Peanut shaped mooncake

Overview

I have made mooncakes several times since the Mid-Autumn Festival, and they are all very popular with my family. They are not only cute in shape, but also beautiful in color. They are made and eaten freshly without any additives. They are nutritious and delicious (it will look better and taste better after the oil is added).

Tags

• baking
• black sesame filling
• edible oil
• invert syrup
• jianshui
• zhongli flour

Ingredients

Steps

1. 1 First, stir the inverted syrup and water evenly, then add cooking oil (preferably not soybean oil) and stir evenly.

   

2. 2 Add all-purpose flour and stir until fluffy.

   

3. 3 Knead into dough and cover or wrap with film to rest for 1 hour.

   

4. 4 Prepare the black sesame filling and divide it into equal portions (2 of them are made from the leftover bean paste filling from the bread making just now) and form into balls.

   

5. 5 Divide the dough into 12 equal parts and form into balls.

   

6. 6 Wrap one dough ball in the black sesame filling and seal it face down, knead it into a ball, then roll it into small strips, put it into the mold, compact it and push it out.

   

7. 7 All finished mooncake dough with peanut filling.

   

8. 8 Preheat the oven for 5 to 10 minutes, set the upper heat to 180 degrees and lower heat to 160 degrees, and cook for 18 to 20 minutes.

   

9. 9 After the finished peanut-shaped mooncakes are baked, they will look better in color and taste better after leaving them for 1 to 2 days to allow the oil to recover.