French Pineapple Mooncake
2024-11-21 03:00:10 205
It is best to have a separate mold for this mooncake and bake it with the mold, as the dough is very soft and the baking process can cause deformation. Moreover, the finished product is particularly crispy and easy to scatter when taken out. If you also use the non stick small mold I use, it is best to be careful not to brush too much egg yolk liquid when brushing, because too much egg yolk liquid will make the mooncake difficult to remove from the mold. A small amount of adhesion can be hung along the edge with a small fork or toothpick, and then picked up and removed easily.
Details of ingredients
Technique
Steps to make French Pineapple Mooncake
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1. Soften butter, add sugar and salt, stir well, then pour in eggs and continue stirring evenly![]()
2. Sift in low gluten flour and stir evenly; Then put it in the refrigerator and refrigerate for half an hour; (You must do it this way)![]()
3. Divide the refrigerated dough into 12 equal parts; Divide the lotus paste filling into 20 grams each, then roll it into a round ball for later use![]()
4. Take a piece of dough and flatten it into a round piece, then wrap it with pineapple filling and put it into the mold after closing it![]()
5. After all the packaging is done, brush the surface of the mooncake with egg mixture![]()
6. Then gently draw the pattern with a fork![]()
Preheat the oven to 190 degrees Celsius for 10 minutes, then put the prepared mooncake batter in and bake for 20 minutes![]()
8. After baking, some mooncakes may crack due to bulging, and there may be slight shrinkage after cooling, making the cracking less obvious
