Ingredient：

Tommy’s pinpe premix: 100g

Boiled water: 100g

Shortening oil: 10g

Filling: 200g

Sesame seeds: as needed

Pink food coloring: as needed

Recipe：

1. Combine the pinpe premix and boiled water in a bowl. Mix until the dough forms and is slightly smooth.

2. Add shortening oil and mix well until the dough is smooth. Cover and refrigerate the dough for about 2-3 hours to relax.

3. After chilling, fold the dough to enhance its gloss and elasticity.

4. Take a portion of the dough and add pink food coloring as needed, kneading until the color is evenly distributed.

5. Divide the filling into 25g portions each.

6. Take 20g of white dough and 6g of pink dough, flatten them separately, then stack the pink dough on top of the white dough and wrap the filling inside.

7. Use the end of a chopstick dipped in a bit of cooked cornstarch to prevent sticking, and form ears on the top of the mooncake.

8. Decorate with sesame seeds for eyes, and the mooncake is complete.