First release of apricot, peanut, and cured meat mooncakes

Filling: 100g milk-flavored chestnut paste, 60g winter melon paste, 115g roasted peanuts, 100g cooked cured meat, 50g dried apricots, 10g white sesame seeds, 40g white sugar.

Cut the cured meat, peanuts, and dried apricots into small pieces, add white sesame seeds, and mix evenly.

Add the chestnut paste and winter melon paste, and mix thoroughly.

Become a uniform mass.

Divide into 16 equal parts and set aside.

Dough: 160g low-gluten flour, 100g inverted syrup, 40g corn oil, 2g lye water.

Pour the alkaline solution into the inverted 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.

Lift the dough upwards and wrap it up.

Close the opening and roll it into a ball.

Do them one by one.

Place it into the floured mold.

Place it on the counter and press it down firmly.

Lift the mold and gently demold.

Place it in the baking pan and spray water on the surface.

Place in the preheated oven, middle rack, top heat 200°C, bottom heat 170°C, bake for about 5 minutes.

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.

Golden on the surface, fresh out of the oven.