Black Sesame and Peanut Stuffing Soviet-style Mooncakes
1.
The oil leather materials are mixed together
2.
Make a dough, knead for a while, and knead smoothly. The mixed dough 饧 is in operation for half an hour
3.
The ingredients for the shortbread are mixed together
4.
Just mix into a dough. Same with the oily skin dough
5.
Ripe peanuts are roughly crushed, a little bit is better
6.
Take the black sesame filling from the refrigerator, mix it with the ground peanuts, and add 2 tablespoons of osmanthus sugar. I used a 1:1 ratio of black sesame and peanuts here, and both used 100 grams
7.
well mixed
8.
Divide into 8 parts and round
9.
Each dough is divided into 8 dough pieces evenly
10.
The oily skin noodles are compressed and packed into shortbread, and the mouth is tight
11.
Wrap it, close it down, cover it, and let it rest for 10 minutes
12.
Roll each agent into an oval shape and roll it up. Relax for 10 minutes and do it again
13.
After 2 times, each agent is rolled up, rolled into a strip, rolled up
14.
Do it all, relax for 10 minutes
15.
Squeeze directly, pack into stuffing, close
16.
Everything is done, closing down.
17.
Roll the cake into 1 cm and place it on the baking tray
18.
Use red yeast rice powder and add water to decorate (you don’t need to order)
19.
Put it in the preheated oven, middle level, 180 degrees, 20 minutes
Tips:
1. I made the black sesame filling before. The method: use a cooking machine to grind the black sesame into a powder, add the amount of sugar suitable for your taste, and then add the salad oil to mix into a dough, add a little bit of oil, and adjust according to the amount of sesame. You can mix the sesame seeds into a dough
2. The oven time is set according to the performance of your own oven
