National style retro black gold moon cakes|Cantonese moon cakes|Mid-Autumn black rice moon cakes

When is the bright moon? Ask the sky for wine. I don't know what year it is in the heavenly palace. It is the Mid-Autumn Festival of another year, and thousands of homes are lit up, and the festival is reunited everywhere. The gilded pavilion jade on the mold shines in the dark and under the moonlight. To everyone, may the two people and the month be reunited, and a thousand miles together.

Ingredients

Makes9-10

Crust

Mooncakesyrup 105 g

Peanutoil 38 g

Soapwater 4 g

All-purposeflour 110 g

Wuqiaoblackricenoodles 50 g

Filling

Low-sugarwhitelotuspastefilling 200 g

Cookedsaltedeggyolk 65 g

Seaweedmeatfloss 80-100 g(increaseordecreaseaccordingtopreference)

Whitesesame 15-20 g(increaseordecreaseaccordingtopreference)

Eggyolkliquidforbrushingmooncakes

Eggyolk 1

water 10 g

oil 0.5 g

Cooking Instructions

Pour in 105 g of moon cake syrup, 38g of peanut oil, 4g of soap water, and beat thoroughly with a whisk.
Sift in 110g of all-purpose flour and 50g of Wuqiao black rice flour, first stir preliminarily, then knead evenly with hands, wrap plastic wrap to moisturize and stand for 1 hour.
Pour 65g of cooked salted egg yolk into the basin, crush and mash, then add 80-100g of seaweed meat floss, 15-20g of white sesame seeds, and 200g of low-sugar white lotus paste filling, knead and mix evenly.
Grab the filling, divide it into 35g/piece, knead it into a ball and set aside. Grab the crust, divide it into 30g/piece, knead and set aside.
Flatten the crust, put in the filling, wrap it in the tiger's mouth, pinch the seal tightly, and roll it round.
The abrasive brush cake powder is anti-sticky, and the dough is also sprinkled with cake powder, kneaded to remove excess powder, and pressed the shape.
Preheat the oven and place it on a baking tray at 200Â°C for 6 minutes.
Prepare 1 egg yolk, 10g of water, 0.5g of oil and mix well with a spoon.
Dip a small amount of egg yolk liquid into the brush and carefully apply it to the prominent texture on the surface of the mooncake. Place the baking tray in the oven and heat at 180 Â°C for 6 minutes. Depending on the coloring, cover with tin foil and bake for another 5-6 minutes. (This operation can be carried out many times, deepen the gold of the pattern, and pay attention to cover the tin foil and do not bake the paste.) ï¼‰