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1
Fillings: 215g rose bean paste filling, 50g winter melon puree, 90g cooked ham, 20g cooked peanuts, 20g walnuts, 35g dried apricots, 20g white sesame seeds, 40 grams of white sugar. -
2
Put the bean paste filling and winter melon puree into a large bowl and mix thoroughly. -
3
Add in the chopped ham and nuts and mix well. -
4
Become a uniform mass. -
5
Divide into 16 equal parts and set aside. -
6
Cake crust: 195g low-gluten flour, 125g invert syrup, 45g peanut oil, 2g alkaline water. -
7
Pour the alkaline water into the inverted syrup and stir evenly. -
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8
Add oil and stir evenly. -
9
Pour in flour. -
10
Knead into a uniform dough, wrap in plastic wrap and let rest for half an hour. -
11
Divide into 16 equal parts. -
12
Take a piece of pie crust, flatten it and add the fillings. -
13
Push up the pie crust and wrap it up. Close and round. Do it one by one. -
14
Place in floured molds. -
15
Put it on the counter and press it downwards. -
16
Lift the mold and release it gently. -
17
Place in a baking pan and spray water on the surface. -
18
Put in the preheated oven, middle layer, raise the heat to 200 degrees, lower the heat to 170 degrees, and bake for about 5 minutes. -
19
After setting, take it out and brush the surface with egg wash. -
20
Place it back in the oven and bake for about 10-15 minutes. The surface is golden brown and comes out of the oven.
Tips
For the rose bean paste filling method, please refer to previous recipes.
The proportions of ingredients in the filling can be adjusted as appropriate.
Baking time and firepower need to be adjusted according to actual conditions.
Freshly baked mooncakes are drier and will taste better after the oil is released.