Sweet and not greasy, sesame, red bean, and pine nut mooncake with no additives

Prepare the filling ingredients.

Put the sweet beans into a blender and crush them, and the sesame seeds need to be roasted and ground into powder.

Heat the pan to medium-high, then reduce to medium-low, add all the ingredients for the filling, stir-fry evenly, and let cool.

Roll into 25-gram rounds. Place them on a plate and set aside.

Prepare the dough ingredients.

Pour the water into the invert syrup and mix well, then add the flour and mix evenly.

Put on disposable gloves and knead the dough into a ball.

Wrap it well with plastic wrap and let it rest for 2 hours.

Roll the dough into long strips, cut them into pieces of about 25 grams each, and shape them into balls. Lightly dust the mold with some cooked glutinous rice flour, place the filled mooncakes into the mold, and press gently; then place them onto a baking tray lined with prepared parchment paper.

Add purified water to the spray bottle and spray a bit, give it to someone with an oven, and bake for 5 minutes to set. Beat the egg with a little water into a liquid, and dip the brush in as little egg liquid as possible to brush.

Bake in the oven at 180 degrees for about 15 minutes. Remove the baking tray and, after it has cooled, wrap it with plastic wrap along with the tray, and let it sit for 2 days.

Wait for the mooncakes to release oil before placing them into the box.

Cantonese-style mooncakes with a filling of healthy and nutritious sesame, red bean, and pine nuts can be enjoyed with a pot of tea.