Cantonese-style Pineapple Mooncakes (the Hottest in 2020)
1.
Syrup, soap, peanut oil, salt, set 30 seconds, speed 3.5, and mix well~ If there is no good product, mix well with egg cream
2.
After mixing well
3.
Sift in all-purpose flour, set the speed to 3.5 for 30 seconds and mix well~
4.
It is ready to use when formed into a dough~ Moderate hardness, press without serrations, and cover with plastic wrap~
5.
The soil pineapple filling reunion is divided into 30g, and the mooncake crust is 20g. Because the special-shaped mold is tall and three-dimensional, the skin is thick and will not reveal the filling, and the novice is also very friendly.
6.
Separate 32g from the original crust, add 1-2g of matcha powder, mix it into the separated 32g crust and knead evenly. Each pineapple mooncake leaf dough needs about 2g, not too big, it won’t be exquisite after squeezing it~
7.
I usually make 2 servings, hehe, I accidentally deepened this time, haha
8.
Roll out the earthen pineapple pastry filling, form a ball and set aside ~ cover with plastic wrap
9.
Here we need to make the green leaf part first, put the mold flower on top, put 2g of green matcha dough, press it flat, don’t have any excess on the edge, then put the pineapple-wrapped dough, press hard together~
10.
Pressed well~ Some friends said that the leaves cannot be removed from the mold. My experience is that the skin of the matcha part is a little harder. You can refrigerate the matcha part, or put it without the plastic wrap and dry it a little bit. Demoulding is very convenient, you can get a lot of shots~ try more
11.
They are all pressed one by one, right?
12.
I also made a few Q version small 🍍, so cute
13.
Each one is exquisite
14.
2 kinds of flower pieces ~ one three-dimensional and one delicate ~
15.
Not bad~q version~
16.
Preheat the oven to 230 degrees, spray water before entering the oven
17.
Mine is a Baicui oven, 205 degrees for 5 minutes, high temperature setting, brush the egg liquid, see the picture below, and set 180 degrees for 15 minutes, the oven will be out when the color is perfect, the oven temper is different, the temperature is for reference only-the last 5 minutes can be added Cover the tin foil, and only cover the matcha leaves to prevent the color from becoming too dark. It took 20 minutes to bake in total.
18.
(1 egg yolk + 1 whole egg + 1 point of water + 1 point of oil + 1 point of syrup and mix well) Gently sweep 2-3 times, and then finish brushing ~ The egg liquid on the brush must be less ~ Little pineapple brushes the egg Very beautiful after the liquid returns to the oil~
19.
Covered the matcha tea leaves in the last 5 minutes to prevent the color from becoming too dark~
20.
Coming soon~ perfect
21.
Both flower pieces are beautiful~
22.
It’s just coming out of the oven, the coloring is very beautiful~
23.
After returning the oil the next day, the color of the matcha part will be dark, normal~ The finished product is beautiful~ The base is thickened with 50-60g, or 65g, which can only be placed diagonally~
24.
I returned to the oil the next day~
25.
Break it apart and take a look at our pineapple pastry filling. It is full of fiber and delicious.
26.
The color is soft and oily after returning to the oil
27.
Cut it open, it's pretty good
28.
Brushed with egg cream
29.
A bunch of small pineapples and pineapples are really beautiful
30.
Pack the box~
31.
Update a few more pictures~ It just came out, there is no sun~ But it is also very beautiful~ The coloring is too beautiful, the oil return is more beautiful~
32.
The clouds are beautiful, wait for the oil to come back~
33.
The formula draws inferences from one another~
Tips:
Slowly increase in follow-up, please leave a message if you have any questions
1. Cantonese-style egg brushing technique 1: one egg yolk, one scoop of egg white, two scoops of water, mix thoroughly, brush the wool on the side of the bowl until there is no liquid flowing down and then brush, brush a plate of moon cakes from the first to the last. repeat three times! It must be even and very shiny!
Technique 2 Brushing the egg liquid should be the first baking time for 5 minutes and brushing the egg yolk egg liquid. The second time the moon cake is almost ready, the egg liquid brushing is a teaspoon of egg yolk, a teaspoon of water, and a teaspoon of oil. Mix together and stir evenly. With a thin layer, the mooncakes will be very bright, especially the mooncakes with crabs. The crab legs will be bright and beautiful after brushing several times. 😄~ You can choose one of skill one or two~
2. The purpose of adding water is to dilute the egg yolk, so that the egg yolk that is brushed on is thin, and the brush can be opened. However, if you only brush it once, the baked mooncake will not be shiny, so brush it three times. In this way, it can be ensured that the egg liquid will not be too thick and thickened all at once. It can be brushed evenly, and it will not be thin and dull~
3. Our egg yolk water is already very thin, and there are very few pieces on the side of the bowl, so one dip of egg yolk water may not be able to brush the last moon cake of a plate, especially the bigger the oven, the more it will not finish. So when you want to dip the egg yolk water, you have to observe by yourself.
It should also be noted that everybody has a lot of moon cake molds, and the size and diameter of the molds of each brand will be different. The size of the moon cakes will be different. For novices, it is best to make moon cakes with different types of molds. Don't put them on a plate and bake them together. Only in this way can we ensure uniform coloring.
4. Do not bake mooncakes at low temperature. Some people will have cracks in mooncakes. I would like to say that if you are frying your own fillings, it may be that the fillings have high water content. If you buy fillings, it must be a low furnace temperature. Yes, because the mooncake filling itself is cooked and does not need to be baked thoroughly. The oven temperature is low and the surface is not colored. If the inside is fully baked, it must be burst, right?
So the smaller mooncakes you bake, the more the oven temperature has to be raised!
Different types of molds and different fillings are best to be baked separately. Don't throw the mooncakes into the oven while baking. You should pay attention to the timing and observe them. Once they are painted, they will be out of the oven immediately.
Someone asked me, why the pattern is so clear when it is pressed, and why the baked product is not so three-dimensional? Let me talk about it. The mooncakes are baked in the oven for five minutes to set the shape and take them out to brush with egg yolk water. When you brush the egg yolk water, are the patterns of the moon cakes baked and shaped? Is it still soft, so you just brushed the egg yolk water? Five minutes to set the shape and brush the egg wash is not fixed, you still need to observe more, you have to see that the surface pattern has turned white, it is already a bit hard, then you can brush the egg wash, otherwise, brush the egg yolk water for sure The pattern is not three-dimensional.
To sum up, I need to observe more. I never completely rely on timers when I bake mooncakes. Timers are just an auxiliary function. The key is to observe, observe, and believe that my eyes are clear. But Bai Cui’s k55 is basically fine at this time and temperature~
2. About oil return: Every moon cake season must be popularized science: freshly baked Cantonese-style moon cakes have very low moisture content, they are dry and hard, not good-looking and not delicious, they need to be placed for three to five days, the moon cakes will be fine It will become soft, oily, and bright. This process is called "returning oil" in the jargon. [smile]
The moisture content of the mooncake filling is relatively high, usually about 20%. In this way, the moisture in the filling will migrate to the crust during the placement of the mooncake. After the dry crust absorbs enough water, the water and oil will interact with each other. Incompatible, the original emulsification system will be destroyed, and the oil will naturally penetrate outwards, giving the impression that the cake is oily, shiny, and transparent, and the moon cake after returning to the oil will become moist and soft. The taste is also the best. [rose]
Therefore, the oil return of Cantonese-style mooncakes is a must, and it is also an important step in determining the taste.
If anyone says that his Cantonese-style mooncakes are freshly baked and are the best, that's fooling people. [呲牙]
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