How to make sesame Cantonese mooncakes

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  1. Prepare the fabric, convert syrup, water, vegetable oil and flour.

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  2. Mix inverted syrup, vegetable oil, and water evenly (you can boil inverted syrup yourself) Not to mention, it is available on Baidu.I mixed the water with edible alkali and water, the ratio is 1:3)

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  3.Add the flour to the mixed invert syrup and mix well, knead it into a dough and put it in the refrigerator to wake up for 1 hour

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  4. Prepare the fillings and mix well

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  5. Divide the risen dough into 35g small balls, and divide the sesame filling into 40g small balls (my mold is 80g, and I made 75g, the filling is more than the dough.The skin will be thin)

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  6.Press the dough into a cake and wrap it with sesame filling.Push the bottom up a little bit until it is wrapped

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  7. Wrap and press into the mooncake mold and compact it Put it into the baking tray and spray some water on the mooncakes to prevent them from cracking during the baking process (sprinkle some cooked flour into the mold so that it will not stick to each other.For cooked flour, put the flour into the oven at 150 degrees and bake for 5 minutes.The temperature of each oven is different and the time is different.Master it yourself, don’t burn it)

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  8. Preheat the oven to 170 degrees with the middle layer up and down Heat for about 20 minutes, take it out to cool and put it in the refrigerator to keep fresh for more than 12 hours, then it is ready to eat (you can control the oven temperature at different times, I made it at night and ate it at noon the next day)