Chocolate Pineapple Mooncake

Overview

The preparation and taste of this mooncake are a breakthrough compared to traditional mooncakes, and it is well worth a try. The recipe refers to Xiao Ting’s love for baking.

Tags

• baking
• traditional food
• mid-autumn festival
• mooncakes
• cake flour
• cocoa powder
• hershey’s chocolate spread
• peanut oil
• pineapple filling

Ingredients

Steps

1. 1 Mix chocolate sauce and peanut oil evenly. (Peanut oil returns oil faster)

   

2. 2 Sift in the cocoa powder and cake flour mixture.

   

3. 3 Mix into a homogeneous dough.

   

4. 4 Divide the pie crust into 18g portions and the pineapple filling into 32g portions. (It is best to divide the fillings first, because the crust does not need to be loose, and you can start wrapping it after kneading it to prevent cracks)

   

5. 5 Cover the filling with pie crust.

   

6. 6 Place into a 50g mooncake mold and press down firmly.

   

7. 7 Preheat the oven to 200 degrees for about 14 minutes.

   

8. 8 Finished product pictures

   

9. 9 Finished product pictures

   

10. 10 Finished product pictures

    

11. 11 Finished product pictures