Cloud leg moon cake

Cloud leg moon cake

Introduction:

"I was knocked up by my best friend for afternoon tea when I took a nap. By the way, the Mid Autumn Festival is approaching, and there are still some cloud leg stuffing left in the refrigerator. In order not to waste and expire, I made cloud leg moon cakes. The crust is made according to the method of Yunnan style moon cake. It's not good-looking, but it tastes good. (all materials can make 8 100g moon cakes) "

Production steps:

Step 1: prepare all the ingredients and divide the stuffing into eight 50g balls. Honey, xylitol, white water. The butter warms to liquid and mixes with corn oil.

Step 2: mix honey, sugar water, butter, oil and water together and let cool

Step 3: dig a small hole in the middle of the flour, pour some butter and sugar water into it, and then stir well with a rubber knife. Then continue to pour in the butter and sugar water, continue to stir until the butter and sugar water and flour are completely mixed

Step 4: mix well

Step 5: divide the dough into eight equal parts

Step 6: slowly pack the stuffing into the dough, slowly push the dough up, and finally close the stuffing

Step 7: put the wrapped moon cake into the preheated oven and bake it at 200 ° for 20-30 minutes (the specific time is adjusted according to your oven)

Step 8: bake until the surface turns yellow. It's very soft when it's hot. It's hard when it's cool. It's almost the same as the one bought outside.

Materials required:

Yuntui stuffing: 400g

Low gluten flour: 240g

Butter: 88g

Corn oil: 40g

Water: 48g

Xylitol: 24g

Honey: 24g

Note: xylitol can be replaced by equal amount of white sugar

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and sweet