Brown Sugar Walnut Date Paste Mooncakes🥮
**Brown Sugar Walnut Jujube Paste Mooncakes ** Warm, mellow brown sugar, silky smooth jujube paste, and crisp walnuts combine for a classic traditional flavor. Sweetness is perfectly balanced, with a deeper, more aromatic taste the more you savor it.
Ingredients
Brown sugar syrup
120g
All-purpose flour
196g
Alkaline water
4g
Peanut oil
50g
Salt
1g
Low-sugar date paste filling
382g
Walnut kernels
163g
Instructions
1
Step 1
Add 120g of brown sugar inverted syrup, 4g of alkaline water, and 50g of peanut oil
2
Step 2
Mix well
3
Step 3
Pour in 196g of all-purpose flour
4
Step 4
Mix evenly by hand
5
Step 5
Press and fold until there is no dry flour
6
Step 6
Wrap in plastic wrap and let rest for half an hour
7
Step 7
Place 163g of walnut kernels in the oven at 150°C and bake for about 10 minutes to toast
8
Step 8
Add to 382g of date paste filling
9
Step 9
Mix evenly by hand; the filling is ready
10
Step 10
Divide into small portions of 45g each
11
Step 11
Divide the rested dough into small portions of 30g each and wrap the filling inside
12
Step 12
Use the "tiger's mouth" (the webbing between thumb and index finger) to gather the edges upward, form a round ball, and dust with a thin layer of flour
13
Step 13
Place into the mold and press to form a pattern
14
Step 14
Spray with water mist
15
Step 15
Place in a preheated oven
16
Step 16
Bake at 200°C for 8 minutes to set the shape
17
Step 17
Cool to about 40°C and spray with water mist again
18
Step 18
Bake at 140°C for an additional 12 minutes
19
Step 19
Done, out of the oven
20
Step 20
Here's a picture of the finished product
