Black Sesame Chestnut Cantonese Mooncakes

Black Sesame Chestnut Cantonese Mooncakes

by Moonfall Wu Cry (from Tencent...)

5.0 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

Another year of mooncake season is approaching, so let's try to make a few months of cakes to warm up. This time I bought the fillings. Later I found that there were too few fillings, so I temporarily added a chestnut in the middle. If there is an egg yolk, it is actually quite delicious. I am a 50-gram moon cake mold, so the skin is 15 grams, and the filling is about 35 grams, which is about 3:7. If the larger moon cake also has this ratio, this can be calculated by yourself. The filling can be changed to what you like, and the recipe for the crust is the same.

Ingredients

Black Sesame Chestnut Cantonese Mooncakes

1. Mix the salad oil, invert syrup and liquid soap.

Black Sesame Chestnut Cantonese Mooncakes recipe

2. Add flour, knead into a dough, and let stand for half an hour.

Black Sesame Chestnut Cantonese Mooncakes recipe

3. During the resting period, the filling can be prepared. Weigh 35 grams of black sesame filling and chestnut.

Black Sesame Chestnut Cantonese Mooncakes recipe

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.

Black Sesame Chestnut Cantonese Mooncakes recipe

5. Prepare all the fillings, or not add chestnuts, all black sesame fillings, that is 35 grams, about 14 or so.

Black Sesame Chestnut Cantonese Mooncakes recipe

6. The pie crust is also divided into about 15 grams of dumplings, about 14 pieces.

Black Sesame Chestnut Cantonese Mooncakes recipe

7. Flatten each pie crust and add a filling. Slowly push up the crust and close it.

Black Sesame Chestnut Cantonese Mooncakes recipe

8. carry out

Black Sesame Chestnut Cantonese Mooncakes recipe

9. Brush the oil in the moon cake mold, and then directly press out the moon cake green body on the baking tray.

Black Sesame Chestnut Cantonese Mooncakes recipe

10. Until all the moon cakes are finished.

Black Sesame Chestnut Cantonese Mooncakes recipe

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.

Black Sesame Chestnut Cantonese Mooncakes recipe

Tips:

It's still hard right out of the oven, and it's delicious after a day or two of oil return.

Comments

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