BLACK SESAME MOONCAKE RECIPES

Steps:

• Wash the dried white kidney beans and soak in water overnight
• Peel the skin and put it in a pot, add water that has not been used for the white kidney beans, and cook until the white kidney beans are crisp and pressed into a puree.
• Weigh the filling materials, and use a cooking machine to beat the black sesame seeds into powder for later use
• Put white kidney bean puree, black sesame powder, caster sugar, maltose, and corn starch into the pot
• Stir fry over medium and small fire
• Add sesame oil in portions
• Stir fry
• Stir-fry until slightly dry and firm
• Put peanut oil, invert syrup, soap and salt in a large bowl
• Stir until emulsified
• Add flour and stir evenly to knead into a dough, wrap it with plastic wrap and put it in the refrigerator to relax for more than one hour, and then divide it into 24 grams for use.
• Divide the black sesame filling into 56 g portions and set aside
• Take a portion of the dough, flatten it, and put a piece of black sesame filling
• Slowly close the bag round
• Brush the mold with a layer of flour, and put the wrapped dough in
• Press for a while to finalize and take out
• Place in the baking tray
• Spray a layer of water on the surface, put it in the preheated oven, middle layer, upper and lower heat, and bake at 200 degrees for five minutes
• Take out and brush with a layer of egg liquid, not too much, just a thin layer (egg liquid is egg yolk, egg white and water and mix well)
• Put it in the oven again, 190 degrees, continue to bake for 15 minutes

Steps:

• Prepare the required ingredients, weigh the invert syrup, and pour the liquid water.
• Use a manual whisk to mix in one direction slightly, and then add vegetable oil in portions. Salad oil at home is also okay, as long as you don’t choose a strong smell, such as olive oil, etc., it’s not acceptable.
• After mixing well, you must mix well during the mixing process. After mixing well, it will become thicker. Some pro-reflect that the cake crust is very sticky during the process of making mooncakes. A large part of the reason is that the syrup and oil are not mixed. Evenly, resulting in the separation of sugar and oil. After being thoroughly mixed, it will not stick during the packaging process.
• Sift the flour and mix well, then pour it on the silicone mat, open the nest, and prepare the scraper
• Pour the mixed sugar and oil mixture
• Use a spatula to mix well. After mixing well, wrap it in plastic wrap and let it relax for 1 hour.
• According to the mold to determine the crust and filling, this set of mold is 63 grams, the crust and the filling are according to the ratio of 3:7, weigh 19 grams of the crust and 44 grams of the filling.
• Take a portion of sesame filling in a leather bag, and make sure that the skin is evenly thick when wrapping.
• Prepare the mold and pay attention to it when removing the film. It is best to fix the position. Press the film wherever the mooncake wants to be, because after the film is removed, there is no way to move it. If it is forced to move, It is easy to deform the mooncake, so be sure to determine the position before removing the film.
• Prepare the colored egg liquid on the surface. The ratio Xiaopang uses three egg yolks + one whole egg. Because you want the surface color of the mooncakes to look better, you can add a little invert syrup and mix well.
• Heat up to 160 degrees, lower to 200 degrees, put in the oven for 8 minutes, first bake the surface of the mooncake until the color is white, and then take it out
• Use a wool brush to color the egg liquid. The wool brush is more delicate and the brush effect will be better than the silicone brush. When brushing, pay attention not to stick too much egg liquid at a time. After the wool brush sticks the egg liquid, it should be on the side of the bowl. Just a little bit each time. If you stick too much egg liquid at a time, the egg liquid will get stuck in the pattern during the brushing process, and the surface pattern will be unclear. The egg liquid has to be brushed three times each time. After the last time it was dry, brush it again until the third time.
• After the egg mixture is brushed, put it in the oven and continue to bake for about 15 minutes