Mooncakes with Black Sesame Filling

Mooncakes with Black Sesame Filling

1. Stir the invert syrup, oil and liquid soap evenly

2. Sift in the flour

3. Stir evenly (soft like earlobes), put in the refrigerator for 2 hours, relax well

4. Prepare the black sesame filling

5. The black sesame filling is divided into 70 grams of uniform small doses (I made a few small ones here), and the dough is round

6. Refrigerate the loosened noodles and divide them into 30 grams each (divide into 12) uniform small doses

7. The pie crust is opened by hand and filled with black sesame filling

8. Slowly push up with the mouth of a tiger until the crust completely wraps the filling, reunion, and put it into the moon cake and mold

9. Press on the baking tray, slowly take out the moon cake mold, and finish the raw moon cake embryos in sequence, preheat the oven to 220 degrees, spray water on the moon cake embryos, put it in the oven, bake for 10 minutes, take it out, brush the surface of the cake crust Put the egg mixture into the middle layer of the oven at 200 degrees again, bake for 15 minutes, and the mooncakes can be baked after coloring (forgot to take pictures at this step)

10. Alright 😁

11. 😀The oil will return within 1-3 days, and the crust will become more delicious

12. Full of sesame fragrance😀