Cantonese style pineapple egg yolk moon cake

Details of ingredients

Main materials
  • plain flour 180g
  • golden syrup 130 g
  • Peanut oil 45g
  • Jian water 2 g
  • Salted egg yolk 12
  • Pineapple stuffing 720g
  • Whole egg liquid few
  • Moon cake mould 100g
  • sweet taste flavor
  • roast workmanship
  • an hour time consuming
  • Divine rank difficulty

Procedure of Cantonese style pineapple egg yolk moon cake

  • one
    Put all the ingredients in the main ingredients into a large bowl and stir well.
  • two
    Get a dough as soft as ear lobe, cover it with plastic wrap, and put it in the refrigerator to relax for about half an hour, then the moon cake crust will be ready.
  • three
    Prepare pineapple filling and salted egg yolk (the cooked salted egg yolk used directly).
  • four
    Divide the pineapple filling into 12 equal parts, take out a pineapple filling and wrap it in a salted egg yolk.
  • five
    Form a circle.
  • six
    Take out the loose moon cake dough and divide it into 12 small dosage forms.
  • seven
    A small dose of moon cake skin.
  • eight
    Take out a mooncake crust and click it.
  • nine
    Press the dough into a big circle (so that the dough is evenly pressed).
  • ten
    Wrap in a pineapple egg yolk filling.
  • eleven
    Slowly push upward.
  • twelve
    Roll a thin layer of flour into the mold.
  • thirteen
    Press out the pattern.
  • fourteen
    Finish all in turn.
  • fifteen
    Preheat the oven at 180 ℃, spray a little water on the middle layer of the moon cake (to avoid cracking).
  • sixteen
    Put in the oven and bake for about 5 minutes.
  • seventeen
    Take it out and brush the egg thin.
  • eighteen
    Then put it into the oven, turn it to 160 degrees, bake for 20 minutes and then take it out of the oven.
  • nineteen
  • twenty
    Finished product drawing.
  • twenty-one
    Finished product drawing. , , , , ,