Cantonese Black Sesame Mooncake
1.
Mix the invert syrup with soap (alkaline surface: water=1:3 to make 4g of soap, take only 1g), mix well.
2.
Add the peanut oil in 3 times and stir thoroughly (be sure to stir thoroughly).
3.
Sift in the flour and mix into a smooth dough. Don't stir it too much. Cover with plastic wrap and wake up at room temperature for more than 2 hours.
4.
Roll the sesame filling into 30 balls and cover with plastic wrap.
5.
The awake dough is divided into 20 grams each and rounded.
6.
Take a cake crust, squeeze the cake crust on the palm of your hand, pinch the mooncake crust thinner with a rotating gesture (I use a 50g mold)
7.
Wrap 30 grams of sesame filling in the pie crust, and slowly push the crust up with the tiger’s mouth (try to make the mooncake crust evenly cover the filling. The uneven areas can be properly supplemented to ensure perfection), and close the mouth.
8.
Knead it into a cylindrical shape, then put it in flour and roll it again, pat off the excess dry powder on the surface (preheat the Haishi vertical oven in advance to 190 degrees for 10 minutes).
9.
Put it into the moon cake mold.
10.
The pattern is pressed on the gold plate (the gold plate is anti-sticking), and the surface of the moon cake is sprayed with water to prevent cracking.
11.
Put the mooncakes in the Haishi vertical oven and bake for 5 minutes to set the shape.
12.
Add 10 grams of egg white to one egg yolk and mix thoroughly.
13.
Brush a thin layer of egg yolk liquid on the surface with a brush, and bake it for about 15 minutes at 180 degrees in the Hai's vertical oven. After the crust is evenly colored, it is enough. After cooling, store it at room temperature in an airtight seal (preservative), and return to the oil for 1 day to eat.
Tips:
1. Peanut oil, sunflower oil can also be used.
2. The ratio of the skin to the stuffing can also be 2:8, that is, 20g:30g;
3. After the mooncakes are just baked and taken out, let them air dry and then brush the egg liquid. Brush a thin layer. Excessive egg liquid will stick to the surface of the mooncakes and make the pattern not clear enough.
4. Peel the 217 grams of sweet potatoes, steam them and press them into puree, sieve them, stir-fry in three times with 21 grams of butter, three times with 40 grams of sugar, add 2 tablespoons of glutinous rice flour, and stir-fry them together! Finally add 30 grams of sesame powder and stir well! It is better to add 2 scoops of maltose! Make more than 2 times and make stuffed buns or mooncakes.
