Black sesame pecan pie
By VicentaLakin
This homemade sesame pie, with peanuts, peanuts, and sesame, is oily, so when you fire the pie, you don't have to refuel, you just put sugar on it, you don't have enough sugar in the formula, and I don't like it too sweet, so you don't need to lose any more sugar, and if you have too little sugar, it's shorter. As for the pie, I'm using a wide-range mooncake prep. The advantage is that it doesn't have to be watered, it's easier to operate, and it can be refuelled in one day. Pumps: 80 grams of dried peanut rice, 70 grams of fried sesame, 40 grams of fine sugar, 15 grams of corn starch, 220 grams of clean water and 4 quantities of dried walnuts
Recipe Recommendations
- Cantonese mooncake premix powder 110g
- golden syrup 83g
- corn oil 28g
- Black sesame and walnut stuffing appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Black sesame pecan pie
1
Precautions: peanut rice, black sesame and walnuts must be fried, and the fried material tastes good. When peanut rice, black sesame and corn starch are poured into the breaker, water is poured into the water, water is given for reference purposes, and if the machine is able to move, the more water it is, the longer it will be, the longer it will be fired, the more sesame sesame it will be poured into the non-clattering pot, the smaller it will be fried, the more it will be burned, the more it will be polished, the more it will be polished, the more it will become. Unused material is placed in a sealed glass box to be stored in the refrigerator after cooling。
2
Pour corn oil and syrup into the pot, evenly mix it, and pour it into a wide-range mooncake premix。
3
With a razor, you can also put on one-time gloves, scratch it to the point where you don't see dry powder, wrap the pie skin with a shampoo, and relax at room temperature for 30 minutes. Split black sesame into 30 g/s, rounded. The tattered pie skin is also divided into 11 sheets of 20 grams each, which must be covered with a membranes to prevent wind drying。
4
Put the pie skin on the palm, flatten it with the other hand, put the pie skin in the middle。
5
Push the skin up slowly, squeeze it, roll it around the flour in a sticky circle (all low-middle-middle-middle-heavy powder) and take the extra powder off, rub it in a cylindrical form and make it easier to model. Put it in the mold, press it down, lift it up, and the moon cake is ready. It's sprayed with a canteen above the moon cake, not towards the moon cake。
6
In the lower of the oven, which has been preheated at 185 degrees in advance, it is baked for five minutes and then taken out and painted on the surface with a thin layer of egg yellow. Keep it in the oven, bake it for about 15 minutes, and I'll put it on the bottom floor in the last five minutes. The ovens have different tempers and temperatures for reference purposes only. It's easy to put a moon cake in the box when it's cold and make it with premix powder。