莲蓉蛋黄月饼 75g the classic Cantonese style salted egg yolk and lotus paste moon cake (75g) 经典广式月饼 传统月饼

今年做75g的传统莲蓉蛋黄月饼，皮薄馅料多，更好吃！
此配方可制作75g月饼12个，饼皮必须松弛到位，这样包的时候完全不会干哦~
【食材】
花生油 50g
转化糖浆 130g
枧水 4g
中筋面粉 185g
咸鸭蛋黄 12个
莲蓉馅 约360g（详细莲蓉馅制作教程见往期视频： • 蓮蓉餡的做法，詳細步驟，100%成功！Lot... ）
其他：
一套75g的月饼模具
一个新鲜蛋黄 + 5ml清水
少许高筋面粉（手粉）
一个喷壶
一把毛刷
【制作步骤】
1、先将50g花生油、4g碱水、130g转化糖浆搅拌均匀，充分乳化；
2、加入185g中筋面粉，搅拌至无干粉，不粘手的状态，然后保鲜膜封住，室温静置松弛3小时；
3、期间把12个咸鸭蛋黄放入150度的烤箱中烤制6分钟，待凉备用；
4、把饼皮分成12份，每个30g的小剂子；
5、把莲蓉馅也分成12份，每份应该与一个咸鸭蛋黄一起称重45g；
6、把一份莲蓉馅与一个咸鸭蛋黄包裹在一起，再取一份饼皮包裹住馅料，轻揉滚圆；
7、粘上少许高筋面粉，轻轻按扁一点，放入75g月饼模具中，按压到底并维持15秒左右定型，再放开模具；
8、预热烤箱至200度，月饼放入烤箱前先喷一层水在表皮，月饼高温定型5分钟；
9、期间制作蛋黄水，用一个新鲜的鸡蛋黄加5ml清水混合均匀，取出月饼，轻轻的刷上一层蛋黄液；
10、再将月饼放入烤箱，170度12-15分钟，每个烤箱不一样，要盯着月饼的变化，饼皮烤熟就可以了，我的烤箱用了13分钟；
11、刚出炉的月饼要等放凉后装入保鲜袋中，室温存放2天回油，回油后月饼会更油亮和软熟，更好吃；
12、最后，和家人一起享受美食吧！
I made 50g mooncakes last year, and this year I shared the recipe for 75g mooncakes, which is still a familiar taste. Let's see how to make it！
【Ingredients】
Peanut oil 50g
Inverted syrup 130g
Lye water 4g
All-purpose flour 185g
Salted duck egg yolk 12 pieces
Lotus paste filling about 360g （How to make: • 蓮蓉餡的做法，詳細步驟，100%成功！Lot...
Others：
1 set of 75g mooncake mold
1 fresh egg yolk + 5ml water
some bread flour
A spray bottle
A brush
【Instruction】
1. In a big mixing bowl, combine 130g of inverted syrup, 50g of peanut oil, 4g of lye water. Mix thoroughly.
2. Add 185g of all-purpose flour then knead into a soft, playable, and nonstick dough. Wrap the dough with a plastic film and rest at room temperature for 3 hours.
3. Bake 12 pieces of salted egg yolk in a 150° oven for 6 minutes. Set it aside.
4. The wrapper dough is rested for 3 hours. Divide it into 12 even pieces (each one should be 30g).
5. Divide the lotus paste into 12 even pieces (Each one should be about 45g with a salted egg yolk).
6. Take 1 portion of the lotus seed paste and put 1 piece of the salted egg yolk in the middle. Carefully wrap them. Next, take 1 portion of the wrapper dough. Flatten it in your hand and place the filling in the middle and wrap it carefully. Roll it into a smooth ball.
7. Lightly cover the ball with some bread flour. Flatten the dough a bit and put it into the mooncake mold. Press it down and stay for 15 seconds to establish the shape. Then release it.
8. Preheat your oven to 200°. Spray some water onto the mooncake skin before you put it in the oven. Let it bake for 5 minutes.
9. While waiting, quickly mix 1 egg yolk with 5ml water. Take the mooncakes out of the oven. Brush the egg yolk mixture onto the surface.
10. Put it back into the oven for another 12-15 minutes at 170°. Every oven is different. You should stay next to the oven and keep an eye on it. Mine took about 13 minutes.
11. Put the mooncakes in a sealed container at room temperature and wait for at least 2 days. During this time, the skin will become soft, moist, and shiny.
12. Finally, enjoy the food with your family！
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