Pineapple mooncakes with thin skin and large filling

1. Material group photo; Spinach powder can be made with matcha powder or barley seedling powder, and natural plant pigments are better than artificial pigments; Pineapple filling can also be replaced with other fillings.

2. Transfer syrup, corn oil, and rice water into a pot and mix evenly.

3. Pour in flour and mix into a softer dough without dry powder.

4. Take about 18 grams of dough, add spinach powder and a few drops of syrup, and knead it into a green dough that is as soft and hard as the original dough.

5. The ratio of skin to filling I used was 2:8, which means 10 grams of dough per piece and 40 grams of filling per piece; Roll the filling and dough into round balls separately for later use; The leather material takes into account the loss, so there will be a small surplus, which can be allocated to each leather or discarded.

6. Flatten the original dough and place pineapple filling on top.

7. The package should be tightly packed, and the outer layer should be as thin and thick as possible; Pack the other ones one by one.

Prepare the 8.50g pineapple mooncake mold, sprinkle a little flour on the leaves, and then gently press the green dough according to the outline of the pattern.

9. Cover the filling dough with a thin layer of dough and adjust it into an oval shape.

10. Place it in the mold and gently press it twice.

11. Invert the mold onto a baking tray or cutting board and press it slightly twice to easily remove the mold.

12.6 mooncake blanks are all completed, leaving space for each other.

13. Place it in the preheated middle layer of the oven and heat it up and down to 180 degrees without touching the surface of the mooncake, which is also conducive to air circulation.

After baking for 5 minutes, take it out and let it air dry for 1 minute. Brush a thin layer of egg yolk liquid on the surface.

15. Return to the oven, remove the "ceiling", and bake for about 12 minutes.

16. After being taken out of the oven, let it air dry for 5 minutes, then gently move it to the drying rack. After thorough cooling, seal and store it. After 2 days, return it to oil and eat it; Store at room temperature for 1 week, and refrigerate for up to half a month.

17. Pineapple mooncakes, soft and brushed, sweet and delicious!