Dark Sugar Mooncakes that are So Fragrant and Deep-fried

Name: Dark Sugar Mooncakes that are So Fragrant and Deep-fried
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 105g Brown sugar invert syrup; 3g Jianshui; 37.5g Vegetable oil; 150g All-purpose flour

by Little Lard

4.9 (1)

Favorite

1

Difficulty

Normal

Time

15m

Serving

2

I really like brown sugar all the time.
Using brown sugar to make moon cakes really smells like flavor.

Ingredients

Dark Sugar Mooncakes that are So Fragrant and Deep-fried

1. Invert syrup, vegetable oil, and soap all add to the pot

2. Stir well with egg cream.

3. Add the flour, mix well, don't over-mix it, it's fine if there is no dry powder.

4. This state is fine

5. Put it in a fresh-keeping bag and relax at room temperature for 2 hours and 30 minutes

6. The loose crust is divided into 3:7 ratio (crust 3, filling 7), and then the crust is slowly wrapped in the filling.

7. The mooncake is sticky with a thin layer of dry powder, put it into the mold, and press it out

8. Bake at 165°C for 6 minutes, take out and brush the egg liquid (egg yolk liquid: one egg yolk plus a spoonful of water to sift) and bake at 150°C for 9 to 10 minutes.

9. After it is out of the oven, it is completely cooled and then bagged.

Tips:
I didn't think about the recipe of po today, so the next steps will be completed in the past few days.
If you have any questions, you can add me hehuili7