Walnut Cookies ，Mooncake
核桃酥, “物以稀为贵”话月饼

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前天去Jack's Place 吃晚餐，惊讶地 (注：不是惊喜地) 发现柜台上已经摆上了月饼。 要知道现在还只是农历六月初，离八月十五整整两个月呢。看来月饼一定是利润丰厚啊，要不商家怎么这样积极呢？

作为月饼的忠实粉丝，我心里总有点疑惑。月饼这么好吃，做起来又不难，为什么平时不卖啊？ 就像粽子，肉干，也都是节日食品，现在不也处处可见吗？月饼可倒好，中秋节一过，马上踪影全无。如果平时也卖，也不会那么多人在几天里急急忙忙吃出高胆固醇吧。更不用劳烦到专家呀，医生啊每年这时候都出来，在电视报纸上苦口婆心的指导，月饼糖分太高了，热量太高了，一天不能吃超过几块了，要配绿茶等等。。。

遥想当年，我一个穷学生飘洋过海只身来到这里。适逢八月十五，摸摸口袋，只能望“饼”兴叹。心想等过了中秋节第二天再去买吧，一定大减价。到时去买两盒，好好解解馋 （要知道我可是吃月饼长大的，不信可以参考我的另一篇博文“核桃酥月饼”）。结果大失所望，连一块月饼也没见到，别说两盒了！全都卖光了？！不可能吧。。。

所以，如果有一天，我的小悦工坊开业了，一定把月饼加进去，每天卖。哈哈！

我最喜欢的月饼，还是我家乡的什锦月饼，类似这里的五仁月饼。好吃又不贵。2010年出差回家，正好赶上中秋节，买了两斤月饼回来新加坡。一斤十元人民币，五块月饼，散装的。我的新加坡和马来西亚同事吃过后，都说是他们吃过最好吃的五仁月饼。一点也不夸张，他们还带回家给家里人品尝。结果都托我改次回家，再帮他们买。可惜，之后每次回家都是六月或十二月学校假期，再没有机会买回来过。这里的五仁馅有点粘粘的，皮薄。虽然馅料多，吃起来口感不好。说实话，自从自己会做月饼了，对月饼的兴趣也淡了。如果有一天我能做出来家乡月饼，我对月饼的渴望也许就彻底消失了。就像卖山珍海味的，虽然 昂贵，但一定不会魂牵梦系的想吃吧，因为想吃每天都吃得到。 “得不到的永远是最好的”。这些话不但适用于食物，对人何尝不是如此？失去的恋情总是让人难忘的，失去的人永远是刻骨铭心的。。。

好了，思绪飘的有点远了，我这小手工作坊也凑凑热闹，紧锣密鼓地准备准备，迎接中秋。我的核桃酥月饼还是最受欢迎，已经收到朋友的"订单"了。既然是准备迎接中秋，我就先热热身，做个核桃酥。这个配方和做核桃酥月饼的饼皮差不多。做出来的核桃酥吃了有点会让人上瘾。一口一个，吃个不停。等到中秋节，稍作改变，加进去各种馅料，也就成了美味无穷的核桃酥月饼了。


WALNUT COOKIES
Recipe from Mdm Er Teck Gin

INGREDIENTS
(makes 40 walnut cookies)

Pastries:
- 230 plain flour
- 25g Custard Powder
- ½ tsp Sodium Bicarbonate
- 50g icing sugar
- ½ tsp Vanilla powder
- ½ tsp Ammonium
- 1 whole egg
- 125g salted butter
- 50g walnuts (for decoration)

Egg wash
- 1 egg yolk with 1 teaspoon water
 
 
 

 
DIRECTIONS
  1. In a large bowl, cream sugar, butter, vanilla powder and Ammonium together with an electric mixer until slightly white.
  2. Add in egg, mix well.
  3. Fold in flour, custard powder and sodium bicarbonate. Knead into dough and leave for 30mins.
  4. Divide dough into 30g each. Roll into small balls and flatten the balls slightly.
  5. Brush with egg wash, decorate with walnuts. 
  6. Preheat oven to 200 DegC. Bake for 15 mins or until golden brown.

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