Meringue Moon Cakes

Name: Meringue Moon Cakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Plain flour; 60g butter; 20g White sugar; 42g water; 50g Vegetable oil; Some Red bean paste; Some Jujube Stuffing; Some Coffee chestnut filling; Some Cooked white sesame; Some Cooked pumpkin seeds

by Taste the food

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

The lack of mooncakes on Mid-Autumn Festival seems like there is no festive atmosphere. There are many kinds of moon cake flower samples on the market, but there are very few moon cakes that can be reassuring, and the common people can't distinguish it. So we have to do it ourselves and have plenty of food and clothing. It's more meaningful to give your DIY mooncakes to your loved ones, and the process is even more fun. Even after tasting moon cakes and enjoying happiness, why not do it.

I made snowy moon cakes and meringue moon cakes this year.

The pastry should be made with lard and noodles. It is more troublesome to boil the lard, and there is no one to eat the remaining oil residue, so I switched to butter. The shortening effect is also good. The recipe comes from Junzhi, with a slight modification. "

Meringue Moon Cakes

1. Melt the butter in water.

2. Mix all the ingredients of the water oil skin and knead it into a smooth dough. (Main ingredients: flour, butter, white sugar, water)

3. Mix the ingredients of the shortbread and knead into a dough. (Ingredients: flour, vegetable oil)

4. Divide the two types of dough into 9 uniform portions and let them rest for 15 minutes to relax.

5. Take a portion of the water and oily skin in the palm of your hand and squash it into a dough.

6. Take a portion of the pastry dough, put it on the water and oil skin and wrap it up, and place it on the panel with the mouth down and gently squeeze it by hand.

7. Use a rolling pin to roll the dough into an oval shape.

8. The rolled dough is rolled up from the outside to the inside, with the mouth down.

9. Roll out the rolled dough again into an oval shape.

10. Roll up the rolled dough again from the outside to the inside. The actions of 9 and 10 are repeated once more.

11. The final rolled up dough relaxes for about 10 minutes.

12. Use a rolling pin to roll the dough into a round piece, not too thin.

13. Put an appropriate amount of filling on the dough and close it.

14. With the closing part facing down, place it on the panel to shape it.

15. Put the wrapped mooncakes in a baking tray lined with parchment paper, and gently flatten them with your hands.

16. Brush with egg wash and decorate the surface to distinguish different fillings.

17. Preheat the oven at 200° for 5 minutes, put the baking tray in the middle of the oven, and bake for 30 minutes until the skin becomes golden brown.