Cashew Raisin Mooncake First Release

Name: Cashew Raisin Mooncake First Release
Yield: 4 servings
Cuisine: Baking
Ingredients: 170 g Red bean paste filling; 50 g Winter melon puree; 30 g Roasted peanuts; 80 g Cashew; 70 g Raisin; 10 g white sesame; 40 g white sugar; 160 g low-gluten flour; 100 g Inverted syrup; 40 g Corn oil; 2 g alkaline water

Cashew Raisin Mooncake First Release made with red bean paste filling, winter melon puree and roasted peanuts, baked until golden and tender. Simple ingredients, satisfying homemade flavor.

0 minNewEasy Baking Bake Sweet

Instructions

1
Filling: 170g red bean paste, 50g winter melon paste, 30g roasted peanuts, 80g cashews, 70g raisins, 10g white sesame seeds, 40g white sugar.
2
Chop the cashews, peanuts, and raisins into small pieces, add white sesame seeds and white sugar, and mix evenly.
3
Add the red bean paste and winter melon filling, and mix thoroughly.
4
Become a uniform mass.
5
Divide into 16 equal parts and set aside.
6
Dough: 160g low-gluten flour, 100g inverted syrup, 40g corn oil, 2g lye water.
7
Pour the alkaline solution into the inverted syrup and stir evenly.
8
Add the oil and stir evenly.
9
Pour in the flour.
10
Mix into a uniform dough, wrap it with plastic wrap, and let it rest for half an hour.
11
Divide into 16 equal parts.
12
Take a piece of dough, flatten it, and put in the filling.
13
Lift the dough upwards and wrap it up.
14
Close the opening and roll it into a ball.
15
Do them one by one.
16
Place it into the floured mold.
17
Place it on the counter and press it down firmly.
18
Lift the mold and gently demold.
19
Place it in the baking pan and spray water on the surface.
20
Place in the preheated oven, middle rack, top heat 200°C, bottom heat 170°C, bake for about 5 minutes.
21
After setting, take it out and brush the surface with egg wash. Put it back in the oven and bake for about 10-15 minutes. When the surface is golden, take it out of the oven.