Golden Hook Mooncake First Release

Filling: 50g white sugar, 12g corn oil, 64g cooked flour, 90g chilled meat, 20g sesame, 20g walnut, 65g peanuts, 20g winter melon candy, 35g golden hooks, 25g tangerine peel, 2g white liquor, 2g salt, 0.2g pepper, 10g water.

Clean the dried golden hooks and add white liquor. Place in a pot of boiling water and steam for 15-20 minutes until cooked.

Take it out, let it cool, then chop it. Set aside.

Chop all the nuts and dried tangerine peel, then pour them into a bowl together with the dried shrimp, and mix well.

Add ice meat, sugar, salt, and pepper, and mix well.

Add the cooked flour and knead evenly.

Add oil, wine, water, and knead repeatedly.

Until it can form a clump.

Divide into 15 equal parts.

Dough: 150g low-gluten flour, 90g inverted syrup, 38g peanut 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 15 equal parts.

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

Push the dough upward, wrap it up. Seal 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. When the surface is golden, take it out of the oven.