Salt and Pepper Mooncake First Release

Filling: 44g of cooked flour, 40g of cooked white sesame seeds, 20g of cooked black sesame seeds, 75g of crushed cooked peanuts, 40g of crushed cooked walnuts, 90g of sugar, 8g of salt, 6g of ground Sichuan pepper, 50g of sunflower oil, 10g of sesame oil, 115g of winter melon paste.

Pour all the nuts and sugar into a bowl and mix well.

Add salt and Sichuan pepper powder, and mix evenly.

Then add the cooked flour and knead evenly.

Add oil, knead repeatedly, and rub evenly.

Finally, add the winter melon paste and knead repeatedly.

Until it can form a clump.

Divide into 17 equal parts and set aside.

Pastry: 215g low-gluten flour, 140g invert syrup, 50g sunflower oil, 4g 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 17 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.

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.

Place it on the drying rack to cool.