pineapple mooncake
By VicentaLakin
It's almost mid-autumn, and I'm busy, but I'm free to make pineapple pies... which I've made, not only with less oil, but also with hygiene, real material, without winter beads, tastes much better and, above all, can be adapted to the home. ♪ Mid-Autumn Hot ♪ Making mooncakes
Recipe Recommendations
- flour 270 grams
- corn oil 68 grams
- invert syrup 195 grams
- Jianshui 3 grams
- pineapple filling
- sweetening
- roast
- several hours
- senior
Steps for pineapple mooncake
1
In the main material, the transformation syrup + oil + water is equally emulsed and evenly mixed with flour。
2
It'll be fine. It'll cover the film and put it in the freezer for an hour。
3
Pineapple is divided into 70 grams of flat little agents。
4
The pie peel splits into 30 grams of a flat little agent。
5
Take out a pie-skin, flatten。
6
Pack in pineapples。
7
Round up。
8
Put it in the mold。
9
Pump out the flower, put it in the oven, put it in a preheated oven, 180 degrees, mid-level, bake it for five minutes, take it out, brush it again in the oven, turn 160 degrees, and bake it for 20 minutes。
10
Okay, it's coming out。
11
The finished chart。
12
The finished chart。
13
The finished chart。
14
The finished chart。