Nga Nguyen

Pineapple-Apple Mooncakes

Solar eclipse viewing kit – the French way!

Pineapple-Apple Mooncakes

(Adapted from Diem Nauy)

Ingredients

Filling

  • 1,000 grams pineapple (peeled and cored)
  • 200 grams apple (peeled and cored)
  • 200 grams sugar
  • 80 grams corn syrup
  • Vegetable oil, for your hands

Dough

  • 220 g honey
  • 16 g custard powder (or replace with cake flour)
  • 1 egg yolk (about 15 grams)
  • 50 g vegetable oil
  • 220 g cake flour
  • 70-100 g extra cake flour (about 85 g), added gradually until the dough isn’t sticky, plus more for dusting

Egg wash

  • 1 egg yolks
  • 1 tbsp water
  • 1 tsp sesame oil

Instructions

Make the filling

  • Chop 1000 g pineapple into small pieces and shred 200 g apple.
  • In a large saucepan, combine the pineapple, apple, and 200 g sugar. Cook over high heat until boiling, then lower the heat to medium.
  • Simmer until the liquid has evaporated (about 12 minutes, possibly a bit longer for a large batch), stirring occasionally to keep the bottom from burning.
  • Stir in 80 g glucose (corn syrup) and keep cooking until the filling weighs about 600 g.
  • Remove from the heat and let the filling cool completely (about 1 hour).
  • Rub a little oil on your hands and roll the filling into 10 balls, about 60 g each. Wrap one salted egg yolk inside each ball.

Make the dough

  • In a large bowl, mix 220 g honey, 16 g custard powder, 16 g egg yolk, and 50 g vegetable oil until combined.
  • Add 220 g cake flour. The dough will still be very wet.
  • Slowly add 70-100 g more cake flour, a little at a time, until the dough holds together and is no longer sticky.
  • Divide the dough into 10 balls, about 60 g each.

Assemble

  • Flatten a dough ball, place a filling ball in the middle, and wrap the dough around it, rounding it into a ball.
  • Dust lightly with cake flour, press into the mooncake mold, and unmold onto a parchment-lined baking sheet. Repeat with the remaining balls.

Bake

  • Preheat a convection oven to 320°F (160°C).
  • Bake for 13-15 minutes, until the tops are slightly golden.
  • Remove from the oven and spray the tops with water. Let the cakes cool for 30 minutes.

Egg wash and finish

  • While the cakes cool, whisk 2 egg yolks, 2 tbsp water, and 2 tsp sesame oil. Pass the mixture through a fine sieve to remove any solids.
  • Brush the egg wash over the cooled cakes.
  • Bake at 320°F (160°C) for another 10 minutes, until glossy and golden.
  • Let cool completely.

Storage

  • Store in an airtight container at room temperature for up to 1 week.