Chestnut, Cranberry, and Bacon Mooncake

1. Filling: 160g of creamy chestnut paste filling, 60g of winter melon paste, 150g of cured meat, and 30g of cranberries.

2. Chop cranberries into small pieces; Peel the cured meat and cut it into green bean sized cubes.

3. Pour into a large bowl and mix well.

4. Add chestnut filling and mix well with winter melon paste.

5. Form a uniform cluster.

6. Cake skin: 128 grams of low gluten powder, 102 grams of converted syrup, 37 grams of peanut oil, and 1.7 grams of alkaline water.

7. Pour alkaline water into the conversion syrup and stir evenly.

8. Add oil and stir evenly.

9. Pour in flour.

10. Mix into a uniform dough, wrap it with plastic wrap, and let it relax for half an hour.

11. Divide the skin filling into 13 equal parts.

12. Take a piece of pastry, flatten it, and put in the filling.

13. Push the pastry upwards, wrap it up, and close the mouth.

14. Make them one by one and round them.

15. Put it into the powder spreading mold.

16. Place it on the platform and compact it downwards.

17. Lift the mold and gently demold it.

18. Place it in a baking tray, spray water on the surface, and put it into a preheated oven. Place it in the middle layer and heat it up to 200 degrees Celsius and down to 170 degrees Celsius. Bake for about 5 minutes,

19. After shaping, take it out and brush the surface with egg mixture. Put it back in the oven and bake for about 15 minutes.

20. The surface is golden brown and baked.