上海月餅 Shanghai Mooncake （蓮蓉餡）

Описание: "我们的视频着重展示美食制作过程，所有食材的来源都符合合法和道德标准。" #上海月餅
#蛋黃酥
#Shanghai Mooncake

#中秋節


上海月餅屬於比較西式的月餅，沒有一般傳統月餅的造型，外皮質感較酥蔔，色澤較鮮黃，感覺就像吃曲奇(cookie)，別有一番風味，其實我很喜歡吃這種月餅，甜中帶鹹香的味道。我老公也特愛！剛做好的6個上海月餅，不到2天就吃完了.....

製作上海月餅用的材料比較普通，沒用到堿水，轉化糖漿也不需要用到月餅模。一般家庭都可以制作。

上海蓮蓉月餅 Shanghai Mooncake

材料:
160克 低筋面粉
40克 糖粉
20克 奶粉
20克 蛋黃粉
80克 牛油，室溫 (butter /Margarine都可以)
1/2個雞蛋 (30克蛋液)
360克 蓮蓉內陷 (分成6等分)
20克 瓜子仁
6個 鹹蛋黃
少許 黑芝麻

表面塗層:
1個蛋黃，1湯匙牛奶拌勻

做法：
1.將160克低筋面粉，40克糖粉，20克 蛋黃粉和20克奶粉混合過篩備用
2.加入80克牛油，攪拌成絮狀，拌勻粉團，讓牛油和粉充分融合，再加入20g蛋液拌成均勻的面團
3.用保鮮膜把面團包起來，靜置1小時
4.20克 瓜子仁，150度烤5分鐘備用。
5.鹹蛋黃6個，淋上2湯匙油和淋上玫瑰露酒/白酒去腥味，150度，烤15分鐘。
6.蓮蓉內陷加入瓜子仁拌勻，分成6等分
7.再加入鹹蛋黃然後搓成圓形。放入冰箱，冷藏20分鐘備用
8.餅皮分成6份（大約55-60g）包入內餡，然後用手指慢慢收口
9.將上海月餅擺放在已鋪油紙的烤盤上。
9.塗上蛋黃液（1個蛋黃，1湯匙牛奶拌勻），撒點黑芝麻在表面。
10.放入已預熱的烤箱，以180°C烘烤25分鐘

Shanghai Mooncake (lotus paste filling)

Shanghai moon cakes are relatively Western-style moon cakes. They don’t have the shape of traditional moon cakes. They have a crisper texture and a brighter yellow color. They feel like cookies.

Shanghai Mooncake

material:
160g cake flour
40g icing sugar
20g milk powder
20g custard powder
80g butter, (butter or Margarine is ok)
1/2 egg (20g liquid egg)
360g lotus seed paste filling (divide into 6 equal parts)
20g melon seeds
6 salted egg yolks
A little black sesame

Surface coating:
1 egg yolk, 1 tablespoon milk, mix well

practice:
1. Mix 160g of cake flour, 40g of icing sugar, 20 grams of milk powder and 20 grams of custard powder, sifted and set aside
2. Add 80g of butter and mix well, stir into a flocculent shape, Mix the dough, let the butter and the flour fully blend，add 20g of egg liquid and mix into a uniform dough
3. Wrap the dough with plastic wrap and let rest for 1 hour
4. 20g melon seeds, roast at 150°C for 5 minutes.
5. 6 salted egg yolks, pour 2 tablespoons of oil and 2 tablespoons of rose wine to remove the smell, and bake at 150 degrees for 15 minutes.
6. Add the seeds of the lotus seed paste, mix well, divide into 6 equal parts
7. Add the salted egg yolk and roll it into a circle，Put it in the refrigerator and chill for 20 minutes.
8. Divide the mooncake crust into 6 portions (about 55-60g) and pack it into the filling, then slowly close the mouth with your fingers
9. Place the Shanghai moon cakes on a baking tray lined with greased paper.
9. Coat egg yolk liquid (1 egg yolk, 1 tablespoon milk and mix well), sprinkle some black sesame seeds on the surface.
10. Put it in the preheated oven and bake at 180°C for 25 minutes