Cookie Mooncake

Name: Cookie Mooncake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 30g butter; 5g corn starch; 15g Powdered sugar; 15g milk powder; 30g milk; 140g Stuffing

by The Rhyme of the Sea Food

4.9 (1)

Favorite

21

Difficulty

Easy

Time

1h

Serving

2

This cookie mooncake with the appearance of Cantonese-style mooncakes does not need to add water and syrup, and does not need to wait for the oil to return. The dough is softer and easier to wrap the filling than the Cantonese-style mooncakes. It already smells a strong butter fragrance when baking. "

Ingredients

Cookie Mooncake

1. Put all the ingredients of the crust into the bowl.

2. Make a soft dough. The amount of milk is for reference only. Don't knead the dough too much, just make it into a dough. Put it in the refrigerator and let it rest for 20 minutes.

3. Divide the filling into 20 grams each, and round into rounds for later use.

4. Divide the loosened dough into 7 parts and round it.

5. The small dough is flattened in the palm of the hand and pressed into a round shape.

6. Put the filling in the middle.

7. Push the crust upwards, close the mouth, and round it. In order to facilitate the mold, it is then rolled into a partial cylinder.

8. Press a 50-gram moon cake mold in a bowl containing corn starch, shake off the excess starch, put the moon cake round blank into the mold, press the mold lightly, and push out the moon cake blank.