Black Sesame Bean Paste Mooncake

Name: Black Sesame Bean Paste Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Cantonese-style moon cake premix powder; 145g Invert syrup; 45g Corn oil; 715g Black Sesame Bean Paste; 1 piece yolk; a little Shimizu

by The kitchen of emblica honey

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

It’s the Mid-Autumn Festival, and I have made a few months of cakes. This bean paste-filled moon cake with black sesame seeds is healthier and more nutritious than egg yolk.
Black Sesame Bean Paste Mooncake

Ingredients: 200 grams of Cantonese-style moon cake mix powder, 145 grams of inverted syrup, 45 grams of corn oil, 715 grams of black sesame bean paste;

Decoration: 1 egg yolk, a little water, a moderate amount of cooked cake powder

Tools: oven, shabu-shabu, small watering can, spatula, scraper, stainless steel basin, disposable gloves, kitchen scale, plastic wrap. "

Ingredients

200g Cantonese-style Moon Cake Premix Powder
145g Invert Syrup
45g Corn Oil
715g Black Sesame Bean Paste
1 piece Yolk
a little Shimizu

Black Sesame Bean Paste Mooncake

1. Prepare 145 grams of invert syrup, add 45 grams of corn oil, and stir with a spatula a few times.

2. Sift the ready-mixed powder, add it to the basin, and stir with a spatula.

3. Stir evenly, make a little dough, wrap the dough in a fresh-keeping bag. Put it in the refrigerator for 3 hours. Why should it be refrigerated? This step is also the key, and the success or failure of the latter step also lies here.

4. Prepare the bean paste filling. If it is a 100g moon cake, the filling is 65g and the crust is 35g. If it is a 50g mold: 35g filling and 15g crust, that is, the ratio of crust to filling is 3 to 7.

5. After the mooncake crust is refrigerated for 3 hours, it will be a little hard when it is first taken out, and it will become soft after a few more rubs on the silicone chopping board. Then divide the dough into 35 grams each, round it, and cover with plastic wrap.

6. Take a dough, flatten it gently, put the black sesame bean paste filling, place it on the mouth of the right hand, press the filling with the thumb of the left hand, and push up the mouth of the right hand.

7. After wrapping, pat some cooked cake powder on the palm of your hand, roll the wrapped moon cake ball, and put it into the moon cake mold.

8. Then the moon cake mold faces down and gently press down. Pick up the mold and the mooncake is made. Spray water gently, then put it in the oven and bake at 200 degrees for 5 minutes.

9. After taking it out, add a little water with an egg yolk and mix well. Shabu gently. Don't overdo it.

10. Re-enter the oven at 165 degrees and bake on the upper and lower fire for 15 minutes.

11. The fragrant mooncakes are ready to be baked, and packaged after cooling.

Tips:
For Cantonese-style moon cakes, you don’t need liquid water if you use premix powder. If you don’t have premix powder, you can use another recipe: 200g all-purpose flour, 125g invert syrup, 50g oil, 2g soap and 1g salt. Alkaline water: edible alkali and water, the ratio is 1:3 to prepare or buy directly.