Creamy Pineapple Mooncake

Name: Creamy Pineapple Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; 5g milk powder; 75g Invert syrup; 1g Jianshui; 25g Corn oil; 170g Creamy Pineapple Stuffing; 1 piece yolk; 1 tablespoon protein

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

After making the lotus seed paste mooncakes and continuing to fight, I thought of the creamy pineapple filling made two days ago. Although it was not originally planned to make Cantonese-style mooncakes, you might as well use them. Still make 30 grams of small moon cakes"

Ingredients

Creamy Pineapple Mooncake

1. Prepare the dough ingredients

2. Pour the inverted syrup into a large bowl and add liquid water

3. Stir well

4. Pour in corn oil

5. Stir well

6. Pour the flour and milk powder

7. Make a moderately firm dough

8. Let stand for 1 hour

9. Prepare fillings and egg liquid for surface decoration

10. Divide the pineapple filling into 24 g balls

11. Divide the dough into 6 g each

12. Take a piece of dough and press flat

13. Put the pineapple filling

14. Push up the crust to wrap the filling

15. Slowly close your mouth and round it

16. Put a small amount of flour in the moon cake mold, shake it evenly, and pour it out

17. Put in the wrapped moon cake

18. Buckle on the table, press down the handle, press the

19. Push gently,

20. Arrange the finished mooncakes into the baking tray, spray water on the surface, put them into the preheated 180 degree oven, middle layer, bake for about 5 minutes

21. Take it out, brush the egg mixture on the surface, put it back in the oven, and continue to bake for 15-20 minutes

22. Golden surface, baked

Tips:
The soap is prepared by mixing edible soda noodles and water in a ratio of 1:3

You don’t need to brush too much egg on the surface, just apply a layer gently. I'm not used to using silicone brushes.

Baked mooncakes taste better after returning to the oil