Cantonese-style Pineapple and Salted Egg Yolk Mooncake

Name: Cantonese-style Pineapple and Salted Egg Yolk Mooncake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 180 g All-purpose flour; 130 g Inverted syrup; 45 g Peanut oil; 2 g lye water; 12 piece Salted egg yolk; 720 g Pineapple filling; a pinch whole egg mixture; 100 g Mooncake mold

A homemade recipe for Cantonese-style Pineapple and Salted Egg Yolk Mooncake, combining all-purpose flour, inverted syrup and peanut oil; baked until golden and tender.

1 hrNewHard Baking Roast Sweet

Instructions

1
Place all the ingredients for the main dish into a large bowl and mix evenly.
2
Get a dough as soft as an earlobe, cover it with plastic wrap, and refrigerate it for about half an hour to relax. The mooncake crust will then be ready.
3
Prepare the pineapple filling and salted egg yolks (using this kind of cooked salted egg yolks directly).
4
Divide the pineapple filling into 12 equal portions, and take one portion to wrap around a salted egg yolk.
5
Form a circle.
6
Take out the rested mooncake dough and divide it into 12 equal small portions.
7
A small portion of mooncake dough.
8
Take out a mooncake crust and press it once.
9
Press the dough into a large round (this way, the dough you press out will be very even).
10
Wrap in a pineapple and egg yolk filling.
11
Push up slowly.
12
Roll a layer of thin flour and place it into the mold.
13
Press out the flower shape.
14
Complete them all in order.
15
Preheat the oven to 180°C, place in the middle rack, and lightly spray the mooncakes with a little water (to prevent cracking).
16
Put it in the oven and bake for about 5 minutes first.
17
Take out and brush with a thin layer of egg wash.
18
Put it back in the oven, set to 160 degrees, and bake for 20 minutes, then it's ready to take out.
19
Alright.
20
Finished product image.
21
Finished product image.