flour

1000g

Perilla seed stuffing

500 grams

condiments

refined sugar

400 grams

salt

10g

pure water

200

peanut oil

400 grams

Perilla cotyledon

20 grams

step

1. Mix sugar, oil and water evenly, then add flour to make dough.

2. I chose 150g moon cake mold, and the dosage was 70g under the skin.

3. Make 80 grams of stuffing for later use.

4. The stuffing of perilla seeds is wrapped in leather, and then pressed with a die button.

Mixing chopped perilla leaves in the wrapping process is a small innovation, and it is easy to distinguish it from other moon cakes.

6. Brush the surface with egg liquid and bake in the oven for about 20 minutes. (According to the difference of each oven, the temperature will change and the time will be different. My choice is getting angry 180, entry 200)

7. Crispy and delicious perilla seed moon cakes are baked.