Pastry mooncakes
Overview
I always feel that Cantonese-style mooncakes are too greasy. If you happen to think so too, you might as well try this puff pastry mooncake and experience the feeling of being so crispy that it falls apart...
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Ingredients
Steps
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Mix the pastry and water dough ingredients separately and knead them into two smooth doughs. Let them rest for 30 minutes
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Divide the pastry and water dough into 10 equal parts
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Take a piece of water-oil dough and flatten it to wrap the pastry. Tighten the tiger's mouth into a ball shape and wrap all the dough in turn
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Take a piece of dough and close it downwards, flatten it and roll it into a beef tongue shape, then roll it up from one end
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After everything is done, cover it with plastic wrap and let it rest for 15 minutes
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Roll it into a beef tongue shape again and roll it up from one end
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Tighten from both ends to the middle
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Flatten and roll into a round shape
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Wrap an appropriate amount of filling (you can choose five kernels, meat filling, etc.) like a bun, tighten the mouth and place it on the baking sheet
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Just flatten it as shown in the picture
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You can also print beautiful patterns. Preheat the oven to 180 degrees and bake the middle layer for 15 minutes. Turn over and bake for another 10 minutes
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Finished product pictures
