Peanut and sesame filling mooncake
Overview
The pattern is not very clear, but the taste is very good. After checking, the main reason may be that the water in the mooncake skin is measured (1-3 ratio of edible alkali and water). I may have put too much water. I will continue to improve next time. It is all based on feeling. There is no scale, so there is no weighing, so it is not perfect.
Tags
Ingredients
Steps
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Pour the syrup, peanut oil, and water into it and stir until emulsified
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Add flour and stir until there is no dry flour (because there is no scale, so add flour in small amounts and many times)
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After kneading into a smooth dough, wrap it in plastic wrap and let it rest in the refrigerator for half an hour to 1 hour (the dough will feel as soft as an earlobe)
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Roast black sesame seeds until slightly brown
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Roast white sesame seeds until slightly brown
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The peanuts are also roasted, take off their coats and smash into pieces
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Add sesame and peanuts to roasted glutinous rice flour and stir evenly. Add sugar, a small amount of alcohol, heated and cooled vegetable oil, and an appropriate amount of water
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Mix until it can be kneaded into a ball (if it cannot be kneaded, continue to add glutinous rice flour)
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Divide all into equal parts
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Press the mooncake skin into a thin center and add the fillings
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Flip over, crust on top
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Push down with your hands until most of the filling is covered
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Then turn it over and close it up
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After everything is done, dip your hands into some glutinous rice flour and knead it on the dough. Use a mooncake mold to press it out. Preheat the oven and bake it at 180 degrees for 6-8 minutes. After it cools, apply egg wash and continue baking for 15 minutes
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Finished product
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Finished product
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Finished product
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Finished product
