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食譜及做法：75g/個

餅皮材料：

轉化糖漿 128g

植物油 38g

鹼水 6g

中筋粉 210g（不一定用盡）



餅皮做法：

材料順序混合（中筋粉除外）

拌至全部混合

加入中筋粉徹底拌勻（慢慢加，太乾就失敗）

鬆弛1-2小時

分等份滾圓 約23g/份



月餅餡：52g/份

白蓮蓉、鹹蛋黃（預先焗熟，噴少許玫瑰露酒）

蛋黃放涼後包裹

包裹好放雪櫃至少30分鐘



組合：

餅皮壓平

包裹蛋黃白蓮蓉餡

包裹後，入模前

月餅和模具都要加上薄薄手粉

（入模倒轉壓平底部，反轉按兩吓定型，再按一吓脱模）



入爐前掃去多餘手粉

200度

第一輪 焗10分鐘

取出 放涼1分鐘

掃第1次蛋黃液（薄，只掃突出部份）

放涼10分鐘後

掃第2次蛋黃液

再入爐

180度

第二輪 先焗5-8分鐘

看上色狀況有需要再加時，每次2分鐘咁加



掃面材料：

蛋黃1隻，水5g（使用前混合）



放涼後放盒子中保存

1-2天回油後進食



烤盤底加厚塾



Recipe and Instructions: 75g/piece

Dough Ingredients:

Invert sugar syrup 128g

Vegetable oil 38g

Alkaline water 6g

All-purpose flour 210g (not all required)



Dough Instructions:

Combine ingredients in order (except all-purpose flour)

Mix until combined

Add all-purpose flour and mix thoroughly (add slowly, or it will be too dry).

Let rest for 1-2 hours.

Divide into equal portions and roll into balls, approximately 23g/portion.



Mooncake Filling: 52g/portion

White lotus seed paste and salted egg yolk (pre-baked and sprayed with rose wine).

Let egg yolk cool, then wrap.

Refrigerate for at least 30 minutes.



Assembly:

Flatten dough

Wrap egg yolk and white lotus seed paste filling

After wrapping, before molding, lightly flour both the mooncake and the mold.

(Invert the mold, flatten the bottom, press twice to set, and press once more to remove.)



Sweep off excess flour before baking.

200°C

First Bake for 10 minutes

Remove Let cool for 1 minute.

Brush with the first layer of egg yolk (thinly coat only the protruding areas).

Let cool for 10 minutes.

Brush with the second layer of egg yolk.

Replace in the oven at 180°C.

Bake for the second time for 5-8 minutes. Add more time as needed based on the browning, 2 minutes at a time.



Brushing Ingredients:

1 egg yolk, 5g water (mix before use).



Let cool and store in a container.

Eat after 1-2 days, let the oil recover.