Are the black sesame seeds in the mooncake filling raw

The raw ones are also ripe when the mooncakes come out.

The steps to make black sesame stuffed mooncakes are as follows:Step 1: Stir-fry 200 grams of black sesame seeds and beat them into a powder with a food processor.

Step 2: Add 50 grams of powdered sugar and 20 grams of cooked glutinous rice flour and mix well.

Step 3: Add 30 grams of sesame oil to the top of the table.

Step 4: Stir into a ball, that is, black sesame filling.

Step 5: Add 75 grams of syrup, 25 grams of corn oil, and 2 grams of water to the bowl.

Step 6: Stir well with a whisk.

Step 7: Sift in 100 grams of cake flour.

Step 8: Mix well with a spatula and refrigerate for 30 minutes.

Step 9: Divide the black sesame filling into 30 grams and the mooncake crust into 20 grams.

Step 10: Take the moon cake crust and press it flat.

Step 11: Put on the black sesame filling and rub it from the bottom to the top.

Step 12, press the moon cake into a moon cake mold, put it into the preheated baked penitent box, the middle layer, 200 degrees to lift, up and down the heat, bake for 5 minutes, take out and brush the egg yolk liquid, put it in the oven, and bake it for another 10 minutes.

The specific method of making black sesame stuffed mooncakes is as follows:

Ingredients: 20g of high flour, 80g of low flour, 1g of soap water, 75g of invert sugar syrup, 25g of peanut oil, 300g of mashed potatoes and black sesame filling.

1. Mix the invert sugar syrup with the soap water (alkali surface: water = 1:3 ratio to prepare 4g of the soap water, only take 1g) and stir well.

2. Put in peanut oil in 3 times and stir well (stirring must be thorough).

3. Sift in the flour and mix into a smooth dough, do not stir excessively, cover with plastic wrap and let rise at room temperature for more than 2 hours.

4. Roll the sesame filling into 30 round balls and cover with plastic wrap.

5. Divide the dough into 20 grams and knead it round.

6. Take a pie crust, put the pie crust on the palm and flatten it, and pinch the moon cake crust a little thinner with a rotating gesture (I use a 50g mold).

7. Wrap the crust with 30 grams of sesame filling, and slowly push the crust up with the tiger's mouth (try to make the moon cake crust evenly covered on the outside of the filling.) The uneven place can be appropriately repaired to ensure perfection), close the mouth.

8. Roll into a cylindrical shape, then put it in the flour and roll it again, and pat off the excess dry powder on the surface (preheat the Hai's vertical oven at 190 degrees for 10 minutes in advance).

9. Put it into the moon cake mold.

10. Press out the pattern on the gold plate (gold plate anti-sticking), and spray a layer of water on the surface of the moon cake to prevent cracking.

11. Put the moon cakes into the Hai's vertical oven and bake for 5 minutes to set.

12. Mix with an egg yolk and 10 grams of egg white.

13. Brush a thin layer of egg yolk liquid on the surface with a brush, put it in the Hai's vertical oven at 180 degrees and bake it for about 15 minutes, and the crust can be evenly colored. After cooling, seal and store at room temperature (put preservative), and return to oil after 1 day to eat.

Suzhou-style black sesame pretzels are divided into two types: meat and vegetarian. Ingredient formulation.

Leather: The meat mooncake crust is the same as that of ordinary Suzhou-style mooncakes.

Vegetarian mooncake crust:

8 kg of refined white flour.

kilograms of sesame oil. Caramel 1 kg.

80 3 kg of hot water.

Puff pastry: The puff pastry for meat mooncakes is the same as for regular Suzhou-style mooncakes.

Vegetarian mooncake puff pastry.

kilograms of refined white flour.

kilograms of sesame oil. Decorative fabric: kilograms of black sesame seeds, used as the crust of black sesame pretzels.

Filling: Meat mooncakes.

Kilograms of steamed flour.

11 kg of white sugar.

kilograms of cooked lard.

5 kg of diced lard with sugar.

4 kg of black sesame powder.

Kilograms of walnut kernels.

1 kg of pine nuts.

1 kg of melon seed kernels.

kilograms of sugar orange peel.

Yellow Ding kilograms. Yellow osmanthus 1 kg.

kilograms of refined salt. kg of cooked flour.

12 kg of white sugar.

kilograms of sesame oil. Black flax powder 5 kg.

Kilograms of walnut kernels.

Kilograms of pine nuts.

Kilograms of melon seeds and kernels.

kilograms of sugar orange peel.

Yellow Ding kilograms. Yellow osmanthus 1 kg.

kilograms of refined salt. How to make it:

Same as regular Suzhou mooncakes.

Suzhou-style 100-fruit mooncakes.

1. Formula: skin: 500 grams of all-purpose powder, 125 grams of Da 8 brand lard, 30 grams of caramel, 200 grams of water; Crisp: 300 grams of all-purpose flour, 135 grams of large 8 brand lard; Filling: 600 grams of powdered sugar, 350 grams of lard of large 8 brands

grams, cooked powder (sifted after steaming).

