香兰莲蓉鱼松酥 （Flaky Mooncake with Pandan Lotus & Fish Floss Filling)

材料：

• 
  
  油皮：面粉 85克，白油 30克，糖粉 7克，水 40克
  
  
• 
  
  油酥：面粉 80克，白油 45克
  
  
• 
  
  280克香兰莲蓉馅 （分割8等份，每份35克）
  
  
• 
  
  适量鱼松

做法：

1. 油皮做法：面粉、油及糖粉混合，用叉子压搓成屑状，加入水揉至光滑，用保鲜膜盖着静置30分钟。分割8等份，每份22克。
   
2. 油酥做法：面粉及油一起揉成团即可。 休面30分钟。分割8等份，每份16克。
   
3. 取一 馅料包入适量鱼松，搓圆备用。
   
4. 将一份油皮压扁，包入一份油酥，捏紧收口，做成球状，即成油酥皮。
   
5. 将油酥皮杆成椭圆形，大约长15公分，接着卷成筒状，松弛15分钟。
   
6. 松弛后的油酥皮杆成长条形，大约20公分，接着卷成小筒状，松弛15分钟。
   
7. 将每个油酥皮杆成圆片后包入馅料，捏紧收口，排入烤盘内。
   
8. 均匀的扫上蛋黄液，撒上黑白芝麻。
   
9. 预热烤箱180度，烘烤22-25分钟或至表面金黄色。

Ingredients:

• water dough: 85g flour, 30g shortening, 7g icing sugar, 40g water
  
• oil dough: 80g flour, 45g shortening
  
• 280g pandan lotus paste (divided into 8 portions, 35g each)
  
• some fish floss

Method:

1. water dough: mix all ingredient together to form a soft dough. Rest for 30 minutes. Divide into 8 and scale at 22g each portions.


2. oil dough: mixed flour and shortening together to form a dough. Do not over knead it. Rest for 30 minutes. Divide into 8 and scale at 16g each.
   
3. flatten the fiiling and wrap with some fish floss. Set aside.
   
4. Flatten a water dough and wrap one oil dough into it.
   
5. With the heel of your palm, gently press the dough down to flatten it lightly. Using a rolling pin, roll out the dough.
   
6. Then roll up the dough like swiss roll style. Rest 15 minutes.
   
7. Turn the roll dough into 90 degrees, repeat step 5&6. Rest another 15 minutes.
   
8. Roll out the dough into round shape, wrap up filling and seal edges facing downwards. Repeat process.
   
9. Brush egg wash and sprinkle with some black and white sesame seeds on the surface and bake in the oven for 22-25 minutes at 180C until golden brown.