How to make brown sugar mooncakes

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  1. will Pour brown sugar syrup, peanut oil, and water into a container and mix evenly with a manual egg beater.
  
  

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  2.Add flour and stir evenly with a spatula until invisible Just dry powder.

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

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  4. Soak the egg yolks in oil one day in advance and bake them in the oven at 180 degrees for five to eight minutes.

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  5. Take out the refrigerated lotus paste and add the egg yolk together to weigh 35 grams each.
  Press the filling flat and place the egg yolk in the middle.Wrap the egg yolk and roll it into a round shape and set aside.

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  6. Divide the loosened pie crust into 15g rounds and round them for later use,

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  7.Take a pie crust, flatten it, add lotus paste and egg yolk filling, slowly wrap it up and make it into a round shape,

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  8. Then roll it into a cylindrical shape,

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  9.Put it into the mooncake mold,

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  10.The mooncake is ready by pressing it slightly.
  

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  11. Preheat the oven to 190 degrees and put all the prepared mooncakes into the oven In the middle layer, heat up and down to 190 degrees.Bake the middle layer for five minutes and let the mooncake pattern set.Take it out and let it cool for five minutes before continuing to test for 12 minutes.
  After the mooncakes are cooled, seal them and wait two days for the oil to return.You can eat it later.