奶皇布甸月餅 任君選擇
脆皮奶黃月餅
餡材料：
奶黃 180克
鹹蛋黃 4個
玫瑰露酒 適量
奶黃材料：
糖 75克
低筋麵粉 20克
吉士粉 20克
奶粉 20克
牛奶 20克
椰漿 90克
雞蛋 1隻
牛油 30克
月餅皮材料：
牛油 48克
糖霜 28克
低筋麵粉 70克
奶粉 12克
吉士粉 8克
雲呢拿油 2克
雞蛋 13克
糖水 30毫升(掃月餅表面用，糖和水1:1)
月餅餡做法步驟：
1. 將新鮮鹹蛋黃放置牛油紙上，塗上適量玫瑰露酒，用攝氏170度焗約7分鐘，切開一半備用。
2.早一天預備奶黃，取25克做一個小圓球，包入鹹蛋黃及奶黃備用。
奶黃餡做法步驟：
1.將糖、低筋麵粉、吉士粉和奶粉混合，然後加入牛奶、椰漿拌勻。
2.蒸15分鐘，放涼後放入雪櫃備用，第二天才拌入牛油搓勻。
月餅皮做法步驟：
1.將牛油放室溫約1小時備用。將糖霜、低筋麵粉、奶粉、吉士粉拌勻，放入牛油，用手指輕輕捏碎。
2.加入雲呢拿油和雞蛋，拌勻成麵糰，放雪櫃約15分鐘備用。
月餅方法步驟：
1.取約22克餅皮，放入餡料。
2.輕拍高筋麵粉，放入50克月餅模中，用攝氏170度焗約15分鐘。
3.取出馬上塗上糖水，即成。
小貼士：市面上有現成奶黃餡，如果想降低難度可考慮採用，唯味道可能會較遜色。
Crispy Egg Custard Mooncake
Filling ingredients:
Custard 180g
Salted egg yolks 4pcs
Mei Kuei Lu Chiew Moderate appropriate
Custard ingredients:
Sugar 75g
Cake flour 20g
Custard powder 20g
Milk powder 20g
Milk 20g
Coconut milk 90g
Egg 1pc
Butter 30g
Skin ingredients:
Butter 48g
Icing sugar 28g
Cake flour 70g
Milk powder 12g
Custard Powder 8g
Vanilla oil 2g
Eggs 13g
Syrup 30ml (Sweeping mooncake surface,
sugar and water 1:1)
Step of fillings:
1. Fresh salted egg yolks with Mei Kuei Lu Chiew, place them on baking paper and put into oven for 170℃ about 7 minutes, then cut into half.
2. Prepare custard one day before, take 25g to make a small ball. Then mixed salted egg yolk and custard together.
Step of Custard:
1. Mix sugar, cake flour, custard powder and milk powder. Then add the milk and coconut milk into it, mix well.
2. Steam for 15 minutes, then put it in fridge after cool down. Pour the butter into the custard next day.
Step of Mooncake skin:
1. Leave the butter at room temperature for about 1 hour. Then mix the icing sugar, cake flour, milk powder, custard powder, put in the butter and gently pinch with the tip of your finger.
2. Add vanilla oil, eggs mixed into the dough, put into the freezer about 15 minutes.
Step of Mooncake:
1. Take about 22g skin and wrap in the filling.
2. Tap the high-gluten flour and place in a 50g mooncake mould, put it in oven for 170℃ about 15 minutes.
3. Take out from oven and put syrup on the top immediately.
Tips：Can consider to buy pre made egg custard for use but the taste might be affected.
Oreo美祿果凍月餅
Oreo 餡材料：
水 300毫升
忌廉 60克
糖 40克
寒天粉 5克
魚膠片 10克（先用凍水浸軟）
Oreo餅 4塊（已預先捏碎）
美祿皮材料：
美祿沖劑 1包
忌廉 80克
糖 40克
寒天粉 5克
魚膠片 10克（先用凍水浸軟）
Oreo 餡做法步驟：
1.將Oreo餅捏碎備用。
2.將水和忌廉至泡，加入糖及寒天粉煮。放入兩塊魚膠片煮溶，熄火。
3.倒出「步驟2」，放在冰塊上降溫至攝氏50度左右。
4.倒入模具中，並放上Oreo餅碎，放入冰格冷藏約30分鐘至凝固備用。
美祿月餅做法：
1.將水、忌廉和美祿略至泡，加入糖及寒天粉，拌勻。
2.將兩塊魚膠片加入「步驟1」煮溶，熄火。
3.倒出，放在冰塊上降溫至攝氏50度左右。
4.先倒一半入模具中，放入冰格約10分鐘至表面凝固備用。
5.放入已凝固的Oreo餡料，倒入美祿。
6.放冰格約30分鐘至凝固即可取出食用。
小貼士：除了選用美祿，家長可隨意選擇小朋友喜歡的口味，例如阿華田、朱古力等。
Milo Jelly Mooncake with Oreo
Oreo Filling ingredients:
Water 300ml
Cream 60g
Sugar 40g
Agar powder 5g
Geletine 10g (soak in frozen water)
Oreo cookie 4 pieces (pre-crushed)
Milo Cover ingredients:
Milo 1 pack
Cream 80g
Sugar 40g
Agar powder 5g
Geletine 10g (soak in frozen water)
Oreo filling:
1. Pre-Crushed the Oreo cookie.
2. Boil the water and cream, add the sugar and the agar powder.Add 2 piece geletine and stir it well.
3. Pour out step 2 and cool down with ice water by about 50℃.
4. Pour into the mold then add the oreo cookies, and put it in the fridge for about 30 minutes until set.
Mooncake:
1. Bring the water, cream and milo to boil, then add the sugar and agar powder, stir it well.
2. Add the fish film into step 1 and stir it well.
3. Pour out step 2 and cool down with the ice by about 50℃.
4. Pour half into the mold, put it in fridge for about 10 minutes until the surface set.
5. Put the oreo filling that has been made before, then pour the other half of milo in the mold.
6. Let it freeze for about 30 minutes until solidified and pour out to serve.
Tips：Besides Milo, parent can choose other taste which the kids like, such as Ovaltine or chocolate.
