Brown sugar Cantonese mooncakes are too advanced! !️

I didn't follow the trend of brown sugar mooncakes last year, but after trying a wave of puff pastry this year, I made a batch of Cantonese style. I'm dripping mom! It's really high-end, and I can't bear to eat it when I see it! The aroma of brown sugar is also very appealing! It's always very good! This party can make 15 mooncakes of 75 grams, and you can also adjust the number of other grams by yourself.

Ingredients

Crust

SoapWater 6 gram

Peanutoil 45 gram

All-purposeflour 240 gram

Brownsugarsyrup 110 gram

Originalmooncakesyrup 55 gram

Filling

Low-sugarwhitelotuspaste 500 gram左右

Saltedeggyolk 15 grains（ each11-13 gram）

Eggyolkwater

Eggyolk 1 piece

Mooncakesyrup 1 drip

Peanutoil 2 drip

Water a little

Cooking Instructions

After mixing the two kinds of syrup, add the water and peanut oil, stir with an egg pump, and emulsify evenly.
Add all-purpose flour, press and mix with a spatula until there is no dry powder, then wear gloves and knead until even, wrap it in plastic wrap, relax at room temperature for 2-3 hours, and put it in the refrigerator if the room temperature is too high.
Make the filling. Soak the egg yolk in cooking oil for a while, put it in the oven and bake it at 160 degrees for about 7-8 minutes. If the egg yolk is frozen, it needs to be soaked in oil and refrigerated one day in advance.
Wrap the lotus paste in the egg yolk and knead it round, the total weight of the filling is 45 grams, and the proportion of lotus paste can be adjusted according to the size of the egg yolk.
Divide the fluffed crust into 30g portions and cover with plastic wrap.
Take a dough with a pie crust, knead and fold it a few times in your hands to make it more malleable, then flatten the dough and spread it out and wrap it in the filling.
Coat the wrapped mooncake with a little flour, put it in a mold to press out the pattern, and put it on a non-stick baking tray or oiled paper.
When all is processed, spray a little mist of water on top of the mooncakes.
Put the mooncakes in the preheated oven, bake at 160 degrees for 6 minutes, and then take them out. (Normal oven upper and lower tube 170 degrees)
To make egg yolk water, mix the egg yolk with peanut oil and moon cake syrup, sieve it once, and then dilute it with a drop of water.
Use a wool brush to brush a thin layer of egg wash on the surface of the mooncake, and scrape the egg wash on the brush before brushing! Put the mooncakes in the oven again, bake at 140 degrees for 6 minutes, and then take them out. (Normal oven upper and lower tube 165 degrees)
Take out the mooncakes and let them cool slightly, then brush the egg wash a second time, and then continue to send them to the oven and bake them at 140 degrees for 6 minutes. (Normal oven upper and lower tubes 165 degrees). If you find that the color is not very even, you can pour the pan when brushing the egg wash, that is, change the direction of the baking tray inside and out.
After the moon cakes are baked, prepare the bottom bracket, machine sealed bag, and food oxygen absorber. Encapsulate the mooncakes when they are cold to warm, and the shelf life of the mooncakes sealed while they are hot will be a little longer.
The freshly baked moon cakes will be a little dry, and after they are done, they need a process of oil return, and after 1-2 days, when the oil is analyzed, the pie crust will reach the best taste, soft and glutinous, and very delicious.