Black Sesame Chestnut Cantonese Mooncakes
1.
Mix the salad oil, invert syrup and liquid soap.
2.
Add flour, knead into a dough, and let stand for half an hour.
3.
During the resting period, the filling can be prepared. Weigh 35 grams of black sesame filling and chestnut.
4.
Knead the black sesame filling into a ball, press a small hole in the middle with your thumb, put the chestnut in, wrap it, and re-round it.
5.
Prepare all the fillings, or not add chestnuts, all black sesame fillings, that is 35 grams, about 14 or so.
6.
The pie crust is also divided into about 15 grams of dumplings, about 14 pieces.
7.
Flatten each pie crust and add a filling. Slowly push up the crust and close it.
8.
carry out
9.
Brush the oil in the moon cake mold, and then directly press out the moon cake green body on the baking tray.
10.
Until all the moon cakes are finished.
11.
Bake in the oven at 180 degrees for 5 minutes, set the shape, take it out and cool it slightly, brush the egg mixture, and bake it in the oven for about 15 minutes after the brush is finished.
Tips:
It's still hard right out of the oven, and it's delicious after a day or two of oil return.