Cloud Leg Mooncake

Overview

I was woken up by my best friend for afternoon tea after taking a nap. By the way, the Mid-Autumn Festival was approaching, and there was some cloud leg filling left in the refrigerator. In order not to waste it and expire, I made cloud leg mooncakes. The outer shell is made according to the Yunnan-style mooncake method. It doesn't look good, but it tastes good. (All materials can make 8 100G mooncakes)

Tags

• baking
• butter
• cloud leg stuffing
• corn oil
• honey
• low gluten flour
• xylitol
• water

Ingredients

Steps

1. 1 Prepare all the ingredients and divide the stuffing into eight 50G dumplings. Mix honey, xylitol, and water. The butter is heated to a liquid and mixed with the corn oil.

   

2. 2 Mix honey sugar water and butter oil water together, let cool and set aside

   

3. 3 Make a small well in the middle of the flour, pour some butter sugar water into it, and stir well with a rubber spatula. Then continue to pour in the butter, sugar water, and continue to stir until the butter, sugar water and flour are completely mixed

   

4. 4 Mix well until it looks like this

   

5. 5 Divide the dough into eight equal portions

   

6. 6 Slowly wrap the filling into the dough, slowly push the dough up, and finally close the mouth to wrap the filling

   

7. 7 Place the wrapped mooncakes into the preheated oven and bake at 200° for 20-30 minutes (adjust the specific time according to your own oven)

   

8. 8 Bake until the surface turns yellow. It's very soft when it's hot, and becomes harder after it cools down. It's almost the same as the ones bought outside.