Peanut-shaped mooncake

First, mix the inverted syrup and lye water evenly, then add edible oil (preferably not soybean oil) and stir until well combined.

Add all-purpose flour and mix until crumbly.

Cover the dough again with a lid or plastic wrap and let it rest for 1 hour.

Prepare the black sesame filling and divide it into equal portions (two of them were made with leftover red bean paste from making bread), and roll them into balls.

Divide the dough into 12 equal portions, and then roll them into balls.

Wrap one of the dough pieces with the black sesame filling, seam side down, knead into a ball, then roll into a small strip, place it into the mold, press firmly, and then unmold.

All the mooncake dough filled with peanut paste is completed.

Preheat the oven for 5 to 10 minutes, set the top heat to 180°C and the bottom heat to 160°C, and bake for 18 to 20 minutes.

Peanut-shaped mooncakes are ready. After resting for 1 to 2 days to return the oil, their color will look better, and the taste will also be very delicious.