【 JenChua 下厨 163 】改良版紫薯公仔饼/鱼儿公仔饼（无馅料） Fish Doll Mooncake | Mooncake Biscuit，

#下午茶 #food #hochiak #好吃 #mooncakefestival #mooncake

传统广式公仔饼的风味与紫薯的自然色泽和营养，外观可爱、口感酥香，不含内馅，适合追求低糖、简洁口感的人群。
The traditional Cantonese-style mooncake combines its classic flavor with the natural color and nutrition of purple sweet potato. With its cute appearance and crisp, fragrant texture, it contains no filling, making it suitable for those seeking a low-sugar, simple-tasting treat.

🥮 加碱水无馅公仔饼（烤两次 + 抹蛋液版）
🍯 材料（约做10个）
材料 份量
中筋面粉 240 克
转化糖浆 170 克
花生油 50 克
紫薯泥 50克
枧水（碱水） 4 克（1小匙）
鸡蛋黄 1 个（用于刷表面）
清水/牛奶（可选） 1 小匙（混合蛋液）

🍳 做法（含二次烘烤）：
1. 混合糖浆、油、枧水：

把转化糖浆 + 花生油 + 枧水倒入碗中，用刮刀轻轻搅拌至乳化。

2. 筛入面粉，揉成面团：

筛入面粉，紫薯泥拌成一个柔软不粘手的面团。

包上保鲜膜，醒面3小时。

3. 分团 & 压模：

面团分成每份约50克，搓圆，放入模具压实后脱模。

4. 第一次烘烤（定型）：

烤箱预热 180°C。

将饼胚排好放入中层，先烤8–10分钟，表面刚刚定型，颜色偏浅即可。

取出放凉 约10分钟。

5. 抹蛋液：

混合一个蛋黄 + 1小匙水或牛奶，搅匀。

用毛刷轻轻扫一层蛋液在饼表面（不要抹太多，会花或流挂）。

可以多扫一两遍边角，但都要薄。

6. 第二次烘烤（上色）：

放回烤箱，再烤10分钟左右，至表面金黄色、有光泽。

🔥 温度不要调太高，否则蛋液容易爆裂变斑。

7. 放凉回油：

饼出炉后冷却完全，密封存放，放置1–3天回油，饼皮会变软，味道最佳。


🥮 Alkaline Water Cantonese-Style Mooncakes (No Filling, Double Baked + Egg Wash Version)
🍯 Ingredients (Makes about 10 mooncakes)
Ingredient Amount
All-purpose flour 240 g
Inverted syrup 170 g
Peanut oil 50 g
Mashed purple sweet potato 50 g
Alkaline water (lye water) 4 g (1 tsp)
Egg yolk (for egg wash) 1 yolk
Water or milk (optional, for egg wash) 1 tsp
🍳 Instructions (with double baking):
1. Mix syrup, oil, and alkaline water:

Pour the inverted syrup, peanut oil, and alkaline water into a mixing bowl. Gently stir with a spatula until emulsified.

2. Add flour & purple sweet potato to form dough:

Sift in the flour and add the mashed purple sweet potato. Mix until a soft, non-sticky dough forms.

Wrap in cling film and let rest for 3 hours.

3. Divide dough & mold:

Divide the dough into 50 g portions. Roll into balls and press each into a mooncake mold. Demold carefully.

4. First Bake (to set the shape):

Preheat oven to 180°C (356°F).

Place the molded cakes on a baking tray (middle rack) and bake for 8–10 minutes, until the surface is set but still pale.

Remove and let cool for about 10 minutes.

5. Apply egg wash:

Whisk together 1 egg yolk + 1 tsp water or milk.

Using a soft brush, lightly brush a thin layer of egg wash on the mooncake surface. (Avoid over-brushing, which can cause blotching or streaks.)

Lightly brush edges if needed, but always keep it thin.

6. Second Bake (to color):

Return to the oven and bake for another 10 minutes, until the surface is golden and glossy.

🔥 Tip: Avoid high temperatures—egg wash can blister or spot easily.

7. Cool & let rest:

Once baked, cool completely, then store in an airtight container. Let them sit for 1–3 days to allow the oil to return to the surface (“回油”), softening the crust and improving flavor.
-------------------------------------------------------------
✅ 成功小秘诀：
项目 建议
蛋液 只用蛋黄，色泽更好；加入一点牛奶或清水更易刷均匀
蛋液刷法 用软毛刷、薄刷，避免蛋液堆积
回油时间 3天后口感最佳，不建议当天吃
储存 常温密封保存，3–5天内食用最佳

✅ Tips for Success:

Item Recommendation
Egg Wash Use only egg yolk for better color. Add a little milk or water for smoother application.
How to Brush Use a soft brush, apply a thin layer. Avoid excess egg wash pooling.
Resting Time Best texture after 3 days. Not recommended to eat on the same day.
Storage Store in an airtight container at room temperature. Best consumed within 3–5 days.

-----------------------------------------------------------------
Thank you for watching "SUBCRIBE"
Likes and share your subscription is my biggest encouragement.
Thank you all for your support.
感谢您收看“订阅” 赞和分享，
你的订阅就是对我最大的鼓励。
感谢大家的支持