Egg Moon Pastry

Name: Egg Moon Pastry
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 250 g All-purpose flour; 70 g Peanut oil; 60 g Sugar; 2 pieces Egg; 5 g Aluminum-free baking powder; 3 g Baking soda; 45 g Inverted syrup; 6 g Cornstarch; 360 g Pineapple filling

Egg Moon Pastry — all-purpose flour, peanut oil and sugar, baked until golden and flaky. A great choice for family gatherings or a weekend treat.

1 hrNewHard Baking Roast Sweet

Instructions

1
Add 60 grams of sugar to the corn oil and mix evenly.
2
Crack in an egg and mix well (I forgot to take a photo of this step), then add 45 grams of invert syrup.
3
Stir evenly.
4
Add all-purpose flour, aluminum-free baking powder, baking soda, and custard powder, and mix evenly first.
5
Press again, fold and mix evenly until there is no dry flour, cover with plastic wrap, let it rest at room temperature for 30 minutes, and the dough is ready.
6
The relaxed dough is evenly divided into small portions of 40 grams each, and the pineapple filling is evenly divided into small portions of 30 grams each.
7
Take out a piece of pastry, press it into a circle, and wrap in a pineapple filling.
8
Reunion.
9
Put it into the mold.
10
Use a 75g mooncake mold to press out the floral shape, place it in a preheated oven at 160 degrees on the middle rack, and bake for 5 minutes first.
11
Take it out, brush with egg wash, put it back into the oven on the middle rack, 150 degrees, bake for 15–18 minutes. You can cover it with aluminum foil halfway through to prevent it from browning too much (oven temperature and time can be adjusted according to your own oven's temperament).
12
Alright.
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Finished product image.
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Finished product image.
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Finished product image.
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Finished product image.