pineapple mooncake
By VicentaLakin
It's mid-Autumn again, except to lament that this time is going too fast, it's the annual ritual. Today we share 100% pineapples, not just pineapples, but pineapples. For several years now, the work has grown, from an initial platinum ratio of 4:6, to the present rate of 2:8, and it can only be welcomed。
Recipe Recommendations
- medium-gluten flour 35 grams
- sweet and sour
- baking
- an hour
- ordinary
Steps for pineapple mooncake
1
Material complication; spinach powder can be used with tea powder, barley powder, natural plant colours are better than artificial pigments; pineapple papts can also be replaced with other materials。
2
Conversion of syrup, corn oil and rinse into the basin, evenly mixed。
3
Flour is poured and mixed into a softer group of dry powder。
4
Take about 18 grams of pasta, with spinach powder and a few drops of syrup to make green noodles as soft as the original ones。
5
The parchment I use is 2.8, i.e., 10 g pasta, 40 g pasta; the parchment and the flounders are rubbed into a ball; the parchment takes into account wear and tear, so there is a small amount of excess that can be distributed to each skin or abandoned。
6
The pasta flattens and pineapple pies are on top。
7
The parcels were solid and the skins were as thin as possible; the others were then packed。
8
50 grams of pineapple lunar molds are ready to spread a little flour to the leaf position and then lightly press the green face by the pattern profile。
9
The coatings were condensed with thin layers and adapted to elliptical shapes。
10
Put it in the mold, press it gently twice。
11
The moulds are placed upside down on the grill or on the board, pressing a little hard and pressing twice, and can easily be removed。
12
Six months of cake is all done, leaving room for each other。
13
Sending into the middle of a pre-heated oven, with 180 degrees of fire up and down, without touching the surface of the moon cake, also facilitates air circulation。
14
It is taken out after five minutes of roasting, one minute of drying and a tart on the surface。
15
Go back to the oven and remove the ceiling and bake for about 12 minutes。
16
Five minutes of drying out of the oven, then gently moved onto the hanger, completely cooled and sealed, and two days later oiled; one week at room temperature and six months for refrigerator refrigeration。
17
pineapple mooncake, soft lace, sweet and deliciouspineapple mooncake Make Tips
1. Homemade pineapple pie: pineapple or pineapple go to Pichetin, squeez the juice, go into the frying pan, put salt and fire in the casserole, and when it's transparent, put a proper amount of white sugar on the side, and fire it to the ground. A small amount of fresh lemonade is given in a porcelain and viscerality, and is evened and used in the cold; 2. Pump ratio is 2.8, which can be adjusted to 3.7 if it feels bad。