Su style coconut mooncake
Overview
The Mid-Autumn Festival is approaching, and various types of mooncakes are already on the market. In addition to Cantonese-style mooncakes, I also like Soviet-style mooncakes. They have a crispy outer shell, a chewy texture, and a sweet filling. Haha, it’s great!
Tags
Ingredients
Steps
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Water-oil skin: 90g all-purpose flour + 15g sugar + 30g corn oil.
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Add an appropriate amount of water according to the water absorption of the flour and start the dough mixing process.
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When making noodles, make the coconut filling: coconut + 20g sugar + 15g melted butter.
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Stir evenly.
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Add an appropriate amount of water according to the water absorption of the flour and start the dough mixing process.
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Pastry dough: 70g all-purpose flour + 35g corn oil.
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Make peace.
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Divide the watery and oily skin into 30g pieces.
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Divide the pastry into 20g pieces.
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Divide everything.
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Wrap the pastry dough into the watery dough.
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Roll it out and roll it up from top to bottom.
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Make everything, cover with plastic wrap and let it rise for about 20 minutes.
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Continue to roll it out from top to bottom.
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Make everything, cover with plastic wrap and let it rise for about 20 minutes.
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Fold both ends in half, roll it out, and add coconut filling.
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Tuck it shut and wrap it up. (Originally I wanted to look like a little rabbit, but I found that I didn’t have the ability...)
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Do it all.
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Brush with egg wash and sprinkle with sesame seeds.
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Preheat the oven to 190 degrees for about 22 minutes.
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After baking, let it cool naturally.
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Wow~ So crispy~
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Wow~ So crunchy~
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It’s time to eat~
