Nut and sesame filled mooncake

Overview

The nut and sesame filling used is in the previous recipe

Tags

• baking
• old man
• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• autumn recipes
• cooked glutinous rice flour
• egg liquid
• flour
• invert syrup
• jianshui
• nut sesame filling
• peanut oil

Ingredients

Steps

1. 1 Add inverted syrup to sour water and mix well, then add peanut oil and stir until melted into one;

   

2. 2 Then sift the flour into the liquid ingredients, stir evenly and knead into a dough;

   

3. 3 Cover with plastic wrap and let stand for more than 1 hour;

   

4. 4 Divide the rested dough evenly into small pieces of 20 grams each;

   

5. 5 Flatten the small dough, slightly thinner and larger for easier wrapping, and add nut filling;

   

6. 6 Carefully push the pie crust up to the closing edge, push it slowly and then close the opening;

   

7. 7 The small dough that has been closed is evenly coated with a thin layer of fried glutinous rice flour;

   

8. 8 Put it into the mooncake mold and press out the shape;

   

9. 9 Place in a baking pan, use a spray bottle to evenly spray a layer of water before baking;

   

10. 10 Place in a preheated oven at 180 degrees Celsius and bake for 5 minutes;

    

11. 11 Take out the mooncakes, apply a thin layer of egg batter evenly on them, and put them in the oven for 15 minutes;

    

12. 12 After the baked mooncakes have cooled down, cover them with plastic wrap and let them sit for two days to allow the oil to regenerate.