廣式白蓮蓉月餅【傳統中秋】Traditional Mooncakes Recipe

廣式月餅能在一眾月餅中脫穎而出，成為中秋的代表性食品，在於月餅製作的精巧工藝和選料。在肥丁心目中，傳統月餅是精緻的傳統手工藝，也可說是飲食界的藝術。從製作轉化糖漿、餡料，最後搓餅皮、包餡、壓模、烘培、回油，每一道考驗功夫和技藝。肥丁完成後急急忙忙做筆記，生怕注意的事項太多事後忘記。

月餅皮要色澤金黃、餅皮要薄和鬆軟，花紋清晰。最後一道工序 ~ 「回油」最是有趣，包裹餡料的月餅皮烘培後，餅皮大部份水份被烘乾，變得乾硬，放置於室溫中，餡料的水和油慢慢向外餅皮滲透， 餅皮便會變回油潤鬆軟有光澤，油光閃閃的廣式月餅便算大功告成了。

加入鹼水的目的：

• 是中和轉化糖漿中的酸性，防止月餅產生酸味而影響口味、口感
• 控制回油的速度，調節餅皮軟硬度
• 增加月餅餅皮的鹼性，有利於著色，鹼性越高，月餅皮顏色越深
• 鹼水與酸進行中和反應產生一定的二氧化碳氣體，促進了月餅適度膨脹，使月餅餅皮口感更加酥鬆不變形

材料  ( 可做 10 個 @ 50 g 迷你月餅 )  肥丁用 63 g 塑膠月餅模

• 中筋麵粉 All Purpose Flour  105 g
• 原蔗糖轉化糖漿 Demerara Invert Syrup 55 g  ( 點這裏看做法 )
• 苦茶油 Camellia Oil  25 g  建議大家用高煙點的健康食油，選甚麼油自己斟酌
• 鹼水 Lye Water  1/2 小匙
• 白蓮蓉餡 Lotus Seed Puree  320 g ( 點這裏看做法 )
• 雞蛋 Egg    1 個

做法

1. 把轉化糖漿、鹼水及油放入大盤中，稍為攪拌一下 ( 油和糖漿是如何攪混合不了的 )，主要是讓鹼水均勻和糖漿混合，加入過篩的麵粉，用手將所有材料拌勻成三光麵糰 ( 手光、盤光、麵糰光 ) ，麵糰只要混合好就行了，不要過度搓揉產生麵筋，餅皮就不好吃了。完成的麵糰不碎散、不黏手，不過份油膩，建議新手用手混合麵糰，感受麵糰的濕度和油度，用保鮮膜包好麵糰，靜置 1 小時鬆弛

2. 把白蓮蓉從冰箱取出，壓成圓餅形，用刀切開 10 份 ( 像切蛋糕 )，這樣比較容易獲得平均的重量，用電子砰量度重量，將每份白蓮蓉調整至約 30 g，滾成圓形，蓋上保鮮膜以防乾燥，備用

3. 月餅皮麵糰壓成圓餅形，用刀切開 10 份，用電子砰量度及調整重量，每份重約 18 g，滾圓

4. 把月餅皮麵糰放入保鮮袋中，用手壓扁，再用麵棍從外圓推開，搟成直徑約 12 cm，圓心厚外皮薄的餅皮，把一份白蓮蓉放在中心，隔著保鮮袋將餅皮包裹白蓮蓉，好處是不會把手弄得黏黏的，也不容易弄破薄薄的餅皮。收口，確保餡料全部被餅皮包裹，收口的部份如有露餡，可輕輕推一下餅皮，但不能太用力唷

5. 收口的部份朝外，漂亮完整的部份朝內放進月餅模內，肥丁用塑膠月餅模，很方便，用力壓一下，然後在擺放的位置推出，月餅出模後最好不要移動，推出的位置要準確

6. 預熱烤箱 170ºC，把雞蛋打散，過篩備用

7. 把月餅送進烤箱前，用噴霧器噴點水，可以防止餅皮裂開，大約烤 15 ~ 20 分鐘。烤月餅不宜太高溫，每家的烤箱都不同的，建議新手先烤一個測試溫度和時間。肥丁的時間是入爐後以 150ºC 烤 10 分鐘，取出把烤箱水平翻轉 ( 不要動月餅 )，降溫至 130ºC，再烤 10 分鐘，讓前後兩排月餅均勻上色。烤月餅必須顧爐，月餅皮烤至微微膨脹，便是熟了 ( 餅皮烤熟的時間視乎餅皮的厚薄 )，烘烤時間要自己掌握唷，溫度過高、烘烤時間過長會使餅皮膨脹裂開，花紋亦會因過度膨脹變得不清晰，白費了壓模的功夫了

