Mooncakes with Black Sesame Filling (80g)

Mooncakes with Black Sesame Filling (80g)

by Red Bean Hass

4.6 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

4

The autumn wind rustles, and it is another season of reincarnation.
If you can meet the things you missed again, it is really a great thing. Last year's moon cakes were not very successful. This year I always feel that I have improved.
I searched for the recipe on the Internet. I think the black sesame stuffing will be very fragrant and fragrant. Do you smell it when you look at the picture~

Mooncakes with Black Sesame Filling (80g)

1. Wash the dried white kidney beans and soak in water overnight

Mooncakes with Black Sesame Filling (80g) recipe

2. Peel the skin and put it in a pot, add water that has not been used for the white kidney beans, and cook until the white kidney beans are crisp and pressed into a puree.

Mooncakes with Black Sesame Filling (80g) recipe

3. Weigh the filling materials, and use a cooking machine to beat the black sesame seeds into powder for later use

Mooncakes with Black Sesame Filling (80g) recipe

4. Put white kidney bean puree, black sesame powder, caster sugar, maltose, and corn starch into the pot

Mooncakes with Black Sesame Filling (80g) recipe

5. Stir fry over medium and small fire

Mooncakes with Black Sesame Filling (80g) recipe

6. Add sesame oil in portions

Mooncakes with Black Sesame Filling (80g) recipe

7. Stir fry

Mooncakes with Black Sesame Filling (80g) recipe

8. Stir-fry until slightly dry and firm

Mooncakes with Black Sesame Filling (80g) recipe

9. Put peanut oil, invert syrup, soap and salt in a large bowl

Mooncakes with Black Sesame Filling (80g) recipe

10. Stir until emulsified

Mooncakes with Black Sesame Filling (80g) recipe

11. Add flour and stir evenly to knead into a dough, wrap it with plastic wrap and put it in the refrigerator to relax for more than one hour, and then divide it into 24 grams for use.

Mooncakes with Black Sesame Filling (80g) recipe

12. Divide the black sesame filling into 56 g portions and set aside

Mooncakes with Black Sesame Filling (80g) recipe

13. Take a portion of the dough, flatten it, and put a piece of black sesame filling

Mooncakes with Black Sesame Filling (80g) recipe

14. Slowly close the bag round

Mooncakes with Black Sesame Filling (80g) recipe

15. Brush the mold with a layer of flour, and put the wrapped dough in

Mooncakes with Black Sesame Filling (80g) recipe

16. Press for a while to finalize and take out

Mooncakes with Black Sesame Filling (80g) recipe

17. Place in the baking tray

Mooncakes with Black Sesame Filling (80g) recipe

18. Spray a layer of water on the surface, put it in the preheated oven, middle layer, upper and lower heat, and bake at 200 degrees for five minutes

Mooncakes with Black Sesame Filling (80g) recipe

19. Take out and brush with a layer of egg liquid, not too much, just a thin layer (egg liquid is egg yolk, egg white and water and mix well)

Mooncakes with Black Sesame Filling (80g) recipe

20. Put it in the oven again, 190 degrees, continue to bake for 15 minutes

Mooncakes with Black Sesame Filling (80g) recipe

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