Whole wheat date paste mooncake

Invert syrup 40g	Peanut oil 15g
Jianshui 1g	medium powder 35g
Whole wheat flour 30g	Jujube paste filling 180g
Egg yolk (brush surface) 1	Mineral water (brush surface) 5g
Peanut oil (brush the surface) 5g

How to make whole wheat date paste mooncakes

Step 1

40g inverted syrup + 15g peanut oil + 1g sour water, stir well

Step 2

Pour in 35g medium flour + 30g whole wheat flour and knead evenly, cover with plastic wrap and rest for 1 hour

Step 3

Divide the crust and filling into 6 portions and roll into balls

Step 4

Take a piece of pie crust and flatten it, wrap it with the filling, and pinch it tightly

Step 5

Coat it with a little cooked cake powder and use a 50g mooncake mold to press out the shape.

Step 6

Spray a little water on the surface, heat the middle layer of the oven up and down, 180°, take it out after 6 minutes to set.

Step 7

1 egg yolk + 5g mineral water + 5g peanut oil, mix well

Step 8

Once cool, brush a thin layer of egg yolk on the surface and continue baking at 170° for 15 minutes.

Step 9

Whole wheat date paste mooncake Cooking tips for whole wheat date paste mooncakes