8. 月餅烤成均勻的金黃色 ( 不要烤太深色，因為還要上蛋液 ) ，便可以出爐掃蛋液了。想要月餅表面的花紋保持漂亮，掃蛋液要很仔細，毛掃不要一次過沾太多蛋液，從月餅的周邊開始由下而上，當毛掃只剩下少許蛋液，掃餅面，只掃凸起的花紋，很薄的蛋液就夠了。別把蛋液淋上去，也不要把蛋液聚在凹處，力度要輕速度快，如有泡抹一定要輕輕弄破，送進烤箱 120ºC 回烤 3 ~ 4 分鐘

9. 放涼，放進保鮮盒中，回油 1 ~ 2 天，剛烤好的月餅皮又乾又脆，可用手碰觸，室溫放置 1 ~ 2 小時後，餅皮開始回油很容易剝落，這段期間最好不要移動，放 1 ~ 2 天餅皮回油，回復油潤酥軟，便可以移動了。肥丁做的月餅餅很薄，1 天就回油了，回油後月餅便需轉移到 4ºC 的冰箱冷藏，貯存 1 ~ 2 週，盡快食用

小叮嚀

• 左邊月餅烤得剛剛好，壓紋清晰可見。右邊月餅烤過頭了，蛋液也掃得不夠仔細，餅皮過度膨脹，壓紋變淺
• 轉化糖漿可說是月餅皮成功的關鍵，因為月餅的配方、鹼水的濃度和轉化糖漿是三為一體的，如用這配方，但配上其他的糖漿，未必能做出相同的效果。而每家的糖漿做法、月餅配方都不一樣，建議大家一整套配方一起做才容易成功唷 ~
• 烘培宜選用適合高溫烹調的植物油，例如冷壓的苦茶油、牛油果油、米糠油。可高溫烹調的橄欖油、葡萄籽油經過氫化處理，不是太好的選擇 ~
• 回油的速度不是每次都一樣的。餅皮的糖、油含量直接影響回油的速度，糖漿太多，油太少，餅皮會欠光澤。糖漿太少，油太多，會減慢餅皮回油的速度。此外，餡料的含水量，皮的厚度也有影響，餡少皮厚，回油速度也慢。還有一個因素是室溫的溫度，溫度越高回油速度也越快

學月餅先學轉化糖漿❗️只要 2 種材料❗️9 成人都不知道的糖漿秘密 Only 2 ingredients to make Invert syrup! The secret that 90% of people don’t know

挑戰傳統，少糖少油的白蓮蓉餡料讓你驚艷！真正感受蓮子的迷人風味！Low Sugar, Low Oil! Amazing White Lotus Seed Paste Filling

紅豆泥 / 綠豆泥【萬用餡料】Red Bean Paste/Mung Bean Paste

[:hk]香草綠豆蓉【無油版】Mung Bean Fillings ( Oil Free )[:en]Mung Bean Fillings ( Oil Free )[:]

 

Cantonese-style mooncakes stand out among numerous mooncakes and have become representative food for the Mid-Autumn Festival due to the exquisite craftsmanship and ingredients used in their production. In Fei Ding’s opinion, traditional mooncakes represent delicate traditional craftsmanship and can also be considered an art in the culinary world. From the transformation of syrup and fillings to the final steps of kneading the dough, wrapping the fillings, shaping, baking, and oiling, each step requires skill and expertise. After completing the mooncakes, Fei Ding hurriedly took notes, fearing that there were too many details to remember later.

The mooncake crust should have a golden color, be thin and soft, with clear patterns. The final step of “oiling” is the most interesting. After baking the mooncakes with the filling, most of the moisture in the crust is dried out, making it hard. When left at room temperature, the water and oil from the filling slowly penetrate the crust, causing it to become soft, glossy, and oily, completing the process of making Guangdong-style mooncakes.

Purpose of adding alkaline water

• It is used to neutralize the acidity in cane sugar syrup, preventing mooncakes from developing a sour taste and affecting the flavor and texture
• Control the speed of oil return, adjust the softness and hardness of the crust
• Increasing the alkalinity of the mooncake skin is beneficial for coloring. The higher the alkalinity, the darker the color of the mooncake skin.
• When alkali and acid undergo neutralization reaction, a certain amount of carbon dioxide gas is produced, promoting a moderate expansion of the mooncake, ensuring that the mooncake crust remains crispy and does not deform.

Ingredients  ( Makes 10 @ 50 g )  63 g Mooncake Mold

• 105 g All Purpose Flour
• 55 g Demerara Invert Syrup  ( How to make invert syrup CLICK )
• 25 g Camellia Oil
• 1/2 tsp Alkaline Water
• 320 g Lotus Seed Puree ( How to make Lotus Seed Puree CLICK )
• 1 Egg

Instructions

1. Mix invert syrup, alkaline water, and oil in a large bowl, stir them slightly (the oil and syrup cannot be mixed together), primarily to evenly mix the alkaline water with the syrup. Add sifted flour, use your hands to mix all the ingredients into a smooth dough (the hands, the bowl, and the dough should all be smooth). The dough just needs to be mixed well, do not over-knead to produce gluten, otherwise the pastry will not taste good. The completed dough should not be crumbly, sticky, or excessively greasy. It is recommended for beginners to mix the dough by hand, feel the moisture and oil content of the dough, wrap the dough in plastic wrap, and let it sit for 1 hour to relax.

