【紫薯广式月饼】
by 毛毛妈
居然忘掉我去年回国买了塑料袋月饼模，趁着热乎劲，又做了些紫薯馅的，馅的颜色很漂亮，大家不妨试试。
用料:
紫薯馅：
1：紫薯5磅，去皮备用；
2：白糖1.5杯（575克），炼乳半罐150毫升，玉米油1杯（192克）；
饼皮：
3：小苏打（Baking soda）1/2茶匙，水1大匙；
4：转化糖浆2/3杯（175克），玉米油1/4杯（48克）；
5：中筋面粉（All purpose flour）1.5杯（235克）；
蛋液：
6：鸡蛋黄1个加水1大匙拌匀；
转化糖浆：做法见豆蓉广式月饼。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon。1杯=240毫升。皮料可做20个22克重的月饼皮，馅料可以做20个80克的馅。
做法：
1、紫薯馅：紫薯放大蒸锅里蒸35分钟至糯，放入不粘锅里（图1），加入2料里的糖和炼乳，中火炒10分钟，最后分3次加入油，再炒至馅干挺，没什么水气了便可。馅冷后放案板上揉均匀，然后取20个80克的馅，揉成球备用。
2、广式月饼：将3料放一盆里拌匀，然后放入所有4料拌匀，然后放入5料的面粉，用叉子拌成软面团。盖上保鲜膜静置0.5～1小时。
3、面团搓成长条，分成20份（每份22克）。手掌放一份月饼皮，两手压压平，上面放一份月饼馅（图2）。一只手往下轻推月饼馅，另一只手的手掌轻推月饼皮，使月饼皮慢慢展开，直到把月饼馅全部包住为止（图3）。
4、包好的月饼表皮轻轻的抹一层干面粉，把月饼柸放入模型中，轻轻压下（图4），推出月饼放入铺了烤盘纸的烤盘里（图5）。依次做完所有的月饼，用刷子轻轻刷去表面的面粉。
5、放入预热至395F/200摄氏度的烤箱内，烤6分钟后，拿出刷上蛋液（少少量），温度调到340F/170摄氏度烤7分钟。然后拿出再刷一次蛋液再烤5分钟。最后开Broil低档2～5分钟上色即可（图12）各家的烤箱不同，注意温度及时间。月饼冷后放入密闭盒里回油1-2天，再吃。
看看切面，颜色很漂亮，皮够薄，我倒是喜欢皮厚点的。
爱心分享：
1、月饼馅一定要炒干，否则烤月饼时会造成变形，开裂破皮。
2、刷蛋液一定每次少少量，这样花纹会比较清晰。
3、月饼模可以这里买 Mooncake mold 。
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