# Fourth Baking Contest and is Love to Eat Festival#puff Pastry Fruit Moon Cakes
1.
Fruit peeled and diced
2.
Add sugar and marinate for 5 minutes, strain the soup, add a little starch
3.
Sift the flour, mix the oily crust, and set aside to relax for about half an hour.
4.
Sift the flour, mix the shortbread, and set aside to relax for about half an hour.
5.
The following is the method of making oil crust wrapped in shortbread, that is, the crust. Rub the awake oily skin and shortbread into long strips and divide them into 10 sections.
6.
Take a piece of oily skin, roll it out, and wrap it in shortbread
7.
Pinch the seal tightly to prevent the shortbread from leaking out, wake up for 15 minutes after this step is done
8.
Flatten the dough with the palm of your hand, then roll it into a strip with a rolling pin
9.
Roll it up again.
10.
After this step is done, wake up for 15 minutes.
11.
Then flatten it with the palm of your hand and roll it out into a long strip
12.
Roll it up again and wake up for another 15 minutes.
13.
Then fold the small dough that has woken up in half
14.
Just roll it into a round dough.
15.
Finally, pack the fruit filling
16.
Brush the surface of the biscuits with egg yolk water twice, put them in a preheated oven at 200 degrees, bake for about 20-30 minutes, and the surface will be golden brown. The baking time can be determined by your own oven.
