Pineapple mooncake with thin skin and large filling

Group photo of the ingredients; spinach powder can be substituted with matcha powder or young barley grass powder, and natural plant colorants are better than artificial ones; the pineapple filling can also be replaced with other fillings.

Put invert syrup, corn oil, and lye water into a bowl together, and mix evenly.

Pour in the flour and mix into a soft dough without any dry flour.

Take about 18 grams of dough, add spinach powder and a few drops of syrup, and knead it into a green dough with the same softness and hardness as the original dough.

I used a dough-to-filling ratio of 2:8, that is, 10 grams of dough per piece and 40 grams of filling per piece; the filling and dough are each kneaded into balls and set aside; considering dough loss, there will be a small surplus, which can be distributed to each piece of dough or discarded.

Flatten the plain dough and place the pineapple filling on top.

Wrap the package tightly, making the dough skin as evenly thin as possible; then wrap the other pieces in the same way.

Prepare the pineapple mooncake mold, sprinkle a little flour on the leaf area, and then gently press the green dough according to the pattern outline.

Wrap the filling with a thin layer of dough and shape it into an oval.

Place it into the mold and press gently twice.

Place the mold upside down on the baking tray or cutting board, press down lightly a couple of times, and it can be easily demolded.

The raw mooncakes are all completed, leaving space between each other.

Place it in the middle layer of the preheated oven at 180 degrees with both top and bottom heat, without touching the surface of the mooncake, which also helps air circulation.

Take it out after baking for 5 minutes, let it cool for 1 minute, and brush a thin layer of egg yolk on the surface.

Return it to the oven, remove the 'canopy,' and bake for about 12 minutes.

After coming out of the oven, let it cool for 5 minutes, then gently move it to a cooling rack. Once completely cooled, seal it for storage. It can be eaten after the oil returns in 2 days; it can be stored at room temperature for 1 week, or refrigerated for half a month.

Pineapple mooncake, soft and stretchy, fragrant, sweet, and delicious!