Black Sesame and Walnut Mooncakes

Name: Black Sesame and Walnut Mooncakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 110g Cantonese-style moon cake premix powder; 83g Golden syrup; 28g Corn oil; Some Black sesame walnut filling

by The Rhyme of the Sea Food

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This homemade sesame filling is also added with peanuts. Both peanuts and sesame seeds will produce oil. So when frying this filling, you don’t need to add oil, just add some sugar to taste. The amount of sugar in the recipe Not much, and I don’t like to eat too sweet, so there is no need to reduce sugar. If the amount of sugar is too small, the shelf life of the filling will be shorter.
For the cake crust, I use Cantonese-style mooncake premix. The advantage of using premix is that there is no need to add water, it is more convenient to operate, and the oil can be returned in one day.
Filling: 80 grams of fried peanuts, 70 grams of fried black sesame seeds, 40 grams of fine sugar, 15 grams of corn starch, about 220 grams of water, 4 pieces of fried walnuts"

Ingredients

110g Cantonese-style Moon Cake Premix Powder
83g Golden Syrup
28g Corn Oil
Some Black Sesame Walnut Filling

Black Sesame and Walnut Mooncakes

1. Make the filling first: peanuts, black sesame seeds and walnuts should be sautéed until fragrant. Pour the peanuts, black sesame and corn starch into the wall-breaking machine, pour in water, the amount of water is for reference only, anyway, the machine can be moved, the more water, the longer the frying time. Pour the sesame syrup into a non-stick pan, stir-fry over medium-low heat, and stir-fry until a dough is formed. When the spatula is still sticky, add sugar and continue to stir-fry until shiny and oily, and when the spatula is not sticky, add walnut kernels It can be served with a few stirs. Unused fillings are placed in a sealed glass box, and kept in the refrigerator after cooling.

Black Sesame and Walnut Mooncakes recipe

2. Pour the corn oil and syrup into a basin, mix well, and pour the Cantonese-style mooncake premix powder.

3. Press and mix with a spatula. You can also wear disposable gloves and pinch until no dry powder is visible. Wrap the crust with plastic wrap and let it rest at room temperature for 30 minutes. Divide the black sesame filling into 30 g/portion, and knead into rounds for later use. The loosened pie crust is also divided into 11 portions, each 20 grams, must be covered with plastic wrap to prevent air drying.

4. Place the pie crust on your palm, squeeze the pie crust with the other palm, and place the filling in the center.

5. Slowly push the crust upwards, close the mouth and squeeze it tightly, roll it in the flour to prevent sticking (low, medium or high flour is fine), pat off the excess flour and knead it into a cylindrical shape for easy moulding. Put it into the mold, press down, lift the mold, and the mooncake embryo is ready. Use a watering can to spray water mist over the mooncakes, not at the mooncakes.

6. Put it in the lower part of the oven that has been preheated at 185 degrees in advance, bake for 5 minutes to set the shape, and then brush a thin layer of egg yolk water on the surface. Continue to put it into the oven and bake for about 15 minutes. For the last 5 minutes, I put the baking tray on the bottom layer. Different ovens have different tempers, so the temperature is for reference only. The mooncakes are put in the fresh-keeping box after they have cooled down. Mooncakes made of premixed powder will return the oil in one day, which is very convenient.