Mid-autumn Mooncakes

Name: Mid-autumn Mooncakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 150g Fine corn flour; 200g Black sesame; 150g Sugar; 5g yeast; 5g Baking powder; 40g butter

by Ocean moon

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

In my memory, apart from Soviet-style mooncakes and Cantonese-style mooncakes, there is also a simple homemade earthen mooncake. This kind of simple moon cakes made at home when I was young can bring back many childhood memories. They are called moon cakes because they will only be made on August 15th. They are actually round sweet kang cakes. I remember that when I was a child on August 14, I would fry sesame seeds at home, crush them and mix them with sugar to form a filling. The flour and corn flour are combined to make a yeast dough, which is wrapped in round cakes of various sizes. The scallops are cooked on the kang, from large to small layers, placed in the middle of the dining table, very festive atmosphere. I made it once today and added some butter to the filling, which is very flavorful. "

Ingredients

300g Flour
150g Fine Corn Flour
200g Black Sesame
150g Sugar
5g Yeast
5g Baking Powder
40g Butter

Mid-autumn Mooncakes

1. After the black sesame seeds are cooked and cooled, they are ground into a powder and mixed with sugar and butter to form a filling.

2. Mix flour and fine corn flour, add yeast, baking powder, and appropriate amount of warm water to knead into a dough, and let it stand for half an hour.