Su style pineapple mooncake
Overview
Refer to Brother Yang’s Soviet-style fresh meat mooncakes. But I made it with pineapple filling. The first time I made mooncakes, it was a success. So crispy that it falls apart. . .
Tags
Ingredients
Steps
-
How to make watery and oily skin. First mix 100 grams of flour, 50 grams of warm water, and 30 grams of lard. Knead the watery and oily skin evenly together to form a transparent film and wrap it with plastic wrap. Leave the pastry for thirty minutes. Mix 100 grams of flour and 50 grams of lard together. After kneading. Leave it for thirty minutes
-
After the water-oil skin and pastry are left for 30 minutes
-
Divide the dough and pastry evenly into eight equal parts
-
Flatten a piece of watery dough, wrap it in puff pastry, and seal it with a tiger's mouth
-
Something like this
-
Wrapped mixture.
-
Take one and flatten it. Then use a rolling pin to roll it into a long strip and roll it up
-
Roll it vertically into a long and thin strip
-
Roll it all out like this. Then put it in a plastic bag and leave it for fifteen minutes
-
. .
-
While the dough is resting. Start preparing the filling. The filling was fried yesterday. See if the color is authentic. Hey, divide the filling into eight equal parts. Tuancheng Ball
-
Place the dough after placement. Take one. After pressing and rolling out. Wrap in pineapple filling. Then tighten it with the tiger's mouth. About to
-
Preheat the oven to 180 degrees with upper and lower heat, and place the wrapped mooncakes in the middle layer. Bake for ten minutes, then turn over and bake for ten minutes, then turn over again. Take the test for five minutes. Out of the oven
-
Much better than expected.
-
Let’s take a family photo
-
Closer.
-
Taken with a mobile phone. I just don’t know. Woo woo woo
