Winter Rong Cashew Double Berry Mooncake First Release

Filling: 125g winter melon paste, 20g peanut oil, 10g black sesame seeds, 90g roasted peanuts, 25g walnuts, 40g cashews, 20g white sesame seeds, 50g white sugar, 70g dried cranberries, 30g dried blueberries.

Chop all the fruits, pour them into a large bowl, and add white sugar, mixing thoroughly.

Add oil and mix evenly.

Add the winter melon puree and mix thoroughly.

Become a uniform mass.

Divide into 16 equal parts and set aside.

Dough: 160g low-gluten flour, 100g inverted syrup, 40g 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 16 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.

Do them one by one.

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.