How to make Cantonese style pineapple mooncake

If you want to make delicious food, you must prepare all the necessary ingredients, seasonings, and tableware. Of course, the most important thing is to control the heat. After preparing all this, let’s start making Cantonese pineapple mooncakes.

1. Put the invert sugar syrup and peanut oil into a clean stainless steel bowl, then sift in the low-gluten flour.

2.1 Add soapy water to a basin, knead into a smooth dough, wrap with plastic wrap, and let stand at room temperature for 1 hour.

3.2 Alkali and water are mixed in a ratio of 1:4 to make lye water.

4.1 Divide the pineapple filling into equal parts and roll them into small balls with your hands.

5.2 Divide the rested dough into small doughs.

6. Wrap the pineapple filling with the dough, with the seam facing down.

7. Use a mooncake mold to press the small dough wrapped with fillings into mooncake raw dough.

8. Place the raw mooncakes in a baking tray and spray water on the surface.

9. Preheat the oven to 150 degrees for 5 minutes and place the baking tray in the middle layer. Bake in the oven at 160 degrees for 15 minutes until the mooncakes are set. After taking out the mooncakes and letting them cool, brush them with egg yolk liquid, then put them in the oven and bake for 5 minutes. The baked mooncakes should be eaten after 3 days because the oil in the mooncakes needs to be absorbed.

All you have to do is follow the editor's introduction, prepare the ingredients, and start following the steps one by one. I believe that delicious Cantonese-style pineapple mooncakes will be yours.