Text and Photographs by MellyEatsWorld
Recipe by Chef Yip Yun-fat who was a Chinese pastry chef at the Peninsula Hong Kong in the ‘80s
葉潤發師傅※八十年代是九龍酒店及半島酒店的中菜部點心籌劃

Granulated White Sugar 砂糖 — 60g

Pastry Flour 低筋麵粉 — 18g

Custard Powder 吉士粉 — 18g

Milk Powder 奶粉 — 18g

Coconut flour 椰子粉 — scant 少許

Condensed Milk 煉奶 — 23g

Egg 雞蛋 — 30g

Coconut Milk 椰汁 — 90g

Evaporated Milk 花奶 — 7g

Cold Butter, Cubed 牛油 — 45g

Cooked Salted Egg Yolks 鹹蛋黃 — 4

Granulated White Sugar 砂糖 — 67g

Room Temperature Butter, Cubed 牛油 — 130g

Egg 雞蛋 — 22g

Evaporated Milk 花奶 — 25g

Pastry Flour 低筋麵粉 — 252g

Custard Powder 吉士粉 — 17g

• The mooncake skin/dough cannot be flattened too thinly in Step 5. If the dough is too thin, it will lose its crispness/crumbliness. 月餅皮不能太薄，太薄就不酥了。

• Mooncakes can be kept at room temperature for 3 days or 3 weeks in the fridge. 室溫存放3 日，放雪柜可存放3 星期。

• Mooncakes taste best slightly warmed up in a 160°C/320°F oven for 6 minutes. 食前最出用焗爐以160 度焗6 分鐘為最佳食用方法。

• Mooncakes can also be warmed up in the microwave for 10 seconds. However, the skin of the mooncakes will turn soft and lose its crispness/crumbliness. 若要用微波爐可叮十秒，不過會令餅皮會軟腍了無咁鬆化。

• If using newly purchased wooden mooncake mould. The wooden mooncake mould should be soaked in mild-favoured vegetable oil overnight, then rinsed with warm water and thoroughly dried before using. 新買的木製餅模，第一次使用前，應倒入味淡的菜油浸一晚，然後用暖水清洗。

• Measure your dough & custard balls accurately (Steps 4 & 5). Finished mooncake balls should fit snuggly into a 50g mooncake mould/press. 月餅皮和餡分量要準確，剛好填滿一兩半裝餅模。

• If using mooncake mould (instead of press), make sure to press the mooncake balls firmly (with both hands) against the mould to get clear imprints. 用餅模造型時，要雙手壓實，餅模紋理才清楚壓在月餅上。

• Mooncakes must be baked first before brushing on the egg wash (Step 7), otherwise the imprints/pattern will blur/melt. 千萬不要未焗先掃蛋漿，否則餅皮花紋會塌。