This Cantonese mooncake is filled with fruit, featuring a unique taste that is sweet with a hint of sourness, making it very popular among children. The ingredients include 85 grams of inverted syrup, 30 grams of peanut oil, 1 milliliter of alkaline water, 130 grams of wheat flour, and 500 grams of pineapple filling, along with a suitable amount of whole egg liquid for coloring.
The production process is as follows: first, pour the inverted syrup into a container, add alkaline water, and slowly mix in the peanut oil, using a mixer to stir until fully combined. Next, sift in the flour and knead it into a smooth dough, then cover it with plastic wrap and let it rest for two hours to relax.
Divide the dough and filling into small portions of 15 grams and 30 grams respectively. Take one portion of dough, flatten it, and wrap it around the filling. Use your thumb and index finger to gently push the dough, ensuring the filling is completely enclosed, then seal it using the opening created between your hand’s thumb and index finger. Afterwards, place the wrapped mooncake into a mold and press to shape it. Repeat this process until all mooncake dough is prepared.
Preheat the oven to 180 degrees. Once the mooncake dough is ready, spray a little water on the surface, place it in the middle of the oven, and bake for 10 minutes until it is lightly colored. Remove the mooncakes, evenly brush a layer of egg liquid on top, and place them back in the oven to continue baking for another 10 minutes until the surface is golden brown.
The baked mooncakes should be left at room temperature for 1 to 2 days to allow the crust to regain oil and become soft, after which they can be enjoyed.
