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.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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