Black Sesame Flowing Heart Mooncake
1.
First make the liquid filling, add the gelatin powder with water and stir evenly, then add the remaining ingredients of the liquid filling and stir evenly
2.
Put in a piping bag
3.
Divide equally into 32 portions, put in the refrigerator for more than half a day
4.
Start to make black sesame filling, put all the ingredients in the filling into the wall breaker and stir until it is delicate
5.
Place in a non-stick pan and fry until a dough, non-stick spatula, and refrigerate for more than 2 hours
6.
Finally make the pie crust, mix all the ingredients of the pie crust
7.
Knead into a dough, put in the refrigerator for more than 2 hours
8.
Divide the black sesame filling into 32 portions and form a bowl one by one
9.
Wrap in Liuxin filling
10.
Knead round and put in the refrigerator for later use
11.
Divide the pie crust into 32 pieces and round them
12.
Roll out the plastic wrap one by one
13.
Stuffing
14.
Rounding
15.
Mooncake mold printing pattern for oiling
16.
Place in a baking tray and freeze in the refrigerator for more than 3 hours
17.
Put it in the middle of the preheated oven and fire up and down at 180 degrees for 10 minutes
18.
Cool off immediately
Tips:
1. Adjust the amount of sugar added according to the taste of each person, and adjust the amount of milk according to the water absorption of the flour
2. Sticky rice flour can be replaced by corn starch, wheat starch, glutinous rice flour, water chestnut flour, tapioca starch, potato starch, cornstarch, but not flour
3. When working on the flow core, the wall-breaking machine must add enough water to grind, so as not to damage the machine, because the peanuts will produce oil after grinding, so there is no need to add additional oil.
4. The black sesame filling must be fried enough dry, so that it will not be easily deformed when roasted
5. In order to ensure that the liquid filling is not easy to melt when shaping, it is best to put an ice pack under the baking tray
6. Adjust the baking temperature according to the oven attributes of each person. This moon cake needs to be baked at a high temperature and quickly to ensure fluidity and not easy to leak.
In the baked state, the top and bottom sides are hard, slightly colored, and the pie body is soft
7. This can be used to make 32 moon cakes, each moon cake 50 grams, of which 20 grams of skin, 30 grams of filling
