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25 gr peanut butter (peanut butter-Skippy creamy).
Spread
2 egg yolks + 1/2 egg white, mix well & strain.
Method
1. Mix the golden syrup with the ash water and olive oil (peanut oil), mix well
2. Add flour, eggs & peanut butter, mix well with a spatula.
3. If the dough is too soft, you can add a little flour. Because the results of each golden syrup are different, adjust the flour dose until the dough doesn't stick together
4. Put the dough in a closed box & store in the refrigerator for 2 hours, ready to use.
5. Divide the dough, round it and flatten it & fill it. Consolidate & print. Arrange on a baking sheet that has been lined with parchment paper.
6. Oven with a temperature of 170°C for 15 minutes on top and bottom of the middle rack and remove for 5 minutes, brush with egg and oven again for 10 minutes on top and bottom, move to the top rack, adjust your oven accordingly.
Notes
Mooncake has been baked for 3-4 days and it's delicious to eat because the skin is just oily.
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