Oven version: Salt and pepper black sesame Cantonese mooncakes, savory! The pastry is universal!

Prepare the ingredients. The syrup used is sugar-free syrup.

Pour peanut oil, syrup, and lye water into a clean bowl.

Use a manual whisk to beat until even. Emulsified state.

Sift in the all-purpose flour (different brands have different water absorption, you can reserve 10-20 grams and add as needed).

Mix until there is no dry powder.

Place in a resealable bag, fold and press into an even dough. Refrigerate to rest for 2-4 hours.

Take 50 grams of filling for each one and roll it into a ball for later use.

Divide the rested dough into 30-gram pieces, cover with plastic wrap to prevent it from drying out.

Wear PVC gloves throughout. Roll the dough into a ball and place it in the palm of your left hand. Press it into a thin circle with the palm of your right hand, place the filling ball on it, and let the dough wrap around the filling ball.

Slowly fold the edges of the dough up to close it, you must go slowly because the dough is thin and can tear easily if done too quickly.

Seal it properly, and dust a thin layer of cornstarch on top. Knead it evenly. Place it into the mold.

Preheat the oven to 210 degrees in convection mode, and make sure the preheating time is sufficient. Place the mold on the non-stick baking tray and press down evenly 1-2 times.

Lift the mold, release it easily, predict the position well, and once pressed correctly, do not move it. Press them in order.

After wrapping all of them, hold the spray bottle in the air and spray 1-2 times, allowing the pure water to fall evenly on the surface of the mooncakes to prevent the crust from cracking during baking. Place them in the middle layer of the oven, in fan oven mode, at 210 degrees for 7 minutes to set the shape.

Pass the egg yolk through a sieve, add 2 grams of purified water and 1 drop of syrup, and mix well.

Remove the baked item, set the convection oven to 165 degrees, and continue preheating. Place the mooncake in your hand, dip a wool brush in the egg wash, and scrape it clean on the edge of the bowl (beginners can place the brush with the egg wash on parchment paper and gently scrape off the excess with a spatula). Then quickly brush the egg wash on the surface of the mooncake, brushing 1-2 times, making sure it is thin.

Put it into the oven, bake at 165°C using the fan oven mode for 12 minutes. After baking, let it cool to hand temperature, then seal and pack with the machine, and wait for the oil to return!