Ingredients
Yigudao Snow Wheat Flour ( 150g ) | Black sesame filling ( 450g ) |
Mooncake syrup ( 100g ) | Alkaline water ( 2.5g ) |
Peanut oil ( 38g ) | Flour ( A little (for anti-sticking) ) |
50g mooncake mold ( set ) | Egg yolk liquid ( a little ) |
How to make black sesame mooncakes
1. Prepare materials according to the ingredient list.
2. Mix mooncake syrup, alkaline water and peanut oil.
3. Stir evenly.
4.Add flour.
5.Press until there is no dry flour.
6. Seal and wake up for more than 1 hour.
7. Roll the black sesame filling into long strips.
8. Divide into 15 portions, each portion is 30 grams, and roll into balls.
9. After waking up, roll the dough into a long strip.
10. Divide into 15 portions, each portion is 20 grams, roll into a ball and roll with a layer of flour.
11.Put 50 grams into the mold.
12.Press forming.
13. At this time, preheat the oven to 200 degrees for 5 minutes.All pressed into shape.
14.Spray water on the surface.
15. Bake at 200 degrees for 5 minutes to set.
16. Take it out to cool for 3 minutes and then apply a thin layer of egg yolk liquid.
17. Bake at 180 degrees for another 12 minutes.
18.It’s out! Come and try it!
19.Igudao snowflake wheat flour successfully unlocked black sesame mooncakes.
Tips
The mooncakes are sealed and stored for about 3 days.They will taste better after the oil is returned.
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