Suzhou-style Mooncake (Black Sesame Filling)

Put all the water and oil dough ingredients into the stand mixer.

Stir evenly until a thin film forms (not easy to break into flakes).

Gather into a ball, cover with plastic wrap, and place in the refrigerator to rest for one hour.

For the flaky dough, mix 240g of flour with 120g of lard until well combined.

Once the flaky dough is ready, cover it with plastic wrap and refrigerate it to rest for an hour.

After the time is up, take out the water-oil dough and the oily pastry dough.

Roll water-and-oil dough into a rectangular sheet and place the oil paste inside.

Roll the oily pastry dough into a rectangle (half the size of the water-and-oil dough).

Fold the water-and-oil dough in half, wrap in the oily paste, press the edges tightly, and roll it out into a rectangle again.

Fold repeatedly, fold, and place in the refrigerator to rest for 20 minutes.

After the time is up, take out the dough, roll it out again, and then roll it up.

Growth bar.

Cut into small portions of about 40 grams.

Take out a small piece, and flatten it as shown in the picture.

Wrap in black sesame filling (divide the black sesame filling into small portions of 30 grams each), and seal it like a bun.

Form into a round shape, seal the opening facing down, and press slightly flat.

Place it into the baking pan.

Use a stamp to print small flowers, place in a preheated oven, cover with aluminum foil, middle rack, 180 degrees, bake for 30 minutes.

After the time is up, it's done.

So flaky it falls apart, full of sesame fragrance.

Finished product image.

Finished product image.

Finished product image.