Cookie mooncake
By VicentaLakin
This cookie moon cake, with wide-range moon cakes, with no water and syrup, no oil to wait for, soft face, easier to wrap the pie than wide mooncakes, already smelling the smell of butter。
Recipe Recommendations
- low-gluten flour 60g
- butter 30g
- corn starch 5g
- powdered sugar 15g
- milk powder 15g
- milk 30g
- fillings 140g
- sweetening
- baking
- an hour
- simple
Steps for Cookie mooncake
1
Put all the material in the pie skin in the noodle pot。
2
And soft noodles, milk quantities for reference purposes only, not over-stamped, and pasta, put in a freezer for 20 minutes。
3
Split the material into 20 grams, round it up。
4
The loose ones split into seven pieces and rounded。
5
The little noodles are flat on the palms and rounded。
6
Put the pie in the middle。
7
Skin up, shut up, round. In order to facilitate the entry of the model, the column is then remixed。
8
The 50-gram moon cake model is pressed in a bowl with corn starch, shakes the extra starch, puts the moon cake round in the mould, light presses the mold, and rolls out the moon cake。
9
Brush the yolk on the moon cake。
10
IT'S PUT IN THE EASTINGER K40C OVEN, WHICH IS PREHEATED TO 190 DEGREES AND BAKED FOR ABOUT 15 MINUTES。