Black Sesame Egg Yolk Mooncake

Black Sesame Egg Yolk Mooncake

by @That floweropen@

4.8 (1)
Favorite

Difficulty

Normal

Time

1h

Serving

2

Made more than two hundred egg yolk mooncakes this year, which is a bake addiction!
You can make 18 or 19 moon cakes of 63 grams.
The consistency of the invert syrup is different, so you can add more powder if you think it is thin. Adjust it according to the state of the dough, don't try hard. "

Black Sesame Egg Yolk Mooncake

1. Pour invert syrup, peanut oil and liquid soap in a bowl.

Black Sesame Egg Yolk Mooncake recipe

2. Stir with egg extract to emulsify well.

Black Sesame Egg Yolk Mooncake recipe

3. Sift in low-gluten flour.

Black Sesame Egg Yolk Mooncake recipe

4. Knead it with your hands or use a spatula to mix into a dough without dry powder.

Black Sesame Egg Yolk Mooncake recipe

5. Put it in a fresh-keeping bag to relax at room temperature for 2-3 hours, and keep it in the refrigerator when it is hot (the longer you feel the relaxation time, the better the package). The dough after waking up will not stick to your hands.

Black Sesame Egg Yolk Mooncake recipe

6. The fresh salted duck eggs are removed from the egg whites and left with the yolks. Fortunately, I buy them well every time (the group is saying that good eggs are hard to find this year, either soft or melted)

Black Sesame Egg Yolk Mooncake recipe

7. A total of 43 grams of egg yolk and black sesame filling.

Black Sesame Egg Yolk Mooncake recipe

8. There should be no gaps in the black sesame-packed egg yolk.

Black Sesame Egg Yolk Mooncake recipe

9. After the dough is relaxed, take a dough and weigh 20 grams, knead and flatten it into a round shape (wear this kind of gloves)

Black Sesame Egg Yolk Mooncake recipe

10. Put black sesame and egg yolk filling (take off the gloves to take pictures)

Black Sesame Egg Yolk Mooncake recipe

11. Use the tiger's mouth to push up and wrap it evenly. There should be no gap between the skin and the filling.

Black Sesame Egg Yolk Mooncake recipe

12. Roll a layer of cornstarch lightly.

Black Sesame Egg Yolk Mooncake recipe

13. Knead your hands to remove excess starch (the thinner if you don't see it), and put it into the moon cake mold.

Black Sesame Egg Yolk Mooncake recipe

14. Press down evenly, and press out a moon cake at intervals, and spray a little water before putting it into the oven.

Black Sesame Egg Yolk Mooncake recipe

15. Preheat the oven in advance, bake the middle layer at 180°C for about 7 minutes, and take out the mooncakes after they are shaped.

Black Sesame Egg Yolk Mooncake recipe

16. Add a little bit of clean water to the egg yolk and mix well. Use a soft brush to brush the egg yolk, not a silicone brush.

Black Sesame Egg Yolk Mooncake recipe

17. Use a soft brush to remove the excess egg yolk water on the side of the bowl, and apply a thin brush on the moon cake (it must be thin, too much egg yolk water will make the pattern unclear)

Black Sesame Egg Yolk Mooncake recipe

18. Put it in the middle of the oven at 180°C for about 15 minutes (time and temperature are for reference only, mainly depends on the status) The actual temperature of my oven is 150°C and 180°C

Black Sesame Egg Yolk Mooncake recipe

19. Come to Zhang Meimei photo (moon cakes that have just been baked are hard, put them in the package and seal them back to the oil after they have cooled)

Black Sesame Egg Yolk Mooncake recipe

20. The egg yolk after returning to the oil is delicious~ this is incomparable to frozen vacuum egg yolk!

Black Sesame Egg Yolk Mooncake recipe

21. Do you want to eat?

Black Sesame Egg Yolk Mooncake recipe

22. The bottom of the baked mooncake.

Black Sesame Egg Yolk Mooncake recipe

23. Filled with pure sesame seeds.

Black Sesame Egg Yolk Mooncake recipe

24. Pack the box.

Black Sesame Egg Yolk Mooncake recipe

Tips:

Just apply a thin layer of egg yolk water, and be sure not to be too greedy. Regarding the egg yolk, I bought fresh salted duck eggs and knocked them home. The film covering the egg yolk must be removed.

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