Original puff pastry

Overview

Among the many kinds of mooncakes, my favorite is this kind of crispy mooncake. The crispy outer skin breaks when touched. Every time I eat it, I peel off the mooncake skin layer by layer and throw the remaining mooncake filling to my parents. I still have this habit until now. I don’t like to eat the filling inside. Because there is no filling, what I made today can only be called puff pastry cake instead of moon cake.

Tags

• baking
• corn oil
• flour
• soft white sugar
• boiling water

Ingredients

Steps

1. 1 Make oil crust: weigh 150g flour and 20g sugar

   

2. 2 Pour 30g corn oil

   

3. 3 Pour 90g boiling water

   

4. 4 Wake up with Chengtuan for a while

   

5. 5 Make puff pastry: 110g flour, 50g corn oil, 10g sugar, mix evenly and form into a ball

   

6. 6 Divide the dough and pastry into 9 portions

   

7. 7 Flatten the dough and wrap it in the pastry

   

8. 8 Flatten the wrapped pastry and roll it out

   

9. 9 Roll up

   

10. 10 Then fold the rolled dough roll three times, press flat and put it into the baking pan

    

11. 11 Bake in a preheated oven at 190 degrees for 25 minutes

    

12. 12 After baking, take out and let cool