《爱.月饼》是一本由Y3K所出版，值得珍藏的好食谱。
虽 然人类已经上到太空，月球的迷底已被揭开；然而中秋节对华人的意义并不因此而淡化。每逢农历八月十五夜晚，依然可以看到一家人坐在皎洁的夜光下一边吃月饼 一边赏月，长辈向后辈讲述嫦娥奔月、吴刚伐桂、玉兔捣药等神话故事，让这华人文化一代代流传下去。虽然传统点蜡烛的纸灯笼已逐渐被现代化电池灯笼所取代， 然而中秋节吃月饼的习俗依然延续。在马来西亚，甚至连友族都被这节日气氛所感染，对月饼爱不释手！
月饼的市场比起从前有过之而无不及，随着消费者的要求越来越高，以及市场上的竞争越来越激烈，许多商家不但在外形及包装上求变求新，馅料的多样化更让人大开眼界。
这个中秋节，让我们花点心思做月饼，不论是送礼或者自家享用都特别有意义。
Unfolding Yarns & Yards of Mid-autumn Festival Delights
The Mid-Autumn Festival or known as the Mooncakes Festival is a time for jollity as the highlight concerns the mooncakes. In the bygone era, families would purchase these sweet stuffed pastries from restaurants or biscuit manufacturers. But today, certain changes have crept into the taste, ingredients and production of mooncake making. Times have changed and readers can swing along with the trend to try innovative recipes of making mooncakes.
In Malaysia, the meaning of the festival associated with a long yarn of history and a yard of folklore may have dimmed but the symbolism remains. Try moulding different but delicious
mooncakes in the comfort of your own home.
Enjoy the mooncakes.
糖浆
材料：
粗糖600克
清水450克
柠檬4片（连籽）
做法：
将所有材料放入锅内，煮至糖溶解，再以小火煮至糖浆滴入冷水中成块状即可（约50分钟）。如果糖浆煮过火，可再加入少许热水再煮。
注：煮好的糖浆最好放上一年才用。如果要饼皮颜色较深，可以提早1-2天将糖浆、枧水、花生油及面粉混合。
Golden Syrup
Ingredients:
600g white granulated sugar
450g water
4 slices lemon (with seeds)
Method:
Place ingredients in a pot. Cook till sugar is well dissolved. Turn to low heat and simmer for 50 minutes. Do not stir (read tips). To test ,drop a little syrup into cold water, it should form a lump. If syrup is too thick, add in extra water and cook a while.
Tips:
It keeps well and can be made one year in advance. For a deep coloured mooncake, mix this syrup with a little alkaline water, oil and two tablespoons of flour. Mix well and keep it for 1-2 days before the day of baking mooncakes.
月饼皮
材料A：
糖浆300克
花生油7汤匙
枧水1茶匙
面粉2汤匙
材料B：
面粉500克
做法：
1. 预先将材料A混匀，搁置一个晚上。
2. 将材料B的面粉放在桌上，中间开穴，倒入（1），轻轻将面粉掺匀至软而粘手为止。
3. 用湿布盖约30分钟，分成18个重约40克的粉团，再以湿布盖着待用。
Mooncake's Skin
Ingredient A:
300g golden syrup(canned)
7 tbsps peanut oil
1 tsp alkaline water/air abu
2 tbsps flour
Ingredient B:
500g flour
Method:
1. Combine ingredient (A) and leave it overnight. This is the resting period.
2. Spread some flour on a clean tabletop. Place no.(1) on it. Knead lightly till it does not stick but has a soft effect.
3. Cover dough with a damp cloth for 30 minutes. Divide into 18 equal portions of 40 grams each. Cover with a damp cloth. Set aside for later use.
豆沙
材料:
天津红豆600克
粗糖400克
花生油200克
麦芽糖2 汤匙
青矾少许(随意)(可在药材店买到)
做法:
1. 红豆洗净浸水1小时，煮烂后取出，用果汁机打成蓉，再以布袋沥出水份。
2. 热镬，倒入红豆蓉及糖，炒至干水，慢慢加入油，不停的搅拌以免黏镬，最后加入麦芽糖及青矾，炒至豆沙离镬即可。
3. 待冷后，分成每份100克，共16份。
Sweeten Bean Paste
Ingredients:
600g red beans (from Tientsin, China)
400g white granulated sugar
200g groundnut oil
2 tbsps maltose/mak ngah tong
A little qing-fan/ching fan (optional) (available from herbal shops)
Method:
1. Wash red beans and soak for one hour. Boil till beans are softened. Place beans in a blender. Blend well and leave contents in a cloth bag to drain off water.
2. Heat a wok, pour in no.(1) and sugar. Stir-fry till dry. Add in oil gradually and keep on stirring to prevent paste from sticking onto wok. Add in maltose and qing- fan. Stir-fry till contents leave wok.
3. Divide into 16 portions weighing at 100 grams each when it has cooled down.
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