Exclusive Honey Jujube Paste Walnut Mooncake

Wash the red dates clean, soak them in water until soft, and remove the pits. There is still a small amount of flesh left on the pits; don't throw it away. In the next recipe, we will share jujube pit tea.

Place the pitted jujube flesh into a bowl and steam it in a steamer for about 30 minutes.

Put the steamed jujubes into a blender, and add as little water as possible without affecting the machine's operation, which can reduce the roasting time.

Stir-fry over low heat continuously, adding corn oil in batches.

Stir-fry until it doesn't stick to the spatula. Try to stir-fry a bit longer; slightly firmer jujube paste is easier to wrap.

Place the walnut kernels on a baking tray and bake at 130°C with top and bottom heat for about 10 minutes, then take them out to cool. If possible, you can peel off the skins in advance.

Crush the walnut kernels firmly, but not too finely.

Weigh. Each one weighs 30g. Roll into a ball. Sprinkle a little flour on the cutting board to prevent sticking. Next, make the dough for the pastry.

Take a large bowl, add 140g of honey, 50g of corn oil, and 5g of lye water.

Pour in 200g of all-purpose flour.

Use a silicone spatula to repeatedly fold and press until there is no dry powder.

Put it in a storage bag and weigh it, 391.5g. Making 20 pieces of 20g dough each is 8.5g short. It's okay, just deduct 0.5g from each when portioning.

Everything is ready, ready to pack.

Place the dough in the palm of your left hand, press gently, add the filling, and then gently push upwards.

Slowly close it. This is a skillful process, and you will gradually master the knack.

Gently roll the wrapped mooncakes into a round shape, coat them with a layer of flour, roll them lightly again, place them into the mold, and they will easily release from the mold.

Spray with mist to prevent cracking.

Preheat the oven to 200 degrees with both upper and lower heat, approximately 5 minutes. Put in the baking tray, bake for 5 minutes, then take it out.

Brush with egg yolk mixture. Mix one egg yolk with a small spoon of water, stir well, and skim off the foam.

Place it back in the oven and bake at 175 degrees for 15 minutes. Remove and let it cool.

Finished product.