Peanut Crisp Mooncake

First, roast the peanuts, remove the skins, and crush them into peanut pieces.

Add the pre-toasted white sesame seeds and mix well, then add all the ingredients from the filling and stir evenly. When you can gather it into a ball by hand, the filling is ready.

Divide into small portions of 30 grams each.

Mix the oil and sugar in the main ingredients first. After adding syrup and water, stir until fully emulsified, then add low-gluten flour, baking powder, and baking soda, and mix evenly.

Add just enough dry flour to prevent sticking, and avoid over-kneading to prevent the gluten from developing too much.

Divide into small portions of 25 grams each, and the mooncake dough will be ready.

Take a piece of dough, press it into a round shape, and wrap in the filling.

Place into the mold and press into peanut shapes, then arrange them in the baking tray one by one.

Brush a thin layer of egg wash on the surface.

Place it into the preheated oven at 180 degrees, on the middle rack, and bake for 15-18 minutes. Remove when done, and cover with foil in the middle if it starts browning too quickly.

Alright 😁.

Fragrant and crispy, a very festive mooncake.

Paired with persimmon mooncakes, it symbolizes the occurrence of good things ('persimmon' sounds like 'things') and growth ('flower').