Cantonese style corn and sesame mooncakes
Overview
I was tempted last year, but by then it was too late to look for corn. When I was tossing corn this year, I suddenly remembered my past passion, grabbed a handful of cooked corn kernels, and froze them. At that time, the Mid-Autumn Festival was not far away. Once you get started, it becomes a must-do. There are not many corn kernels, scattered here and there. In the dark color caused by black sesame seeds, there is a slight golden light. Salty and sweet, with a mouthful of sesame aroma and the sweetness of corn from time to time, it is a unique taste. However, this corn kernel filling should probably be eaten as soon as possible to prevent it from going moldy, right? Limited edition, don't keep it. . .
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Ingredients
Steps
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Fillings
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Roast the nuts and chop them
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Pour all dry ingredients, rose paste, and maltose into a bowl
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Mix well
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Add oil
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Mix well until it can be kneaded into a ball
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Take out the relaxed pie dough
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Divide the skin into 11g/piece and the filling into 30g/piece
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Take a piece of pie crust and press it flat
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Add the filling
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Push the crust up
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Close and round
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Wrap them up one by one
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Roll it in flour and coat with a thin layer of flour
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Put into the mold
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Compaction
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Knock on both sides
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Take out the cake base
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Place on a baking sheet and spray water on the surface
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Put it in the oven, raise the heat to 230 degrees, lower the heat to 180 degrees, and bake for about 5 minutes
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After the surface is set, take it out, brush with egg wash, then put it in the oven and bake for about 10-15 minutes
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Golden on the surface, out of the oven
