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The recipe of cake crust for Beijing-style scented rose moon cake
900g of medium gluten powder.

Low gluten flour100g

70 degrees Celsius syrup 600g

Kejin wheat cake oil 240 grams

Sodium bicarbonate1.5g.

2.5g of ammonium bicarbonate

Filler formula cooked powder140g

40 grams of white sesame chips

White sugar120g

60 grams of rose pulp

20 grams of orange cake

Wax gourd strips100g

40g dried plums.

Grape 20 g

20 grams of pine nuts

20 grams of melon seeds

60 grams of walnut kernel

Golden wheat cake oil 50 grams

40 grams of water

Pineapple fruit stuffing100g