椰蓉五仁月饼Coconut & Mixed Nuts Moon-cake (素)

皮料做法Method for pastry ：将皮料A拌匀待放一天后，加入皮料B拌成面团再休息1½小时，分出每份40克备用。Method for pastry：Mixes pastry ingredients A，let rest for 1 day and then add in pastry ingredients B，knead into smooth dough; let the dough rest another 90 minutes，and then apportion dough into 40g each.

馅料做法Method for filling： 1.把馅料A的班兰叶汁与糖煮至溶解，加入椰丝炒片刻，待冷后加入馅料B拌匀，分出130克每等份，捏成球形备用。Boil pandan juice in filling ingredients A with sugar until dissolved，then add in grated coconut and sauté for a short while; let cool down and mix in filling ingredients B，apportion into 130g each and shape roundly.

2.皮料包馅料，压入饼印，敲出，至全部做好。Wrap each filling with pastry and place in mould，press lightly and dislodge.

3.放入预热炉200℃，烘10分钟取出，扫上奶水后再烘10-15分钟。Bake them in pre-heated oven at 200℃ for 10 minutes，graze milk mixture on the surface，continue to bake for another 10-15 minutes，done.