Soft Dough Sesame Mooncake Cookie

Ingredients:

1. Plain flour – 600g ,

2. Fine or Icing Sugar – 220g ,

3. Yeast – 12g

4. Fried sesame (until golden color)

4. Alkaline water – 30ml

（or baking soda, 6gm dilute with water）

5. Luke warm water, ~42degree Celsius - 240ml

Procedures:

1. Dilute 12g of Yeast into 240ml of luke warm wate, then stir about 3 to 5 minutes until you see the bubble forming on the surface of water.

2. Add in 360g of plain flour and then knead the flour into dough. Cover the bowl that contain the dough with a piece of cling wrap

3. Let the dough proof for the first time for about 1 hour. The best to proof the dough with yeast between 28 – 35 degree Celsius. Dough is able to proof to the size of one time more.

4. After the first proofing, add in 30ml of alkaline water together with 220g of fine/icing sugar and knead the dough evenly .

5. Add in another 240g of flour to the dough and knead evenly, might need about 15minutes of continuous kneading of the dough until the flour and sugar are evenly mixing in the dough.

6. Cover the bowl with the cling wrap and proof the dough for second time (The second rising, or proofing, gives a better volume, a more mellow yeast flavor and a finer texture to breads) for about another 2 hours.

7. After second proofing, bring out the dough from bowl and separate them into individual 60g pieces dough.

8. Flatten the dough and coated one layer of flatten dough with layer of sesame. Put the flatten dough with the sesame layer facing bottom of tray. Can make a indent mark on the center of the flatten dough to shorten the baking time.

9. Bake in the oven for 170degree Celsius for 15 mins (or until the inner dough reaching 100 degree Celsius).

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