Soviet Style Pineapple Mooncakes

Soviet Style Pineapple Mooncakes

1. Peel the pineapple and cut into small pieces

2. Pour the pineapple into the food processor and beat into puree

3. Pour the pureed pineapple into a pot and boil, add sugar, fry the sugar and melt it completely

4. Pour the fried pineapple paste into the sabiri and squeeze the water into the pineapple filling

5. Shortbread: 55g low-gluten flour, 25g lard, knead into a dough, seal it with plastic wrap and let it stand for one hour

6. Water and oily skin: 55g low-gluten flour, 15g lard, 25g warm water, knead into a dough, seal it with plastic wrap and let it stand for one hour

7. Divide the water oil skin and the shortbread into equal parts

8. Take a portion of the water and oily skin, squeeze it, pack it into the shortbread and knead it into a spherical shape

9. Roll it into an oval shape with a rolling pin

10. Roll up from top to top, cover with plastic wrap and let stand for 20 minutes

11. Roll the rested dough into an oval shape, and then roll it up from top to bottom

12. Take a portion of meringue with the seal facing upwards, press the thumb from the middle, and gather the four corners toward the middle to form a ball

13. Roll into a round shape and wrap it with pineapple filling

14. Fold it into a circle with the mouth facing down, put it in a baking dish with tin foil, and gently squeeze it

15. Put it in the forecasted oven at 180 degrees, and bake for 25 minutes in the upper and lower fire.

Tips:

1. The puff pastry made with warm water will taste better
2. If there is no lard at home, you can choose ordinary oil, but the taste is not as delicious as lard
3. You can add maltose if you want to taste better when frying the phoenix lotus filling
4. If you have more time, you can fry the pineapple filling until it is completely dry