潮洲肉丝酥皮月饼 ~ Teochew Meat / Pork Floss Lotus Paste Flaky Mooncake

食谱取自 :  Bake for Happy Kids

潮洲肉丝酥皮月饼

（可做5个）

内馅 :

20g 白芝麻 （ 烤香 ）
40g 冬瓜糖（切小粒）
30g 肉松
1/2茶匙 盐

外馅 ：

200g 莲蓉馅  （我用翡翠莲蓉馅 ）

面皮 ：

水皮
65g 普通面粉
30g 白油
30g水

油皮

65g 普通面粉
30g 白油

搽料 :

1粒 蛋黄 （轻轻打散）
白芝麻适量

做法 ：

1. 馅料：将全部内馅材料搅拌均匀。分成5份。

2. 莲蓉馅也分成5份。

3. 将1份莲蓉馅搓成圆球，然后压扁。舀入1~ 2汤匙内馅，收口捏紧。备用。

4. 水皮 : 将水皮拌成软团，休面60分钟，分成 5份。

5. 油皮 : 将油皮拌成软团 ,分成5份。

6. 预热烤箱180度。烤盘铺上不粘纸。

7. 将水皮压平后包入油皮，捏紧收口.休息5分钟。

8. 将水油皮擀成长方形，然后像瑞士卷般卷起。让面团休息10分钟。

9. 重复步骤8多一次。将休息好的面团擀成薄片包上馅料，收口捏紧，整成圆形，稍微压扁，排在烤盘上。

10. 抹上蛋黄液和洒上白芝麻。放入烤箱里烤20分钟即可。

Recipe source :  Bake for Happy Kids

Teochew Meat / Pork Floss Lotus Paste Flaky Mooncake

( Makes 5 )

Inside filling : 

20g white sesame seeds ( roasted until golden brown )
40g candied melon ( finely chopped  )
30g meat floss
1/2 tsp salt

For the outer filling :

200g lotus paste ( I used pandan lotus paste )

Pastry Dough :

Water dough

65g all purpose flour
30g shortening
30g water

Oil dough

65g all purpose flour
30g shortening

Egg wash :

1 egg yolk ( lightly beaten )
white sesame seeds to sprinkle

Method :

1. To prepare the filling :  Combine all inside filling ingredients. Divide into 5 equal portions .

2. Divide the lotus paste ( the outer filling ) into 5 equal portions too.

3. Roll each portion of lotus paste into ball. Flatten to form a flat disk and place about 1-2 tbsp of the inside filling in the middle of the lotus paste and wrap the inside filling into the lotus paste. Using the palm of your hands, roll the wrapped filling until it forms a ball. Repeat with the rest of the fillings. Set aside.

4. Water dough : Combine all ingredients together to form a soft and smooth dough . Cover and rest for 60 mins in room temperature . Divide into 5 portions .

5. Oil dough : Mix together all ingredients till soft dough is formed . Cover it with a cling wrap and set aside . Divide into 5 portions .

6. Preheat the oven to 190°C. Line baking tray with baking paper.

7. To assembly : Take a portion of water dough and roll into a flat round shape . Place a portion of oil dough on the rolled water dough and wrap the water dough around the oil dough . Seal the edges and rest for 5 minutes .

8. Using a rolling pin , roll the combined dough into a long strip and roll up like a Swiss roll again . Rest for 10 mins .

9. Repeat step 8 one more time . Using a rolling pin , roll  the dough into flat round disc . Place 1 portion of the filling in the center of the dough . Wrap and seal the edges of the dough .Place the wrapped pastry with its seam side down and use a rolling pin to flatten it slightly to form a disc .Transfer the pastries onto the prepared tray  . Repeat this shaping method with the rest of the pastry and filling  .

10. Brush egg wash on the surfaces of the pastries and sprinkle sesame seeds on the pastries and bake for 20 mins or until deep golden brown.