Mooncakes with Black Sesame Filling (80g)
1.
Wash the dried white kidney beans and soak in water overnight
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.
3.
Weigh the filling materials, and use a cooking machine to beat the black sesame seeds into powder for later use
4.
Put white kidney bean puree, black sesame powder, caster sugar, maltose, and corn starch into the pot
5.
Stir fry over medium and small fire
6.
Add sesame oil in portions
7.
Stir fry
8.
Stir-fry until slightly dry and firm
9.
Put peanut oil, invert syrup, soap and salt in a large bowl
10.
Stir until emulsified
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.
12.
Divide the black sesame filling into 56 g portions and set aside
13.
Take a portion of the dough, flatten it, and put a piece of black sesame filling
14.
Slowly close the bag round
15.
Brush the mold with a layer of flour, and put the wrapped dough in
16.
Press for a while to finalize and take out
17.
Place in the baking tray
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
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)
20.
Put it in the oven again, 190 degrees, continue to bake for 15 minutes