Crust: low-gluten flour 100g, peanut oil (or vegetable oil) 30ml, invert syrup 75ml, custard powder 1/2 tablespoons, edible water 1/4 teaspoons, and sp emulsifier 1/4 teaspoons.

Five-kernel stuffing: almond 40g, walnut 40g, peanut 40g, sunflower seed 40g, white sesame (fried) 30g, coconut milk 10g, Jinhua ham 50g, frozen meat 50g, cake powder 100g, sugar 100g, peanut oil 75ml and frozen meat 40g.

Baking: Grease the baking tray, preheat the oven to 180℃ and bake for about 20 minutes.

1.

500 grams of sugar and water

160g, 3 tablespoons lemon juice (or white vinegar).

2. 1g baking soda and 10g water.

Exercise:

1. Boil the first part of the material in water for about 20 minutes, then turn off the heat.

2. Add a second portion of baking soda water after leaving the fire, and it will not crystallize after cooling. After completely cooling, put it in a bottle and store it for more than 6 months. It is best to stabilize it 2-3 weeks before use.