带回去夫家祭祖的寿桃公仔饼及迷你巧克力月饼
食谱参考：Joceline Lor
我的模子是中型的寿桃模40克
份量 ：大约20至21个
材料：
面粉 350克
糖浆 230克
花生油 100克
碱水 5克
原味纯莲蓉 150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 40克，把面团搓圆，然后放入模里印出形状。
6）烤箱预热后，把烤盘放在中层。以180度烘烤大约10 - 12分钟。（*这是我家的烤箱温度）
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。
Longevity Peach Doll Mooncake
Adapted from：Joceline Lor
Yeild ：20-21pcs x40g
Ingredients:
350g plain flour,sifted
230g golden syrup
100g peanut oil
5g alkaline water
50g lotus seed paste
For surface :
1 egg + 1 tbsp milk, mix well and strained.
Method:
1. In a mixing bowl, add in syrup,peanut oil.alkaline water and lotus seed paste. Stir mix until well combine.
2. Add in sifted flour and form dough. Cover the dough with a cloth and rest for 2 - 3 hours.
3. Divide the dough into 25g each. Mould into ball. Dust a peach shaped mooncake mould with some flour. Press the dough into mould . Tap lightly to demould. Arrange in a baking tray.
4. Bake in preheated oven at 180'C for 10 minutes. Remove and leave to cool for about 10minutes. Brush the top with beaten egg.
5. Bake in oven again for another 10 - 15 minutes or until golden brown.
Note:
* 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.
* Should this mooncake be 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.
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