Beijing style pulp extracted olive oil kernel moon cake


190g syrup
300g flour
75ml olive oil
70g cooked flour
40ml sesame oil
15ml sweet osmanthus
Proper amount of salt
Proper blending oil
Proper amount of peanut
Appropriate amount of walnut
Proper amount of organic kitchen natural super raisins


Step 1
Stir fry the flour until yellowish and set aside.

Step 2
Cook the syrup and let it cool.

Step 3
Roast walnuts and peanuts, put them with raisins and almonds and set aside.

Step 4
Add cooked flour and applesauce.

Step 5
Add sesame oil, sugar and sweet scented osmanthus, and shake well

Step 6
Add olive oil and syrup to the flour and grasp well with your hands

Step 7
Knead into a smooth and delicate dough with moderate hardness and softness

Step 8
Divide the dough into 30g and the filling into 20g (I use a 50g mold)

Step 9
Take a crust dough, flatten it with your palm, and put a filling on the crust.

Step 10
Wrap the filling with the crust and push it up slowly until it is completely closed.

Step 11
Mold powder spraying

Step 12
Put the wrapped cake into the mold.

Step 13
Gently press it out, drain it into the baking pan, brush the egg liquid on the upper layer, preheat the oven at 210 ° C for about 15 minutes, take it out and let it cool.