Brown Sugar Mooncakes
1.
Mix the brown sugar syrup, peanut oil, and soap with a manual whisk.
2.
Add the flour and stir evenly with a spatula until the dry powder is no longer visible.
3.
Wrap the mooncake skin with plastic wrap and let it rest for 2 hours.
4.
Soak the egg yolks in oil one day in advance, then heat up and down at 180°C and bake for 5 minutes.
5.
Take out the refrigerated red lotus paste, add the egg yolk and weigh 35g each. I made 8 egg yolks, 8 pure red lotus paste, 16 in total.
6.
Flatten the crust and put the egg yolk in the center.
7.
Wrap the egg yolks and round them for later use.
8.
.The loose crust is divided into 15g pieces and rounded for later use.
9.
Take a pie crust, squeeze it, and put the red lotus paste filling on it. With the help of a tiger's mouth, slowly wrap it up and round it.
10.
Then roll it into a cylindrical shape so that it can be easily placed in the mold.
11.
.Take out the Xuechu Mooncake Mould (50g flat pattern type), and insert the flower slices. Dip the oil with a brush around the pattern and mold, and apply a thin layer of oil.
12.
Put the moon cake dough into the moon cake mold and press it lightly.
13.
Transfer to the baking tray and print the pattern. (You can start to preheat the oven when pressing moon cakes, and the upper and lower fire is 200 ℃).
14.
Put all the printed moon cakes into the pre-heated oven with a baking tray, heat up and down at 190℃, and bake for 5 minutes to let the moon cake pattern shape. Take it out and let it cool for 5 minutes and then continue to bake it for 12 minutes.
15.
After the finished mooncakes are allowed to cool, they should be sealed and eaten after 2 days of oil return!
16.
Sliced noodles, egg yolk + red lotus paste
Tips:
1. I use Xuechu 50g moon cake mold. Skin: The filling ratio is 3:7, which is easier to pack.
2. The baked mooncakes can be eaten after returning to the oil in one day. Because they are fillings made by myself, the weather in Guangdong is hot, so I sealed the mooncakes after returning to the oil and put them in the refrigerator. It can be stored for 7-10 days.
3. The recipe can make 16 Cantonese-style brown sugar mooncakes.
