Rose Ham Mooncake First Release

Name: Rose Ham Mooncake First Release
Yield: 4 servings
Cuisine: Baking
Ingredients: 200 g Rose red bean paste filling; 65 g Winter melon puree; 165 g Cooked ham; 20 g white sesame; 180 g low-gluten flour; 125 g Inverted syrup; 45 g Peanut oil; 2 g alkaline water

Rose Ham Mooncake First Release brings rose red bean paste filling, winter melon puree and cooked ham together and is baked until golden and tender. Great for beginners and experienced home cooks alike.

0 minNewEasy Baking Bake Savory & Sweet

Instructions

1
Filling: 200g rose bean paste, 65g winter melon paste, 165g cooked ham, 20g white sesame seeds.
2
Peel the ham and cut it into small cubes the size of mung beans.
3
Add the rose filling and winter melon paste, and mix thoroughly.
4
Add white sesame seeds.
5
Mix together into a clump.
6
Divide into 16 equal parts and set aside.
7
Dough: 180g low-gluten flour, 125g inverted syrup, 45g peanut oil, 2g lye water.
8
Pour the alkaline solution into the inverted syrup and stir evenly.
9
Add the oil and stir evenly.
10
Pour in the flour.
11
Mix into a uniform dough, wrap it with plastic wrap, and let it rest for half an hour.
12
Divide into 16 equal parts.
13
Take a piece of dough, flatten it, and put in the filling.
14
Lift the dough upwards and wrap it up.
15
Close the opening and roll it into a ball.
16
Do them one by one.
17
Place it into the floured mold.
18
Place it on the counter and press it down firmly.
19
Lift the mold and gently demold.
20
Place it in the baking pan and spray water on the surface.
21
Place in the preheated oven, middle rack, top heat 200°C, bottom heat 170°C, bake for about 5 minutes.
22
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.
23
Golden on the surface, fresh out of the oven.