Mooncakes stuffed with perilla

Overview

Last year, a friend sent me mooncakes stuffed with perilla seeds. They were so delicious that I can hardly forget them. This year I brought home-grown perilla from my sister’s house. I started work early on the Mid-Autumn Festival and made a large plate to give to my friends. Of course, I received a lot of praise and promised to make some perilla stuffing next year!

Tags

• baking
• old man
• mid-autumn festival
• autumn recipes
• all-purpose flour
• cooked glutinous rice flour
• egg yolk
• invert syrup
• jianshui
• milk powder
• olive oil
• perilla stuffing

Ingredients

Steps

1. 1 Prepare all materials

   

2. 2 Put the inverted syrup, olive oil, and water in a container and stir evenly

   

3. 3 Sift in flour and milk powder

   

4. 4 Cut into dough and put into food bag, knead evenly and let rest

   

5. 5 Prepare 30g of perilla filling each. Divide the rested dough into 25g portions and roll into balls

   

6. 6 Wearing disposable gloves, take a piece of dough and flatten it and then wrap it with filling. Slowly push the dough up to make the dough evenly wrap the filling. Tie the dough into a round shape and put it into the mold for extrusion. If it is difficult to release from the mold, just put a little less cooked glutinous rice flour on the top of the dough before putting it in the mold.

   

7. 7 Put it into the baking pan and spray it with a little water

   

8. 8 Preheat the heat to 200 degrees and lower the heat to 180 degrees, bake in the oven for 10 minutes

   

9. 9 Mix the egg yolk with a little less water, take out the mooncake, and brush a thin layer of egg yolk liquid on it, leaving no brush around

   

10. 10 Place in the oven and continue baking for about 10 minutes

    

11. 11 Out of the oven

    

12. 12 Let cool and store in an airtight container until the oil returns and softens before eating.