2. Take the white lotus seed paste out of the refrigerator, press it into a round shape, cut it into 10 pieces with a knife (like cutting a cake), this way it is easier to obtain an average weight, use an electronic scale to measure the weight, adjust each portion of white lotus seed paste to about 30g, roll it into a round shape, cover it with plastic wrap to prevent drying, and set aside.

3. The mooncake dough is pressed into a round shape and cut into 10 portions using a knife. Each portion is then weighed and adjusted using an electronic scale, with each piece weighing approximately 18g, and rolled into a ball.

4. Place the mooncake dough in a resealable bag, flatten it with your hands, and then use a rolling pin to smooth it into a round shape with a diameter of about 12 cm, ensuring a thick center and thin outer layer. Put a portion of white lotus seed paste in the center, wrap the dough around the white lotus seed paste while keeping it in the resealable bag, which prevents your hands from getting sticky and minimizes the risk of tearing the delicate dough. Seal the edges to ensure the filling is completely wrapped, and if there is any filling showing, gently push the dough to cover it, but do not apply too much pressure.

5. Place the gathered edges facing outwards and the beautiful and complete part facing inwards into the mooncake mold. It is very convenient to use a plastic mooncake mold, press firmly, and then push it out of the designated position. It is best not to move the mooncake after it is released from the mold, and the release position should be accurate.

6. Preheat the oven to 170ºC and beat the eggs, set aside.

7. Before putting the mooncakes in the oven, spray some water on them with a spray bottle to prevent the pastry from cracking. Bake for about 15 to 20 minutes at a moderate temperature. Each oven is different, so it’s recommended for beginners to test the temperature and time with a trial mooncake. For the Fat Tung mooncakes, bake at 150ºC for 10 minutes, then take them out, flip the oven tray horizontally (don’t move the mooncakes), and reduce the temperature to 130ºC. Bake for another 10 minutes to ensure even coloring on both sides of the mooncakes. Keep a close eye on the baking process. When the mooncake pastry puffs slightly, it’s done (the baking time for the pastry depends on its thickness). You need to determine the baking time and temperature yourself. Excessive temperature or prolonged baking time can cause the pastry to crack due to excessive swelling, and the patterns will become unclear, wasting the effort put into the decorative molds.

8. The mooncakes should be baked to an even golden color (do not bake too dark, as they still need to be brushed with egg liquid), then take them out of the oven to brush with egg liquid. To keep the surface pattern of the mooncake beautiful, the egg liquid should be applied very carefully. Do not dip too much egg liquid at once, starting from the edge of the mooncake, brush from bottom to top. When the brush only has a little egg liquid left, brush the cake surface, only brushing the raised pattern. A very thin layer of egg liquid is enough (do not pour the egg liquid on, nor accumulate it in the recesses). Use gentle force, and if there are bubbles, be sure to gently break them. Bake them in the oven at 120ºC for 3 to 4 minutes.

9. Allow to cool, then place in an airtight container and let it rest for 1 to 2 days. When freshly baked, the mooncake crust is dry and crispy to the touch. After resting at room temperature for 1 to 2 hours, the crust starts to absorb oil and becomes easy to peel apart. During this time, it’s best not to move it. After 1 to 2 days, the crust becomes oilier and regains its soft and tender texture, and can be handled. Mooncakes made with lard have very thin crusts and will absorb oil in just 1 day. After absorbing oil, the mooncakes should be transferred to a refrigerator at 4ºC, where they can be stored for 1 to 2 weeks. It’s best to consume them as soon as possible.

Tips

• The mooncake on the left is perfectly baked with clear embossing. The one on the right is overbaked, with insufficiently brushed egg wash, resulting in excessive expansion of the pastry crust and lighter embossing.
• The making of Invert syrup can be said to be the key to the success of mooncake skin, because the mooncake recipe, alkaline water concentration, and converted syrup are interrelated. If you use this recipe but pair it with a different syrup, you may not achieve the same effect. Additionally, each household has its own syrup making method and mooncake recipe. It is recommended that everyone follows a complete set of instructions to ensure success.
• Use plant oils suitable for high-temperature cooking when baking, such as cold-pressed camellia oil, avocado oil, and rice bran oil. Olive oil and grape seed oil, which claim to be suitable for high-temperature cooking, are often hydrogenated and not beneficial to the body when consumed in large quantities.
• The speed of oil absorption is not always the same. The sugar and oil content of the pastry directly affect the speed of oil absorption. If there is too much syrup and too little oil, the pastry will lack luster. If there is too little syrup and too much oil, it will slow down the pastry’s oil absorption. In addition, the moisture content of the filling and the thickness of the pastry also have an impact. Less filling and thicker pastry result in slower oil absorption. Another factor is the room temperature; the higher the temperature, the faster the oil absorption.

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