Old-fashioned puff pastry mooncakes can be made without an oven, remember these two tricks, and pinch them with your hands until you get rid of the slag

Today I will share with you an old-fashioned puff pastry moon cake practice, no oven, a pan or electric baking pan can be made, from how to make the filling to the pie crust to how to bake, each step will be explained in detail, the moon cake that comes out of this way is crispy and slag off the outer crust, and the filling inside is sweet and delicious, and you can make whatever filling you want to eat. Let's see how it is done!

Method:

1. Prepare a cantaloupe, remove the head, tail, peel and cut it in the middle, scoop it off with a spoon, cut it into small cubes and put it on a plate for later use.

2. Make a water and oil skin: add 300 grams of flour to the basin, add 30 grams of cooking oil, and then use 140 ml of water to mix the noodles, stir as you go, stir into a smooth dough after stirring into a dough, put it in a plastic wrap bag and let it rise for 30 minutes.

3. Make another puff pastry dough: add 100 grams of flour to the basin, pour in 50 grams of cooking oil, stir and mix well, knead into a dough and put it in a fresh-keeping bag to rise for 30 minutes.

4. Add 30ml of water and 50 grams of sugar to the pot, boil slowly over low heat throughout the whole process, boil the sugar solution until it is slightly yellow, add the diced cantaloupe and stir-fry, and fry for a while to bring out the water of the cantaloupe.

5. Stir-fry until there are big bubbles, add 2 tablespoons of maltose, continue to stir-fry, stir-fry the maltose until it melts, then pour it into a bowl to cool for later use.

6. Add the cooled maltose to raisins, dried sour plums, and two spoons of white sesame seeds and stir well.

7. Add the fried flour and stir well, put on gloves and form small round balls of uniform size for later use.

8. After the water-oil dough and puff pastry dough wake up, take it out and roll it into long strips, divide it into small agents of uniform size, and form each small agent into a round ball for later use.

9. Flatten the water and oil dough into a cake by hand and wrap it with puff pastry dough, roll it out into a cow's tongue shape and roll it up from one side, roll it into a cow's tongue shape again, fold it into a round ball on both sides, roll it into a thin cake and wrap it with the finished filling, wrap it like a bun and press it into a round cake, and the moon cake will be ready.

10. After the green moon cake is ready, cover it with plastic wrap and relax for 15 minutes.

11. Brush the electric baking pan with a layer of cooking oil, put in the finished moon cake green, brush a layer of cooking oil on the surface, cover with a higher lid and simmer for 2 minutes.

12. After 2 minutes of branding, turn over and bake for another 2 minutes, then turn over every minute, turn about 3 times, and bake until both sides are golden and crispy and the slag can be taken out of the pot.

Our cantaloupe-filled mooncakes are ready, and the slag will fall off when you pinch them lightly with your hands, the taste is particularly crispy, and the cantaloupe filling inside is sweet and delicious.