Pineapple Bean Paste Mooncake
1.
Mix the invert syrup, peanut oil and liquid soap evenly, sift in the flour and milk powder
2.
Mix well, knead into a dough, let stand for about 1 hour
3.
The filling is prepared while the dough is standing still. The ratio of the skin to the filling is 3:7.
4.
Weigh 44 grams of pineapple and red bean paste into rounds. After the dough has been set aside, weigh it out according to the weight of each portion and roll it into balls for later use. Sprinkle a layer of flour on the chopping board to prevent the dough from sticking.
5.
Pat some flour with the palm of your hand to prevent sticking, press the dough into a round cake, and put on red bean paste or pineapple filling; slowly push the pie crust up with your hands, and focus. You can use the large thenar area under your thumb to push the pie crust as much as possible. The pie crust is evenly thick and thin; at the end, you can use the tiger’s mouth to close the crust, or directly use your thumb and index finger to slowly seal the pie crust; after wrapping, it will form a ball, roll the ball in a circle with flour for easy demoulding
6.
Select the mold and clamp it with a moon cake mold. The mold can roll a circle of flour, put the dough into the mold, and press the mold on the baking tray. When pressing down, be careful not to lift the four sides. Use a little force to press out the moon cake. Pattern
7.
The mooncakes are arranged on a baking tray filled with tin foil, sprayed with water on the surface, and baked after preheating the oven at 200 degrees.
8.
Bake for 5 minutes, after the surface pattern is finalized, take it out of the oven and brush a layer of egg liquid on the surface without brushing the sides
9.
Continue to bake in the oven for about 12 minutes, and the color will be evenly colored; after the baked moon cakes are allowed to cool, they need to be placed in a sealed box, and wait until the oil returns to soften before they are the Cantonese moon cakes we normally eat.
