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Salt Pepper Peanut Mooncakes 2

Crispy Salt & Pepper Peanut Mooncakes (No Oil-Return Needed)

I’m genuinely excited for you to try these crispy salt and pepper peanut mooncakes. They’re different from traditional soft mooncakes—thin, flaky, and shatteringly crisp straight out of the oven. If you love savory-sweet snacks with layers of texture and aroma, this is a recipe you can confidently make at home with just an oven and simple steps.
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Course Snack
Cuisine Chinese
Servings 8

Ingredients
  

Mooncake Crust

  • 290 g all-purpose flour 11–13% protein recommended
  • 84 g fine white sugar
  • 117 g peanut oil or corn/sunflower oil
  • 17 g whole egg beaten
  • 25 g water
  • 1.5 g alkaline water kansui
  • 15 g milk powder optional; replace with 15g all-purpose flour if omitted
  • 1 g baking powder
  • 11 g invert syrup optional; substitute with 10g honey + 1g water

Salt & Pepper Peanut Filling

  • 400 g ready-made salt & pepper peanut filling
  • divide into 16 portions, 25g each

For Brushing & Equipment

  • 10 g whole egg beaten (for brushing)
  • 50 g mooncake mold
  • Oven parchment paper, cooling rack

Instructions
 

Prepare the filling

  • Divide the peanut filling into 16 portions of 25g each and roll into olive shapes. This shape makes wrapping easier and helps prevent the crust from tearing. Set aside.

Mix the oil-sugar-egg base

  • In a large bowl, combine 84g sugar and 17g beaten egg, stirring until the sugar begins to dissolve. Add 117g oil and 11g invert syrup, mixing for 2–3 minutes until fully emulsified.
  • Mix 25g water with 1.5g alkaline water, then add in 2–3 additions, stirring well each time to avoid separation.

Form the dough

  • Combine and sift 290g flour, 15g milk powder, and 1g baking powder. Add the dry ingredients to the liquid mixture and gently rub and fold until a soft, non-sticky dough forms.
  • Note: Do not overmix, as this can develop gluten and result in a hard crust.
  • Cover the dough and let it rest for 20 minutes.

Portion and wrap

  • Divide the rested dough into 16 portions of about 25g each and roll smooth.
  • Flatten one portion into a round (slightly thicker in the center, thinner at the edges), place a peanut filling in the middle, and carefully wrap it up, pressing out air and sealing tightly. Roll gently into an oval shape.

Mold the mooncakes

  • Lightly grease the mooncake mold. Place the filled dough inside, press firmly, then release.
  • Arrange the shaped mooncakes on a lined baking tray, leaving space between each one.

Bake

  • Preheat the oven to 195°C (top & bottom heat).
  • Bake for 5 minutes to set the shape.
  • Remove from the oven and lightly brush a thin layer of egg wash.
  • Reduce temperature to 175°C and bake for 15 minutes, until evenly golden.
  • Transfer to a cooling rack immediately. Once cooled, the mooncakes are ready to eat—no resting required.

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