Cantonese Black Sesame Mooncake
1.
Prepare the ingredients.
2.
Invert syrup, oil, liquid soap, weigh into a large bowl.
3.
Stir with a manual whisk until the sugar and oil are emulsified.
4.
Add all-purpose flour and mix well with a spatula to form a dough.
5.
Put it into a fresh-keeping bag and let stand at room temperature for one hour.
6.
The dough after standing is divided into 25 grams each, and the black sesame filling is divided into 40 grams each. The moon cakes are made of 65 grams each, and the ratio of skin filling is 4:6.
7.
Take a dough and flatten it in the palm of your hand, put in the black sesame filling, and slowly push up with the mouth of your left hand to wrap the filling.
8.
After closing and rounding, roll it in flour.
9.
Set the moon cake mold with the flower pieces (the mold has been washed and dried in advance), roll the ball into an oval shape and put it in the mold, and press the sides flat.
10.
Press the moon cake mold downwards and press slightly harder to buckle out the moon cake blanks. All the moon cake blanks are ready and arranged into the gold plate.
11.
Preheat the oven at 180 degrees for 10 minutes, spray a layer of water on the green mooncakes.
12.
Bake in the middle of the oven for 5 minutes.
13.
Take out to cool and brush a layer of whole egg mixture, put it in the middle of the oven and bake for 15 minutes before taking it out.
14.
14. The egg yolk of the baked moon cake is very oily. Let it cool and keep it in the oven overnight or keep it tightly sealed. It will be more delicious after returning to the oil overnight.
15.
The color of the mooncakes after returning to the oil is super oily and beautiful
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Finished picture
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Finished picture
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Finished picture
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Finished picture
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Finished picture
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Finished picture
Tips:
1. I like the skin filling ratio of 4:6, can be wrapped into 3:7 or 2:8, choose according to your preference
2. This formula uses 145 grams of Taikoo syrup. If you use Shunnan syrup, you can put 140 grams. According to the experience summarized in the past, Shunnan syrup is a bit strange. If you put too much, the dough will be too soft and not easy to print.
3. Regarding the oven temperature, adjust it according to your own oven. This temperature is only applicable to the oven I use. The temperature cannot be copied for reference only.
