It's the season of eating mooncakes once again, how can you miss the pineapple winter wing mooncakes? The fruity pineapple is sweet and mixed with crystal clear winter wings, which is a favorite of the Dynasty. Again, remind: this low-sugar and low-oil mooncake is definitely not as oily and greasy as the ordinary mooncakes sold outside, and you need to add oil and sugar to pursue the oily taste. It's time to go again, someone did it according to my formula, and felt that the crust was very hard: 1. Since according to my formula to do, you have to completely full grams of accurately follow my grams, do not take it for granted, the dough is relatively thin, do not feel thin, just add dry powder, this skin is so thin that there is no way to wrap directly by hand, you must bring disposable PE gloves to be able to operate, very thin and sticky. 2. Make sure your home gluten flour is really gluten? Is it really suitable for making mooncake skins? There is also a stupid way to buy mooncake special powder directly, I used the Cantonese mooncake special powder this time, without considering whether the gluten is appropriate. 3. Don't be too big in the gram of the pie, strictly follow my grams, don't feel bad to increase the number of grams of the skin without authorization, because the thicker the skin, the less likely the oil is to come out, and the crust will be hard. The crust becomes soft because the oil of the filling seeps out, so it becomes soft. 4. Because I am a low-sugar low-oil version of the filling, the oil is not high, so after baking must be put for three days, the oil will come out, so that it is called "back to the oil", the crust will become soft and soft. 5. The mooncake filling I made is low-oil, "back to oil" is naturally not as fast and complete as the ordinary Cantonese mooncake filling, so I want to eat a very greasy, very soft and crust, it is recommended to add the amount of oil for the filling to 120g.
By Eyes of Water
<h2>Royalties</h2>
Mooncake crust :
Medium gluten flour 100g
Milk powder 5g
Invert syrup 75g
Water 1g
Peanut oil 25g
Pineapple winter wing filling :
Winter melon 1000g
Pineapple 1000g
Maltose 100g
Caster sugar 100g
Vegetable oil (I personally prefer to use coconut oil) 50g
Cornstarch 15g
Salt 0.5g
<h2>Practice steps</h2>
1, 1000g of peeled and de-squashed winter melon meat cut into a thin skin of less than 1cm into a pot to cook, the water just covered the winter melon, cook until translucent fishing, squeeze off its water with gauze, put on the board to cut into small pieces, squeeze out the water again. (General winter wing filling uses a planer to plan into silk, I am too lazy to find a planer, directly cut into small pieces, there is no difference in taste)
2, pineapple peel, do not go to the hard core, take 1000g of pineapple pulp sliced, and then chopped into gauze to squeeze out the pineapple juice for later, in addition to the pineapple juice separately packed 50g, leaving dissolved starch.
3: Pour the minced winter melon, 100g of caster sugar, 100g of maltose and 0.5g of salt into the wok, then add the pineapple juice just squeezed out and cook over low heat.
4: After cooking for 15 minutes, pour the pineapple meat together and cook.
5: Stir-fry until the moisture is dry, pour in 50g of vegetable oil without special odor and continue to stir-fry (I personally like to use coconut oil), then dissolve 15g of corn starch in the reserved 50g pineapple juice, and then pour into the filling in the stir-fry. (Corn starch can also be added without adding)
6, then continue to stir-fry for five or six minutes to get out of the pot, wait for it to cool the filling, the filling is about 550g or so.
7, after the filling is cooled, roll into 36g a small ball, this amount can be rolled into about 15 small balls. (This filling is softer and not so easy to wrap, so the filling should be a little less than other types of fillings, and the mooncake skin should be slightly thicker)
8, now prepare the crust: invert the syrup 75g, 1g of water, peanut oil 25g and mix well.
9: Add 100g of medium gluten flour and 5g of milk powder to mix into a dough, put it in a bowl and cover it with plastic wrap and put it in the refrigerator for more than an hour.
10: Take 13g of dough, wrap in the winter wing pineapple filling that was rounded before, put it in the flour and roll it to make the surface covered with dry flour, and use a dry wool brush to brush off the floating powder on the surface. Put in a mold and press into a mooncake and put on a baking sheet. This amount of skin and filling is just 15 packs.
11: Put in a mold and press into a mooncake, put on a baking sheet. This amount of skin and filling is just 15 packs.
12, the moon cake sprayed with some water, put into the preheated 190 ° C oven baking for 5 minutes after taking out, an egg, take out the yolk, add about 8g of egg white to beat well, use a wool brush to brush the egg liquid on the surface of the mooncake, and then put it into the oven, continue to bake for 15 minutes until the surface is golden, if the color is too dark in the middle, you can cover the tin foil to prevent the coloring from being too dark.
13, the moon cake with thin skin and large filling is good! Freshly baked mooncakes, the crust is crispy, you need to put it for two or three days to get back to the oil to become soft.
<h2>Tips</h2>
Because the sweetness of pineapples is not the same, the taste of the final finished product is also different, everyone can taste the taste during the frying process, and then decide how much caster sugar to add.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.