Ham, Nut, and Rose Bean Paste Mooncake First Release

Filling: 215g rose red bean paste, 50g winter melon paste, 90g cooked ham, 20g roasted peanuts, 20g walnuts, 35g dried apricots, 20g white sesame seeds, 40g granulated sugar.

Place the red bean paste and winter melon filling into a large bowl together, and mix thoroughly.

Then add the pre-chopped ham and nuts, and mix thoroughly.

Become a uniform mass.

Divide into 16 equal parts and set aside.

Dough: 195g low-gluten flour, 125g inverted syrup, 45g 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 16 equal parts.

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

Push the dough skin upward and wrap it up. Seal the opening and roll it into a ball. Repeat until all are done.

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.