过两天就是中秋节，在这个节日做了白莲蓉月饼。
食谱参考自：Christine's Recipes 简易食谱 (感谢博主分享食谱)，
馅料的糖份做了些许的更改。
也在此预祝大家：中秋节快乐。
白莲蓉馅料： White lotus filling:
400 克 白莲蓉 400 white lotus
100 克 冰糖 100 g rock sugar
白砂糖适量 some white sugar
200 毫升 玉米油 200 ml corn oil
3 片香兰叶 3 pieces "pandan" leaf.
饼皮材料： Pastry ingredients:
100 克 普通面粉 100 g plain flour
60 克 糖浆 60 g sugar syrup
1/2 茶匙 碱水 1/2 teaspoon alkaline water
28 克 玉米油 28 g corn oil.
搽表面蛋液：
1个蛋黄，1汤匙鲜奶(拌均过滤)。
Surface egg glaze ingredients:
1 egg, 1 tablespoon fresh milk (mix well and filter it).
White lotus filling
白莲蓉馅料
1) 莲蓉浸水放冰箱一晚，取出莲芯，加入适量水和香兰叶煮软。
2) 莲蓉加少许水放入食物搅拌器拌均。
3&4) 加入冰糖和白糖调至喜爱的甜度。
5&6) 分次加入油拌均，炒至水干, 取出待凉。
1) Soak lotus seed and put in the fridge over night.
Remove lotus germ and cook until soft with "pandan leaves".
2) Blend well lotus seed with some water.
3&4) Add in rock sugar and caster sugar to your sweetness bud.
5&6) Gradually, add in oil and mix well, then cook until thick, remove and let it cool.
For the Pastry
饼皮
1.) 糖浆，油和碱水拌均，筛入粉拌成软团即可。
Mix well sugar syrup, oil and alkaline water.
Sift in flour to the mixture and stir to form a soft dough.
2.) 盖上保鲜膜静置40分钟，分成小团包入馅料。
皮料：25克
馅料：40克
馅料：40克
Cover and let it stand for 40 minutes.
Divide into small dough and wrap in filling.
Note: Pastry: 25 g
Filling: 40 g
3) 洒上少许粉在皮上, 把面团放入模型压出花纹。
Sprinkle some flour on the dough.
Put the dough into the mould and shape it.
4.) 放入预热烘炉以170度C烘10分钟，取出待凉30分钟。
Put into preheated oven bake at 170 degrees C for 10 minutes.
Remove from oven and let it cool for 30 minutes.
5.) 搽上蛋液以150度 C 再烘15分钟。
烘好的月饼，待凉放入密封盒子放置3天，待皮松软湿润后才食用。
Brush with a layer of egg glaze on top,
and bake at 150 degree C for another 15 minutes.
Remove from oven and let cool.
Keep in an air tight container for 3 days,
to let the skin become soft and moist.
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