Su-style mooncakes with black sesame and peanut filling

Overview

I just like eating Su-style mooncakes and enjoy the crispy crust. This time I used black sesame and peanuts as the stuffing, and corn oil for the dough. It was really fragrant inside and out. I just want to say two words: delicious!

Tags

• snacks
• jiangsu and zhejiang snacks
• black sesame and peanut filling
• corn oil
• flour
• oil
• sugar
• warm water

Ingredients

Steps

1. 1 Mix ingredients for oily skin together.

   

2. 2 Knead into a dough and knead for a while until smooth. The dough has been mixed for half an hour.

   

3. 3 Mix the pastry ingredients together.

   

4. 4 Just mix it into a dough. Also served with oil dough.

   

5. 5 Roughly crush the cooked peanuts, a little grainy is better.

   

6. 6 Take the black sesame filling from the refrigerator, mix it with the chopped peanuts, and add 2 tablespoons of osmanthus sugar. Here I use a ratio of 1:1 for black sesame and peanuts, both of which are 100g.

   

7. 7 Mix well.

   

8. 8 Divide into about 8 portions and shape into balls.

   

9. 9 Divide each dough into 8 even portions.

   

10. 10 Flatten the dough dough and wrap it in the pastry, sealing it tightly.

    

11. 11 Wrap them all, seal them downward, cover them, and let them rest for 10 minutes.

    

12. 12 Roll each dough into an oval shape and roll it up. Relax for 10 minutes and do this again.

    

13. 13 After 2 passes, roll each dough up, roll it into a long strip, and roll it up.

    

14. 14 All done, let rest for 10 minutes.

    

15. 15 Flatten directly, wrap in stuffing, and close the mouth.

    

16. 16 All done, close the mouth downwards.

    

17. 17 Roll out into a 1cm thick cake and place on the baking sheet.

    

18. 18 Add red yeast rice powder and water to decorate. (It’s okay not to click)

    

19. 19 Place in the preheated oven, middle rack, 180 degrees, 20 minutes.