This year’s popular Hao Persimmon Peanut Mooncake is crispy, delicate and delicious. It maintains an appetizing color and crispy yet not greasy texture. The more you eat, the more you want to eat it. By FOTAIXUXINGXIU Ingredients Persimmon Mooncake/Peanut Oil 50g Inverted Syrup 1

This year's hot persimmon peanut mooncake is crispy, delicate and delicious. It maintains an appetizing color and crispy and not greasy texture. The more you eat it, the more you want to eat it.

By Fang Tai Xing Xing Guang

Ingredients

• Persimmon Mooncake/
• Peanut Oil 50g
• inverted syrup 140g
• all-purpose flour 200g
• mung bean paste 380g
• water 4g
• golden cheese powder 13g
• matcha powder 1g
• peanut mooncake/
• peanut oil 50g
• inverted syrup 140g
• all-purpose flour 207 grams
• lotus paste 200 grams
• water 4 grams
• cooked peanut kernels 30 grams
• cooked pumpkin seeds 30 grams
• cooked walnuts 30 grams

steps

, persimmon mooncake ingredients

, peanut mooncake ingredients

, making persimmon mooncakes: in a bowl Pour in the peanut oil, inverted syrup, and water and stir thoroughly until emulsified (it must be completely emulsified, otherwise white spots will appear on the baked mooncakes. It is not recommended to replace peanut oil with other oils)

. Add all-purpose flour and stir until no more Dry powder

. Add 1 gram of matcha powder and knead evenly. This part will be used to make persimmon leaves

. Add golden cheese powder to the remaining dough and adjust it to the color of persimmon. After the two doughs are made, let them rest for 1 hour.

. Divide the loosened pie crust into 25 grams each

. Spread out the pie crust and wrap it with mung bean paste filling (you can buy ready-made fillings)

. Fill the leaf part of the mold with about 1.5 grams of the divided matcha crust.

0. Add the persimmon dough

1. Cover the mold and compact it. Line the baking sheet with oil paper. Place the pressed ingredients on the baking sheet and set aside.

2. Make peanut mooncakes: Add peanut oil, invert syrup, and water to a bowl. Stir thoroughly

3, add flour and mix into a dough, let rest for 1 hour

4. Mix the lotus paste and roasted nuts together, divide into 25 grams each

5, divide the relaxed pie crust into 25 grams each

6 . Shape the filling into an oval shape and wrap it in a pie crust, which makes it easier to put it into the mold.

7. Then put it into the peanut mold to press it, and also put it into the baking pan.

8. Open the Fangtai steaming, baking, frying and baking all-in-one machine, and select the ring. In the air baking mode, set 185 degrees for 5 minutes to preheat

9. Put the ingredients into the preheated all-in-one machine and bake. Reset after the baking is completed. Select the ring air baking mode. Set 170 degrees for 15 minutes to continue heating until baked. Finished.

0. Enjoy it.

Tips

The prepared mooncakes need to wait 2 to 3 days for the oil to return. They can be stored at room temperature for 7 to 10 days. Refrigeration is not recommended as it will age the starch. If you want to store it for a longer time, you can freeze it.

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