Peanut moon cakes, peanuts and persimmons.

1. Good persimmon and peanut moon cake ingredients: gluten flour 2 10g, invert syrup 150g, scoop water 4g, corn oil 50g, pumpkin flour 15g, red velvet liquid 3 drops, matcha powder 5g and stuffing 700g.

2. Good persimmon and peanut moon cake: pour the invert syrup into the basin, then add the corn oil, then pour the scooped water and stir until emulsified. Peanut oil is not recommended here.

3. Because this moon cake is innovative, the heavy taste of peanut oil will affect the overall compound taste.

For example, the taste of matcha and pumpkin, so it is best to use tasteless oil.

5. Stir the sugar oil until emulsified, then add the medium gluten flour, put on disposable gloves and knead well.

6. Next, separate an 80g piece of dough for later use, and then add the required pumpkin powder and red velvet liquid.

7. Red velvet liquid must be considered. Don't pour too much Red Velvet liquid at a time. If you add too much red velvet liquid, it will be irreversible.

8. After kneading, cover with plastic wrap and let stand for 40 minutes, so that the flour can absorb sugar and oil.

9. Add 5 grams of matcha powder to the dough and knead well, then wake up.

10. Matcha powder is recommended to use a better brand, which is not only beautiful in color, but also fragrant.

1 1. When the dough wakes up, it can't be idle.

12. At this stage, you can prepare the required fillers and choose the fillers according to your own preferences.

13. for example, milk yellow or something, here I use red bean paste.

14. In addition, the salted egg yolk must be small, because our mold is only 50g.

15. Salted egg yolk can be baked and refrigerated in advance before being packaged. Take a salted egg yolk and a stuffing * * * 35g, wrap it and knead it evenly for later use. When it's done, you can start making it.

16. Divide the matcha dough into 5g/ slice, then spread a thin layer of corn oil on the mold and press it according to the pattern of leaves.

17. Take 15g cake dough, wrap it with stuffing, then wrap it with a thin layer of flour, shake off the excess flour, and put it into a mold for pressing.

18. If there are "burrs" on the edge of the button, you can "tickle" it gently, preheat the oven 175 degrees in advance, and bake the middle layer for 22 minutes.

19. Spray water mist before putting it in the oven, and then you can start baking.

20. After baking for three to five minutes, be sure to cover it with tin foil to prevent coloring from affecting the appearance.

2 1. Cooling and packaging. This is a lovely little moon cake.