1. 200 grams of black sesame seeds are fried, and powdered with a food processor
2. Add 50g powdered sugar and 20g cooked glutinous rice flour and mix well
3. Add another 30 grams of sesame oil
4. Stir to form a dough, it is the black sesame filling
5. Add 75 grams of syrup to 25 grams of corn oil, then add 1 gram of soap
6. Use a whisk to mix well
7. Sift in 100 grams of low-gluten flour
8. Mix well with a spatula into a dough, put in the refrigerator for 30 minutes
9. Divide the black sesame filling into 30g/portion, and divide the mooncake crust into 20g/portion
10. Take a mooncake crust and press flat
11. Put the black sesame filling and rub it from the bottom up to close the mouth
12. So all done
13. Use moon cake molds to press into moon cakes
14. Put it into the preheated oven, middle level, 200 degrees, up and down, bake for 5 minutes
15. Take out and brush with egg yolk liquid
16. Put it in the oven and bake for another 10 minutes
Tips:The finished black sesame mooncakes will taste the best after three days of oil return.
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