Cantonese Black Sesame Mooncake

Cantonese Black Sesame Mooncake

1. Pour the inverted syrup, peanut oil, and soap into a bowl, and stir evenly with a manual whisk.

2. Sift in the flour.

3. Use a spatula to gently stir evenly to form a dough, cover with plastic wrap, and place in the refrigerator for more than 1 hour.

4. The black sesame filling is divided into small portions of about 38g.

5. The crust is divided into small portions of about 12g.

6. Take a portion of the pie crust and squash it. Put the black sesame filling on the crust and press the crust tightly. Use the right and left hands to cooperate with each other, use the tiger's mouth of the left hand to slowly push the mooncake crust, and use your fingers to rotate the crust and filling, so that the crust is slowly and evenly wrapped on the filling.

7. After wrapping, carefully close the mouth and make all of them.

8. Cover the mooncake embryo with a thin layer of flour, shake off the excess flour, and put the mooncake embryo into the mold.

9. Press the mooncakes into a baking tray lined with greased paper.

10. Before baking, spray a layer of mist on the surface of the mooncake embryo, put it into the preheated oven, 175 degrees, middle level, upper and lower fire, bake for 5 minutes and take it out.

11. Brush a thin layer of egg yolk water on the surface.

12. Put it in the oven again and bake for about 15 minutes, until the surface is golden and ready to go out of the oven.

13. The sweetness of the homemade black sesame filling is just right.

Tips:

The Cantonese-style mooncakes are cooled and put in a bag, and eat after 2 days of oil return.