One bite of one mini puff pastry mooncake with low sugar and fast hand

❤️ This recipe is suitable for 15-20g mini moon cake mold ❤️ formula, the formula amount can make about 18g of mini moon cake * 35-40 pieces of pie crust dough ≈ 10g per filling ≈ 8g per serving * A little error does not hinder ❤️ the baking process, you need to observe the color of the moon cake and adjust the temperature, —————————————————— a bite of the mini moon cake is so cute, about the taste of the shortbread crust, I think it is similar to the low-sugar version of the pineapple shortbread crust, full of buttery aroma, crispy and charming, Compared with the traditional Cantonese style, it is more low in sugar, not to mention that such a small one will not be fat and does not need to return to the oil, it can be eaten after cooling~ Sealed storage at room temperature is usually 10 days ~ 2 weeks No problem, I used the commercially available coconut filling, because there is coconut milk in the crust, so it is very compatible~ Friends can choose according to personal preferences, oh, it is really delicious, recommended to everyone

Ingredients

Cakeflour 210 g

Butter 120 g

Powderedsugar 30 g

Salt 1 g

Condensedmilk 15 g

Eggyolk 1

Coconutmilk 30 g

Milkpowder 30 g

Cornstarch 30 g

Desiccatedcoconutfilling ~8 g×35 servings

Cooking Instructions

Preparation
8g of filling for later use
Soften the butter at room temperature + beat with powdered sugar
Add the egg yolks, coconut milk and condensed milk
The electric whisk continues to whip delicate and fluffy
Mix all powders
Pour the powder into the butter and mix well
Serve in a non-sticky dough shape
Divide into about 10g portions for later use
Remove the filling
Knead the dough into a bowl
Add the filling
Close the mouth with a tiger's mouth, then round it
spare
Prepare 15-20g mini mooncakes suitable for molds
press
Press one by one to set the shape
It is in the shape of a mooncake
Sift the whole egg mixture
Brush the surface of the mooncake with a thin layer of egg wash
Preheat the oven to 170Â°C, bake for 8 minutes to set, then turn to 160Â°C and continue to bake for about 9 minutes, during which the color is observed
Leave to cool when you're done
It is recommended to store tightly sealed at room temperature