Cantonese-style pineapple mooncake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 100 grams
- invert syrup 70 grams
- peanut oil 30 grams
- Jianshui 2 grams
- pineapple filling appropriate amount
- egg yolk liquid appropriate amount
Steps for Cantonese-style pineapple mooncake
1
Place the invert syrup and peanut oil in a clean stainless steel basin, and sieve in the low-gluten flour.
2
Alkali and water are mixed in a ratio of 1:4 to make soap water.
3
Add soap water in the basin, knead into a smooth dough, wrap it with plastic wrap, and let stand at room temperature for 1 hour.
4
Divide the resting dough into small dough.
5
Divide the pineapple filling into equal parts and make small balls with your hands.
6
Wrap the pineapple filling with dough, closing face down.
7
Press the wrapped dough into a mooncake green body with a mooncake mold.
8
Place the green mooncake into a baking sheet and spray water on the surface.
9
Preheat oven to 150 degrees for 5 minutes, and place baking sheet in middle layer. Oven at 160 degrees C and bake for 15 minutes to shape the mooncakes. Remove the mooncakes and let them cool, brush with egg yolk liquid, place them in the oven, and bake for 5 minutes. Baked mooncakes are eaten after 3 days because they have an oil return period.Cantonese-style pineapple mooncake Make Tips
The entire operation must be completed with disposable gloves, otherwise the dough will stick to your hands.