Healthier Version Baked Teochew Flaky Mooncake | 烤脆皮潮州月饼，奶味十足！

Baked Teochew Flaky Mooncake

烤脆皮潮州月饼

Mid-Autumn Festival is around the corner, did not buy any mooncake this year so decide to challenge myself to make this Teochew Flaky Mooncake, make small portion to try out. Still need practice to perfect it, but flaky still. And taste wise, I am surprised that it has strong milk taste even though I did not add any milk powder or milk. 

中秋节要到了，家里没买月饼，所以决定挑战自己做潮州月饼。虽然卖相还有待改进，但还是很酥脆，而且没有放牛奶或奶粉，却吃出很浓郁的奶味。很不错！

* small portion 小份量

* Baked not deep fry 烘焙而非油炸

Baked Teochew Flaky Mooncake

烤脆皮潮州月饼

@FoodiEat随食慢活

（Recipe adapted from Here) 

Water Dough 油皮

110g Plain Flour 普通面粉

1 tbsp (15g) icing sugar 糖粉

55g water 清水

28g Unsalted Butter 无盐牛油

Rest in fridge for 20 minutes 

放冰箱静置20分钟

Oil Dough 油酥

47g Unsalted Butter 无盐牛油

90g Plain Flour 普通面粉

Salted egg yolk (drizzle with white wine to remove odour)

Bake at 150 degree for 15 minutes 

咸蛋黄（淋白酒去腥）

放入150度预热烤箱烤15分钟

Method ：

Water Dough Divide into 6 portion

Oil dough divide into 2：

Add 1 tsp homemade purple sweet potato powder

Add 1/2 tsp pandan extract

wrap Oil dough with water dough 

Roll twice 

can put any filling, I put yam with salted egg yolk 

Bake in 180 degree preheated oven for 25 minutes 

Tip ：Best to reheat before eat, to maintain the flaky effect 

做法：

油皮分成6份

油酥分成两份

加自制紫薯粉 （食谱可看之前的视频）

加班兰香精

油皮包油酥

卷两次

可放任何内馅，我放芋泥和咸蛋黄

放入180度预热烤箱烤25分钟

小提醒：吃之前记得加热，以取得外皮酥脆的效果