-gluten flour 210 grams
- invert syrup 150 grams
- corn oil 50 grams
- Jianshui 4 grams
- five-kernel stuffing appropriate amount
- eggs one
- sweetening
- burn
- several hours
- ordinary
Steps for A wide-range Penang
1
(b) Pumpkin spares
2
(b) Conversion of the syrup, the water, the edible oil mixed into the large bowl and the mixing
3
Put the flour in
4
(a) Combining into noodles
5
(b) A one-hour rejuvenation package
6
the waking noodles are divided into 20 g and the platitudes into 30 g
7
Take a troupe and flatten it and put it in a pentagram
8
Use the mouth of the right-hand tiger, like a tarp
9
Packed moon cakes, rounded them up, rolled them in a circle and retried them in the palms
10
(a) Flour in the mould, to put a ball in the model, and press the moon cake down; (do not push too hard)
11
Make all the moon cakes and code them on a board with tin paper
12
(b) Spray a layer of clean water
13
The oven preheats 200 degrees, mid-level, 20 minutes. After five minutes of roasting, take out a full egg fluid
14
You'll have 15 more minutes to get out of the dryer. The skin of the made moon cake is hard enough to eat after 12 hours of oil