Cantonese-style Moon Cakes (black Sesame)
1.
Prepare the ingredients for the filling
2.
Use a cooking machine to beat the cooked black sesame seeds into powder and put them in a pot for later use. Put the lotus paste filling, fine sugar, and water mussels in the pot and stir evenly. The lotus paste filling is my own, and the sweetness is relatively low. The specific method has been posted in the previous recipe. The butter is softened in advance and put into the basin. Add the egg liquid in three times. Stir well each time and add the next time. Add the cooked flour and continue to stir. Good black sesame powder, grab and mix evenly
3.
The total weight of the finished filling is about 680 grams. The sweetness is not high, and it is sweet and delicious. You can put it in a bag and store it in cold storage.
4.
Next, make the pie crust. Pour the inverted syrup and the water into the basin and mix well. Add the corn oil in three batches. Stir thoroughly each time and then add another time. Sift the low-gluten flour and high-gluten flour into the basin. Mix well with a spatula
5.
Then transfer the dough to the silicone mat, fold it by hand, press it flat, fold it again, press it again, repeat this action 5-10 times, mix the dough until there is no dry powder, put it in a fresh-keeping bag and let it rest for half an hour
6.
The relaxing time is used to make the egg liquid for brushing moon cakes. Put the egg yolk, egg white and water into a bowl and mix well, so that the proportioned egg liquid is brushed on the surface of the moon cake, and the color is even and beautiful.
7.
At this time, the oven can be preheated, the middle layer of the Hi's C40 oven, the upper and lower fires are 200 degrees for preheating
8.
Divide the filling into about 70 grams each, and divide the crust into about 30 grams each. The recipe can make 9 100g moon cakes.
9.
Take a portion of the pie crust and flatten it into a round slice, wrap it with a black sesame filling, and carefully push up the pastry until the entire filling is wrapped. The pie crust formula is very soft and easy to operate, so don’t worry about it.
10.
Place the wrapped moon cakes in a square non-stick baking pan, leaving enough space in the middle to avoid squeezing together after pressing
11.
Sprinkle an appropriate amount of dry flour into the mold, high-gluten or low-gluten, buckle directly on it, do not move your hands, gently press twice, carefully lift the mold, and a mooncake blank is ready.
12.
According to the same method, all 9 moon cakes are pressed, and a small amount of dry flour must be sprinkled in the mold for each pressed one, so that the pattern will be clear and three-dimensional, and will not stick.
13.
Spray a small amount of water mist on the surface of the mooncake and bake it in the oven. In the middle layer of the oven, heat up and down and bake for 10 minutes.
14.
At this time, the surface of the mooncake should be slightly yellowed. Take out the baking tray and adjust the oven to 180 degrees. Dip a small amount of egg liquid with a wool brush. Brush the excess egg liquid on the side of the bowl and evenly brush it on the surface of the moon cake. , After brushing, brush again from the first moon cake, brush twice, each time the egg liquid brush should be thin and even
15.
Bake in the oven again, and bake at 180 degrees for 8-10 minutes. According to the color of the surface, it can be out of the oven. After it is out of the oven, it can be placed on the grid together with the baking tray to cool.
16.
After being thoroughly cooled, it can be packaged, sealed and stored, and it can be eaten after 2-3 days of oil return. The formula has been adjusted and the oil return speed is very fast.
17.
Full of fillings, one bite, so satisfying~
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