The process of making peanut mooncakes is both fun and simple, and here we detail each step for you. First, ensure your work environment is clean and prepare a dry, oil-free large bowl. Mix 140 grams of invert sugar, 50 grams of peanut oil, and 4 grams of lye water together, stirring thoroughly until they emulsify and blend. Next, add 200 grams of medium gluten flour (commonly used for making dumplings), gently mix with a spatula or chopsticks first, then knead by hand to form a smooth dough.
Roll the dough into a long strip, evenly divide into small pieces, each weighing about 225 grams. Now, preheat the oven to 180 degrees, place the divided dough in the oven to set for 5 minutes, then adjust the temperature to 155 degrees and continue baking for 15 minutes. Remove the partially baked mooncakes, brush a layer of beaten egg evenly on the surface, return to the oven and bake for another 5 minutes until the mooncakes turn a tempting golden color.
To prevent the dough from drying out, remember to cover the unused portion of the dough with plastic wrap. Moving on to the filling, divide the filling into balls weighing 25 grams each. It is recommended to use pre-made lotus seed paste for the filling, but if you prefer a salted egg yolk flavor, you can also try making or purchasing that flavor of filling. Wrap the filling in the dough, shape it into a rectangle, lightly dust the surface with flour, and then press beautiful patterns with a mold.
Before the mooncakes go into the oven, consider spraying a thin layer of water mist on their surface, which helps maintain the moisture of the mooncakes. The entire production process is clear and easy to follow, you can even take screenshots for future reference. And there you have it, delicious peanut mooncakes are all done, enjoy your baking time!
