Shanghai Mooncake 奶香上海月饼

Shanghai Mooncake 奶香上海月饼

One and a half portion can make 15 pcs
One portion can make 9 pcs of Mooncake
Ingredients :
Pastry
A.
190g Plain Flour 面粉
35g Milk Powder 奶粉
15g Custard Powder 蛋黄粉
1 Tbsp Baking Powder 发粉
65g Icing Sugar 糖粉
65g Shortening 白奶油
30g Margarine 菜油 (马芝淋)
1 pc Egg 鸡蛋(A)

Filling 馅
B. 450g Lotus Paste
C. 10g Kua Yan 瓜子仁
D. 9 pc Salted Egg Yolks 咸蛋黄

Methods 做法
1. Salted Egg Yolks - clean properly, put on tissue to dry. Add a few drop of rose wine. Steam for 10min. Remove excess water with tissue.
2. Bake Kuan Yan for 150C， 8min. After cool, mix that with Lotus Paste.
3. Pastry
Mix all ingredients (A) and form dough. Divide each inti 50g each.
4. Fillings
Weigh Lotus paste plus salted egg yolk into portion of 50g each.
5. Wrap filling with mooncake pastry. Insert salted yolk. Roll into balls. Arrange in a baking tray. Brush the whole exterior with whole beaten egg liquid twice for even coloring. Place some melin seeds on top.
6. Bake in a preheated oven at 190C for 25min till golden brown.

做法:
1. 皮料 : 将所有材料(A) 混合拌均。分成每份50克，备用。
2.将咸蛋蒸10分钟或至熟。
3. 馅料  : 将连蓉和瓜子仁混均后分成分50克，包入咸蛋黄。
4. 再包上饼皮，搓圆，排入烘盘上，凃上蛋黄液及占上瓜子仁。
5. 放入预热烤箱以190C烘烤25分鈡或至金黄色。


Notes :
. Slight cracking marks on surface after bake is normal.
. 用全蛋液塗表面 ( 只用蛋黄会较黑). 可以等乾一乾，再塗上一次，颜色会更美。
. 排上的瓜子有没bake 都可以。
. Tray line with baking paper 或塗上白油都可。