Pan puff pastry mooncakes

First prepare the pastry and water-based dough. The so-called pastry is flour + oil + sugar/salt (according to personal taste, I added sugar here), and water-based dough is flour + oil + water + sugar/salt (I have a thin corn paste dough here, add sugar, and add more water to prevent the dough from being too hard). Form into a dough, cover with plastic wrap, and let it sit for about 10 minutes

Knead the oily skin into a long shape

Divide the pastry and water-oil skin evenly. Make sure the water-oil skin is larger and the pastry is smaller

Roll the water-oil skin into a dumpling shape, put in the pastry and close

Then roll out the first time

Roll it up and roll it out again

Finally roll it into a large dumpling wrapper shape

Put in the homemade corn filling (corn kernels are crushed, add sugar, black sesame seeds and flour), close it like a bun, and flatten it gently

After wrapping, apply a layer of egg liquid on the outside and let it sit for absorption

Okay, sprinkle with sesame seeds, it’s time to put it in the pot, put a little oil in the pot, make sure the fire is very low, cover the lid, and fry slowly

Turn it over in about 10 minutes, then remove from the pan in 20 to 30 minutes

The taste is very good, crispy on the outside and tender on the inside, but it still doesn’t have the same crispy texture as the whole crust made in the oven, but it’s still delicious

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