Cantonese-style Black Sesame Lotus Paste Mooncake
1.
Cantonese-style black sesame lotus paste mooncake
2.
Black sesame filling: mix black sesame and fine sugar into a wall-breaking machine to make a powder. Pour the beaten sesame powder into a non-stick pan, add the white lotus paste filling, and fry the corn oil to the dry humidity that can form a dough.
3.
The fried black sesame filling is divided into 35g pieces and set aside.
4.
Cantonese-style mooncake crust: mix the inverted syrup, soap and corn oil into the container and stir evenly.
5.
Sift in coconut flour and mix well,
6.
Sift in all-purpose flour and mix evenly.
7.
Relax for about 1 hour.
8.
Divide the loose noodles into 15g pieces and reunite them for later use. Cover with plastic wrap to avoid water loss.
9.
Take a piece of dough and squeeze it, put it in the filling, use the tiger's mouth to slowly close it, push up the dough, and slowly close it. At this time, there is tension in the dough to relax for a certain period of time, and it can wrap the filling.
10.
Put the wrapped dough embryos together and set aside
11.
Put the stuffed dough into the mold and press it into the baking tray with even force. After pressing the moon cake, gently lift the mold and press it to release it.
12.
Spray a little water on the surface of the mooncake embryo
13.
Bake in a 200 degree oven for 10 minutes to set the shape.
14.
Take out the shaped moon cake embryo, mix the egg yolk and pure water, stir evenly, sieve, and brush a thin layer on the surface of the moon cake embryo.
15.
Then put it into the oven and bake at 185 degrees for 15 minutes. When the surface is slightly colored, it can be out of the oven.
16.
The beautiful and delicious Cantonese-style moon cakes are just out of the oven. It's delicious when you cut it open.
Tips:
1. How to make soap? Edible alkali: purified water, stir evenly at the ratio of 1:3, and use it the next day.
2. The black sesame seeds in the filling should be cooked. If it is raw black sesame seeds, you can use a wok to stir fry on a low heat, and then just fry them.
3. The inverted syrup in the recipe is also boiled by yourself. If you need it, you can also try it yourself. The ingredients are fine sugar, purified water, and lemon juice. The boiled invert syrup can be stored for one or two years without any problem.
4. When baking, adjust the baking temperature according to your own oven temperature and the dry humidity of the filling. If you don't know the temperature, it is recommended to bake two mooncakes and try the temperature first. Avoid cracking and darkening.
