1. 140ml honey, 50ml peanut oil, 4ml soap, 300g all-purpose flour. Stir into a crust.
2. 350g of black sesame powder, 250g of Wuren (the same ingredients as Wuren mooncake), 30ml of honey, 20ml of peanut oil, 50ml of cool white boil, 20g of cooked powder (leftover from mooncakes made the day before). Stir it into a filling.
3. The filling is 720 grams.
4. Divide into twenty parts.
5. Cover the food preservation mold and leave it for three hours.
6. Use 75 g mold to press into moon cakes. The actual skin is 25 grams each and the filling is 36 grams each.
7. Preheat the oven for 5 minutes.
8. Bring the oven to the upper and lower fires and bake at 150 degrees for 10 minutes, take out the egg wash, return to the oven and lower the fire to 130 degrees for 8 minutes. My old oven more than ten years ago is not the same as it is now. The fire on the grilled five kernels the day before was big. Research your own oven to find the time.
9. This is the second time making moon cakes.
10. Eat your own food at ease.
11. Twenty moon cakes were baked three times.
