Bean Paste Ham Mooncake

1. Filling materials: 200g Red bean soup filling, 100g winter melon paste, 100g ham (steamed)

2. Peel the ham and cut it into green bean sized cubes.

3. Put diced meat, Red bean soup stuffing and winter melon paste into a large bowl, and fully grasp them.

4. Form a uniform cluster and set aside for later use.

5. 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.

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

7. Add oil and stir evenly.

8. Pour in flour.

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

10. Divide the skin filling into 13 equal parts.

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

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

13. Make them one by one and round them.

14. Put it into the powder spreading mold.

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

16. Lift the mold and gently demold it. Place it in a baking tray and spray water on the surface.

17. Put it into the preheated oven. Middle layer, heat up to 200 degrees Celsius, heat down to 170 degrees Celsius, bake for about 5 minutes, take out after shaping, and brush the surface with egg mixture. Put it back in the oven and bake for about 15 minutes.

18. The surface is golden brown and baked.