High powder 20 grams Cake flour 80g
Jianshui 1g Invert syrup 75ml
Peanut oil 25g Black sesame filling 500g
How to make black sesame mooncakes Cantonese black sesame mooncake recipe illustration 1

Step 1

Add the inverted syrup to the sour water and peanut oil and mix thoroughly. The Taikoo inverted syrup I used will take another half a month before it can be used. Cantonese black sesame mooncake recipe illustration 2

Step 2

Add flour and stir to form a dough, do not over mix Cantonese black sesame mooncake recipe illustration 3

Step 3

Put it on a silicone mat and knead it into a dough by stacking it. Cover it with plastic wrap and let it rest at room temperature for more than 2 hours.Cantonese black sesame mooncake recipe illustration 4

Step 4

Don’t knead the rested dough. Divide it into 10g portions and roll them into balls. Cantonese black sesame mooncake recipe illustration 5

Step 5

Roll various fillings into 40g balls, cover with plastic wrap and set aside Cantonese black sesame mooncake recipe illustration 6

Step 6

And our main item today, the black sesame filling, is made from white kidney bean paste and black sesame powder. I will upload the recipe for the black sesame filling later. Cantonese black sesame mooncake recipe illustration 7

Step 7

Take a round piece of pie dough and press it into a round cake Cantonese black sesame mooncake recipe illustration 8

Step 8

Wrap in black sesame filling. The ratio of filling to material is 2:8. Pay attention to the softness and hardness of the crust and filling. The crust should not be too soft, otherwise it will loosen and crack during baking. Cantonese black sesame mooncake recipe illustration 9

Step 9

Use the push-up method to completely wrap the fillings in the pie crust Cantonese black sesame mooncake recipe illustration 10

Step 10

Dip a layer of flour into the round shape, roll it into an oval and put it into the mold. Cantonese black sesame mooncake recipe illustration 11

Step 11

Brush the mooncake mold with a high layer of powder to prevent sticking, place it on a mat and press to shape.Cantonese black sesame mooncake recipe 12

Step 12

Directly push the mooncake base from the mold onto a baking sheet lined with greaseproof paper. Cantonese black sesame mooncake recipe illustration 13

Step 13

Preheat the oven to 200 degrees and brush the surface of the mooncakes with water before putting them in the oven to prevent them from cracking. Cantonese black sesame mooncake recipe illustration 14

Step 14

Heat up and down to 200 degrees for 5 minutes to set, then place on the bottom floor of the oven. Cantonese black sesame mooncake recipe 15

Step 15

Observe it at any time and take it out when the surface turns golden. Cantonese black sesame mooncake recipe illustration 16

Step 16

Gently brush a thin layer of egg yolk liquid on the surface of the mooncake. The egg yolk liquid is made from one egg yolk and 10 grams of egg white mixed thoroughly. Cantonese black sesame mooncake recipe illustration 17

Step 17

Continue to put it in the middle rack of the oven and bake at 170 degrees for about 7 minutes. Cantonese black sesame mooncake recipe illustration 18

Step 18

Observe the baking situation at any time according to your own oven. When the waist of the mooncake is somewhat bulging and the surface color is satisfactory, it can be taken out of the oven. Cantonese black sesame mooncake recipe illustration 19

Step 19

Another plate!Cantonese black sesame mooncake recipe illustration 20

Step 20

Freshly baked mooncakes are not edible yet. They need 1-2 days to allow the oil to return. The skin will soften before you can enjoy them. Be sure to wait for the mooncakes to cool down before sealing them to return the oil, otherwise they will easily deteriorate. Cantonese black sesame mooncake recipe illustration 21

Step 21

Picture of the finished product. This was taken one day later. The oil returns quickly. Black sesame mooncake cooking tips