Name: Cantonese Style Corn Sesame Moon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 40 Cooked flour; 10g Sugar; 8g maltose; 15g walnut; 25g Black sesame; 15g White sesame; 5g Melon seeds; 5g Rose sauce; 3g salt; 20g Ice meat; 12g Corn oil; 30g corn kernels; Some Cantonese-style mooncake and crust; Some Egg liquid

Cantonese Style Corn Sesame Moon Cake

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

I was tempted last year, but it was too late to find corn.
When I was tossing corn this year, I suddenly remembered my heartbeat and grabbed a handful of cooked corn kernels and frozen it. At that time, Mid-Autumn Festival is not far away.
Once put into action, it becomes one of the must-do projects. There are not many corn kernels, scattered scattered among them, in the dark color caused by black sesame seeds, there is a slight golden light.
It is salty and sweet, and the mouthful of sesame fragrance encounters the sweetness of corn from time to time. Don't be a taste.
However, the filling of the corn kernels should probably be eaten as soon as possible to avoid mildew, right?
Limited edition, don't treasure it. . . "

Cantonese Style Corn Sesame Moon Cake

1. Stuffing

Cantonese Style Corn Sesame Moon Cake recipe

2. Roast the nuts and chop them

3. Pour all the dry ingredients, rose paste, and maltose into a bowl

4. Mix well

5. add some oil

6. Mix well until it can be kneaded into a dough

7. Take out the loose crust dough

8. Divide the skin into 11 grams/piece and the filling into 30 grams/piece

9. Take a piece of pie crust and press flat

10. Put the filling

11. Push up the crust

12. Close up and round

13. Pack one by one

14. Put it in the flour and roll it around, and coat it with a thin layer of flour

15. Put in the mold

16. Compaction

17. Knock left and right

18. Buckle out the cake

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

20. Put it in the oven, turn on the heat to 230 degrees, lower the heat to 180 degrees, and bake for about 5 minutes

21. After the surface is shaped, take it out, brush the egg mixture, put it in the oven, and bake for about 10-15 minutes

22. Golden surface, baked

Tips:
Please refer to the previous recipe for making the crust.
The ratio of mooncake size and crust filling can be adjusted arbitrarily according to your preference.
The baking time and firepower need to be adjusted according to the actual situation of the oven.