Cantonese style chocolate pineapple mooncake

Prepare pineapple and winter melon

Peel and core the pineapple, cut into pieces and soak in light salt water. Peel and remove the flesh from the winter melon and set aside.

Cut the winter melon into small pieces and put it in the food processor cup

Use a food processor to puree.

Wrap it in gauze and squeeze out the water.

Take out the pineapple and put it into a food processor cup, puree it, wrap it in gauze and squeeze out the water.

Squeeze out the water from the winter melon and pineapple and put them into a small non-stick pot

Stir-fry over medium-low heat

After about 20 minutes, add a spoonful of maltose and continue frying until golden brown.

Fry the glutinous rice flour in a small pot until slightly brown.

Add cooked flour to the pineapple filling

Stir evenly and use the cooked flour to absorb excess water. Let cool and set aside.

Pour the invert syrup, alkaline water, and corn oil into a large bowl and stir evenly, then add the chocolate sauce and stir

Sift in flour and cocoa powder

After kneading the dough, wrap it in plastic wrap and place it in the refrigerator for about half an hour.

Divide the pineapple filling into 35 grams and the chocolate cake crust into 15 grams

Press the crust into a thin pancake

Wrap in pineapple filling

The tiger's mouth of the right hand slowly closes upward, and the left hand slowly rotates in a circle

After wrapping, roll it into a slightly round shape in the palm of your hand

Dip a little dry flour on your hands and knead again

Put into mooncake mold

Press out the pattern.

Make the remaining few. Place on a baking sheet lined with greaseproof paper.

Place in the middle rack of the oven and spray with a little water. Heat up and down to 180 degrees for about 14 minutes.

Finished product.

Freshly baked mooncakes are harder. After cooling, put it in a crisper and wait for the oil to return.

Finished product

Finished product

Cut open and look at the pineapple filling.

Overview