300 grams, 120 grams of pine nuts, 100 melon kernels

grams, 120 grams of walnut kernels, 75 grams of green plums

50 grams of diced orange, 50 grams of cake powder; Skin: filling = 4:6 Second, the process: 1. Skin: Mix all the raw materials evenly and set aside; 2、

Puff pastry: Mix all ingredients well and set aside; 3、

Filling: Mix all ingredients well and set aside; 4、

Molded with a large bag of crisp and stuffed; Put a mark, buckle it back (i.e., the words are facing down), and bake in the oven.

That's great, you can try it.

kfbuctkjfw06612016142012-2-1813:08:24

Steps to make black sesame mooncakes (homemade filling):

Heat a frying pan over low heat, add 10g of butter to melt, pour in the black sesame seeds and stir-fry, stir-fry until fragrant. After cooling, use the grinding function of the crusher to break it up. When you break it, you can smell the rich aroma of black sesame seeds, which means that they have been fried.

Mix all the seasonings of the filling well and steam in the steamer for 30 minutes, stirring every 8 minutes. Just let it cool. Divide into 28g portions.

While steaming the filling, knead the crust well. Rub the butter and flour by hand, add the other ingredients to it, mix well, seal it with plastic wrap and let it rise for 1 hour. After waking up, divide into 22g servings. If it's sticky, sprinkle some starch to make hand powder.

Knead a portion of the pie crust round and flatten, put it in the middle, wrap it and slowly close it, and pinch the mouth tightly. Crimp and shape with a mold and place on a baking sheet. Line a baking tray with tin foil or oiled paper.

Preheat the oven to 200 degrees for 5 minutes, brush the mooncake blanks with a thin layer of egg wash, put them in the oven at 180 degrees, and bake for 15 minutes. It is best to bake in a water bath to avoid passing the test. The freshly baked mooncake crust is very white and hard, and it is placed in an iron box for three days to moisturize and keep fresh, and the texture and taste are more fragrant after returning to the oil.

Steps for the white sesame filling of moon cakes:

Ingredients: 200 grams of white sesame seeds; 40 grams of sugar; Water to taste; 40 grams of flour.

Steps. Step 1: Put the white sesame seeds in a pan and stir-fry.

Step 2: Stir-fry the flour in the same pan.

Step 3: Add the fried white sesame seeds to an appropriate amount of water and break them with a food processor.

Step 4: Pour it into a non-stick pan, add flour and sugar, brown sugar is OK, and then stir-fry over medium-low heat, this step must be patient, about 40 minutes.

Step 5: After frying the filling, it will be easy to form a ball.

Step 6: After frying the filling, knead it into a dough and put it in a bowl to cool.

Material. Beef brisket, tomatoes, tofu, peppercorn noodles, ginger, salt, green onions.

2. After the stew is done, you can put out the meat and soup, and you can eat as much as you want.

3. In another pot, put the tofu first, put the tomatoes later, add salt, sprinkle chopped green onions and coriander. Some people feel that the taste of the meat is not enough when they put salt later, so they can add salt and then simmer the meat before it is almost stewed. When stewing, put less salt.

2. Sifted flour or low-gluten flour.

3. Mix the flour with the syrup;

4. It is mixed by cutting and mixing, and then let it stand for an hour, and then cover it.

5. Handle it, brush the egg liquid, and filter it through a sieve.

Black sesame mooncakes.

Black sesame mooncakes.

6. You lacks filtered egg liquid, don't let him stay like this, cover and set aside.

7. Divide the filling into six parts, and the dough into six parts.

8. Roll the filling, press the filling, roll it into a round piece, and wrap the round piece into the filling;

9. Wrap well; 10. Sprinkle some high powder into the moon cake mold, and then pour out the high powder;

11. Press the moon cake out of shape;

12. Put it on a baking tray and bake it in the oven at 220 degrees for 5 minutes, then remove the egg wash. Bake for another 5 minutes, look at the surface gloss of the moon cake and consider whether to brush the egg wash again, and finally turn to 150 degrees and bake until colored. Hidden accompaniment.

Steps to prepare black sesame stuffed mooncakes.

Put the invert sugar syrup, cooking oil, and soap water into a basin, stir well with a whisk (I stir it directly with chopsticks, or use a whisk) Sift in the low-gluten flour, and stir well with chopsticks (at this time, the live noodles should be an extra-thick paste, not yet a ball) Cover the buried lid, save an hour!

Divide the black sesame filling into six equal portions (35 grams each).

After the dough is awakened, it is kneaded into a dough and divided into six equal parts (15 grams each), and the ratio of dough to filling is 3:7

Flatten the dough and wrap it in one filling.

The dough is slowly wrapped with fillings, and finally closed (this is a very good bag of liquid stove, it is estimated that ordinary people can wrap it).

Assemble the mooncake mold, then sprinkle an appropriate amount of dry flour in the mold, turn the flour around in the mold, and pour out the excess flour!

Put the wrapped mooncake into the mold, press it out and it will be formed! It's easy!

Preheat the oven to 160 degrees, bake in the middle for about 20 minutes, take it out and brush a thin layer of egg yolk liquid on the surface of the mooncake when it is halfway through baking! (Don't brush too much).