Fruity meringue mooncake

Overview

There are also some jujube paste fillings and pineapple fillings. I originally wanted to use them for bread, but my nephew wanted to eat puff pastry. In order to satisfy him, and because I had never made fruity puff pastry mooncakes, I started making puff pastry again and completed this fruity puff pastry mooncake.

Tags

• baking
• mid-autumn festival
• autumn recipes
• date paste filling
• oily skin
• pineapple filling
• water skin

Ingredients

Steps

1. 1 50g flour, 50g butter, mix into puff pastry dough

   

2. 2 Mix 100 grams of flour, 30 grams of grape seed oil, and 40 grams of boiling water to form a water-skin dough. When kneading the dough, first pour the oil into a basin, rinse it with boiling water, let it cool and then knead the dough. The oil treated in this way will make the dough extra crispy

   

3. 3 Let the water skin and oil skin rest for about an hour, then wrap the oil skin with water skin

   

4. 4 First use a rolling pin to press it open, then roll it into a piece

   

5. 5 Fold in half up and down

   

6. 6 Then fold it in half from left to right, like folding a quilt

   

7. 7 Let it sit for about 10 minutes, then press and roll it out, and fold the quilt again, a total of 3 times

   

8. 8 Finally roll it into a large piece with a thickness of 2-3 mm

   

9. 9 Cut into rounds

   

10. 10 Roll it out thinly again

    

11. 11 Homemade jujube paste filling

    

12. 12 Wrap jujube paste in puff pastry

    

13. 13 Just wrap it into a round shape

    

14. 14 Wrap the pineapple filling in the same way

    

15. 15 Wrap everything into a baking pan, brush the surface with egg wash, and sprinkle with sesame seeds

    

16. 16 Preheat the oven to 170 degrees for 5 minutes and bake for 15 minutes

    

17. 17 The baked fruity puff pastry mooncakes are made with homemade fruity fillings and have a very pure taste