Cantonese Pineapple Mooncake

Name: Cantonese Pineapple Mooncake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 175g Mooncake special powder; 116g Invert syrup; 50g Peanut oil; 4g Jianshui; 750g Pineapple filling

by The moment of staring

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Cantonese-style mooncakes are one of the characteristic famous places of the Han nationality in Guangdong Province. In southern China, especially the folk Mid-Autumn Festival food in Guangdong, Guangxi, Jiangxi and other places, Cantonese-style mooncakes are famous all over the world, and the most basic thing is their choice of ingredients. And the craftsmanship is extremely exquisite. It is characterized by thin and soft skin, beautiful appearance, exquisite patterns, clear patterns, not easy to break, exquisite packaging, and convenient carrying. It is a good gift for people on the Mid-Autumn Festival. The selection of mooncake fillings is very wide. In addition to taro, lotus seeds, almonds, olive kernels, peach kernels, sesame seeds and other fruit materials, salted egg yolks, barbecued pork, roast goose, mushrooms, iced meat, sugar winter melon, dried shrimps, bucket cakes, etc. are also used. As many as twenty or thirty kinds of raw materials such as tangerine peel and lemon leaves have been developed to use fruits such as pineapples, durians, and bananas, and even more expensive raw materials such as abalone, shark fin, crocodile meat, and scallops have been used. Since last year, I have been making mooncakes by myself. This year is of course no exception. The mooncakes I make have less sugar and oil, and you can freely control the scale. Every piece is heavy in the palm of your hand. It can bring your own heart to your family and friends. Unique mind~~~

Ingredients

Cantonese Pineapple Mooncake

1. Pour the inverted syrup, liquid soap, and peanut oil into the basin in sequence, and mix thoroughly to emulsify;

2. Sift into moon cake powder;

3. Knead the lid and relax the cling film for more than 1 hour, and a longer time will not affect;

4. The 50g mold used for pineapple filling, the ratio of the crust to the filling is 3:7, and each 35g pineapple filling is rounded separately;

5. Divide the cake crust into 15g each, and round them separately;

6. Flatten the pie crust dough with your fingers, and put on the filling;

7. Turn the crust over to wrap the filling;

8. Use the power of your fingers and palm to gently push the crust up until the crust completely covers the filling;

9. Knead all

10. The wrapped cake crust is evenly patted with a little flour to prevent sticking, and then put into the moon cake mold to make a shape;

11. Preheat the oven at 200°, bake the middle layer for 5 minutes and take it out. After it cools a little, brush the egg mixture evenly on the protruding parts of the pattern, and then continue to bake at 180° for about 15 minutes, the whole process is about 20 minutes.

12. Finished picture

Tips:
1. It is not necessary to buy special moon cake powder, directly use the ratio of high-gluten flour and low-gluten flour 1: 9; 2. In terms of fillings, it is strongly recommended that Lianxianglou's moon cakes can maintain their shape when they are baked, and whether the skin and fillings are Without separation, whether the oil can be returned smoothly has a lot to do with the filling itself. It is good to choose an old brand with a good reputation.