Crispy Snowy Lava Black Sesame Mooncakes

Sesame Filling

1. Stir the sauteed sesame seeds, sugar, and water with a silicone mixing paddle. Add melted butter and mix well.

2. Divide 60 grams of sesame filling to make liquid filling, divide 10 parts and put in an ice tray to freeze until ice-like).

3. Add the sauteed sesame, low-gluten flour, and eagle corn flour into the cook machine and mix well. Put it in the steamer and steam for about 15 minutes, then put it in the refrigerator and freeze for later use.

4. Take out the filling and put it into the cook machine, install the mixing paddle and cover with a transparent splash-proof cover, first break the filling at 1 degree, and then slowly raise it to the fastest speed until it is elastic.

Moon cake crust

1. Mix the butter and sugar at 1 degree in a cook machine with a mixing paddle, add eggs and mix well.

2. Add low-gluten flour, milk powder and custard powder, mix well at 3°C, put in the refrigerator and freeze for later use.

Sesame Mooncake

1. Use mooncake crust for filling and shaping.

2. Preheat the oven at 200°C. Coat the mooncakes with egg yolk and bake for about 15 minutes.

DOUGH

1. In a large bowl, soak the split mung beans in water for 2 hours.2. Meanwhile, make your dough.

3. In another large bowl, mix together rice flour, glutinous rice flour, wheat starch, sugar, milk, cooking oil and condensed milk. Mixture should be a thick liquid.

4. Pour mixture into a smaller bowl that will fit into a pot for steaming.

5. Cover bowl with plastic wrap and steam for 30 minutes.

6. Once set, uncover and knead hardened dough for 5 minutes until softened. (Caution! Dough is SUPER sticky! Wear gloves!)

7. Add black sesame powder and continue to knead dough for another 5 minutes until smooth.

8. Wrap dough in plastic wrap, flatten and refrigerate for at least 4 hours.

FILLING

9. Now drain your split mung beans and pour into a bowl fit for steaming. Add more fresh water in the bowl until 1/2 inch above beans.

10. Steam beans for an hour until beans are soft enough to blend.

11. Mash beans into a puree. (Use an immersion blender for a smoother filling.)

12. Pour puree into a pot, mix in sugar and wheat starch and cook until thickened to a paste.

13. Mix bean paste with black sesame powder until well blended.

14. Roll into 30g balls, cover and refrigerate for 1 hour.

ASSEMBLY

15. Work with plastic wrap and dust liberally with wheat starch! (Remember: SUPER sticky)

16. Roll dough into 20g balls.

17. Flatten dough into thin disks.

18. Wrap dough disks around filling balls.

19. Roll unshaped cakes and dust the inside of mooncake mold in wheat starch

20. Load mooncake mold and shape your mooncakes!

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