Cantonese style pineapple moon cake

Cantonese style pineapple moon cake

Introduction:

Production steps:

Step 1: put the invert syrup and peanut oil into a clean stainless steel basin, and then sift in the low gluten flour.

Step 2: the ratio of alkali and water is 1:4.

Step 3: add soap water into the basin, knead it into a smooth dough, wrap it with plastic wrap, and let it stand at room temperature for 1 hour.

Step 4: divide the dough into small ones.

Step 5: divide the pineapple stuffing into equal parts and form a small ball by hand.

Step 6: pack the pineapple stuffing with the dough and close it down.

Step 7: press the small dough with stuffing into green moon cake with moon cake mould.

Step 8: put the green moon cake into the baking tray and spray water on the surface.

Step 9: preheat the oven at 150 ℃ for 5 minutes and put the baking tray in the middle. Oven 160 degrees, bake for 15 minutes, set moon cake. Take out the moon cake and cool it. Brush the egg yolk. Put it in the oven and bake for 5 minutes. The baked moon cakes should be eaten after 3 days, because the moon cakes have oil return period.

Materials required:

Low gluten flour: 100g

Invert syrup: 70 g

Peanut oil: 30g

Jianke: 2

Pineapple stuffing: right amount

Egg yolk: right amount

Note: the whole operation process should be completed with disposable gloves, otherwise the dough will stick to the hand.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original