Black Sesame Nut Mooncakes

Name: Black Sesame Nut Mooncakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g All-purpose flour; 75g Invert syrup; 2g Jianshui; 25g Peanut oil; 250g Black sesame paste; 50g Chopped nuts

by Misty soul

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

The moon cakes made during the Mid-Autumn Festival are also the second time to make moon cakes. The skills need to be improved. By the way, it has been two or three months since the mooncakes have been eaten before the recipes came out. I can’t remember it unless I clean the phone. "

Ingredients

Black Sesame Nut Mooncakes

1. Invert syrup, add water and mix well, add peanut oil and stir to form a milky

2. Add sifted flour

3. Mix well into dough, let stand for 2 hours for later use

4. I bought the low-sugar black sesame puree online, and I added some chopped nuts

5. The 50g mold I used, skin: stuffing=2:3, that is, 20g dough and 30g stuffing

6. Take a portion of the dough, flatten it, and wrap it with a filling

7. Push the dough upwards while turning both hands, trying to exert even force as much as possible

8. Seal up and tidy up

9. Sprinkle some flour in the mold to prevent sticking, and put in a raw mooncake embryo

10. Press molding, spray water on the surface, put it into the middle layer of the preheated 200 degree oven, bake for 5 minutes, take it out, brush a layer of egg yolk water (one egg yolk + 1 tbsp water), and bake it for about 15 minutes