A Cantonese mooncake crust with a clear pattern of low sugar and low oil

This recipe is just to record some of the careful and run-in process of the wind stove on the road to baking, not a master, I hope that the gods of all walks of life raise their noble hands o(≧v≦)o so the following is said that the baking temperature and time are all wind stoves, please be sure to understand the recipe and then do ❤️ it again: please don't give a low score casually, otherwise I will be very sad and then PS This recipe may cause the dough to be dry if you use non-sucrose syrup

Ingredients

Mooncakesyrup(IuseSwireGolden) 140 gram

All-purposeflour(IuseWudeli8stars) 250 gram

Peanutoil(Iorchidancientmethod) 60 gram

SoapWater(IuseDr.Food) 5 gram

Cooking Instructions

Stir the syrup, water and peanut oil until thick
Add flour and mix evenly, put it in a fresh-keeping bag and wake up for two hours, and refrigerate it when the temperature is high (try to choose flour that does not absorb much water, if the water absorption is too strong, you can add low powder to replace part of the medium flour)
Divide into small agents of the right size according to the need, wrap them in your favorite filling, and pay attention to cover with plastic wrap to moisturize (if it is refrigerated and awakened, you can put it at room temperature and knead it after taking it out)
After all the wrapping is completed, you can start to print into the mold, and you can use some thin cornstarch as hand powder if the mold is stained.
The stamper should be evenly forced, once passed, not pressed repeatedly.
Remember to preheat the oven before pressing it, I have four plates at a time, preheat it at 220 degrees, adjust it to 180 degrees and bake it for 5~6 minutes after entering the oven, take it out and put it until warm after baking, brush the egg yolk liquid (it must be thin!). You can add a drop of syrup and a drop of oil to the egg yolk liquid).
Preheat the oven to 180 degrees and bake at 140 degrees for 12~15 minutes (depending on how much you like the color)
Take it out after baking
Do not brush the egg yolk liquid
The effect of egg wash
pack
The lines are clear
pack
Your favorite mold must be more photographed
Brown sugar
After returning to the oil