Brown sugar mooncake

Overview

There are many Internet celebrity mooncakes this year, one of which I really like is the Brown Sugar Cantonese-style mooncake. When roasting, the house is really filled with fragrance. The flavor of brown sugar is very strong. More fragrant than ordinary Cantonese mooncakes. I used red lotus paste that I fried myself for the filling, and the combination is perfect.

Tags

• baking
• all-purpose flour
• brown sugar syrup
• jianshui
• peanut oil
• red lotus paste
• salted egg yolk

Ingredients

Steps

1. 1 Mix brown sugar syrup, peanut oil, and water with a manual egg beater until evenly mixed.

   

2. 2 Add flour and mix evenly with a spatula until dry powder is no longer visible.

   

3. 3 Wrap the mooncake skin in plastic wrap and let rest for 2 hours.

   

4. 4 Soak the egg yolks in oil one day in advance, then bake at 180°C for 5 minutes.

   

5. 5 Take out the refrigerated red lotus paste, add the egg yolk and weigh 35g each. I made 8 with egg yolk and 8 with pure red lotus paste, 16 in total.

   

6. 6 Flatten the crust and place the egg yolk in the middle.

   

7. 7 Wrap the egg yolk, roll into a round shape and set aside.

   

8. 8 .Divide the loose pie crust into 15g pieces, round into balls and set aside.

   

9. 9 Take a pie crust, flatten it and put the red lotus paste filling on it. With the help of the tiger's mouth, slowly wrap it up and roll it into a round shape.

   

10. 10 Then roll it into a cylindrical shape so that it can be easily placed into the mold.

    

11. 11 .Take out the Xuechu mooncake mold (50g flat pattern type) and insert the flower pieces. Dip a brush into oil and apply a thin layer of oil around the flower pieces and mold.

    

12. 12 Put the mooncake dough into the mooncake mold and press it slightly.

    

13. 13 Transfer to baking sheet and stamp. (You can start preheating the oven when pressing the mooncakes, with the upper and lower heat at 200°C).

    

14. 14 Put all the printed mooncakes and the baking sheet into the preheated oven, set the upper and lower heat to 190°C, and bake on the middle layer for 5 minutes to allow the mooncake pattern to set. Take it out and let it cool for 5 minutes before continuing to bake for 12 minutes.

    

15. 15 Let the prepared mooncakes cool and then seal them. Wait 2 days for the oil to return before you can eat them!

    

16. 16 Cut noodles, egg yolk + red lotus paste