Brown Sugar Hawthorn Mini Mooncake

Measure and pour the two kinds of syrup, peanut oil, and lye water into a bowl.

Stir evenly until fully emulsified.

Add the cake flour and fold it in with a spatula by pressing up and down, then finally knead it into a dough by hand.

A well-kneaded dough does not stick to your hands. When pressing the edges, there are no small cracks. If you press it flat in your hand and lift it, the skin does not break. If the dough is wet, add some flour; if it is dry, add a bit of oil (flour absorbs water and oil differently, so the key is to adjust it yourself).

10 grams of dough and 10 grams of hawthorn filling, 20 pieces each, rolled into balls (for small mooncakes, there is no need to pursue thin skin and lots of filling).

Flatten the dough and put in the hawthorn filling, then wrap it up.

Wrap them all one by one (place a layer of plastic wrap underneath to prevent sticking).

Lightly coat with a thin layer of cornstarch (in comparison between the two).

Roll into an oval shape and press into shape using a mold.

Preheat the oven to 180 degrees, spray some water on it before putting it in the oven, and bake in the middle layer for about 15 minutes (time and temperature are for reference only).

Bake without brushing with egg wash until done (during baking, tilt the pan for even heating), then pay attention to the color on top after a few minutes.

It will look better after sealing and returning the oil.

Little cuties in a pile.