• Peanut type How to make moon cakes: 1

    1

    First, stir the invert syrup and soybean water evenly, then add cooking oil (preferably not soybean oil) and stir evenly.

  • Peanut type How to make moon cakes: 2

    2

    Add all-purpose flour and stir until fluffy.

  • Peanut type How to make moon cakes: 3

    3

    Knead into dough and cover or cover with film and let stand for 1 hour.

  • Peanut type Moon cake making steps:4

    4

    Prepare the black sesame filling and divide it into equal portions (2 of them are made from the leftover bean paste filling from just making bread), and knead into balls.

  • Peanut type How to make moon cakes: 5

    5

    Divide the dough into 12 equal parts and knead into balls.

  • Peanut type How to make moon cakes: 6

    6

    Wrap one dough ball in the black sesame filling and seal it face down, knead it into a ball, then roll it into small strips, put it into the mold, compact it and push it out.

  • Peanut type Moon cake making steps: 7

    7

    The completed mooncake dough with peanut filling.

  • Steps to make peanut-shaped mooncakes: 8

    8

    Preheat the oven for 5 to 10 minutes, with the upper heat at 180 degrees and lower heat at 160 degrees, and cook for 18 to 20 minutes.

  • Peanut type How to make moon cakes: 9

    9

    After the finished peanut-shaped mooncake is released, it will look better in color and taste better after leaving it for 1 to 2 days to recover.