pineapple mooncake
By VicentaLakin
The first time I made pineapple, I didn't know it tasted good。
Recipe Recommendations
- mooncake powder 200 grams
- invert syrup 150 grams
- peanut oil 50 grams
- pineapple filling 400 grams
- honey beans 240 grams
- whole egg liquid appropriate amount
Steps for pineapple mooncake
1
The lunar powder is mixed with the oil that will be converted to syrup, peanut oil, with one-time gloves, and the mixture is woven into groups by hand, covering with a shivering film for 30 minutes。
2
Then we'll re-separatize the waking pasta, about 25 grams each。
3
The pineapple is divided into 25 grams of a ball, with 16 or so。
4
Take a pineapple piping with a big finger and give it the shape。
5
Mid-pack bean, 15 grams each。
6
It's like 40 grams, rounded。
7
The pineapple skin is flattened with its hand, the pineapple bean ball is wrapped in the middle, the skin is soft, so slow, the skin is pushed up with the tiger's mouth, the pineapple mold is wrapped up, it can be covered with a small amount of lunar cake to protect it, and then the lunar ball is placed in it, it is crushed on a non-cracker, it is moved to the pineapple, it is carefully moved, and other mooncakes are not allowed to affect the appearance。
8
And a little water on the made mooncake。
9
The oven is preheated, 180 degrees, up and down fire, mid-level, baked for five minutes, take out the whole egg fluid and have a thin layer, so that the baked mooncake is clearly painted and coloured。
10
The oven was set on fire, the mid floor continued to bake for 15 minutes, and the stove was dry, and it was cold enough to be sealed and stored for return oil, and could be tasted in about two days。pineapple mooncake Make Tips
The temperature and timing of the oven is to be adjusted to its own oven. The water sprayed before the roast is intended to wet the surface of the moon cake, so that it does not crack, and of course it does not。