Simplified Scallop Mooncake First Release

Filling: 50g white sugar, 12g corn oil, 64g cooked flour, 90g chilled meat, 20g sesame, 20g walnuts, 95g peanuts, 50g dried scallops, 6g tangerine peel, 2g white wine, 2g salt, 0.2g pepper, 10g water.

Clean the dried scallops and add white wine. Place them in a pot of boiling water and steam for 15-20 minutes until cooked.

Take out, let cool, then tear into pieces. Set aside.

Chop all the nuts and dried tangerine peel, and together with the dried scallops, pour them into a bowl and mix evenly.

Add ice meat, sugar, salt, and pepper, and mix well.

Add the cooked flour and knead evenly.

Until it can form a clump.

Divide into 15 equal parts.

Dough: 150g low-gluten flour, 90g inverted syrup, 38g 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 with plastic wrap, and let it rest for half an hour.

Divide into 15 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 workbench and press 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.