Pineapple-filled mooncake

Name: Pineapple-filled mooncake
Yield: 4 servings
Cuisine: Baking
Ingredients: 270 g Flour; 68 g Corn oil; 195 g Inverted syrup; 3 g lye water; 1280 g Pineapple filling; mooncake mold 100 grams; a pinch beaten eggs

Pineapple-filled mooncake — flour, corn oil and inverted syrup, baked until golden and tender. Great for beginners and experienced home cooks alike.

0 minNewMedium Baking Roast Sweet

Instructions

1
In the main ingredients, mix the invert syrup, oil, and lye water evenly to emulsify, then add the flour and mix evenly.
2
The mooncake dough is ready. Cover it with plastic wrap and refrigerate for an hour to relax.
3
Divide the pineapple filling into evenly sized portions of 70 grams each.
4
Divide the dough into uniform small portions of 30 grams each.
5
Take out a piece of dough and flatten it.
6
Wrap in pineapple filling.
7
Reunion.
8
Put it into the mold.
9
Press into flower shapes, place them on a baking tray, put them into a preheated oven at 180 degrees on the middle rack, bake for 5 minutes first, take out, brush the surface with a thin layer of egg wash, then put back into the oven, reduce to 160 degrees, and bake for 20 minutes.
10
Alright, it's done (the color is a bit dark).
11
Finished product image.
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Finished product image.
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Finished product image.
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Finished product image.