Fruity Meringue Moon Cakes

Fruity Meringue Moon Cakes

1. 50 grams of flour, 50 grams of butter, and a shortcrust dough

2. 100 grams of flour, 30 grams of grape seed oil, 40 grams of boiled water, and a water-skinned dough. When kneading the noodles, pour the oil into a basin, rinse with boiling water, let cool before kneading the noodles, the oil treated in this way will make the dough crisp

3. Water skin oily skin 饧 for about an hour, wrap the oily skin with water skin

4. First use a rolling pin to press open, and then roll into pieces

5. Fold up and down

6. Fold it left and right, like a quilt

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

8. Finally roll into a large piece of 2--3 mm thick

9. Cut into circles

10. Roll again

11. Homemade jujube paste stuffing

12. Wrap the jujube puree with meringue

13. Wrap it into a round shape

14. Pack the pineapple filling in the same way

15. Wrap everything in a baking tray, brush the surface with egg wash, sprinkle with sesame seeds

16. Preheat the oven at 170 degrees for 5 minutes, bake for 15 minutes

17. The baked fruity meringue mooncakes are all homemade fruity fillings, the taste is very pure