Traditional Mooncake传统式月饼

Traditional Mooncake传统式月饼
Jw recipe

Ingredients :

1.Pastry
Mixture A.
. 230g Golden Syrup  糖浆
. 1tsp Alkaline water砚水
. 70g Groundnut oil (bakeryshop) 花生油
B. Superfine fine flour, 300g特幼面粉
2.Filling
. 1500g Lotus paste 连蓉
.  20g Roast melon seeds 烤香瓜子仁

Method :

1. Skin -
Mix (A) and (B) till well combined. Set aside at room temp for 2-4 hours. Divide into 50g  each.
2. Filling -
Divide lotus seed paste 125g. Roll into balls.
3. Wrap filling with the pastry. Roll into ball. Press inti cake mouls. Tap lightly to de-mould.
4. Bake in a preheated oven at 200C for 10 min. Renove and leave to cool for about 10 min. Brush the top with beated egg yolk. Bake in oven again for 10-15min till golden brown.
做法:
1.月饼皮 : 将(A) 和(B) 混合均匀。放置休面2—4小时。把面包分成每分50克。
2.馅料: 将(C) 压均匀，分成每分130克，搓圆。
3.将饼皮包入馅料，搓圆后压入月饼模形里，扣出排在烤盘上。
4. 放入在预热烤箱以200C烘烤10-15min取出，放置一旁待冷，约10分钟。最后涂上一层蛋黄，再放入烤箱继续烘烤10至15分钟或金黄色即可。
备注:
. 自制糖浆: sugar 1 kg + 水 600g + lemon 3 片 (加lemon可加稳定性，可耐3个月还可用)
. 皮黏模的原因: rest 的时间不够或手糕不夠。