Cantonese moon cake - black sesame Raisa (nanny level tutorial)

Black sesame seeds are rich in protein and minerals, as well as unsaturated fatty acids, vitamin E, sesame and melanin, etc., which have the effects of nourishing the liver and kidneys, nourishing blood and hair, lowering cholesterol, and protecting blood vessels. It is very fragrant and nutritious when added to the moon cakes, and it is not greasy to eat, so it is worth a try. This recipe can make 75 grams of moon cakes: 30 grams of skin, 45 grams of filling, about 16 pieces. 50 grams of moon cakes: 20 grams of skin, 30 grams of filling can make about 24 pieces. If you like thin skin, you can flexibly adjust the ratio of skin and filling by yourself.

Ingredients

All-purposeflour 240 g

invertsyrup 167 g

peanutoil 55 g

water 4.5 g

milkpowder 20 g

salt 1.5 g

lotusseedfilling 500

cookedblacksesamepowder 200 g

cookedwhitesesame 40 g

Cooking Instructions

Syrup, peanut oil, water, and salt are put together and whipped evenly to emulsify
Pour in the powder and pinch it evenly with your hands, do not overknead it and cover it with plastic wrap to make the filling
Cooked sesame seeds are beaten into powder with a wall breaker (I fry all black and white sesame seeds by myself, and they are particularly fragrant when beaten.) ï¼‰
Put the cooked white sesame seeds in a bag and roll them lightly with a rolling pin a few times, and the fragrance will come out.
Put 500 grams of lotus paste filling and black sesame powder and white sesame seeds together and knead evenly, and the black sesame lei sa filling is ready.
Divide the filling into 45 grams, divide the skin into 30 grams, knead in a round and cover with plastic wrap to prevent air drying
Take a pie crust and round it into slices and put it in the filling
Close the mouth with a tiger's mouth and then knead it round
Put it into the mold and press it vertically twice to remove the mold
Very good demoulding, I don't use hand powder, if you stick to the mold when you do it, use some hand powder. Put the pressed mooncakes into the baking tray one by one. (If you wrap moon cakes, you can preheat the oven to 200 degrees in advance)
Turn the preheated oven to 185 degrees, put the baking tray on the lower or middle layer and bake for about 17 minutes, and the color will come out if you are satisfied. (If you brush the egg liquid, bake it at 185 degrees for about 6 minutes, and when it is so cold that it is not hot, shake the egg liquid, and then send it to the oven to bake for about 12 minutes, and observe the moon cake for a few minutes, and you can bake it if you are satisfied with the color.)
The freshly baked mooncakes are relatively soft and hot, and when they are no longer hot, they are transferred to a cold net to cool and sealed for preservation.
This cat is pretty cute
Awakening the lion is domineering.
Ruyi is also very beautiful, this time the moon cakes are not brushed with egg liquid, which saves eggs and trouble