single yolk lotus paste mooncake 单黄莲蓉月饼 ♡(˃͈ દ ˂͈ ༶ )

with mooncakes, i have always been confused with the technical terms like “ten head”, “eight head”.. etc.. what does it mean?
and i finally figured out..
10 head ~ 50g mooncake
8 head ~ 63g mooncake
5 head ~ 100g mooncake
4 head ~ 125g moon cake
anyway, i love these new moulds… great giveaways for the elderlys
说到月饼嘛。。。我每次看模子时，都搞不清啥是10头。。啥是8头。。。今天终于被我搞明白啦。。
10头 ～ 50克月饼
8头 ～ 63克月饼
5头 ～ 100克月饼
4 头 ～ 125克月饼
超喜欢这新模子。。送给老一辈的最佳礼品哈。。。
ღゝ◡╹)ノ♡

Recipe adapted & translated from 君之

Ingredients (makes ten 100g moon cake)

Mooncake skin ingredients
100g flour
5g milk powder
75g golden syrup
1g alkaline water
25g peanut oil

Filling
750g lotus paste
10 salted egg yolk (raw ones preferred)

Finishing
egg wash (1 egg yolk + 1 tbsp egg white)

食材 （可做 10个 100克月饼）

饼皮食材
中筋面粉100克
奶粉5克
转化糖浆75克
枧水1克
花生油25克

馅料
莲蓉馅料约750克
生咸蛋黄10个

表面刷液
蛋黄水(蛋黄1个+蛋清1大勺调匀而成)

Directions/方法

– add alkaline water into golden syrup. mix well
在转化糖浆里加入枧水，搅拌混合均匀

– mix in peanut oil, followed by flour & milk powder. sift in flour & milk powder, and knead into a dough. cover with cling wrap and rest dough for 1 hour
在混合好的糖浆里，加入花生油，并搅拌混合均匀。 倒入面粉和奶粉。 揉成面团。揉好的面团包上保鲜膜静置1个小时

– meantime, prepare raw salted egg yolk (cooked ones are discouraged here). if your egg yolks have a “fishy” smell, you can soak the yolk in vegetable oil for half hour ~ this gets rid of the smell
准备好生的咸蛋黄(注意，不推荐用熟咸蛋黄)。如果你的咸蛋黄比较腥，将咸蛋黄在植物油里浸泡半个小时，可以去除腥味

– divide dough and filling into equal portions. dough to skin proportion should be 2:8. hence if you are making a 100g moon cake, each portion of dough skin should be 20g, and lotus paste + egg yolk should be 80g
面团静置好以后，根据需要分隔成小份。把莲蓉馅也分成相应的小份。皮和馅的比例是2：8。比如，如果你要制作100克一个的月饼，就把饼皮面团分成20克一个，莲蓉馅加蛋黄为80克

– slice a portion of lotus paste into halve, and place a piece of egg yolk in between. seal the lotus paste so it wraps the egg yolk in between and shape into a ball
把1份莲蓉馅分成两块，在中间夹上蛋黄。夹好蛋黄的莲蓉馅揉成圆形

– flatten a portion of dough on your palm (please ensure your palm is dusted with flour)
取一个饼皮面团，在手掌上压扁。(饼皮面团比较粘，要在手掌上拍点面粉防粘)

– place a portion of lotus paste + yolk filling in the middle of the dough, and using both hands, push the dough upwards carefully so that it wraps the entire filling. be careful with the pressure you apply whilst wrapping the paste so that the thickness around the filling is even. ensure that the filling is not exposed
把莲蓉馅放在面团中间, 用两只手把饼皮慢慢往上推，包裹住莲蓉。继续往上推，直到把莲蓉完全包住。注意力度，要尽量让饼皮厚薄均匀，不要露馅

– shape wrapped moon cake into a ball, and sift a little flour on top of the ball (this aids in de-moulding). place dough into mould and press the mooncake directly onto baking sheet. please ensure it is an UNGREASED baking sheet, and do not line with parchment or baking paper. aluminium foil is fine
包好以后，成为一个圆球。在圆球上拍一点面粉，方便一会儿脱模。把圆球面团放进月饼模子。月饼模直接按在烤盘上，压出月饼花纹(烤盘上不要涂油，也不要垫防粘的东西，但可以垫锡纸)

– release mould puncher and you have your shaped mooncake. spray a thin layer of water onto mooncakes and bake in preheated oven of 200 degrees C. 5 mins after baking (when the design on the mooncake skin is set), remove the entire tray of mooncake and brush with egg wash. Brush only the top, and not the sides. place mooncakes back into oven again until the sides of mooncake have slightly plumped up and the surface has been evenly browned. this takes around 20 mins (baking time is for reference only)
提起月饼模子，就OK了。在月饼表面喷点水，放进预热好200度的烤箱烤焙。烤5分钟左右，等月饼花纹定型后，取出来在表面刷上蛋黄水(只刷表面，侧面不刷)，再放进烤箱，烤到周围呈腰鼓形，饼皮均匀上色以后就可以了。一共大约需要烤20分钟(时间供参考，请根据烤箱实际情况调整)

Junsmore’s tips／君之 tips
– the process of making mooncake is fairly straightforward but the difficulty is ensuring the designs and prints on the mooncake stays intact after baking. the key point to achieving this is to ensure that the skin is not too thick and to maintain a 2:8 (dough vs filling ratio) proportion. if the skin is too thick, the designs tend to lose its prints during baking. also, please ensure you use good quality golden syrup. if the syrup is too diluted, it will also resulted in vague designs post baking
广式月饼制作流程其实很简单，但要月饼烤好后，仍然保持清晰的花纹，就不是那么简单了。必须做到一下几点：首先饼皮不能太厚，和馅料的比例应该是2：8。如果饼皮太厚，烤的时候容易变形，花纹自然就走样了。其次，转化糖浆的质量也很关键，糖浆如果太稀，水分太多，烤出来的月饼花纹也容易不清晰，所以，要做好月饼，先煮好糖浆:)

– please do not forget to spray water on the mooncake before baking
月饼进烤箱之前，要先在表面喷一层水哦，千万别忘了

Personal notes/温馨小贴士:

– interested in my Fu Lu Shou mooncake mould? check out Taobao. However the shop where I purchased the moulds from had ceased operations
喜欢我家福禄寿5头月饼模？上万能的淘宝淘一淘哈。。。我之前的卖家似乎停止营业啦

– i made my egg yolk mooncake with the normal round shape 100g mould
单黄月饼是用普通圆形5头模子做的

– i had extra moon cake dough and used my rooster mould to press out biscuits
剩余的饼皮我用公鸡模子压出做了“公仔饼”

I’m submitting this post to Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion of XuanHom’s Mom

Pollution index: 59 (good)