Instructions

Dough:

Measure out all of the dry ingredients and sift into medium size bowl.

Combine all of the wet ingredients in a bowl and stir to blend.

With a rubber spatula, mix the dry ingredients with the wet and stir together until a soft dough forms.

Knead it into a ball and place back into the bowl.

Cover and let sit for 30 minutes at room temperature.

Filling:

In a medium heat proof bowl add all of the chopped fruits, add the hot Water over them.Stir to combine and then let sit until cool.

Using an emersion blender, puree the fruits until a paste forms and most of the fruit has been finely ground into a paste.

Add the remaining ingredients to the bowl and stir until well mixed.

Set aside.

Have your Moon Cake molds assembled and lightly coat the inside with a pastry brush with Vegetable Oil.

Shape the dough into 1 oz balls rolling between your hands until you have small balls.

Using a rolling pin, shape the balls into round circles approximately 2 1/2 inches in diameter.

Place a spoonful of filling mixer into the center of the round and pinch up the edges into the center to enclose the filling inside of the dough.

Place the filled dough ball into the mold and press down firmly to make an imprint into the bottom of the mold.

Line. sheet pan with parchment paper and invert the Moon Cake onto the pan.

Continue with the remaining dough.

Bake in the oven for 8-10 minutes until barely browned.

Brush on Egg wash and bake for another 8-10 minutes until golden brown.