Pineapple Mooncake

Name: Pineapple Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 25g Peanut oil; 800g Pineapple filling; 75g Invert syrup; 3g Jianshui; 5g milk powder

by Baa baa~~

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

During the Mid-Autumn Festival, admire the bright moon, cook a pot of good tea, and cut a piece of moon cake.
Eat a table of reunion dinner, enjoy the same round moon, share blessed moon cakes, and the breeze is really pleasant.

Taking advantage of this time, I also made mooncakes by myself, a total of 20 50g yo"

Ingredients

Pineapple Mooncake

1. Add liquid soap to the inverted syrup (not easy to buy, you can prepare it yourself at the ratio of 1:3 soda ash), add oil, add milk powder, add flour and mix well, wrap it in plastic wrap and wake up for one hour.

2. Divide the noodles into 10g pieces, and divide the fillings into 40g pieces. Wrap the fillings in the noodles and slowly close them with a tiger's mouth.

3. Put the wrapped dipping flour into the mold and press once to form.

4. Arrange the mooncakes and put them in a baking tray, spray a little water, 200 degrees, up and down heat, bake for five minutes, set the shape, brush the egg liquid and test for another 15 minutes, let cool and seal and wait for the oil to return.