Aunty Young（安迪漾）: 草莓绣球蛋黄酥 ~ Strawberry Hydrangea Egg Yolk Flaky Mooncake

今天8月31日，是马来西亚的国庆日。

马来西亚人，国庆日快乐！

马来西亚，我爱你！

延续蛋黄酥的分享。。。。。。

加了草每粉，添了一分娇气，

段了64刀，开成绣球一朵，再添一分喜气，

原来朴实的蛋黄酥，也可以优雅亮丽呈现！

漂亮吗？

可有打动你的芳心？

可惜这酥酥的绣球，是不能抛滴，

因为一着地，就碎散满地，

然后引来蚂蚁大军，

我就。。。。晕！！

草莓绣球蛋黄酥
共做8 个

材料：
水皮/外层 :
75克面粉
15克糖粉
28克白油
30克水

油皮/内层
57克低筋粉
3克草莓粉
30克白油

内馅:
4个咸蛋黄，一切为二
135克莲蓉馅 (大约）

做法 :
1。提早15分钟预热烤箱170'C

2。将莲蓉馅平均分成8份，搓圆，置旁待用。

3。将咸蛋黄一切为二，排放在烤盘上，喷洒些米酒，以120'C 烤约8分钟。置旁待冷。

4。取一份莲蓉馅，裹入一个咸蛋黄，收口，搓圆。重复做完其它7份。每份莲蓉咸蛋馅重约25克。

5。水皮做法：将面粉，白油，糖粉和水混匀。搓揉成富有弹性的面团约10分钟。以保鲜纸盖上面团，休面15分钟。

6。油皮做法：轻轻混合低筋粉，草莓粉和白油，搓揉成圆筒形，平均切成8份，然后搓成圆球形。这时将休面好后的水皮，也分割8份，同样的搓成圆球形。

7。取一份水皮面团裹入一份油皮面团，收口，搓圆。重复完成其它7份。

8。取一份做法（7）的水油混合面团，压平。以擀面棍，轻轻地擀成长条形，卷起像瑞士卷，收口朝上，休面10分钟。

9。用擀面棍第二度擀成长条形，卷起像瑞士卷，收口朝上，休面10分钟。

10。面团收口朝上，以手指搓捏成圆形。将圆形面团摆放在一张保鲜纸上，再以擀面棍擀平成一个直径约12 - 13 cm 的圆形薄面团。

11。取一份莲蓉咸蛋馅放于面团中心，以利刀将莲蓉馅以外的部分切成4等份。每等份再切16刀，一共有64刀。最后借助保鲜纸的方便，将之裹捏成绣球形。

12。将完成的绣球蛋黄酥排放在烤盘里，送入预热烤箱170'C 烤约20-25 分钟或成金黄色即可。

Flaky Salted Egg Yolk Pies
yield 8 pies

Ingredients

Outer layer dough:
75g   all-purpose flour
15g   icing sugar
28g   lard or shortening
30g   water

Inner layer dough (flaky dough):
57g cake flour
3g strawberry powder
30g lard or shortening

Filing:
4 salted egg yolks, divided
185g lotus seed paste (approximately)

Method :
1. Preheat the oven to 170'C 15 minutes before its ready for use.

2. Divide the lotus seed paste into 8equal portions. Roll the divided lotus seed paste into balls and set aside.

3. Divide the salted egg yolk into 2. Place the egg yolks on a baking sheet and spray with some cooking wine and bake at 120'C for 8 minutes.

4. Insert the half salted egg yolk into a lotus seed ball and roll into a ball again. The lotus seed ball with salted egg yolk will be 25g each. Repeat for the remaining 7 balls.

5. To make the outer layer dough : Mix the flour, shortening, icing sugar and water together. Knead the dough until pliable for about 10 minutes. Cover with a plastic wrap and let rest for 15 minutes.

6. To prepare the flaky dough : Gently mix the cake flour, strawberry powder and shortening together. Shape the flaky dough into a log. Divide the flaky dough into 8 equal portions. Roll the portion into balls. Repeat the same process for the outer layer dough after it has rested.

7. Place one of the outer layer dough ball on one of your palm and lightly press to make a dent. Place the flaky dough ball on the flatten outer layer dough. Bring the outer layer dough together to completely covered the flaky dough and re-roll into a ball. Repeat for the remaining balls.

8. Flatten the combined dough ball with your palm. Use a rolling pin to gently roll out the dough length wise. Use your palm to roll back the dough. Place the seam side up and rest for 10 minutes.

9. Use the rolling pin to roll out the dough length wise the second time. Use your palm to roll back the dough.Place the seam side up and rest for 10 minutes.

10. With the seam side up,shape the dough into round shape. place the round shape dough on a piece of cling wrap, then use rolling pin to roll it into a disc with diameter about 12 - 13 cm.

11. Place a portion of filling on the centre of the disc, use a sharp knife cut the outer part(about 3 cm from the centre) into 4 equal segment. Make another 16 cuts each segment,total 64 cuts. With the help of the cling wrap, wrap and shape into hydrangea shape.

12. Arrange the hydrangea egg yolk flaky mooncake on the baking tray. Bake in a preheated 170'C oven for 20 – 25 minutes or until golden brown.