1. Mix the chocolate sauce and peanut oil evenly. (Peanut oil returns faster)
2. Sift in the cocoa powder and low powder mixture.
3. Mix into a uniform dough.
4. Divide the pie crust into 18 g pieces and the pineapple filling into 32 g pieces. (It is best to divide the filling first, because the crust does not need to be loosened, and the wrapping can be started after kneading to prevent cracking)
5. Wrap the filling with a pie crust.
6. Put it into a 50g moon cake mold and press down firmly.
7. Preheat the oven at 200 degrees for about 14 minutes.
8. Finished picture
9. Finished picture
10. Finished picture
11. Finished picture
