Peanut Black Sesame Low Sugar Mooncake
1.
Pour the invert syrup into a bowl, add soap and peanut oil and mix well. Sift in the flour and milk powder, knead it by hand, and let it rise for 1-2 hours. Bake the peanuts in the oven at 160°C for 10 minutes, then peel and crush them after cooling.
2.
Toast the black sesame seeds and cool, pour in crushed peanuts, fine sugar, white wine, 30 grams of oil, water, and mix well. Finally, add the cake flour and knead it into a ball. The skin and filling are divided according to the proportion (40 grams of filling and 23 grams of skin).
3.
Take a piece of dough, put the peanut-sesame filling, push the dough up, and turn the dough while pushing, so that the dough is slowly wrapped around the filling and closed. Put an appropriate amount of flour in the mold, shake it in a circular motion, and pour out the excess flour. Put the dough into the mold.
4.
Squeeze it out hard. Brush some water on the surface with a brush, put it in a preheated oven at 190 degrees and bake for 5 minutes to set the shape. Take out and brush a layer of egg yolk water (one egg yolk and one spoon of egg white are mixed), put it in the oven again, and bake for 15 minutes. After cooling, seal and store, wait for 2-3 days to return to the oil, the crust will gradually become soft and oily, ready to eat.
Tips:
1. The cake flour can be replaced with fried glutinous rice flour. Slowly fry the glutinous rice flour over low heat until it turns slightly yellow.
2. The ratio of the skin to the stuffing can be adjusted according to your own preferences.
3. This stuffing is relatively hard, you need to use a little force when you push it out, the pattern will be clear!
4. The skin of the freshly baked pie is dry, let it rest for 2-3 days to return to the oil before eating!
5. The water in the filling is best to use pure water or cold boiled water, not directly use raw water, so that it is not easy to deteriorate.
6. The process and the picture are made twice, so the shape is different.
