Rose and peanut mooncake

Overview

Every Mid-Autumn Festival, my family’s mooncakes always include mooncakes with roses. Since I have made pure rose mooncakes before, this year I made this rose mooncake with chopped peanuts added. After making it, I found that the rose cake with peanuts was still very delicious. The fragrance of roses is blended with the fragrance of peanuts. The two different fragrances blend together and are so harmonious. I made a total of 20 pieces. After dividing them among my sisters, I only have one for each person in my family.

Tags

• baking
• children
• late night snack
• mid-autumn festival
• autumn recipes
• cooked glutinous rice flour
• ground peanuts
• homemade rose jam
• pastry
• watery and oily skin

Ingredients

Steps

1. 1 Take the required amount of homemade rose jam

   

2. 2 After the peanuts are fried, grind them into pieces, beat them slightly finely, and put them into the rose sauce together with the cooked glutinous rice flour

   

3. 3 Mix evenly to form filling. Because rose jam uses a lot of sugar, there is no need to add more sugar to the filling

   

4. 4 Making the skin: Because the ratio of oily skin and watery skin is listed in the ingredients list, some people may be confused, so I explain it here. Make the pastry first. Ingredients for the pastry: 100g lard, 200g flour. Knead it with your hands to form a dough

   

5. 5 Ingredients for water-oil skin: 350 grams of flour, 100 grams of lard, 150 grams of boiling water, and 10 grams of inverted syrup. Rinse the lard with boiling water and let it cool, then add the flour and syrup. Mixed into water and oily skin

   

6. 6 Cover the two kinds of dough with a damp drawer cloth and let them rest for about 1 hour

   

7. 7 Divide the pastry into 10g portions and the watery dough into 20g portions

   

8. 8 Wrap the pastry with water-oil skin and wrap tightly

   

9. 9 Then roll it into a long strip and roll it up. It takes 3 rolls in total. Since it takes more than ten minutes to roll it up each time, roll it all up and cover it with a drawer cloth and let it sit for a while before rolling it again.

   

10. 10 Wrap in the filling and roll out. I used a little hawthorn sauce on it, mainly to distinguish the filling. If you only make one kind, you don’t need to decorate it

    

11. 11 Heat the oven at 170 degrees, lower the heat at 150 degrees, and bake for 20 minutes

    

12. 12 The baked rose peanut cake has a very crispy skin, a very fragrant filling, and the skin is thin and the filling is large. Because syrup is added to the water-oil skin, the color is yellow, which looks much better