All-purpose flour 35 grams Invert syrup 25 grams
Corn oil 9 grams Jianshui 1g
Spinach powder 2 grams Homemade 100% pineapple filling 240g
Egg yolk liquid A little
How to make pineapple mooncakes #

Step 1

A group photo of the ingredients; matcha powder or green wheat seedling powder can be used for spinach powder. Natural plant pigments are better than artificial ones; pineapple filling can also be replaced with other fillings; #

Step 2

Put the invert syrup, corn oil, and water into the basin and mix evenly;#

Step 3

Pour in the flour and mix into a softer dough without dry flour; #

Step 4

Take about 18 grams of dough, add spinach powder and a few drops of syrup and knead it into a soft and hard green dough like the original dough; #

Step 5

The ratio of skin to filling I use is 2:8, that is, 10 grams of dough/piece, 40 grams of filling/piece; the filling and dough are rolled into balls separately and set aside; the loss of the leather material is taken into account, so there will be a little surplus that can be distributed You can add it to each dough or discard it; #

Step 6

Flatten the original dough and place the pineapple filling on top; #

Step 7

Wrap it tightly and make the dough as thin and consistent as possible; wrap the other ones in turn; #

Step 8

Prepare the 50g pineapple mooncake mold. Sprinkle a little flour on the leaves, then gently press the green dough according to the outline of the pattern; #

Step 9

Wrap the stuffing dough in a thin layer of dough and adjust it into an oval shape;#

Step 10

Put it into the mold and press it twice; #

Step 11

Place the mold upside down on the baking sheet or chopping board and press twice to release it easily; #

Step 12

All 6 moon cakes are completed, leaving space between each other; #

Step 13

Put it into the middle shelf of the preheated oven and heat it up and down to 180 degrees. It does not touch the surface of the mooncake and facilitates air circulation. After baking for 5 minutes, take it out and let it dry for 1 minute. Brush the surface with a thin layer of egg yolk liquid; #

Step 14

Return it to the oven, remove the "ceiling", and bake for about 12 minutes; let it dry for 5 minutes after taking it out of the oven, then gently move it to a drying rack, cool it completely and store it in a sealed seal. It can be eaten after 2 days. Store it at room temperature for 1 week and in the refrigerator Can be kept refrigerated for half a month. #

Step 15

Pineapple mooncake, soft and silky, sweet and delicious! Pineapple mooncake cooking tips

1. Homemade pineapple filling: Peel and dice the pineapple or pineapple, squeeze out the juice, put it into a wok, add some salt and stir-fry over low heat. When it becomes transparent, add an appropriate amount of sugar and stir-fry until the color changes. When amber and thick, add a little fresh lemon juice to the wine, stir-fry evenly, and use after cooling; 2. The ratio of skin to filling is 2:8. If you feel it is difficult to wrap, you can adjust it to 3:7, or adjust it according to your own preferences.
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