Old-fashioned puff pastry mooncakes don't use invert syrup

Cooking Instructions

1. First, divide the five-kernel filling and set aside, 45 grams each

   

2. Put baking soda in a basin and melt the water

   

3. Add sugar, honey, cooking oil, and stir with a manual whisk until emulsified, stir for a while, and be sure to combine all ingredients

   

4. Add the flour, press, and stir the flour to mix the emulsified syrup evenly, and do not stir excessively to prevent the flour from gluten

   

5. Pour the flour on the cutting board, use the method of grasping to let the dough blend into a dough, just grab it into a dough, do not overknead the dough

   

6. Divide the dough into 50 grams, or 55 grams of small dough, and do not knead it round, so as not to break the gluten

   

7. Flatten the dough with the palm of your hand

   

8. This noodle is relatively loose, as long as you wrap all the filling, you can feel it if you wrap a few more

   

9. Wrap the filling, while pressing, kneading the round, ignoring my hands, gloves did not find their own family to eat is not so particular, I personally think that it is better to operate without gloves, the hands have temperature, it is easier to knead the dough

   

10. 100 grams, or 80 grams of moon cake molds, I use 80 grams of molds, I like thicker moon cakes

    

11. Preheat the oven at 200 degrees, bake for 16 to 18 minutes, each oven has a different temper, adjust the time according to your own oven, you can also adjust the time on the top tube 230, the bottom tube is 180 degrees, the time is the same, the puff pastry moon cakes do not need to brush the egg wash The color is also very good-looking, you can also brush it if you like, look at yourself

    

12. Baked pictures, this moon cake does not need to return oil, eat it directly when it is cold, completely different from the taste of Cantonese moon cakes, and babies who are tired of eating Cantonese moon cakes can try it