Peanut Crispy Mooncakes

1. Roast the peanuts first, peel them, and crush them into small pieces.

2. Add pre baked white sesame seeds, mix well, then add all the ingredients in the filling and stir evenly. Once you can grab them with your hand and form a ball, the filling is ready.

3. Divide into small pieces of 30 grams each.

4. Mix the oil and sugar in the main ingredients evenly, add syrup and water and stir until completely emulsified, then add low gluten powder, baking powder, and baking soda and stir evenly.

5. No dry powder is needed, avoid excessive rubbing to prevent gluten formation.

6. Divide into 25 grams of evenly distributed small portions, and the mooncake skin will be ready.

7. Take a crust, press it into a circle, and wrap it with filling.

8. Put it into the mold, press it into the shape of a peanut, and place it in the baking tray one by one.

9. Brush a thin layer of egg mixture on the surface.

10. Place it in a preheated oven at 180 degrees Celsius, in the middle layer, and bake for 15-18 minutes to remove from the oven. Cover the middle layer with tin foil according to the coloring situation.