Soviet style pineapple moon cake-You Are Foodie

By Hogan
8

Soviet style pineapple moon cake

On the Mid Autumn Festival, the variety of moon cakes naturally includes Soviet style crisp moon cakes. Although I don't like crisp cakes very much, this category is indispensable. Fortunately, my family has a favorite food, so I still made two kinds. As it is not easy to classify in the raw material list, I wrote the specific dosage in the steps.

Main Ingredients

Pineapple stuffing 400g

Auxiliary Ingredients

Step 1 . The pineapple stuffing made by myself in the pineapple season is frozen in the refrigerator and taken out for thawing. For details, please refer to the previous logs

Step 2 . Mix the dough with water and oil according to the formula, cover it with plastic film, and let it spread for more than 30 minutes. The ingredients are the formula of water and oil skins, and the seasoning is the formula of oil skins

Step 3 . Water and oil skins are divided into 20 grams and oil skins into 16 grams

Step 4 . Wrap the oil skin with water,

Step 5 . Close the bag tightly,

Step 6 . Flatten the "long strip"

Step 7 . Roll it up from one end,

Step 8 . Then follow the "long strip", still roll it up, and cover it with plastic wrap for 30 minutes.

Step 9 . Fold the pastry in half and roll it into a round piece

Step 10 . Wrap in 45g pineapple stuffing

Step 11 . Close down and put into the baking pan,

Step 12 . Preheat the oven at 180 degrees and bake it up and down for 20 minutes. You can turn the noodles once in the middle, and you can also do it without turning.

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