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1
Fillings: 44g cooked flour, 40g cooked white sesame seeds, 20g cooked black sesame seeds, 75g chopped cooked peanuts, 40g chopped cooked walnuts, 90g sugar, 8g salt , 6 grams of pepper powder, 50 grams of sunflower oil, 10 grams of sesame oil, 115 grams of winter melon puree. -
2
Pour all nuts and sugar into a bowl and mix evenly. -
3
Add salt and pepper powder and mix evenly. -
4
Add cooked flour and knead evenly. -
5
Add oil, pinch and knead evenly. -
6
Finally add the winter melon puree and squeeze it repeatedly, -
7
Until it can form a ball. -
8
Divide into 17 equal parts and set aside. -
9
Cake crust: 215g low-gluten flour, 140g invert syrup, 50g sunflower oil, 4g water -
10
Pour the alkaline water into the inverted syrup and stir evenly. -
11
Add oil and stir evenly. -
12
Pour in flour, -
13
Knead into a uniform dough, wrap in plastic wrap and let rest for half an hour. -
14
Divide into 17 equal parts. -
15
Take a piece of pie crust, flatten it and add the fillings. -
16
Push up the pie crust and wrap it up. Close and round. -
17
Place in floured molds. -
18
Put it on the counter and press it downwards. -
19
Lift the mold, gently release the mold. -
20
Place in a baking pan and spray water on the surface. -
21
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. -
22
After shaping, take it out and brush the surface with egg wash. -
23
Place it back in the oven and bake for about 10-15 minutes. The surface is golden brown and comes out of the oven. -
24
Place on a drying rack to cool.
Tips
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.