How to make persimmon mooncakes

• 1.Pour the peanut oil, invert syrup, and water into a basin and stir thoroughly until emulsified and in a very smooth flowing state.Then add all-purpose flour, mix well, and knead into a smooth ball.

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  2. Take 30 grams of dough, add 1 gram of matcha powder and knead into a small ball for making Persimmon leaves.Add golden cheese powder to the remaining dough, knead the dough, cover with plastic wrap and rest with persimmon leaves for an hour.Divide the rested dough into 25g pieces.

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  3.The leaves are divided into 1.5 grams each.Because the electronic scale cannot be accurate to 0.5, so 3 grams are weighed.Each, then split in half.

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  4.Take a piece of pie crust dough and wrap it in your favorite filling.The filling is 25 grams Every, I like hummus.It's like wrapping a bun.

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  5.Then reunite.

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  6. Put the leaf part into the mold first.

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  7.Put in the wrapped pie crust.

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  8. Close the lid and press it firmly, then pour it out, and a golden persimmon will come out.

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  9. Wrap all the dough in turn.

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  10. Bake the oven at 190 degrees for 190 degrees, then bake at 180 degrees for 5 minutes, then turn to 170 Lower the heat to 160 degrees and bake for 15 minutes.In order to prevent the leaves from getting too dark, cover them with tin foil in time during the baking process.

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  11. After roasting, keep it for a week and let the oil return and slowly soften before you can eat it.

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  12. Relatives and friends are getting fat again.Being fat alone is not as good as being fat.