Homemade ingredients
VicentaLakin
IT'S A NICE, HEALTHY DIET. I'LL MAKE MY OWN MOON CAKE. THIS MID-AUTUMN MADE ONLY FIVE BEAN AND SOY SAUCES, AND THE BROAD MOON CAKES USED ONLY FIVE BEAN PIES, AND THE MOON CAKES WERE DELICIOUS, AND THEY WERE SENT TO FRIENDS AND RELATIVES BECAUSE THEY LIKED THEM, THEY WERE MADE A LOT OF THEM, AND THEY WERE MADE A LOT OF THEM. LET'S GET OUT OF THE SUN AGAIN AND HOPE OUR RELATIVES LIKE IT. I USED TO USE 160 ML WATER, AND NOW I USE 150 ML., WHICH IS GOOD FLOUR, AND IT'S PROBABLY GETTING WORSE DURING THE FIRE. IN THE CASE OF FIRE, IT MAY BE USED FOR 160, DEPENDING ON THE AMOUNT OF FLOUR AND THE GOOD NON-FLUORINATED OIL。
VicentaLakin
The transformation of syrup is important in broad-range mooncakes, which can serve as wet, soft mooncake skins. It is important that the time and temperature of transformation syrup be kept in order at home. The longer the acid is added, the more the sugar is boiled, the deeper the colour of the syrup; at the temperature, it is boiled to 110 degrees, and a small amount of cooled syrup is squeezed between two fingers, then the finger is opened and the syrup forms a thin line. However, cooled syrup can be very hard when temperatures exceed 155 degrees. With the intervention of thermometers, the temperature is well monitored and, in the absence of thermometers, it would be better to slow down the fire or the fire。
