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
