Sesame Mooncake

Overview

I like to eat mooncakes, but I don’t have inverted syrup and alkaline water, so I haven’t dared to do it. Until a few days ago, I picked up the comprehensive practical activity book for my children. There is actually a method for making mooncakes. It uses white syrup and alkaline water. I checked online and found that alkaline water is mainly used to neutralize the sourness. You can use alkaline water instead. It’s too troublesome to boil the syrup, so use white sugar instead. Adding some yeast dough will also taste good! It is said that eating mooncakes is no longer exclusive to the Mid-Autumn Festival. You can eat them whenever you want, and try it when you have time - make a different kind of mooncakes!

Tags

• baking
• base
• egg
• flour
• homemade sesame filling
• raw oil
• white sugar
• yeast
• black sesame

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Pour the flour, sugar, and oil into a basin, dissolve the yeast and alkali with warm water, knead into a smooth dough, and let it rest for 30 minutes.

   

3. 3 Knead the dough into strips, divide into small portions, and fill with homemade sesame filling.

   

4. 4 Press flat and place on a baking sheet lined with foil.

   

5. 5 Prepare black sesame seeds, 1 egg yolk and a little egg white and mix well.

   

6. 6 Brush the surface with egg wash and sprinkle with black sesame seeds.

   

7. 7 Preheat the oven to 180 degrees for 5 minutes. Place the baking sheet on the middle layer and bake for about 15 minutes. You can brush it with egg wash again halfway through.