Chinese Food
Cookie moon cake
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This cookie with the appearance of Cantonese style moon cake. No need to add water and syrup. No need to wait for oil return. The dough is soft. It's easier to wrap the filling than Cantonese style moon cake. When baking, you can smell the strong butter smell.
Cooking ingredients
Cooking Steps
Step1:Put all the ingredients of the crust into the mixing basi
Step2:And into a soft dough. Milk volume for reference only. Do not over knead the dough. And into the dough. Refrigerate for 20 minutes to relax
Step3:Divide the stuffing into 20g each. Rub it into circles for standb
Step4:The relaxed dough is divided into 7 parts. Roun
Step5:The dough is flattened on the palm of the hand. It's compressed into a circle
Step6:Filling in the middl
Step7:Push the crust up, close the mouth and rub it round. For the convenience of entering the mould, it can be twisted into a partial cylinde
Step8:Press the 50g moon cake mold in the bowl with corn starch. Shake off the excess starch. Put the moon cake round blank into the mold. Press the mold gently. Push out the moon cake blank
Step9:Brush the yolk liquid on the moon cake embryo onc
Step10:Put it into the Dongling k40c oven that has been preheated to 190 degrees. Bake for about 15 minutes
Cooking tips:There are skills in making delicious dishes.
