Black Sesame Chestnut Cantonese Mooncakes

Name: Black Sesame Chestnut Cantonese Mooncakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; 75g Invert syrup; 25g Salad oil; 1g Jianshui; 500g Black sesame filling; 50g chestnut

by Moonfall Wu Cry (from Tencent...)

5.0 (1)

Favorite

3

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.

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.