French pineapple mooncake
By VicentaLakin
It would be better if there was a single simulator, which could lead to deformation during the soft roasting of the noodles, and if the finished product was special souffles, which could easily spread out, and if you were to brush the yolk, which I used, you should also be careful not to overwhelm it, because too much yolk would make it difficult to pick up the simulators, and a few sticky things could hang around the edges like little forks or toothpicks, and then pick them up on the top。
Recipe Recommendations
- butter 70 grams
- low-gluten flour 100 grams
- salt 2 grams
- eggs 20 grams
- Lotus paste filling 240 grams
- white sugar 30 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for French pineapple mooncake
1
Soft butter, sugar, salt, even, and then eggs
2
Scan low-banded flour evenly; then freeze the fridge for half an hour; this must happen
3
The frozen pasta is divided into 12 cents; the lotus is divided into 20 grams; then the ball is replaced
4
Take a piece of pasta and flatten it into a circle, wrap it in pineapple and put it in the mold
5
After all the bags were packed, they brushed egg fluid on the moon cakes
6
Then you draw the bouquet gently with a fork
7
The oven is preheated 190 degrees and 10 minutes, and then put the made moon cake in it for 20 minutes
8
The individual mooncakes that are baked and baked will be broken because the drums are cracking, and then there will be a slight retrenchment