Raw materials: 50 grams of low gluten flour, 10 grams of cooking oil, 40 grams of sugar syrup, 1 gram of spouted water, 210 grams of black sesame seed filling (this portion can be made into six 50 grams of mooncakes)

How to do it:

1, put the sugar syrup, cooking oil, and spouted water into a bowl, and use a whisk to mix well (I stirred with chopsticks directly, or with a whisk)

2, sifted in the low gluten flour, and then stirred with chopsticks (this time the live flour should be in a good shape).

2, sifted into the low gluten flour, stirred well with chopsticks (this time the living well should be a thick paste, can not be formed into a ball it)

3, cover the lid, save an hour!

4, the black sesame filling into six equal parts (35 grams a)

5, the dough after waking up and kneaded into a ball, also divided into six equal parts (15 grams a), the ratio of crust and filling is 3:7

6, the dough patted flat, wrapped into a filling

7, the crust slowly wrapped around the filling, and finally close the mouth (this is quite easy to wrap ah, I think the average person can wrap it up)

8, assembled moon cake mold, and then the mold sprinkled with a moderate amount of dry flour, flour in the mold turn around, pour out the excess flour!

9, put the wrapped mooncake into the mold, press out and molded! It's very easy!

10, preheat the oven to 160 degrees Celsius, bake in the middle layer for about 20 minutes, halfway through the baking time to take out the moon cake surface brush a thin layer of egg yolk liquid! (Do not brush too much ah)

11, baked moon cakes cooled into a plastic bag sealed back to the oil! (I think a day or so is about right! I have a problem with the pie crust this time, I didn't cover it when I woke up, and it was still a little hard after two days of oiling, so I'm embarrassed)

This is the first time I've ever seen a mooncake in the air.