Cookies and mooncakes-You Are Foodie

By Marjorie
79

Cookies and mooncakes

This mooncake is a mooncake without the addition of mooncake syrup and water. The mooncake has a crispy texture like cookies, is easy to operate, has a unique taste, and has a crispy crust.

Main Ingredients

low-gluten flour 155g

Auxiliary Ingredients

Seasonings

sugar 25g

No need for noodles.

Step 1 . Add softened butter to white sugar (powdered sugar should be added, but used up).

Step 2 . After mixing sugar and white sugar, add egg yolk and honey.

Step 3 . Stir it evenly again.

Step 4 . Sift in low flour and gently knead into a dough (without excessive kneading to prevent gluten formation).

Step 5 . Divide into small portions (without the need for noodles, directly wrapped with filling).

Step 6 . Rub the Red bean soup filling into a ball.

Step 7 . Use peanut shaped molds to extract each one and place them on a baking tray (egg yolks can also be brushed).

Step 8 . Preheat the oven for 5 to 10 minutes, heat it to 170 degrees Celsius, and bake it at 155 degrees Celsius for 20 minutes.

Step 9 . The peanut shaped texture is crispy like cookies, especially delicious.

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