• Ingredients: Filling
Peanuts 500 grams (baked and broken into pieces after cooling) 0:34,
All-purpose flour 150 grams (baked until slightly brown, let cool and mix with peanut pieces) 2:41,
White granular sugar 50 grams, 2:54,
Syrup 250 grams (the syrup for mooncakes, and honey is also OK) 3:00,
Peanut oil 150 grams, 3:04,
• Ingredients: water-oil dough
All-purpose flour 500 grams, 1:03,
White granular sugar 25 grams, 1:14,
Lard 120 grams, 1:17,
Water 250 grams, 1:20,
• Ingredients: pastry dough
All-purpose flour 400 grams, 1:55,
Lard 200 grams, 2:00,
• The lard used above can be replaced with butter, or light taste oil such as corn oil. The dough should be relaxed until it does not bounce when pulled or pinched, otherwise it will break easily when the filling is wrapped. When spreading the pastry, keep the sealing part inside it.
• Baking temperature (80L oven): Preheat the oven to 230 degrees for top heat and bottom heat, and bake on the lower rack for 20 minutes. A smaller oven usually provides more heat, so please reduce the temperature by 5 degrees for every 10-liter reduction in oven capacity.
• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.
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