Black sesame mochi mooncakes

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Traditional Chinese baked mooncake filled with sweet and nutty black sesame walnut filling.

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The mooncake crust is made without using any golden syrup.
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After successfully baking quite a few batches of traditional Chinese baked mooncakes & mooncake biscuits without using golden syrup, I couldn’t stop baking them LOL! So, here I am squeezing in another one with black sesame and walnut filling. The filling is different from the đen sesame snow skin mooncake I made.

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How to lớn make traditional đen sesame walnut baked mooncake without golden syrup

1. Set honey, alkaline water, & oil until combined

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2. Sift in flour và salt và mix until combined
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3. Cover và rest the dough for at least 1 hour or up to 3 hours
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4. Combine all the ingredients for the filling and stir to lớn combine. If you press the mixture with your palm and it stays in cluster, you are good to go. If it falls apart, you may want to địa chỉ a bit of water, teaspoon by teaspoon until the mixture can come into a cluster when you press it together without falling apart
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5. I’m using 4:6 dough to filling ratio. So, I will do 20 gram of dough to 30 grams of filling. Portion into 30 grams of mixed nuts balls. Cover và set aside
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6. Take one dough & divide it into two. Flatten them with your palm
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7. Put the filling on đứng đầu of one và then cover with another flattened dough (refer khổng lồ the đoạn clip for visual). Gently close the gap between the two doughs around the filling và roll into a round smooth ball. Continue with the rest of the dough & filling
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8. Dust the mooncake mould with a thin layer of cake flour và shake off any excess.

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I also dusted the mooncake dough with thin layer of flour & shake off any excess
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9. Put the dough inside the cavity of the mould & then face it down on a flat surface và gently push down the piston down khổng lồ imprint the pattern on the dough. Gently push the mooncake out & voila, you have just shaped the dough into a mooncake with imprint on top. Repeat with the rest & dusting with some flour on the mould và the dough each time. Place the shaped dough on a baking sheet lined with a parchment paper
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10. Mist the đứng đầu of the mooncake with some water from about 4-inch distance. You don’t want to lớn make the mooncake super wet, just mist it lightly to lớn prevent it from cracking during baking
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11. Put the baking sheet, in the middle of the oven, 3rd rack from the đứng đầu for my oven. Bake for 9 minutes. The mooncakes will still be pale at this point
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12. Let them cool down for 15 minutes. Please don’t skip this step no matter how tempted you are
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13. Very gently & thinly brush this egg wash on vị trí cao nhất of the mooncake (don’t brush the side, only the surface of the mooncake). If you accidentally brush on too much egg wash, very gently blob it with a paper towel or use a brush to lớn get the extra egg wash off
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14. Place the baking sheet back into the oven, the same position, and bake for another 5-8 minutes or until you have a nice golden brown. Check at 5 minutes to see. Keep in mind that the mooncakes will darken further after baking as you age them for few days
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15. Remove from the oven and let them cool down on the baking sheet for 5 minutes. Don’t attempt khổng lồ move them to cooling rack yet as they are very soft & you will break them trying to lớn lift them up when they are fresh out from the oven lượt thích this. After 5 minutes, very gently transfer them khổng lồ a cooling rack khổng lồ let them cool down completely
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Did you make this Traditional đen sesame baked mooncake without golden syrup recipe?

I love it when you guys snap a photo và tag lớn show me what you’ve made