The Mid-Autumn Festival has not arrived! Mooncakes fire first! This time, I tried to make a mahjong mooncake with puff pastry and chose my favorite pineapple filling! All of you are looking at it is not itchy hands ~
By seven full of classmates
<h2>Royalties</h2>
Low gluten flour 180g
Anjia butter 105g
Almond flour 20g
Condensed milk 10g
Milk powder 10g
Powdered sugar 30g
Whole egg mixture 10g
Pineapple filling 150g
Coconut filling 150g
<h2>Practice steps</h2>
1: Put 100g of softened butter and 10g of powdered sugar in a bowl and stir well
2: Add 10g whole egg mixture and stir well
3: Add 10g of condensed milk and stir well
4: Add sifted almond flour, milk powder and low flour
5: Mix well and knead into a smooth dough
6: Cover with plastic wrap and let stand for half an hour
7: Knead the pineapple filling and coconut filling 1:1
8: Divide the kneaded trap into 30g
9: Divide the flaccid puff pastry into 20g
10: Wrap the filling in puff pastry and use the tiger's mouth to fold it
11. Use the mold to press out the shape
12, the shape of mahjong mooncake will come out ~ ~ ~
13: Bake in the oven at 165 degrees For 18-20 minutes, it is finished
<h2>Nutritional benefits of low gluten flour</h2>
Nourish the heart, benefit the kidneys, remove heat, quench thirst, and treat dirty, irritable, thirst-
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