Traditional Chinese mooncake filling method with pure black sesame filling

mooncake skin -:8 medium gluten flour:200g conversion syrup:140g peanut oil:50g water:4g black sesame stuffing -:8 black sesame powder:500g sugar:300g lard:260g glutinous rice flour:200g milk powder:20g salt:2g additional -:8 corn starch:anti sticking yolk water -:8 yolk:1 protein:10g water:15ml https://cp1.douguo.com/upload/caiku/6/4/2/yuan_64339e29da8ccf9e6baa2a734807c332.jpeg

Traditional Chinese mooncake filling method with pure black sesame filling

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Traditional Chinese mooncake filling method with pure black sesame filling

This recipe is 50g for making 20 mooncakes. The flower falls at this time. The moon is in the sky on earth at this time. Singing, dancing, flying, Phoenix returns to its nest. No wolf smoke, lonely and beautiful. There are thousands of lingering waves. The sea bottom reflects the sky, but the floating clouds cover the moon. I thought that I had a rainbow wind blowing in the thousands of years of peace. The water ripples the song to smooth the hidden dragon. The cloud in the cold palace must be colored. The moon sprinkles the halo colored cloud to chase the moon. The cloud covers the autumn sky and the moon. The cloud carries the breeze to show joy. Who can solve the worry? Who is a confidant? And drink this cup. It's like a dream that the good days of peace are easy to die. -

Cooking Steps

  1. Step1:Black sesame powder with glutinous rice powde

  2. Step2:Add sugar milk powder oil and mix wel

  3. Step3:Mix the taste with a little sal

  4. Step4:Mix and refrigerat

  5. Step5:You can make more and put them in the freezer to wrap dumplings, etc

  6. Step6:Make skin now - invert syrup with peanut oil and wate

  7. Step7:Mix well until it's sticky and slipping slowl

  8. Step8:Sift in medium gluten flou

  9. Step9:Knead the dough cover and leave it for 23 hour

  10. Step10:50g a mooncake as an example, 20g a ski

  11. Step11:Take 50g moon cake as an example to make 30g stuffin

  12. Step12:Roll the skin into a slightly thick round piece and wrap it with a fillin

  13. Step13:Evenly wrap corn starch after wrappin

  14. Step14:Put in mol

  15. Step15:Press formin

  16. Step16:Preheat the oven 180 degrees up and down for 10 minute

  17. Step17:Pressed hand powder pattern will be clearer or get out of the mol

  18. Step18:Before entering the oven, spray water evenly, or it will be dry

  19. Step19:Prepare yolk water - one yolk + a little protein + 15g wate

  20. Step20:Take out the moon cake when baking for 8 minutes at 180 degrees in the ove

  21. Step21:Evenly spread the yolk water on the moon cak

  22. Step22:Put it in the middle layer of the oven again, heat it up and down for 180 degrees, and then bake for 15 minutes

  23. Step23:The finished mooncakes are just out of the oven and can be eaten for two days. If they can be preserved, put them into a sealed fresh-keeping box for cold storage

Cooking tips:There are skills in making delicious dishes.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Traditional Chinese mooncake filling method with pure black sesame filling

Chinese food recipes

Traditional Chinese mooncake filling method with pure black sesame filling recipes

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