Miki's Food Archives : Traditional Mooncake (Easy Recipe) 传统月饼食谱

This is an easy recipe to bake Traditional Mooncake using ready-made ingredients that you can easily get from baking supply shops, great for people who have no time to stand in front of the stove for hours to stir and cook mooncake fillings and golden syrup. It's straightforward, just gather ingredients, shape and bake.

Mooncake mould/ plunger.
It's easy to use and the imprint designs on the mooncake are very nice.

Simple and nice to pack mooncake for giveaway to family and friends.

Ingredients: Yield 4 mooncakes
材料

Tool: 125g mooncake mould 125克月饼模具

Dough: 饼皮

100g Hong Kong Flour 香港面粉 100克

60g Golden Syrup 转化糖浆 60克

30g Groundnut Oil 花生油 30克

1/2 tsp Alkaline Water/ Lye Water 碱水 1/2 小匙

Filling: 馅料

4pcs Salted Egg Yolk 咸蛋黄 4粒

1 tsp Shao Xing Hua Tiao Cooking Wine 绍兴花雕酒 1小匙

15g Melon Seeds 瓜子 15克

285g Pure Lotus Seed Paste 纯莲蓉馅 285克

Egg Wash: Mix and pour through a sieve
蛋液涂层：把所有材料拌均后过筛备用

1 Egg Yolk 蛋黄 1粒

1/2 Egg White 蛋白 1/2粒

1 drop of Groundnut Oil 花生油 1滴

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. In a bowl, mix golden syrup, groundnut oil and alkaline water. Add the mixture into flour, mix to form a dough, do not knead/ over-mix. Cover the dough with cling wrap, rest the dough for 2 hours or longer.
把糖浆，油和碱水拌均，加入面粉，用刮刀搅拌成团。盖上保鲜纸，静置2个小时以上。

2. Meanwhile, bake melon seeds in a preheated oven 160'C for 5 minutes. Set aside to cool.
瓜子放进已预热的烤箱，以160度烘烤5分钟，取出后待凉备用。

3. Brush salted egg yolk with cooking wine, steam in a hot steamer for 5 minutes. Set aside to cool.
咸蛋黄刷上花雕酒，放进已预热的蒸炉蒸5分钟，取出待凉备用。

4. Mix lotus paste with toasted melon seeds.
瓜子加入莲蓉馅，拌均。

5. Use a kitchen scale, measure salted egg yolk and lotus paste each 90g in total. Wrap in salted egg yolk, set aside.
准备月饼内陷：1粒咸蛋黄+莲蓉馅= 90克，把咸蛋黄包入莲蓉馅，准备4份。

6. Divide dough into 4x 45g.
饼皮分4份 45克。

7. Place dough between cling wrap, roll out the dough into thin round shape. Wrap in filling.
饼皮盖上保鲜纸，擀平后包入馅料。

8. Transfer to a mooncake mould (lightly dust with flour), place on a flat surface, press the mould to shape and imprint the design on the mooncake. Transfer the mooncake on a lined baking tray. Repeat for the rest.
月饼模撒一些面粉，把包好的月饼放入模具中压花造型，然后放在已铺油纸的烤盘上。

9. Spray mooncake with some water and bake in a preheated oven 160'C for 10minutes.
喷少许水在月饼上，然后放进已预热的烤箱，以160度烘烤10分钟。

Before egg wash.

10. Remove mooncakes from the oven, let it cool for 15 minutes. Brush with egg wash, return to oven and bake for another 10 minutes. When it's ready, remove from oven and let it cool completely before storing. The mooncake crust colour will darken and turn glossy after 2 days. Can be stored in air tight container for 2-3 weeks, shelf life may be vary depends on the room temperature/ humidity.
取出月饼待凉15分钟，刷上蛋液，继续烘烤10分钟即可。刚烘烤好的月饼外皮会比较脆，把月饼收2天后回油了颜色会比较深，饼皮会变软，有光泽。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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