Black sesame mooncake recipes

How to Make Black Sesame Mooncakes: A Complete Guide

Black sesame mooncakes, with their nutty aroma and rich filling, are a delightful twist on the classic Chinese pastry. Here’s a simple guide to crafting them at home.

Ingredients: For the skin, you’ll need 100g all-purpose flour, 30g maltose, 20g vegetable oil, and 1 tbsp alkaline water. For the filling, blend 150g roasted black sesame seeds with 100g powdered sugar, 60g maltose, and 30g softened butter until smooth.

Steps:

1. Prepare the skin: Mix flour, maltose, oil, and alkaline water into a dough. Rest for 1 hour, then divide into 12 small balls.

2. Make the filling: Shape the black sesame mixture into 12 equal balls.

3. Assemble: Flatten a dough ball, wrap a filling ball inside, and seal tightly. Roll into a ball, then press into a mooncake mold.

4. Bake: Preheat to 180°C. Brush with egg wash and bake for 20 minutes until golden.

Tip: For a softer crust, replace 20g flour with glutinous rice flour. Let the mooncakes rest for 2 days before serving to allow flavors to meld. Enjoy these homemade treats with tea!