Teething snacks before the Mid-Autumn Festival: moon cakes and biscuits
Overview
In fact, I don’t like to eat traditional mooncakes because the filling inside is too sweet. I only like to eat the outer layer of the skin with the salted egg yolk inside. However, I don’t like salted eggs. However, I often eat biscuits, but I have never made them myself. I never thought that the tool used for my first try was a pan. I feel honored for myself. The effect of the biscuit is pretty good, but the taste is slightly lacking, because it is not as crispy as a biscuit, but as tough and fragrant as French wood bread. Paired with mooncake fillings, it makes up for this shortcoming a little. On weekends, when I am reading or playing on the computer, as long as my hands are free, I can use it to grind my teeth. It is also a surprise. At least it is better than what is sold outside, and I can eat with peace of mind.
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Ingredients
Steps
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Prepare the two most important ingredients
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Mooncakes don’t need skin or salted egg yolk, just sweet mooncake fillings. Cut them into small pieces and melt them into a filling with a little viscosity. Find a mineral water bottle cap
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Knead the flour into dough, press it flat, use a rolling pin to roll the dough into two thin sheets, and spread the melted mooncake filling on one thin sheet (I forgot to take pictures of the steps of kneading the flour and rolling out the dough, my hands were dirty~)
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Then cover the filling with another thin piece of dough, smooth it out gently, and then use a mineral water bottle cap to stamp a perfect circle on the dough to make it look like a small biscuit
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Look, the biscuits have been printed, don’t waste the remaining dough, knead the dough again (be careful not to get the filling out)
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Heat a pan, add sesame seeds to the surface of the biscuits, slowly fry the small round cakes over low heat until fragrant, and dry until the small round cakes swell
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The dried biscuits turned out pretty good~
