Cookie Crisp Mooncake

Name: Cookie Crisp Mooncake
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 155g low-gluten flour; 75g Butter; 1 piece Egg yolk; 35g Honey; 200g Red bean paste filling; 25g Sugar

Cookie Crisp Mooncake: low-gluten flour, butter and egg yolk in a few quick steps, baked until golden and tender. Follow the steps for the best results.

20 minNewMedium Baking Roast Sweet & Fragrant

Instructions

1
Add softened butter to white sugar (powdered sugar should be used, but it has run out).
2
After beating and blending the sugar with white sugar, add the egg yolks and honey.
3
Beat again until smooth.
4
Sift in the cake flour and gently knead into a dough (no need to over-knead to prevent gluten formation).
5
Divide into small portions (no need to let the dough rest, just wrap in the filling).
6
Roll the red bean paste filling into a ball.
7
Use a small peanut-shaped mold to press out each piece, place them on the baking tray (you can also brush with egg yolk).
8
Preheat the oven for 5 to 10 minutes, bake at 170°C for the top heat and 155°C for the bottom heat for 20 minutes.
9
The peanut-shaped texture is crispy and fragrant like a cookie, especially delicious.