Dried Apricot and Cured Meat Mooncake First Release

Filling: 70g red bean paste, 165g winter melon paste, 215g cured meat, 20g sesame seeds, 30g dried apricots. Dough: 160g low-gluten flour, 125g invert syrup, 45g peanut oil, 2g alkaline water.

Cut the dried apricots into small pieces.

Remove the skin from the cured meat and cut it into pieces the size of mung beans.

Put the cured meat, dried apricots, and sesame seeds into a large bowl and mix evenly.

Add the red bean paste filling and mix the winter melon paste thoroughly.

Form into a uniform mass.

Divide into 16 equal parts and set aside.

Dough: 160g low-gluten flour, 125g inverted syrup, 45g peanut oil, 2g lye water.

Pour the alkaline solution into the invert syrup and stir evenly.

Add the oil and stir evenly.

Pour in the flour.

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

Divide into 16 equal parts.

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

Push the dough upwards, wrap it well, and seal the opening.

Do them one by one and roll them into balls.

Place it into the mould for sprinkling powder.

Place it on the counter and press it down firmly.

Lift the mold and gently demold.

Place into the baking tray, spray water on the surface, put it into the preheated oven on the middle rack, with the top heat at 200°C and the bottom heat at 170°C, and bake for about 5 minutes.

After setting, take it out and brush the surface with egg wash. Put it back in the oven and bake for about 15 minutes.

Golden on the surface, fresh out of the oven.