To me, Traditional Baked Mooncake is a must during Mid-Autumn festival. So, beside making Snow Skin Mooncake, Shanghai mooncake, Jelly Mooncake and Wagashi, I decided to make a few Traditional mooncake with salted egg yolk.😉
对我来说，传统烤月饼是中秋节期间的必备品。 因此，除了制作冰皮月饼，上海月饼，果冻月饼和"和果子"之外，我决定制作一些带有咸蛋黄的传统月饼。😉
月饼中间的咸蛋黄象征着满月。中秋之夜，切一小块月饼，再酌上一杯唐茶，边吃边赏月。。。广式月饼的特点是皮薄馅靓。但是，我不喜欢太多的馅料，这个100克的月饼模刚刚好！😊
*如果月饼模是150-185克，皮是48克，馅料是115克。 由于每个烤炉的温度不一样，建议的时间只供参考，烘烤时间可能需要稍作调整。
*If the mooncake mold is 150-185 grams, the skin is 48 grams and the filling is 115 grams. As the temperature of each oven is different, the recommended time for reference only, baking time may need to make some adjustments.
Traditional Baked Mooncake 传统烤月饼
对我来说，传统烤月饼是中秋节期间的必备品。 因此，除了制作冰皮月饼，上海月饼，果冻月饼和"和果子"之外，我决定制作一些带有咸蛋黄的传统月饼。😉
*如果月饼模是150-185克，皮是48克，馅料是115克。 由于每个烤炉的温度不一样，建议的时间只供参考，烘烤时间可能需要稍作调整。
*If the mooncake mold is 150-185 grams, the skin is 48 grams and the filling is 115 grams. As the temperature of each oven is different, the recommended time for reference only, baking time may need to make some adjustments.
Traditional Baked Mooncake 传统烤月饼
Dough Ingredients:( I used 100g mooncake mould)
• 100g Low protein flour (cake flour)低筋面粉
• 60g Golden syrup转化糖浆
• 30g Cooking oil食用油
• ½ tsp. Alkaline water (lye water) 碱水
Divided into 4 with each 40g饼皮分成4等份(每个40克)
Filling:
• 180g Lotus seed paste (4 x 45g each)白莲蓉分(4等份，每个45克)
• Some White melon seed 瓜子仁少许（我没有放）
• 4 Salted egg yolks( abt 15g each)4个咸蛋黄
Egg Wash表面涂层:
• Milk for lighter color or 牛奶 – 浅淡色涂层
• 1 egg yolk + 1 tbsp milk for darker color 1个蛋黄+1汤匙牛奶 – 深色涂层
Directions:
1 Mix golden syrup, cooking oil and alkaline water. Sieve in flour and mix well until all ingredients fully combined into dough. Do not over knead/mix.
2 Wrap with cling wrap, rest the dough for 2 hours.
3 Roast some white melon seeds at 160°C/320°F for 5 minutes.
4 Mix salted egg yolks with 1 tbsp of rose cooking wine (or any cooking wine) to remove unpleasant smell from salted egg yolks, steam for 5 minutes.
5 Mix lotus seed paste with some melon seed, place a salty egg yolk in the middle and roll into round shape.
6 Place dough between cling warp and roll out evenly into 2-3mm thin disc shape with a rolling pin.
7 Wrap mooncake filling with dough.
8 Shape mooncake with mooncake mould (lightly floured).
9 Spray mooncake with some water to avoid crust from cracking during the baking process.
10 Bake in preheated oven at 160°C/320°F for 10 minutes. Remove from oven and brush with egg wash.
11 Bake for another 12 minutes or until golden brown.
12 Crust of Mooncake will become glossy with softer texture after 2-3 days in air-tight container and ready to be served.
Tips:
1. One salted egg yolk is about 15g.
2. Make sure the mooncakes are cooled before applying egg wash so as to get an even colour.
3. You can use rice wine instead of rose cooking wine.
做法：
提示：
1. 一个咸蛋黄约15克。
2. 确保月饼冷却后才抹上蛋黄，以获得均匀的颜色。
3.可以用米酒代替玫瑰露酒。
Recipe source from：MyKitchen101en
Happy Baking!
• 100g Low protein flour (cake flour)低筋面粉
• 60g Golden syrup转化糖浆
• 30g Cooking oil食用油
• ½ tsp. Alkaline water (lye water) 碱水
Divided into 4 with each 40g饼皮分成4等份(每个40克)
Filling:
• 180g Lotus seed paste (4 x 45g each)白莲蓉分(4等份，每个45克)
• Some White melon seed 瓜子仁少许（我没有放）
• 4 Salted egg yolks( abt 15g each)4个咸蛋黄
Egg Wash表面涂层:
• Milk for lighter color or 牛奶 – 浅淡色涂层
• 1 egg yolk + 1 tbsp milk for darker color 1个蛋黄+1汤匙牛奶 – 深色涂层
Directions:
1 Mix golden syrup, cooking oil and alkaline water. Sieve in flour and mix well until all ingredients fully combined into dough. Do not over knead/mix.
2 Wrap with cling wrap, rest the dough for 2 hours.
3 Roast some white melon seeds at 160°C/320°F for 5 minutes.
4 Mix salted egg yolks with 1 tbsp of rose cooking wine (or any cooking wine) to remove unpleasant smell from salted egg yolks, steam for 5 minutes.
5 Mix lotus seed paste with some melon seed, place a salty egg yolk in the middle and roll into round shape.
6 Place dough between cling warp and roll out evenly into 2-3mm thin disc shape with a rolling pin.
7 Wrap mooncake filling with dough.
8 Shape mooncake with mooncake mould (lightly floured).
9 Spray mooncake with some water to avoid crust from cracking during the baking process.
10 Bake in preheated oven at 160°C/320°F for 10 minutes. Remove from oven and brush with egg wash.
11 Bake for another 12 minutes or until golden brown.
12 Crust of Mooncake will become glossy with softer texture after 2-3 days in air-tight container and ready to be served.
Tips:
1. One salted egg yolk is about 15g.
2. Make sure the mooncakes are cooled before applying egg wash so as to get an even colour.
3. You can use rice wine instead of rose cooking wine.
做法：
- 面粉过筛加入，把所有材料混合，搅拌均匀，注意面团不要过分的搓揉。
- 面粉团用保鲜膜包起，搁置2小时。
- 少许瓜子仁160度烤5分钟。
- 咸蛋黄4个，倒入1汤匙玫瑰露酒去腥味，取出后蒸5分钟。
- 月饼内馅加入少许瓜子仁和咸蛋黄然后搓成圆形。
- 用保鲜膜和擀面棍把月饼皮擀成薄片。
- 包入月饼内馅，然后用手指慢慢收口。
- 饼模先涂上一层薄薄的油或撒上一些面粉，月饼放入模具中压花造型。
- 预热烤箱160度，月饼放入烤箱前先喷一层水，饼皮烘烤时就不会裂开，烘烤10分钟取出。
- 表面涂层: 牛奶 – 浅淡色涂层或1个蛋黄+1汤匙牛奶 – 深色涂层。如果还未烘烤就涂上表面涂层，月饼的花纹就会塌。
- 再放入烤箱烘烤10-12分钟，直到金黄色。
- 月饼刚烤好，饼皮会比较干。两三天回油后饼皮就会比较油亮，变软。
提示：
1. 一个咸蛋黄约15克。
2. 确保月饼冷却后才抹上蛋黄，以获得均匀的颜色。
3.可以用米酒代替玫瑰露酒。
Recipe source from：MyKitchen101en
Happy Baking!
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