Cantonese-style Rose Red Bean Mooncake

This recipe does not require the dough to rest, so prepare the filling in advance by forming it into 30g balls each. My filling is the crispy peanut and rose paste I made earlier.

Mix the lye water, inverted syrup, and peanut oil until the mixture drips like water, as shown in the picture.

Add all-purpose flour, dried rose petals, red bean powder, and dragon fruit powder into the stirred syrup, and knead the dough up and down (no need to knead much, just until there are no lumps).

Take 22g of dough each and roll it into a ball, then divide into 9 pieces. Take one piece of dough to wrap the filling, knead it evenly to prevent the filling from leaking out, and finally coat with a thin layer of flour to prevent sticking to the mold.

At this time, preheat the oven to 190°C using the convection mode. Press the wrapped dough evenly with a mold to release it. Place it in the preheated oven at 190°C and bake for 7 minutes, then take it out and let it cool for ten minutes. Mix one egg yolk with 10g of water evenly, and brush a thin layer of the egg mixture on the raised patterns of the mooncake with a wool brush. After brushing the egg mixture, add a layer of baking gold powder.

Preheat the oven to 170°C with a convection setting, cover with aluminum foil, and bake for 12 minutes. If you like a golden surface, you can spray a layer of peanut oil after taking it out of the oven. After baking, let it cool to hand temperature before packaging for storage. After 3 days, the oil will return and the appearance will be better. Without sucrose-converted syrup, the oil return will be slightly slower.