1
![](doupload/caipu/12/11/13/20121113065846349.jpg)
饼皮:低粉100克,转化糖浆80克,食用油25克,枧水2克(碱和水1:3混合),
2
![](doupload/caipu/12/11/13/20121113065846582.jpg)
馅料:枣泥馅35克*12个
3
![](doupload/caipu/12/11/13/20121113065846631.jpg)
转化糖浆内加入枧水搅匀
4
![](doupload/caipu/12/11/13/20121113065846830.jpg)
再加入食用油搅匀至乳化状态
5
![](doupload/caipu/12/11/13/20121113065847111.jpg)
最后筛入低粉
6
![](doupload/caipu/12/11/13/20121113065847487.jpg)
拌成面团
7
![](doupload/caipu/12/11/13/20121113065847641.jpg)
包上保鲜膜冷藏松弛1小时以上
8
![](doupload/caipu/12/11/13/20121113065847435.jpg)
按3:7比例分别将饼皮和馅心称重(皮15,馅35)(第一次做,不敢2:8)
9
![](doupload/caipu/12/11/13/20121113065847732.jpg)
饼皮压成圆饼形,放上馅心,,,
10
![](doupload/caipu/12/11/13/20121113065847480.jpg)
轻轻推动饼皮,一点点包裹住馅心
11
![](doupload/caipu/12/11/13/20121113065847151.jpg)
包好的月饼球表面粘上一层面粉
12
![](doupload/caipu/12/11/13/20121113065847722.jpg)
整理成可以放入模具的形状
13
![](doupload/caipu/12/11/13/20121113065847882.jpg)
双手捏住模具,轻轻推动,直接脱模在铺了锡纸的烤盘上
14
![](doupload/caipu/12/11/13/20121113065847820.jpg)
月饼胚表面喷一层水,送入180度预热的烤箱,烤5分钟左右至表面稍上色
15
![](doupload/caipu/12/11/13/20121113065847176.jpg)
取出稍凉下,用毛刷在表面轻轻刷上一层蛋液(只在突出的表面涂一层即可,我有两个涂太多了,烤出的花纹就模糊了)
16
![](doupload/caipu/12/11/13/20121113065847351.jpg)
烤箱调至160度,再烤约15分钟至表面金黄
17
![](doupload/caipu/12/11/13/20121113065847227.jpg)
刚烤好的月饼比较干,表面没有光泽,等凉后放保鲜盒室温保存约2-3天后,会变的柔软油亮,(时间长短和转化糖浆有关,我只放了一夜就已经回油很好了)
18
![](doupload/caipu/12/11/13/20121113065848492.jpg)
成品