Sesame Mooncake

Low gluten flour 100g	Invert syrup 75 grams
Alkaline water 2 grams	Corn oil 25 grams
Sesame filling 300g

How to make sesame mooncakes

Step 1

Add syrup, corn oil, and alkaline water to the basin, and stir evenly.

Step 2

Add flour and knead until dry powder is no longer visible, then cover with plastic wrap (one and a half to two hours).

Step 3

When the time is up, take out the pie crust and divide it into 20 grams each, and roll the sesame filling into 30 grams each. (I use a 50g mooncake mold and don’t like the skin to be too thin)

Step 4

The next step is to make the mooncakes. First, flatten them with your hands, then put the sesame filling, then push them slowly with your tiger's mouth, and finally close them like making glutinous rice balls.

Step 5

Spread the wrapped mooncake base evenly with the prepared cooked powder and place it in the mooncake mold, then place it on the baking sheet and press it firmly, then advance the mold and the mooncake is ready.

Step 6

Place in the preheated oven and bake for five minutes to set. (Top tube 170°, small tube 150°)

Step 7

Take it out and brush it with egg wash, just a thin layer, not too much.

Step 8

Brush with egg wash and continue baking for about 15 minutes until it starts to color. (The upper tube is 160 degrees, the lower tube is 140 degrees) The temperature of each oven is different, so you may not necessarily use the same temperature when baking.

Step 9

out of the oven

Step 10

tiny

Step 11

This was done before. Sesame mooncake cooking tips

Usually I use a higher temperature to set it for five minutes, and then lower it slightly when baking. The sesame filling is fried by yourself and is very fragrant.