French Mooncake

French Mooncake

1. Soften the butter, add sugar and salt and mix well, then pour in the eggs, continue to mix well, sieve in low-gluten flour and mix well, put it in the refrigerator for half an hour, be sure to do this

2. Divide the refrigerated dough into 12 equal portions. Divide the pineapple filling into equal parts of 20 grams, and then knead it into round balls for later use; take one portion of the dough and flatten it into a round piece, then wrap it with the filling, and put it into the mold

3. After all the wrapping is done, brush the egg liquid on the surface of the mooncake blank, and then use a fork to gently draw the pattern

4. Preheat the oven at 190 degrees for 10 minutes, and then put the finished mooncakes in and bake for 20 minutes. After baking, individual mooncakes will crack due to bulging, and they will shrink slightly after cooling down, and they will not crack. So obvious

Tips:

1. This moon cake does not need to be sent, so the butter must be softened thoroughly, soft enough to be in the same state as a paste that cannot be picked up, so it is easy to mix with other materials;
2. The dough must be refrigerated in the refrigerator before operation, which is convenient and good in shape. If the dough becomes soft due to the slow operation, it can be refrigerated again;
3. During the operation, it is best not to knead the dough too much, you can gently pull it into pieces, and then gently knead it into the dough with your hands;
4. The temperature and time cannot be generalized due to the differences in the temperature of the ovens of each family, because the filling inside is cooked, so just look at the golden surface;
5. The most important one, the mooncakes are very easy to disperse after they are cooked. If you want them to be intact, you must handle them with care.