First Release of Chestnut Paste and Cranberry Bacon Mooncakes

Name: First Release of Chestnut Paste and Cranberry Bacon Mooncakes
Yield: 4 servings
Cuisine: Baking
Ingredients: 160 g Milk-flavored chestnut filling; 60 g Winter Melon Paste; 150 g Cured pork; 30 g Cranberry; 128 g low-gluten flour; 102 g Inverted syrup; 37 g Peanut oil; 1.7 g alkaline water; a pinch beaten eggs

First Release of Chestnut Paste and Cranberry Bacon Mooncakes made with milk-flavored chestnut filling, winter Melon Paste and cured pork, baked until golden and tender. Simple ingredients, satisfying homemade flavor.

0 minNewEasy Baking Bake Savory & Sweet

Instructions

1
Filling: 160g of creamy chestnut paste, 60g of winter melon paste, 150g of cured meat, 30g of cranberries.
2
Chop the cranberries; remove the skin from the cured meat and cut it into mung bean-sized cubes.
3
Pour into a large bowl and mix evenly.
4
Add the chestnut paste filling and mix the winter melon paste thoroughly.
5
Form into a uniform mass.
6
Pastry: 128g low-gluten flour, 102g inverted syrup, 37g peanut oil, 1.7g lye water.
7
Pour the alkaline solution into the invert 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 the dough filling into 13 equal portions.
12
Take a piece of dough, flatten it, and put in the filling.
13
Push the dough upwards, wrap it well, and seal the opening.
14
Do them one by one and roll them into balls.
15
Place it into the mould for sprinkling powder.
16
Place it on the counter and press it down firmly.
17
Lift the mold and gently demold.
18
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.
19
After setting, take it out and brush the surface with egg wash. Put it back in the oven and bake for about 15 minutes.
20
Golden on the surface, fresh out of the oven.