Pan Meringue Moon Cakes

Pan Meringue Moon Cakes

1. First, prepare the shortbread and water and oily skin. The so-called shortbread is flour + oil + sugar/salt (according to personal taste, I added sugar here), and the water and oily skin is flour + oil + water + sugar/salt (I have thin corn paste here) Live noodles, add sugar, add more water to prevent the dough from being too hard), live into dough, cover with plastic wrap, and let stand for about 10 minutes

2. Knead the water and oil skin into shape

3. Divide the oil pastry and water oil skin equally, the water oil skin is bigger and the oil pastry smaller

4. Roll the water and oil skin into a dumpling skin shape, put it in the shortbread, and close the mouth

5. Then roll it for the first time

6. Roll it up and roll it again

7. Finally rolled into a big dumpling skin shape

8. Add homemade corn filling (crush corn kernels, add sugar, black sesame, and flour), close it like a bun, and press gently

9. After wrapping, put a layer of egg liquid on the outside and let it absorb

10. Alright, sprinkle sesame seeds on it, it’s time to put it into the pot, put a little oil in the pot, make sure it has a particularly low fire, cover it with a lid, and fry slowly

11. Turn it over in about 10 minutes, then cook out in 20 to 30 minutes

12. The taste is very good, the outside is crispy and the inside is tender, but the whole crust is still crispy without the oven, but it is also delicious.