廣式月餅蛋黃豆沙月餅 Cantonese Mooncake

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材料：

轉化糖漿 90克

油 30克

食用鹼水 2茶匙

低筋麵粉 150克

鹹蛋黃 8顆

玫瑰花露酒

紅/黑豆沙餡 550-580克

蛋黃一顆+水一茶匙

Golden syrup 80g

Oil 30g

Alkaline water 2tsp

Cake flour 150g

Salted egg yolk 8pcs

Rose wine

Red/black bean paste 550-580g

Egg yolk 1+water 1tsp

8pcs Mooncake

8個月餅

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做法：

1. 盆中放入80克轉化糖漿，30克油，兩茶匙食用鹼水，攪拌均勻。Place 80g of golden syrup, 30g of oil, 2tsp of alkaline water in a bowl and mix well.

2. 加入150克低筋麵粉並混合均勻。用保鮮膜包裹休面一小時（室內溫度）。Add in 150g of cake flour and mix all together with a spatula. Wrap with plastic wrap and let it rest for 1hr (room temperature).

3. 準備8顆鹹蛋黃並1用玫瑰花露酒去腥。150度烤約4-6分鐘。Prepare 8pcs of salted egg yolk and use rose wine to remove the smell of egg yolk. Bake for 4-6 minutes at 150 degrees celsius.

4. 紅/黑豆沙餡加上鹹蛋黃共80克。鹹蛋黃包入豆沙餡內，搓圓。Measure red/black paste filling with salted egg yolk to a total weight of 80g. Wrap egg yolk inside of the bean paste filling. Make it round shape.

5. 麵糰分8份（一個約30克），桿平。Divide the dough into 8pcs (30g/pc) and flatten it.

6. 將每個豆沙蛋黃餡包入每個小麵團裡，搓圓。Wrap bean paste egg yolk filling inside each small dough and make it round.

7. 模具上沾些麵粉再敲出多餘的麵粉。將月餅放入模具內按壓幾次讓紋路更清晰。Dust the mold with some flour and knock out the excess flour. Place the mooncake inside the mold and press several times to make the pattern clearer.