Taiwan Golden Moon Cake台湾黄金酥月饼

Taiwan Golden Moon
台湾黄金酥月饼


Filling
馅料

Lotus seed paste 600g
莲蓉

Salted egg yolk 15~20nos
咸蛋黄

Seasoning
配料

Rice wine a bit
米酒少许

Black sesame a bit
黑芝麻

Water skin
水皮

High protein flour 80g
高筋粉

Low protein flour 60g
低筋粉

Icy sugar 50g
糖粉

Water 80ml
水

Oily Skin
油皮

Low protein flour 200g
低筋粉

Shortening 100g
白油


Method
方法

1. Blend high protein flour and low protein flour together. Add in icy sugar,
shortening, water. Blend evenly. Knead into dough, leave for half hour to
fragment.
将粉料混合均匀加入糖粉，白油再扳入水，搓拌成团，待发30分钟。

2. Mix low protein flour (oily skin), shortening and blend. Knead till not sticky.
将低筋粉，白油分成混合拌匀搓揉至白油不黏手即可。


3. Divide water skin and oily skin ingredient into portions required. Wrap
shortening on to water skin dough. Use both hands to press.
将水皮油酥分成所需要之大小，把水皮包油酥，双手压住水皮周围。由外往内合紧。

4. Put into 170 oC oven to bake for 10 minutes, then brush each cake with a thin
layer of the beaten egg yolk. Return the tray into the oven to bake for another 10
minutes.
以180温度之火候烘10分钟后扫蛋 。过后再烘10分钟即可。