Ingredients

  • Water-oil skin:
  • All-purpose flour 110g
  • Lard 35g
  • Boiling water 45 grams
  • White sugar 25g
  • Puff pastry:
  • Low gluten flour 80g
  • Lard 40g
  • Stuffing:
  • Honey red bean 360g
  • Surface:
  • Egg yolk water 1 egg yolk + 1 spoon water

Steps

Honey red bean meringue mooncake (no need to wake the dough, no need to bake the dough)

1. Mix the oil dough ingredients and knead into a ball (must be boiling water, so as to achieve the effect of hot noodles)

Honey red bean meringue mooncake (no need to wake the dough, no need to bake the dough)

2. Mix the pastry ingredients and knead into a ball

Honey red bean meringue mooncake (no need to wake the dough, no need to bake the dough)

3. Divide the dough into 12 pieces, 20g each. Divide the pastry into 12 pieces, 10g each.

Honey red bean meringue mooncake (no need to wake the dough, no need to bake the dough)

4. Take a piece of dough and wrap it in the pastry to seal it.

Honey red bean meringue mooncake (no need to wake the dough, no need to bake the dough)

5. Do it in sequence and cover with plastic wrap

Honey red bean meringue mooncake (no need to wake the dough, no need to bake the dough)

6. Starting from the first one, take a piece of dough and roll it into a shape of beef tongue

Honey red bean meringue mooncake (no need to wake the dough, no need to bake the dough)

7. Roll it up and do it in sequence

Honey red bean meringue mooncake (no need to wake the dough, no need to bake the dough)

8. Start from the first one and roll it out again

Honey red bean meringue mooncake (no need to wake the dough, no need to bake the dough)

9. Roll up

Honey red bean meringue mooncake (no need to wake the dough, no need to bake the dough)

10. Press down from the middle with your fingers

Honey red bean meringue mooncake (no need to wake the dough, no need to bake the dough)

11. From the left and right sides, pick it up and squeeze it firmly

Honey red bean meringue mooncake (no need to wake the dough, no need to bake the dough)

12. Flatten it with the palm of your hand and roll the outermost circle thinner

Honey red bean meringue mooncake (no need to wake the dough, no need to bake the dough)

13. Take 30g honey red beans

Honey red bean meringue mooncake (no need to wake the dough, no need to bake the dough)

14. Wrap in the fillings, push up with the tiger's mouth, tighten the mouth, and remove the excess dough

Honey red bean meringue mooncake (no need to wake the dough, no need to bake the dough)

15. Make the seams downward and place them into the baking pan, and flatten them slightly with the palm of your hand

Honey red bean meringue mooncake (no need to wake the dough, no need to bake the dough)

16. Mix one egg yolk with 1 spoonful of water to make egg yolk water

Honey red bean meringue mooncake (no need to wake the dough, no need to bake the dough)

17. Brush the surface twice with egg yolk liquid

Honey red bean meringue mooncake (no need to wake the dough, no need to bake the dough)

18. Sprinkle black sesame seeds evenly

Honey red bean meringue mooncake (no need to wake the dough, no need to bake the dough)

19. Preheat the oven to 170 degrees for 25 minutes

Honey red bean meringue mooncake (no need to wake the dough, no need to bake the dough)

20. Take it out of the oven and place it on a baking sheet to let it cool to room temperature. Sweet and crispy