Full Moon Mid-Autumn Festival----------[Cantonese Style Pineapple Mooncake]

Overview

Two days ago, I made pineapple-filled mooncakes that my son likes. The fillings of these mooncakes purchased online are generally on the sweet side, and it feels too sweet to eat even one. But my son likes them very much and eats them if he likes them. I don’t like to eat sweet things very much. My mouth will feel sour and uncomfortable after eating sweet things. It’s better to make the stuffing yourself. You decide whether it’s sweet or salty. Fortunately, I made my own mung bean paste. The sweetness and oil content are both acceptable to me. I started making the mung bean paste mooncakes in the afternoon and can eat them tomorrow, haha!

Tags

• baking
• children
• old man
• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• autumn recipes
• all-purpose flour
• corn oil
• egg
• invert syrup
• jianshui

Ingredients

Steps

1. 1 Set aside the ingredients for the crust;

   

2. 2 Pour the inverted syrup, alkaline water and cooking oil into a large bowl and mix well;

   

3. 3 Add flour;

   

4. 4 Mix into dough;

   

5. 5 Wrap in plastic wrap and let it rest for an hour;

   

6. 6 Divide the risen dough into 20g pieces, divide the pineapple filling into 30g pieces, and also make a few five-nut fillings;

   

7. 7 Take a piece of dough and flatten it, then add pineapple filling;

   

8. 8 Just like making puff pastry, use the tiger’s mouth of your right hand to slowly close the mouth;

   

9. 9 Shape the wrapped mooncake into a round shape, roll it in flour, then put it into the palm of your hand and roll it again;

   

10. 10 Sprinkle flour into the mold, put the ball into the mold, and press down to take out the mooncake; (don’t press too hard);

    

11. 11 Make all the mooncakes and place them on a baking sheet lined with tin foil;

    

12. 12 Spray a layer of clean water;

    

13. 13 Preheat the oven to 200 degrees, middle rack, for 20 minutes. After baking for 5 minutes, take it out and brush with a layer of egg wash;

    

14. 14 Continue to bake for another 15 minutes, then take out and let cool. (The skin of the prepared mooncakes is hard and can be eaten after leaving it for 12 hours to recover the oil)!