Xylitol Black Sesame Mooncake
1.
Mix all the ingredients in the main ingredient and form a dough
2.
Let the noodles stand for 1-2 hours. This will make the dough more delicate and even
3.
Make fillings while making the noodles. First, fry the glutinous rice flour in the auxiliary ingredients over low heat. The color is slightly yellow, with a fragrance, just cooked
4.
Stir-fried or roasted black sesame seeds are powdered with a food processor, fry with xylitol, maltose and a little vegetable oil, and then add the fried glutinous rice flour until the photo is difficult to turn, let cool spare
5.
Take 20 grams of dough and press it into a thick nest shape in the middle and thin surroundings in the palm of your hand
6.
Wrap about 55 grams of black sesame filling in the middle and turn it slowly to seal up. The 75g mold I use, as for the filling and crust ratio, can be increased or decreased according to personal preference
7.
The mass is formed into a uniform mass, and the pattern is pressed into the mold. Dip a little hand powder in the mold in advance, and apply a layer on the dough, so that it is easy to demold and not easy to stick
8.
Mix the egg yolks with water, and set aside
9.
Place the pressed mooncakes on a baking tray covered with greased paper, put them in the preheated oven, and heat the middle layer up and down to 175 degrees for about 15 minutes. Bake for five minutes first, after the surface is set, brush a little egg yolk and water mixture, the color is more beautiful
Tips:
1. The invert syrup can be boiled by yourself, or you can buy ready-made. It is very simple to boil, white sugar or xylitol, add maltose (or not), a little lemon juice (vinegar is also acceptable) and water, boil it until it is thick, the color darkens, and it can pull out long filaments. can. The inverted syrup can keep the mooncake skin sweet and soft for a long time.
2. Jian water, also known as alkaline water, or edible soap, is a compound food additive, a material in food technology, and a common traditional auxiliary material for Cantonese cakes. It can be blended and used in a 4:1 ratio with cool boiled water and edible alkali.
3. Because I made many mooncakes with various fillings to give away, I didn't have time to wait for the oil to return before taking pictures one by one. This is a photo taken immediately after baking. The crust of the mooncake just baked will be hard. After being sealed and stored for three to five days, the crust will be soft and the color will become a beautiful dark orange.
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