Pineapple mooncake

Overview

During the Mid-Autumn Festival, enjoy the bright moon, cook a pot of good tea, and cut a moon cake. It is so pleasant to have a reunion dinner, enjoy the same full moon, share mooncakes with blessings, and feel the breeze. Taking advantage of this time, I also made mooncakes, a total of 20 50g pieces

Tags

• baking
• invert syrup
• jianshui
• low gluten flour
• milk powder
• peanut oil
• pineapple filling

Ingredients

Steps

1. 1 Add soda water to the inverted syrup (not easy to buy, you can prepare it yourself according to the ratio of soda ash to 1:3 water), add oil, add milk powder, add flour and mix well, wrap it in plastic wrap and let it rest for an hour.

2. 2 Take out the noodles and divide them into 10g pieces, divide the filling into 40g pieces, wrap the filling in the dough, and slowly close it with the tiger's mouth.

3. 3 Dip the wrapped dough into flour and put it into the mold, press it and it will be formed.

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