1. Pastry: 90 grams of low-gluten flour, 25 grams of eggs, 75 grams of butter, 35 grams of milk powder, 20 grams of powdered sugar, 1/4 teaspoon of salt Filling: 320 grams of commercially available pineapple filling
2. The butter is softened at room temperature, pour it into a large bowl, add salt and powdered sugar, and beat with a whisk until fluffy. Add the egg mixture and continue to beat until feathery
3. Mix the flour and milk powder, sift into the butter, and mix well with a rubber spatula. Mix into dough and divide into 16 portions
4. Divide the pineapple filling into 16 parts, with the skin filling ratio of about 2:3. The darker color is the pineapple filling of the mooncake, and the color is similar to the dough, which is the pineapple filling with the pineapple crisp filling. Take a dough ball, press it into a round piece, wrap it in the filling, close the mouth and make a round
5.
Find a round biscuit mold, place the wrapped ball in the middle, press it like a chess, and put it on the baking tray. Stick some black sesame seeds to show the difference.
Put it into the preheated oven at 175 degrees and bake for 15-20 minutes, and the surface will be golden.
Tips:The skin filling ratio is about 2:3. Although many people say that the bag can be changed to 1:1, but they do not feel that this ratio is difficult to pack.
After roasting and cooling, seal for 4 hours before eating, the taste is better.
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