Ingredients:
190g all purpose flour
110g golden syrup
½ tsp alkaline water (Potassium Carbonate & Sodium
Bicarbonate solution)
55g vegetable oil
Fillings:
1120g lotus / red bean paste
8 salted egg yolks (use salted duck egg yolks)
1 tbsp rose cooking wine
Egg wash:
1 egg yolk
Method:
1.
Mix the golden syrup, alkaline water, and vegetable oil well
in a large bowl. Sift in the all purpose
flour. Use a spatula to fold the flour into
the liquid mixture. Do not over mix.
Knead the mixture into dough.
Cover with a plastic wrap and refrigerate it for 1 hour.
2.
Mix salted egg yolks with rose cooking wine and set it aside
for 15 minutes.
3.
Roll lotus paste / red bean paste into a long tube cut it
into 8 equal portions, each around 140g.
Roll each portion into a ball shape then set it aside.
4.
Preheat oven to 180C (350F).
Prepare the egg wash: Whisk the
egg yolk and set it aside.
5.
After the dough has been refrigerated for an hour, take it
out from the fridge and divide the dough into 8 equal portions. Roll each portion into a small ball shape.
Place each individual piece of dough onto a sheet of plastic wrap. Using a
rolling pin, roll the dough out evenly into a disc. (Make sure the area of the
dough is enough to wrap the lotus paste ball.)
6.
Then take a lotus / red bean paste ball and poke a hole in
the middle with your finger. Place and
wrap the salted egg yolk inside. Roll
and shape it into a ball.
7.
Place the ball of lotus /red bean paste onto the dough. Wrap
and seal the paste ball with the dough disc. Make sure the dough has completely
covered the paste ball.
8.
Dust the mooncake mold with flour. Place the mooncake into
the mold and press it lightly to fit into the mold. Then remove the mooncake
from the mold by tapping the mold on all sides.
9.
Repeat steps 7 and 8 to finish the rest of the dough and
lotus / red bean paste.
10. Bake in the preheated oven for about 10 to 12 minutes. Brush
the mooncakes with egg wash, at about 5 minutes before removing it from the oven. Continue to bake until the pastry
turns golden brown. Remove from the oven
and let cool on the tray. Store in an
air-tight container and the pastry will become soft and glossy (in Chinese we
called 回油) in two days. After the two days, store it in the
refrigerator.
準備時間: 60分鐘
烹調時間: 10分鐘
分量: 8個
材料:
麵粉190克
轉化糖漿 110克
梘水 ½茶匙
菜油 55克
餡料:
蓮蓉1120克
鹹蛋黃8個
玫瑰露酒 1湯匙
塗餅面材料:
雞蛋1個
做法:
1. 把糖漿，梘水和菜油放入一盤中拌勻。篩進麵粉(分3次下)，用膠刮
輕輕拌勻。切勿過度搞拌，以免起筋。用保鮮膜蓋著麵團，放進雪
櫃靜置 1小時。
割成 8等份(大約140克1分)，滾圓待用。
備用。
隔著壓成圓餅。拿起一個蓮蓉球，用手指在中央開一洞，把1
個鹹蛋黃包在蓮蓉裏面，滾圓後，放在小麵團餅皮中央，小心
包起來。放入月餅模型中，輕輕用力壓出月餅來。如是者，重
覆此步驟完成8個月餅。
鐘。
焗至熟透，並轉金黃色為止，即成。待涼後，放入密封盒
子中。過一、兩天後，月餅回油。餅皮變柔軟，顏色潤澤。
如果想做迷你月餅分量如下，可以做12個。
餅皮太約15克1份
餡料35克
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