普通的公仔饼面团，
加了一点芝麻油，
再加一些烤香芝麻粒。
烤出一片片，
香喷喷，味滋滋。
可口美味，唇齿留香。
推荐给有缘的你。
烤了数十回的公仔饼。
发现，
如果欲想烤出松软的公仔饼，
首要面团得和得均匀，
再来面团休面时间要足，
至少要2，3小时。
如果你对芝麻香气，情有独钟，
不妨试试这款公仔饼。
或许会打破你对一般公仔饼的认知，
从此情牵公仔饼也不好说呢！
芝麻香公仔饼
份量 ：34个 x 25克
食谱参考 ： 这里
材料：面粉 350克（过筛备用）
糖浆 220克
芝麻油 10克
花生油 80克
碱水 5克
原味纯莲蓉 150克
烤香芝麻粒 50克
表层涂面：
蛋黄1个 + 鲜奶 1汤匙或适量,搅拌均匀后过滤。
做法：
1）把面粉过筛备用。
2）容器里加入糖浆、花生油、碱水和莲蓉一起搅拌均匀。
3）然后拌入面粉搅拌成均匀的面团。
4）把容器盖上。放置休息 2 - 3个小时至面团不粘手。
5）把面团分割成每份大约50克，把面团搓圆，然后放入金鱼形模子里印出形状。
6）烤箱预热后，把烤盘放在中层。以160度烘烤大约10 - 12分钟。
然后把饼取出烤箱。待冷一会儿（大约10分钟后），才涂上一层的蛋液。
7）然后再送入烤箱继续烘烤大约15-20分钟至金黄色或熟即可。
小小分享：
* 蛋黄加入鲜奶搅拌均匀后不会那么浓稠，涂面的时候比较容易操作。
* 待凉后才把蛋液涂上，这样烤出来的饼皮颜色就会比较均匀好看了。
* 这公仔饼如果做法正确，肯定会是松软的。而且不太会粘牙齿。而且烘好后，隔夜就可以享用了。
* 公仔饼放在铁架上散热后，隔夜就可以把它收在封密的罐子或盒子里。烘烤得干，不潮湿的话，公仔饼可以收藏好几个星期的。
2）容器里加入糖浆、花生油、碱水和莲蓉一起搅拌均匀。
3）然后拌入面粉搅拌成均匀的面团。
4）把容器盖上。放置休息 2 - 3个小时至面团不粘手。
5）把面团分割成每份大约50克，把面团搓圆，然后放入金鱼形模子里印出形状。
6）烤箱预热后，把烤盘放在中层。以160度烘烤大约10 - 12分钟。
然后把饼取出烤箱。待冷一会儿（大约10分钟后），才涂上一层的蛋液。
7）然后再送入烤箱继续烘烤大约15-20分钟至金黄色或熟即可。
小小分享：
* 蛋黄加入鲜奶搅拌均匀后不会那么浓稠，涂面的时候比较容易操作。
* 待凉后才把蛋液涂上，这样烤出来的饼皮颜色就会比较均匀好看了。
* 这公仔饼如果做法正确，肯定会是松软的。而且不太会粘牙齿。而且烘好后，隔夜就可以享用了。
* 公仔饼放在铁架上散热后，隔夜就可以把它收在封密的罐子或盒子里。烘烤得干，不潮湿的话，公仔饼可以收藏好几个星期的。
Sesame Doll Mooncake
Ingredients:
350g plain flour, sifted
220g golden syrup
350g plain flour, sifted
220g golden syrup
10g sesame oil
80g peanut oil
5g alkaline water
150g lotus seed paste
50g toasted sesame seeds
For surface:
1 egg + 1 tbsp milk, mix well and strain.
Method:
1. Mix syrup, peanut oil, alkaline water and lotus seed paste in a mixing bowl until well combined.
2. Add in sifted flour to form dough. Cover the dough with a cloth and rest for 2 - 3 hours.
3. Divide the dough into 50g each. Mould into balls. Dust a Gold fish mooncake mould with some flour. Press the dough into mould. Tap lightly to demould. Arrange the mooncakes in a baking tray.
4. Bake in preheated oven at 160°C for 10 minutes. Remove and leave to cool for about 10 minutes. Brush the top with beaten egg.
5. Bake in oven again for another 10 - 15 minutes or until golden brown.
Tips:
* Adding milk to the egg yolk makes it less concentrated so that it is easier to apply it on the surface of the mooncake.
* Wait till the mooncakes are cooled before the egg is applied to get a more even coloring.
* If the mooncake was done correctly, it should be soft, won't stick to your teeth, and can be eaten the next day.
* After allowing the mooncake to cool on a metal rack, it can be kept in an air-tight container. It can be kept up to weeks if it is dry enough after baking.
80g peanut oil
5g alkaline water
150g lotus seed paste
50g toasted sesame seeds
For surface:
1 egg + 1 tbsp milk, mix well and strain.
Method:
1. Mix syrup, peanut oil, alkaline water and lotus seed paste in a mixing bowl until well combined.
2. Add in sifted flour to form dough. Cover the dough with a cloth and rest for 2 - 3 hours.
3. Divide the dough into 50g each. Mould into balls. Dust a Gold fish mooncake mould with some flour. Press the dough into mould. Tap lightly to demould. Arrange the mooncakes in a baking tray.
4. Bake in preheated oven at 160°C for 10 minutes. Remove and leave to cool for about 10 minutes. Brush the top with beaten egg.
5. Bake in oven again for another 10 - 15 minutes or until golden brown.
Tips:
* Adding milk to the egg yolk makes it less concentrated so that it is easier to apply it on the surface of the mooncake.
* Wait till the mooncakes are cooled before the egg is applied to get a more even coloring.
* If the mooncake was done correctly, it should be soft, won't stick to your teeth, and can be eaten the next day.
* After allowing the mooncake to cool on a metal rack, it can be kept in an air-tight container. It can be kept up to weeks if it is dry enough after baking.
@@@@@@ Enjoy ! @@@@@
公仔饼其实做的好的话，更加好吃，就是很纯粹的那种好吃。
回复删除对，就如生活，简单其实更快乐😂😂
删除亲家，
回复删除中秋节快乐！
谢谢，难得亲家还记得我，开心😘
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