The mooncakes of pineapple winter wings are really good, and the taste is amazing. This recipe makes 60 g of mooncakes/21 pieces. Applicable mold 75g, 65g can be. The ratio of mooncake skin filling is 4:6, skin 25g, filling 35g.
By April Light Rain 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
A Filling: Winter Wing Filling: 1800g of Mao Dong melon, 60g of caster sugar, 100ml of Shuiyi, appropriate amount of water, 60ml of corn oil.
Pineapple filling: pineapple pulp 900g, shuiyi 80ml, tapioca flour 30g, water 80ml, corn oil 100ml.
B Chocolate Mooncake crust: 170ml of inverted syrup, 6ml of water, 80ml of corn oil, 230g of medium gluten flour, 35g of alkalized alcohol black cocoa powder.
<h2>Practice steps</h2>
1. Make chocolate pineapple winter wing mooncake.
2: Stir-fry the filling and finish it in two parts. Stir-fry the winter wing filling first. Prepare the ingredients winter wing filling: 1800g of winter melon, 60g of caster sugar, 100ml of Shuiyi, appropriate amount of water, 60ml of corn oil. Peel the melon, cut into pieces and rub into silk, the length of the silk can be. Rub the shredded winter melon to drain excess water. (Winter melon water is relatively large, in the process of wiping silk will have a lot of juice, then you can drain the excess juice)
3: Pour water into the pot and add a spoonful of salt for about 5g (outside the salt ingredient list) and bring to a boil. Boil the water and add the winter melon shreds, turn off the heat for about 15 seconds, and quickly stir the winter melon shreds and boiling water in the pot.
4. The winter melon shreds that have passed the water are immediately fished out, soaked in cold water and squeezed out of the water for later use.
5, another pot, the pot with fine granulated sugar on medium heat, sugar melting after slowly becoming brown, put in the winter melon shredded fried evenly, then add water, corn oil, fry until the winter melon is transparent can be kneaded into a ball. (Winter melon is relatively light, that is, a light taste, adding caramel can be a good taste for winter melon, which is the finishing touch)
6. As shown in the picture, winter wing filling
7, prepare the ingredients pineapple filling: pineapple pulp 900g, shuiyi 80ml, tapioca flour 30g, water 80ml, corn oil 100ml. Pineapple and pineapple are slightly different, such as using pineapple without soaking brine to astringent, such as the use of pineapple needs to cut the pineapple into pieces soaked in brine for ten minutes, in the rinse can be clean. Start by cutting the pineapple into cubes
8: Beat into a blender and make puree. (This must be done, if there is no blender or other ingredient processor.) Pineapple can not be directly cut into small pieces, do not avoid)
9: Pour the beaten pineapple puree into a non-stick pan and boil over medium heat. (Looking at the sparse state, when do you think you can fry it?) Don't be in a hurry to fry slowly, keep stirring on the line) Tapioca flour 30g, water 80ml mixed and stirred evenly, add or relatively thin pineapple puree together to fry, fry evenly add water, corn oil continue to fry.
10: The pineapple puree is slightly viscous and added to the winter wings and stir well to continue stir-frying
11: Stir-fry until the filling is transparent and can be kneaded into a ball. (Pineapple winter wing filling is softer than the general bean paste, this needs to be mastered by yourself, the oil in the filling needs to be added according to the oil absorption of the ingredients, some ingredients absorb oil, some ingredients do not absorb, this point is self-observation)
12, in addition, pineapple winter wings fried to what state, the spatula is not sticky filling, that can be.
13, wrap the mooncake, prepare ingredient B chocolate mooncake crust: 170ml of inverted syrup, 6ml of water, 80ml of corn oil, 230g of medium gluten flour, 35g of alkalized alcohol black cocoa powder. Invert the syrup, water and corn oil into the container and stir well.
14, add alkalized alcohol black cocoa powder and stir well.
15, at this time sifted into the medium gluten flour,
16: Press and mix with a rubber spatula to form a smooth dough.
17: Divide the mooncake skin dough into 25g and cover the plastic wrap for 1 hour. Pineapple winter wing filling divided into 35g portions rolled round set aside. (If the filling is relatively soft and not good, it can be sent to the refrigerator and frozen for 30 minutes)
18: Take out the loose mooncake skin dough, flatten it, add the pineapple winter wing filling, let the dough slowly climb up the filling and wrap it up. Become a dough wrapped in a well-filled filling. Do not expose the filling.
19: Put the dough of the wrapped filling together and cover it with plastic wrap to prevent the skin from drying.
20, take out the mooncake mold, press the mold on the surface of the mooncake dough for about 10 seconds, gently lift, a beautiful mooncake embryo is ready.
21, the prepared mooncake embryo into a fully preheated oven for baking, above the heat of 190 degrees baking for 18 minutes.
22, fragrant chocolate pineapple winter wing mooncake is ready.
23, delicious
<h2>Tips</h2>
1. How to make water? A: Edible alkali: pure water, 1:3 this ratio stir evenly can be used. 2, the inverted syrup in the recipe is also boiled by itself, the need for pro can also try, the ingredients are fine sugar, purified water, lemon juice. The boiled invert syrup can be stored for a year or two. 3, baking time according to their own oven temperature, filling dry humidity to adjust the baking temperature, master the temperature of the small partner, it is recommended to bake two mooncakes first to try the temperature, see suitable for baking a whole plate Oh. Avoid cracking and coloring too deeply 4, this moon cake does not brush the surface, do not brush.
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