Puff pastry mooncakes|no water and no sugar syrup

Cooking Instructions

1. The ingredients for the puff pastry are all put together

   

2. Knead into a homogeneous dough

   

3. Refrigerate and relax for 20 minutes

   

4. Relax time to make the filling, butter, egg yolk and milk powder and stir well

   

5. Add the chopped cranberries and decerated coconut

   

6. Stir well and set aside

   

7. Stir in the meat floss and salad dressing

   

8. Divide the souff pastry and filling into rounds at a ratio of
   3:2 according to the weight of the mooncake

   

9. The soufflé is pressed thinly

   

10. Wrap in a filling

    

11. Place in a baking dish

    

12. Compression molds

    

13. Bake at 190°C on top and 160°C on low heat for 8 minutes

    

14. Take it out and let it dry for five minutes

    

15. Stir the egg yolk with a little milk and brush it on the mooncake

    

16. Heat at 165 °C on top and 150 °C on bottom for 15 min

    

17. Done ✅