Black sesame filling mooncake

Overview

How to cook Black sesame filling mooncake at home

Tags

• baking
• all-purpose flour
• black sesame filling
• invert syrup
• jianshui
• oil

Ingredients

Steps

1. 1 Stir invert syrup, oil and water evenly

   

2. 2 Sift in flour

   

3. 3 Stir well (as soft as earlobes) and refrigerate for 2 hours to relax well

   

4. 4 Prepare the black sesame filling

   

5. 5 Divide the black sesame filling into 70g small uniform balls (I made several small ones here), and roll into a round shape

   

6. 6 Divide the refrigerated and relaxed dough into 30g pieces (divided into 12 pieces) into small uniform portions

   

7. 7 Press the pie crust open with your hands and wrap in the black sesame filling

   

8. 8 Use the tiger's mouth to slowly push up until the cake skin completely wraps the fillings, reunite them, and put them into the mooncake mold

   

9. 9 Press it on the baking sheet, slowly take out the mooncake mold, and finish making the mooncake embryos in sequence. Preheat the oven to 220 degrees, spray the mooncake embryos with water, put it in the oven on the middle layer, and bake for 10 minutes. Take it out, brush the surface of the pie crust with egg wash, and put it in the oven again at 200 degrees on the middle layer, bake for 15 minutes, and the mooncakes are colored and ready to be baked (I forgot to take a photo at this step)

   

10. 10 Okay😁

    

11. 11 😀The oil will return in 1-3 days, and the crust will become softer and taste better

    

12. 12 Full of sesame flavor 😀