Wuren Mooncake

1. Mix all the ingredients in the crust together. (280g low powder, 180g conversion syrup, 45g salad oil, 3g water)

2. Then organize it into a dough, cover it with plastic wrap, and let it stand for 2 and a half hours.

3. Start making filling, peanuts, walnuts, and pine nuts and stir fry in a pot.

4. Slowly stir fry over low and medium heat until cooked and set aside.

5. Glutinous rice flour, add proper amount of water and peanut oil to mix evenly.

6. Then pour in peanuts, walnuts, almonds, and add green and red shreds. Stir well and set aside.

7. Divide into 65 grams each.

The filling is ready and the taste is good.

9. Then take 40 grams of dough and wrap it in the filling.

10. Wrap the outer skin with flour once, and then press it into a mooncake embryo using a mold.

At this point, the oven begins to preheat. Preheat the oven at 200 degrees. Spread oil paper on the baking tray and place the prepared mooncakes onto the baking tray. Then spray a little water on the surface of the mooncake.

12. Egg yolk solution: Take an egg, remove half of the protein, add 15 grams of clean water to mix evenly, filter it, and use a wool brush to brush the surface with a layer of egg yolk solution, making it more even.

13. Put into the oven, heat up and down 180 degrees, and bake the middle layer for 15 minutes.

14. Take a picture of the finished product.

15. Take a picture of the finished product!