Blueberry Bacon Mooncake Launch

Name: Blueberry Bacon Mooncake Launch
Yield: 4 servings
Cuisine: Baking
Ingredients: 160 g low-gluten flour; 125 g Inverted syrup; 45 g Peanut oil; 2 g alkaline water; 340 g Blueberry mooncake filling; 110 g Cooked cured meat

Easy and satisfying, Blueberry Bacon Mooncake Launch uses low-gluten flour, inverted syrup and peanut oil and is baked until golden and tender. Perfect with tea or as a snack.

0 minNewEasy Baking Bake Savory & Sweet

Instructions

1
Pastry: 160g low-gluten flour, 125g inverted syrup, 45g peanut oil, 2g lye water. Filling: 340g blueberry mooncake filling, 110g cooked cured pork.
2
Remove the skin from the cured meat and cut it into pieces the size of mung beans.
3
Add the blueberry filling and mix thoroughly.
4
Become a uniform mass.
5
Divide into 16 equal parts and set aside.
6
Pour the alkaline solution into the inverted syrup and stir evenly.
7
Add the oil and stir evenly.
8
Pour in the flour.
9
Mix into a uniform dough, wrap it with plastic wrap, and let it rest for half an hour.
10
Divide into 16 equal parts.
11
Take a piece of dough, flatten it, and put in the filling.
12
Push the dough upwards, wrap it well, and seal the opening.
13
Do them one by one and roll them into balls.
14
Place it into the floured mold.
15
Place it on the counter and press it down firmly.
16
Lift the mold and gently demold.
17
Place it in the baking pan and spray water on the surface.
18
Place in the preheated oven, middle rack, top heat 200°C, bottom heat 170°C, bake for about 5 minutes.
19
After shaping, take it out and brush the surface with egg wash. Put it back in the oven and bake for about 10-15 minutes.
20
Golden on the surface, fresh out of the oven.