Recipe for Winter Seed Cashew Double Berry Mooncake - Baking recipes

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Fillings: 125g winter melon puree, 20g peanut oil, 10g black sesame seeds, 90g cooked peanuts, 25g walnuts, 40g cashew nuts, 20g white sesame seeds, 50g white sugar grams, 70 grams of dried cranberries, 30 grams of dried blueberries.
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Chop all the fruit ingredients, pour into a large bowl, add white sugar and mix thoroughly.
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Add oil and mix well.
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Add the winter melon puree and mix thoroughly.
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Become a uniform mass.
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Divide into 16 equal parts and set aside.
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Cake crust: 160 grams of low-gluten flour, 100 grams of inverted syrup, 40 grams of peanut oil, 2 grams of alkaline water.
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Pour the alkaline water into the inverted syrup and stir evenly.
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Add oil and stir evenly.
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Pour in flour, mix into a uniform dough, wrap in plastic wrap and let rest for half an hour.
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Divide into 16 equal parts.
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Take a piece of pie crust, flatten it and add the fillings.
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Push up the pie crust and wrap it up. Close and round.
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Do it one by one.
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Place in floured molds.
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Put it on the countertop and press it downwards.
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Lift the mold and release it gently.
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Place in a baking pan and spray water on the surface.
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Put in the preheated oven, middle layer, raise the heat to 200 degrees, lower the heat to 170 degrees, and bake for about 5 minutes.
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Take it out after setting and brush the surface with egg wash.
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Place it back in the oven and bake for about 10-15 minutes. The surface is golden brown and comes out of the oven.

Tips

For the recipe of winter melon puree, please refer to previous recipes.
The proportions of ingredients in the filling can be adjusted as appropriate.
Baking time and firepower need to be adjusted according to actual conditions.
Freshly baked mooncakes are drier and will taste better after the oil is released.