非常棒的公仔饼，饼干拿出来分享不到半小时，一个都不剩。。。 食谱来自 Butter . Flour & Me 爱的心灵之约的博客， 感谢博主Joceline lyn的分享。 材料： 230 克糖浆 100 毫升花生油 5 克 碱水 150 克 莲蓉 350 克 面粉。 搽表面蛋液： 1个蛋黄，1汤匙鲜奶(拌均过滤)。 Ingredients: 230 g sugar syrup 100 ml peanut oil 5 g alkaline water 150 g lotus seed paste 350 g plain flour. Surface egg glaze ingredients: 1 egg, 1 tablespoon fresh milk (mix well and filter it). 花朵公仔饼的做法。。。 Step for making Moon cake biscuit..... 1.) 糖浆，花生油，碱水和莲蓉拌均。 Mix well sugar syrup, peanut oil, alkaline water and lotus seed paste. 2.) 筛入粉拌均，盖上保鲜膜静置3个小时至面团不粘手。 Sift in flour to the mixture in and mix well, let it rest for 3 hours until the dough is not sticky. 3.) 做造型。。。 Shape it..... 4.) 放入预热烤箱以160度C烤10 - 12分钟， 取出待凉10分钟， 搽上蛋液放入烤箱烤15分钟至金黄色即可。 Put into preheated oven, bake at 160 degrees C for 10 - 12 minutes. Remove and let it cool for 10 minutes. Brush with egg glaze and bake for 15 minutes until golden brown. 5.) 待饼干完全冷却，装入封密罐子可收藏好几个星期。 Let it cool completely before storing into air-tight container. Note: It can last several weeks. 碱水 Alkaline water 糖浆 Sugar syrup