Mooncakes with salt and pepper peanut puff pastry

Look at the picture and look at the name, everyone will know how popular a moon cake is!! Puff pastry moon cakes, the skin does not need to wake up, there is no need to return oil, crispy to the slag, peanut filling plus a pinch of salt and pepper, this taste is fairy, the key filling is also very crispy, it is really a veritable fire!! This recipe,I've tried my best to write super detailed.,If you don't understand something, you can leave a message to me.,I'll try my best to reply one by one! Please follow the rules strictly and don't make changes lightly! will not fail! Read the recipe first, and then do it, because there are some things that need to be prepared in advance!

Ingredients

Puffpastry:

Eggliquid 25 g

Cayennesugar 75 g

Cornoil 100 g

Water 25 g

Cornsyrup 15 g

Lowflour 300 g

Aluminum-freebakingpowder 1.5 g

Bakingsoda 1 g

Saltandpepperpeanutfilling:

Cookedall-purposeflour 125 g

Cayennesugar 35 g

Cookedpeanutchopped 140 g

Low-sugarlotuspaste 50 g

Cookedwhitesesameseeds 40 g

Cornsyrup 40 g

Cornoil 100 g

Peanutbutter 50 g

Saltandpepper 5 g

Eggyolkliquid(forbrushingthesurfaceofmooncakes):

Add10gramsofwatertoaneggyolkandmixwell

Cooking Instructions

Puff pastry:
Mix caster sugar and egg mixture
Just stir well
Add the corn oil
Stir until the emulsified state, and the caster sugar is basically stirred!
Add corn syrup and water, pay attention to Ha, everyone should have this measuring cup when adding water, it is not easy to accidentally add too much! So there are some gadgets that really contribute to the success rate!
Stir to combine
Add low-gluten powder, baking powder and baking soda
Note that baking powder and baking soda are not easy to weigh, so you need to use this measuring spoon, there are scales on the measuring spoon, and a full level spoon is the number of grams of food!
Then put on gloves and form a dough with your hands
Then use this folding and pressing technique to knead a smooth dough, but remember to over-knead it, it's smooth and you're good to go!
Smooth and sealed for later use
Filling part:
cooked all-purpose flour (be sure to fry in advance for later use, in case it is too late, fry more, and you don't need to fry next time), low-sugar lotus paste, caster sugar mixture
Grasp evenly
Then bake the white sesame seeds and peanuts (sesame seeds and peanuts must also be roasted and crushed in advance, or buy roasted peanuts directly)
Mix well
Then add the corn syrup, corn oil, peanut butter, salt and pepper
Weigh the salt and pepper in a small bowl and pour it in, because it is very light and not easy to weigh out!
Mix well by hand
It's good to be able to knead it into a ball! Crispy and crispy!
Divide evenly into small balls of 30 grams, cover well and prevent air drying
Dough 26 g wrapped with one filling
Wrapped
Gently flatten the dough and brush with a layer of flour
The purpose of flattening is to be able to get into this mold
Press it with your hands
Then press directly onto a baking sheet
Press them all in turn
Be sure to spray water before entering the oven to prevent dry cracking, and spray it twice!
The oven is preheated at 200 degrees in advance, and it will be preheated for 5 minutes! Put it in the oven and bake it at 180 degrees for 5 minutes!
Brush a layer of egg yolk liquid, a thin layer is fine, and the brush squeezes out the excess egg yolk liquid on the edge of the bowl and then brushes, so you won't brush too much!
Put it in the oven and bake it for 10 to 15 minutes, and you can color it to your satisfaction!
Baked! The new Gobuk 80s are really amazing! The coloring is perfect!
Crispy !!
One at a time!