Black Sesame Mooncake

by Yi Xiao Yanran

4.6 (1)

Favorite

5

Difficulty

Easy

Time

1h

Serving

4

This year’s Mid-Autumn Festival is particularly meaningful. From the selection of the ingredients to the filling, to the final cake formation, I have personally experienced it, so that my family can eat the most beloved, delicious, and healthiest moon cakes.

Ingredients

Black Sesame Mooncake

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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