又是芝士上海月饼

一个星期的忙碌,转眼又到周末假期了。今天，我又在重做芝士上海月饼，内加咸蛋。把上回的食谱步骤略改更进。

在烤了10分钟拿出来扫蛋黄时, 先让它待冷（大约10分钟）再扫蛋黄。

 

A

Planta	牛油	120g
Sugar	糖	40g
Milk	淡奶	1 1/2 大匙 (~20gm)

B

Cheese Powder	芝士粉	1大匙 (~8gm)
Milk Powder	奶粉	1大匙 (~8gm)
Low Protein Flour	低筋粉	180g

馅料

Lotus Paste	白莲蓉馅	360g
Sunflower seed	瓜子	10g

做法:

1. 把A料打至松发（我打中速大约3分钟）,加入B,呈软面团

2. 包上保鲜膜放入冰箱（不是冰格）冷藏20分钟

3. 将馅料和饼皮各分成 12 粒每粒 30 克。 将蛋黄切开一半。

4. 将蛋黄包在莲蓉中间，然后用饼皮将它包起来。

5. 送入预热烤箱180⁰C 烤10分钟.

6. 拿出来待冷,扫蛋黄，撒上黑芝麻装饰
7. 继续以180°C烤20分钟至金黄

  

30g，馅30g

 

Method

1. Beat (A) lightly (~3 minutes).   Add in (B) beat until smooth (~1 minutes).

2. Wrap with plaster wrap and put in fridge for 20 minutes
3. Divide the filling and the pastry into 12 pieces 30 gm each
4. Wrap the egg yolk with lotus paste.  Then wrap the filling with the pastry

5. Bake at 180C for 10 minutes.

6. Remove from oven and leave it slight cool then lightly brush the surface with egg wash and decorate top with melon seeds or cheese powder or poppy seeds.
7. Continue bake at pre-heated oven at 180c for 20mins.

8. Leave to cool and store in air-tight container.

*egg yolk bake 150C for 5 minutes

*Egg wash-1 egg yolk+1tbsp water+1tbsp milk