1. Mix the mooncake powder with the inverted syrup and peanut oil, put on disposable gloves, grab the mixture with your hands to form a ball, cover with plastic wrap and let it stand for 30 minutes.
2. Then weigh the proofed dough materials into portions, each about 25 grams.
3. Divide the pineapple filling into 25 grams into a round ball, which is about 16 in total.
4. Take a piece of pineapple filling and click with your big finger to show the shape as shown in the figure.
5. Fill the middle bag with honey beans, 15 grams per serving.
6. So the filling is 40 grams each, round it up and set aside.
7. The mooncake crust is flattened by hand, and the kneaded pineapple honey bean ball is wrapped in the middle. The crust is relatively soft, so the action should be slow and light. Push the crust upward with a tiger’s mouth to wrap the filling. The moon cake mold can prevent sticking. Dip it with a little moon cake powder, then place the wrapped moon cake ball in it, press out the pattern on the non-stick baking tray, and then remove the moon cake mold. Be careful not to touch other moon cakes, which will affect the appearance .
8. Use a small watering can to spray a little water on the finished mooncakes.
9. Preheat the oven, 180 degrees, upper and lower fire, middle layer, first bake for 5 minutes to shape, take out and brush with egg liquid, make a thin layer, so that the baked moon cakes have clear patterns and beautiful colors.
10. Heat the oven up and down, and the middle layer will continue to bake for 15 minutes, let out and let cool, let it cool thoroughly, and then seal and store until it returns to the oil. You can taste it in about 2 days.
Tips:The temperature and time of the oven should be adjusted according to your own oven.
The water spray before baking is to moisten the surface of the mooncakes and prevent them from cracking. Of course, not spraying it will have little effect.
