Suzi Mooncake

First, stir-fry the glutinous rice flour until it turns light yellow and let it cool.

Crush roasted perilla seeds and roasted sesame seeds in a 7:3 ratio.

Immediately emits the aroma of perilla and sesame.

Crush it well, but it doesn't need to be too fine.

Add an appropriate amount of sugar.

Change to another bowl and first mix the crushed perilla seeds and glutinous rice flour evenly, then add flaxseed oil (others: salad oil or corn oil are also fine). I only have flaxseed oil at home. After mixing evenly, add an appropriate amount of water.

This is the mixed perilla seed filling, it smells so good.

Let's make the mooncake dough: Add the alkaline water to the inverted syrup and stir evenly, then add the cooking oil and stir evenly.

Add all-purpose flour.

Stir with chopsticks until it forms a flocculent texture.

Mix the dough evenly without kneading repeatedly to prevent gluten from forming.

Knead 5 portions first, and cover the rest to prevent drying.

Divide the suzi filling into 45g portions each.

Wrap the filling with mooncake pastry, with the pastry and filling in a 1:1 ratio.

After shaping, place it in the mold and press it firmly (if it’s a bit sticky, you can use a little hand flour).

Make each one carefully, and the beautiful mooncake shells are ready.

First, set the oven to 180°C for the top heat and 155°C for the bottom heat, and bake for 10 minutes. Then set the top heat to 170°C and the bottom heat to 160°C, and bake for another 10 minutes (cover with aluminum foil to prevent burning if necessary).

After setting, take it out and brush with egg yolk water when it cools to 60 degrees.

This is another layer of egg yolk wash, baked for 3 minutes, with the aroma of perilla seeds being pleasant.