Peanut and sesame filling mooncakes
2025-02-24 03:01:32 59
The pattern is not very clear, but the taste is very good. After checking, the main reason may be that I added too much water to the mooncake skin (a ratio of 1-3 between edible alkali and water). I will continue to improve next time, and it will be based on the feeling without weighing, so it is not perfect.
Details of ingredients
Technique
Steps to make Peanut and sesame filling mooncakes
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1. Pour syrup, peanut oil, and cooking water into it and stir until emulsified![]()
2. Add flour and stir until there is no dry powder (because it is not weighed, add flour in small amounts multiple times)![]()
3. After kneading into a smooth dough, wrap it in plastic wrap and refrigerate for half an hour to an hour (the texture of the dough is as soft as an earlobe)![]()
4. Bake black sesame seeds until they turn slightly yellow![]()
5. Roast white sesame seeds until they turn slightly yellow![]()
6. Once the peanuts are roasted, remove their outer coat and crush them![]()
7. Mix sesame and peanut with baked glutinous rice flour, add white sugar, a small amount of high alcohol, heated and cooled vegetable oil, and appropriate amount of water![]()
8. Mix until it can be kneaded (if it cannot be kneaded, continue to add glutinous rice flour)![]()
9. Divide all equally into equal parts![]()
10. Press the mooncake skin into a thin center and then add the filling![]()
11. Turn it over, the crust is on top![]()
12. Push down with your hands until most of the filling is wrapped around it![]()
13. Then turn it back straight and close your mouth![]()
14. After all are done, rub some glutinous rice flour on the dough, use the moon cake mold to sample, preheat the oven and put it into 180 degree baking for 6-8 minutes, and then apply egg liquid to continue baking for 15 minutes after cooling![]()
15. Finished products![]()
16. Finished products![]()
17. Finished products![]()
18. Finished products
