French pineapple moon cake(fa shi feng li yue bing )

French pineapple moon cake

Introduction:

"The best way to make this kind of moon cake is to have a separate mold and bake it with a mold. Because the dough is very soft, it will lead to out of shape during the baking process. Moreover, the finished product is very loose and easy to spread when it is taken out. If you also use this kind of non stick mold I use, you'd better not brush too much yolk liquid, because too much yolk liquid will make the moon cake stick in the mold It's not easy to take out the mold. For a little adhesion, you can use a small fork or toothpick and other thin and sharp things to hang along the side, and then pick up and take out again. It's very easy. "

Production steps:

Step 1: soften butter, add sugar and salt, stir well, then pour in eggs, continue to stir well

Step 2: sift in low gluten flour and stir well; then refrigerate for half an hour; (be sure to do so)

Step 3: divide the frozen dough into 12 equal parts; divide the lotus paste into 20g equal parts, and then knead it into a ball

Step 4: take a portion of dough and flatten it into a wafer, then wrap it with pineapple stuffing and put it into the mold

Step 5: brush the egg liquid on the surface of the moon cake blank after all the wrapping

Step 6: then draw the pattern gently with a fork

Step 7: preheat the oven at 190 ℃ for 10 minutes, and then put the moon cake into the oven for 20 minutes

Step 8: after baking, individual moon cakes will crack due to bulge, and will shrink slightly after cooling, so the crack is not so obvious

Materials required:

Butter: 70g

Low gluten flour: 100g

Salt: 2G

Egg: 20g

Lotus paste: 240g

Sugar: 30g

Note: cooking skills: 1, this moon cake does not need to be sent, so the butter must be softened thoroughly, soft enough to take up the paste like state, so it is easy to mix with other materials; 2, be sure to refrigerate the dough before operation, that is convenient and good shape, if the operation is slow, the dough becomes soft, you can also refrigerate again; 3. In the process of operation, it's better not to knead the dough too much, you can gently pull it into pieces, and then gently knead it into dough by hand; 4. Due to the temperature difference of each oven, the temperature and time can't be generalized, because the stuffing inside is ripe, so just look at the golden surface; 5. The most important thing is that the baked moon cakes are easy to spread. If you want to keep them intact, you should handle them with care!

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Fa Shi Feng Li Yue Bing