Dried apricots and cured meat mooncakes

1. Filling materials: 70g Red bean soup filling, 165g wax gourd paste, 215g bacon, 20g sesame seeds, 30g dried apricots. Cake skin: 160g low gluten powder, 125g converted syrup, 45g peanut oil, 2g alkaline water.

2. Cut dried apricots into small pieces.

3. Peel the cured meat and cut it into green bean sized cubes.

4. Pour the cured meat, dried apricots, and sesame seeds into a large bowl and mix well.

5. Add the Red bean soup stuffing, and fully grasp the wax gourd paste.

6. Form a uniform cluster.

7. Divide into 16 equal parts for future use.

8. Cake skin: 160g low gluten powder, 125g converted syrup, 45g peanut oil, 2g alkaline water.

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

10. Add oil and stir evenly.

11. Pour in flour.

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

13. Divide into 16 equal parts.

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

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

16. Make them one by one and round them.

17. Put it into the powder spreading mold.

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

19. Lift the mold and gently demold it.

20. 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,

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

22. The surface is golden brown and baked.