How is the black sesame filling of moon cakes made?

Making steps of black sesame moon cake (homemade stuffing):

Heat the pan with slow fire, add 10g butter to melt, and pour in black sesame seeds and stir-fry until fragrant. After cooling, use the grinding function of the crusher to break it. During the crushing process, you can smell the rich fragrance of black sesame seeds, indicating that it has been fried.

Mix all the seasonings of the stuffing evenly, steam in a steamer for 30 minutes, and stir every 8 minutes. Then let it cool. Divide into 28g portions.

When steaming the stuffing, knead the skin evenly. Rub butter and flour evenly by hand, add other ingredients, stir well, seal with plastic wrap, and stir 1 hour. Wake up and divide into 22g. If it is sticky, sprinkle some starch to make hand powder.

Roll a cake crust into a round flat shape, put it in the middle, wrap it around the depression, then slowly close it and pinch it tightly. Press molding with a mold and put it on a baking tray. Pad the baking tray with tin foil or oiled paper.

Preheat the oven at 200℃ for 5 minutes, brush the moon cake blank with a thin layer of egg liquid, and bake in the oven at 180℃ for 15 minutes. It is best to bake in a water bath to avoid doing too well in the exam. The skin of the freshly baked moon cake is very white and hard. Keep it moist and fresh in the iron box for three days, and the taste and taste will be more fragrant after returning oil.