Black sesame walnut mooncake, with filling recipe included, nanny-level tutorial.

Cooking Instructions

1. Syrup, peanut oil, soap water, put together and beat well.

   

2. Pour in the powder and pinch it evenly with your hands, do not overknead it.

   

3. Cover with plastic wrap to make the filling

   

4. Black sesame seeds are beaten into powder with a wall breaker (I fry all the black sesame seeds myself, and they are particularly fragrant when beaten.) Walnuts are roasted.

   

5. Pour together 500 grams of lotus seed paste and black sesame powder

   

6. Grasp evenly

   

7. Add the walnuts

   

8. Mix well

   

9. Divide the filling into 45g pieces

   

10. Divide the skin into 30 grams, knead them round and cover with plastic wrap to prevent them from drying out.

    

11. Take a pie crust and put it into the filling, close it with the tiger's mouth, put it into the mold, press it to form, lift it to remove the mold, and put it into the baking tray in turn and place it neatly.

    

12. The tiger's mouth is closed

    

13. Knead round

    

14. Put it in your favorite mold, press it to mold, and lift it to release it

    

15. Place in turn on a baking tray and arrange neatly.

    

16. Put it in a preheated oven and bake at 200 degrees for about 8 minutes

    

17. Then turn to 180 degrees and bake at 150 degrees for about 8 minutes, and then observe the color of the crust, the oven time and temperature are for reference only and cannot be copied

    

18. The freshly baked moon cakes are soft and hot, and when the moon cakes are not hot, they are transferred to the cold net to cool and seal for preservation. (Be careful to bring disposable gloves)

    

19. Cantonese mooncakes need to be eaten after returning oil, and the color is beautiful and the taste is good at that time. This recipe returned to the oil the next day, and it became oily and beautiful.

    

20. Break one open and taste it, it's so fragrant that my jaw drops.