Ingredients
Plain flour ( 210g ) | Inversion syrup ( 140g ) |
Sesame Zip ( Appropriate amount ) | Edible oil ( 50g ) |
Soda water (soda water) 1:3 ( 5g ) | Egg ( one ) |
How to make Cantonese-style sesame mooncakes
1.The ratio of baking soda and water is 1:3
2. Oil and converted syrup are first mixed and stirred, and then added to the water until the final result is as shown
3.Add flour
4.After kneading, wrap it in plastic wrap.Let stand for one hour
5.Share the appropriate amount
7.Bao
8.Wrap the sesame balls
9. Packaged
10.You can also dip it in flour to prevent sticking.If not, you can leave it for a while and the oil will get better
12.Bake at 200 degrees for five minutes to set
13.Brush Egg liquid, 165, 20 minutes
14.Baked
6.Generally speaking, the ratio of sesame filling to dough is 2 to 1
11.After the mold is pressed
Tips
After the freshly baked mooncakes have cooled It will be relatively hard, and the oil will return and become soft after a day or two.
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
