Moon cake skin: 400g ordinary flour, 0/00g peanut oil/kloc-,4g scooped water, 200g invert syrup, and a little egg yolk liquid.

Mooncake stuffing: 600g peanut, 0/00g black sesame120g warm water120g maltose, and 0/20g corn oil/kloc-0.

Practice of peanut black sesame moon cake

Convert syrup, scoop water in a container, add corn oil and stir well.

Add flour and stir well with spatula, then knead into smooth dough, cover with plastic wrap and let stand for two hours.

To make the filling of moon cakes, roast peanuts, peel them, put them into fresh-keeping containers, mash them, put them into larger containers, add cooked sesame seeds, fried glutinous rice flour, corn oil, maltose and warm water and mix well.

The moon cake stuffing is divided into 40 portions, kneaded round, and the stuffing weighs about 34 grams. The moon cake skin is also divided into 40 portions, which are round and weigh about 20 grams.

Take the moon cake dough and flatten it, put stuffing in the middle, wrap it, turn it upside down, spread a thin layer of starch on the surface, and then press it out with a moon cake mold.

Bake in oven 185 for 8 minutes, take out, brush with a thin layer of egg yolk liquid, and bake for 15 minutes until golden brown.