上海月饼 Shanghai Mooncake
A料:
120g 牛油 120g butter
40g 糖粉 40g icing sugar
1 1/2 TBSP奶水 1.5 tbs milk
B料:
1大匙芝士粉 1 Tbs parmesan cheese powder
1大匙吉士粉（蛋黄粉／卡士达粉）1 Tbs custard powder
1 大匙粟粉 1 Tbs corn flour
180G低粉 180g low protein flour
馅料：
360g 绿茶馅
肉松
6粒 咸蛋黄
装饰：Decorating
黑白芝麻 Black & white Sesame
做法：
1）准备馅料： 绿茶馅料60g搓圆，放入少许肉松，包入一粒咸蛋，备用。
Prepare filling: store bough lotus divide to 60g each，make into round ball shape and indent， fill with some pork floss and an salted egg yolk, shape into a ball shape again and set aside.
2)把A料打至松发, 加入B,呈软面团
把面团放入冰箱冷冻20分钟, 取出分成每份55g。
Beat ingredients A till pale and fluffy , add in B to make a soft dough. Wrap the dough in cling wrap and rest in the fridge for 20 mins. Divide the dough to 55g each.
3)将皮料包上馅料
Wrap the filling with the dough.
4）预热烤箱,180C,烘十分钟，出炉，扫蛋黄，撒上少许芝麻，再烘15分钟（中共约25分钟）至表面呈金黄色。
Bake in preheated oven 180C for 10 mins, take out the mooncake and brush with egg wash and top with some sesame. Continue to bake for 15mins or until golden.
