作为坚果控的我要吹爆这款月饼！黑芝麻粉中和了莲蓉的甜，而且黑芝麻和花生简直太香了啊！超爱！
The filling is absolutely amazing— the black sesame perfectly balances the sweetness of the lotus seed paste, and the combination of sesame and peanuts is simply irresistible.
I highly recommend trying this recipe!
🥣 Ingredients：
Dough:
75 grams of mooncake syrup, 25 grams of vegetable oil, 2 grams of alkaline water, 100 grams of all-purpose flour, 8 grams of milk powder.
Filling:
185 grams of lotus seed paste, 75 grams of toasted black sesame powder, 40 grams of roasted crushed peanuts.
one whole egg and one egg yolk
🥣 材料：
饼皮:
75克转化糖浆，25克食用油，2克枧水，100克中筋面粉，8克奶粉。
馅料:
185克莲蓉馅，75克熟黑芝麻粉，40克烤熟花生碎。
1个全蛋，1个蛋黄。
📝做法:
饼皮：75克转化糖浆，25克食用油，2克枧水，100克中筋面粉和8克奶粉混合拌匀。覆盖保鲜膜，室温静置松弛1个小时。
‼️ 最好可以用花生油，但是如果没有的话，用玉米油也是可以的。
休面的同时我们来准备馅料：黑芝麻冲洗干净以后倒入锅中炒熟，用食物料理机打成黑芝麻粉。
接着把185克莲蓉馅和75克黑芝麻粉混合揉匀，加入40克烤熟了的花生碎，抓匀以后把它们分成30克每个。
松弛好的面团分割成20克每个。
取一份饼皮，压扁，包入一份馅料。
月饼胚要裹一层面粉防粘，月饼模具里面也要撒一些面粉防粘。但是要记得都要抖掉多余的面粉。
按压模具，感受到阻力，压不动了以后就提起模具，一个个非常可爱的花生形状的月饼胚就完成了。
在表面喷适量的清水，送进预热好的烤箱，160°C ，先烤10分钟。
取出，稍微晾凉以后，在表面刷一层蛋液（一个全蛋，再加一个蛋黄混合而成）。
接着把它们送回烤箱，同样160°C，再烤12分钟。
放在密封的容器中，室温静置1～2天，等月饼回油以后就可以尽情享用。
Let's start with making the dough: combine 75 grams of mooncake syrup, 25 grams of vegetable oil, 2 grams of alkaline water, 100 grams of all-purpose flour, and 8 grams of milk powder. Cover the dough with plastic wrap and let it rest at room temperature for an hour.
‼️ For the oil, it's best to use peanut oil, but if you don't have it, corn oil works just fine.
While the dough is resting, let's prepare the filling: Rinse the black sesame seeds well, then toast them in a pan. Once the sesame seeds are toasted and fragrant, grind them into black sesame powder using a food processor.
Mix 185 grams of lotus seed paste with 75 grams of the black sesame powder until well combined. Add in 40 grams of roasted crushed peanuts. Once mixed, divide the filling into 30-gram portions.
Divide the rested dough into 20-gram portions. Take one piece of dough, flatten it, and wrap it around a portion of filling.
Lightly coat the mooncake with flour and shake off any excess. Sprinkle some flour inside the mold to prevent sticking, but make sure to shake off any excess flour.
Place the mooncake on a baking tray lined with parchment paper. Press down with the mold until you feel resistance, then lift the mold to reveal a cute, peanut-shaped mooncake.
Spray the surface with a little water and bake in a preheated oven at 160°C for 10 minutes. After 10 minutes, take them out, let them cool slightly, and brush the tops with an egg wash made from one whole egg and one egg yolk.
Return the mooncakes to the oven at the same temperature (160°C) and bake for another 12 minutes.
However, freshly baked mooncakes aren't ready to eat right away. Place them in an airtight container at room temperature for 1 to 2 days to let them soften and allow the oil to redistribute, which will make the crust softer, tastier, and improve the color.
Hello my dear friends!
Welcome to JiJi's Kitchen, JiJi bring you simple home cooking and the best tried and true recipes.
Wishing everyone great success by referring to my secret recipes!
❤Make sure you check out my YouTube channel too!
欢迎大家订阅我的YouTube频道❤
/ jijiskitchen0130
只分享给大家真实可操作的美食食谱。
Информация по комментариям в разработке