It is made of multi-layer pastry sandwiches and cheese, in which mascarpone cheese, butter, low-gluten flour, high-gluten flour and eggs are mixed.

Main ingredients:

Mikamika: Mascapone cheese, butter, low-gluten flour, high-gluten flour, eggs.

Wheat flour1250g

Accessories:

Pumpkin kernel 125g, yeast 250g, raisin 125g, peanut kernel (raw) 100g, alkali 10g.

Seasoning:

250 grams of sugar

1. Put the flour in clear water (1250g) into yeast to break it up, mix it evenly and knead it fully for fermentation;

2. Chop the wax gourd candy and peanut kernel into powder;

3. Add alkali and sugar to the fermented dough, knead it evenly, and roll it into a dough with a length of 80 cm and a width of 40 cm;

4. Put osmanthus fragrans evenly, and circle six layers from one end to the other along the long end of the dough;

5. Press the periphery tightly by hand, and then roll it into a 40 cm square cake blank;

6. Evenly sprinkle raisins, melon seeds, candied wax gourd powder and peanut seeds on the cake blank, and put them in a cage for steaming;

7. After coming out of the cage, cut into 50 cakes with a 4 cm square knife.

In order to make this product taste better, appropriate amount of candied wax gourd powder and honey osmanthus can be added.

Raisins: When taking spironolactone, triamcinolone acetonide and potassium supplement, raisins and other foods with high potassium content should not be eaten together, otherwise it will easily lead to hyperkalemia, gastrointestinal spasm, abdominal distension, diarrhea and arrhythmia.

Peanut kernel (raw): For people with weak stomach, peanuts should not be eaten with cucumbers and crabs, otherwise it will easily lead to diarrhea.