Monday, 25 August 2014

上海月饼 ~ Shanghai Mooncake






 
 

食谱取自 花前月下

上海月饼

材料 A 月饼皮 ):( 可做六粒月饼
150g 普通面粉
50g 糖粉
25g 全脂奶粉
12g 蛋黄粉 
3/4汤匙 发粉
50g 白油
25g 菜油
1 鸡蛋

材料 B 馅料) :
300g 莲蓉馅
6 咸蛋黄

 
做法
1. 月饼皮 将所有材料A混合拌匀。分成每份50g.

2. 将咸蛋黄蒸10分钟至熟。

3. 馅料 : 将莲蓉馅分成每份50g ,将莲蓉压平,裹入咸蛋黄。备用。 ( 1 )

~ 1 / picture 1 ~
 
 4. 馅料裹入饼皮内,搓圆,排在烤盘上。涂上蛋黄液及沾上瓜子仁。( 2)
            
                            ~ 2/ picture 2 ~
5.放入预热烤箱,以190度烘烤2025分钟至金黄色即可。

 

Recipe source : Mooncake Sonata

Shanghai Mooncake

Ingredients A ( mooncake pastry ) : ( makes 6 mooncakes )
150g plain flour
50g icing sugar
25g full cream milk powder
12g custard powder
3/4tbsp baking powder
50g shortening
25g margarine
1 egg

 
Ingredients B ( fillings ) :
300g lotus seed poaste
6 salted egg yolk

Method  :
1. Mooncake pastry : Mix ingredients A till well combined . Divide into 50g each .

2. Steam salted egg yolk for 10 minutes until cooked .

3. Fillings : Divide lotus seed paste into 50g each . Flatten lotus seed paste , wrap salted egg yolk with lotus seed paste . Set aside . ( Picture 1 )

4. Wrap fillings with mooncake pastry . Roll into balls . Arrange in a baking tray , brush the top with beaten egg yolk and place some melon seeds on top . ( Picture 2 )

5. Bake in preheated oven at 190c for 20 to 25 minutes until golden brown .

 


 
I am submitting this post to the event, Little Thumbs Up : Flour  , organised by Bake for Happy Kids and My Little Favourite DIY , and hosted by Diana from the Domestic Goddess Wannabe .
                              




This post is linked to Cook-Your-Book #15, organized by Joyce from Kitchen Flavours.