Name: #新良第一节婚纱大赛# Cantonese-style Corn Black Sesame Moon Cakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g Low-gluten flour; 60g Invert syrup; 22g Corn oil; 1g Alkaline water; 50g Cooked flour; 13g Sugar; 10g maltose; 10g walnut; 50g Black sesame; 15g Melon seeds; 6g Sugar rose; 4g salt; 25g fatty pork; 40g Cooked sweet corn kernels

#新良第一节婚纱大赛# Cantonese-style Corn Black Sesame Moon Cakes

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Mooncake mold, only a wooden impression with three eyes left in his hand. The moon cakes buckled out of this wooden mold have a cone shape. After baking, the unevenness on the surface will be partially shallow. However, the cone-shaped cake blanks are easy to accidentally drop and lose shape during the transfer process, so the baked moon cakes are not as smooth and smooth as they looked before. I have been thinking, should I just get a set of spring-type plastic molds? Lazy people are always too lazy to go shopping, with a mouthful, why bother to look at that pot? Although after each baking, I always lament that the wooden mold is not as refined as the plastic mold, but I am not disappointed. This irregular, even crude appearance, is even more reminiscent of the beginning of the handicraft era.
Corn and black sesame moon cakes continue the unfinished idea last year. The golden corn is inlaid in the dark of sesame seeds, which looks very eye-catching. In the slightly salty mooncakes, the sweetness of corn is inlaid in the aroma of black sesame seeds.
The soil is the soil, it's nothing more than dropping some slag. . . "

#新良第一节婚纱大赛# Cantonese-style Corn Black Sesame Moon Cakes

1. Cake crust: 75 grams of low-gluten flour, 60 grams of invert syrup, 22 grams of corn oil, 1 gram of lye

2. Add alkaline water to the syrup and mix well.

3. Pour in corn oil,

4. Stir well.

5. Add flour,

6. Mix into a uniform dough.

7. Wrap it with plastic wrap and let it rest for 30 minutes.

8. Filling: 50 grams of cooked flour, 13 grams of white sugar, 10 grams of maltose, 10 grams of walnuts, 50 grams of black sesame seeds, 15 grams of melon seeds, 6 grams of sugar roses, 4 grams of salt, 25 grams of fat meat, 16 grams of corn oil , 40g cooked sweet corn kernels

9. Chop the walnuts and melon seeds separately.

10. Pour the nut fat and corn kernels into a bowl and mix well.

11. Add sugar, maltose, sugar rose, and mix well.

12. Pour in the cooked flour and mix well.

13. Add corn oil,

14. Grasp evenly until it can be squeezed into a loose ball.

15. Divide the stuffing into 10 equal parts.

16. Take a piece of skin, press flat, and put in the filling.

17. Wrap up, squeeze the mouth tightly, and round.

18. Put it in a powdered mold,

19. Compaction.

20. Deducted.

21. Place in the baking tray, spray water on the surface.

22. Put it in the oven, middle level, heat 230 degrees, lower heat 180 degrees, bake for about 5 minutes.

23. After the surface is shaped, take it out, brush the egg mixture, put it back in the oven, and bake for about 15-20 minutes.

24. The surface is golden and baked.

Tips:
The nuts need to be roasted before use.
The filling materials can be changed proportionally according to your own preferences.
If the filling does not form a dough, you can add water as appropriate.
The baking time and firepower need to be adjusted according to the actual situation.