红豆上海月饼Shanghai Mooncake with Red Bean Paste

将糖粉、三分之二的面粉、水与一半猪油混合，揉成光滑的面团，静置约30分钟。Mix two thirds of the flour with the confectioner’s sugar, water and half of the lard. Knead into a smooth dough, set aside and let rest for approx. 30 min.

与此同时，将剩余面粉与猪油在另一只碗中混合，并揉成光滑的面团，静置约30分钟。Meanwhile, mix the remaining flour and lard in a separate bowl. Knead into a smooth dough, set aside and also let rest for approx. 30 min.

将烤箱预热至180摄氏度。将两块面团分别揉成两指粗的长条状，将第一条面团切成核桃大小的均等小块。将第二条面团切成与第一条数量相同的均等小块。用手掌分别将每块小面团揉搓成圆形，注意将两种小面团分开放置。Preheat oven to 180°C/350°F. Roll each dough into a long strip approx. thumb thick. Cut first dough into equal portions approx. finger-width in length. Separate second dough into an equal number of portions. Roll each portion into a ball in the palm of your hand, keeping the two doughs separate.

将稍大的小面团用手捏扁，包入略小的面团。Flatten the balls from the first dough in your hand until they fit around the balls from the second dough. Wrap the flattened discs around the balls firmly.

用擀面杖将包好的面团擀成椭圆形面饼，然后用手从下至上卷起面饼。Using a rolling pin, flatten each portion into a thin oblong disc. Roll up each disc with your hands.

将面卷旋转90度，平放在砧板上。用擀面杖再次擀成椭圆形面饼，然后用手卷起。Turn rolls by 90° and roll out each one into another oblong disc. Roll these discs up again.

用手指从面卷中间按压，然后将面卷两端向中间盘起，用手掌揉搓成圆形。将圆形小面团用擀面杖擀成圆形薄饼。Make an indentation in the center of each roll with your finger. Wrap the dough into a circle with the indentation at its center. Shape into a smooth ball and roll this ball into a thin, round disc.

将1茶匙红豆沙放在面饼中心，用面饼包住馅料并捏紧，接缝向下放在砧板上。Place a spoonful of red bean paste at the center of each disc. Pleat the edges of the dough around the paste and squeeze closed. Place seam side down.

用双手在砧板上轻轻转动包好馅料的面团，使其表面光滑并接近圆形。Gently turn mooncakes in the palms of your hands, giving them a round and smooth surface.

将其放入铺有烘焙纸的烤盘中，接缝向下。将蛋黄液刷在月饼上，撒上一撮黑芝麻。用180摄氏度烤制35-45分钟，至月饼呈金黄色。Place on a lined baking sheet seam side down. Brush mooncakes with egg yolk and sprinkle with sesame seeds. Bake at 180°C/350°F for approx. 35 - 45 min. until golden.