1. Pour the sugar, maltose, baking soda, and boiling water into a basin and stir until the sugar melts, pour in the sesame oil and continue stirring until the water and oil are combined
2. Add flour and form a dough, transfer to the panel and continue to knead vigorously for 20 minutes until the dough becomes smooth and elastic
3. Roll the kneaded dough into a rectangular shape and fold it in half from both sides to the middle
4. Fold in half from both sides to the middle again, roll out a rectangle again and repeat 4 folds until the dough is very smooth and flat
5. The folded dough is rolled into a rectangular shape again, and rolled up into a cylindrical shape from one end
6. Put 40 grams of flour in an oil-free and water-free pan, stir-fry on medium and low heat until it turns slightly yellow and set aside
7. Stir-fry white sesame seeds until fragrant
8. Cut walnuts and raisins into small cubes, and lightly tap the rock sugar into small pieces with the back of a knife
9. Mix the white sugar, sesame oil, sweet-scented osmanthus, cooked flour, rock sugar, walnuts, white sesame seeds, and raisins.
10. Divide the filling and dough into 10 equal parts
11. Take a dough to wrap a portion of the filling, tighten it into a round shape, and place it on a baking tray
12. Get a bottle cap dipped in red pigment and print it on the finished mooncake. Heat the middle layer of the oven at 200 degrees, and bake for about 25 minutes until the mooncakes turn brownish red.
13. Finished picture
Tips:Because the temperature of each oven is different, the specific temperature should be slightly adjusted according to the situation of your own oven
