Black sesame bean paste mooncake

Overview

It’s the Mid-Autumn Festival and I’ve been making mooncakes for several months. Adding black sesame seeds to this mooncake with bean paste filling is healthier and more nutritious than adding egg yolk. Black sesame bean paste mooncake Ingredients: 200g Cantonese mooncake premix, 145g invert syrup, 45g corn oil, 715g black sesame bean paste filling; Decoration: 1 egg yolk, a little water, appropriate amount of cooked cake powder Tools: oven, steamer, small watering can, spatula, scraper, stainless steel basin, disposable gloves, kitchen scale, plastic wrap.

Tags

• baking
• mid-autumn festival
• black sesame bean paste filling
• cantonese style mooncake pre-mixed powder
• clear water
• corn oil
• egg yolk
• invert syrup

Ingredients

Steps

1. 1 Prepare 145 grams of inverted syrup, add 45 grams of corn oil, and stir a few times with a spatula.

   

2. 2 Sift the premixed powder, add it to the bowl, and stir with a spatula.

   

3. 3 Mix evenly, form into a ball slightly, and wrap the dough in a ziplock bag. Place in the refrigerator for 3 hours. Why should it be refrigerated? This step is also the key, and the success or failure of the subsequent steps also lies in this.

   

4. 4 Prepare bean paste filling. If it is a 100g mooncake, the filling is 65g and the crust is 35g. If it is a 50g mold: the filling is 35g and the crust is 15g, that is, the ratio of crust to filling is 3:7.

   

5. 5 After the mooncake skin is refrigerated for 3 hours, it will be a little hard when you take it out. It will become soft after you put it on the silicone cutting board and knead it a few more times. Then divide the dough into 35g pieces each, roll into a round shape and cover with plastic wrap.

   

6. 6 Take a piece of dough, flatten it slightly, put the black sesame bean paste filling, place it on the thumb of your right hand, press the filling with your left thumb, and push up on the thumb of your right hand.

   

7. 7 After wrapping, pat some cooked cake powder on the palm of your hand, roll the wrapped mooncake dough and put it into the mooncake mold.

   

8. 8 Then put the mooncake mold facing down and press it down gently. Pick up the mold and the mooncakes are made. Spray lightly with water, then place in the oven and bake at 200 degrees for 5 minutes.

   

9. 9 After taking it out, add a little water with an egg yolk and mix well. Rinse gently. Not too much.

   

10. 10 Then put it in the oven at 165 degrees and bake for 15 minutes.

    

11. 11 The fragrant mooncakes are ready to be baked and packaged after cooling.