Su style pineapple mooncake

Overview

During the Mid-Autumn Festival, Soviet-style puff pastry moon cakes are naturally indispensable among the moon cake varieties. Although I don’t like to eat puff pastry, this category is indispensable. Fortunately, I have some favorite foods at home, so I made two kinds of them. Since it is difficult to classify the ingredients in the ingredient list, I wrote the specific dosage in the steps.

Tags

• baking
• butter
• flour
• pineapple filling
• rose tea
• white sugar

Ingredients

Steps

1. 1 I made the pineapple filling during the pineapple season and kept it frozen in the refrigerator. Take it out and defrost it. For specific methods, please refer to the previous log

   

2. 2 Mix the water-oil and oil-crust dough according to the recipe, cover with plastic wrap and let rise for more than 30 minutes. The ingredients are for watery and oily skin, and the seasoning is for oily skin

   

3. 3 Divide watery and oily skin equally into 20 grams, and equally divide oily skin into 16g portions

   

4. 4 Wrap oil skin with water oil skin,

   

5. 5 Wrap it tightly and close it,

   

6. 6 Flatten and roll into long strips

   

7. 7 Roll it up from one end,

   

8. 8 Then roll it out into a long strip, roll it up again, roll it up separately and cover it with plastic wrap for 30 minutes.

   

9. 9 Fold the dough in half and roll it into a disc shape

   

10. 10 Wrap 45g pineapple filling

    

11. 11 Place the seam side down and place it on the baking sheet,

    

12. 12 Preheat the oven to 180 degrees and bake for 20 minutes, flipping once or not.