藏式酥油青稞月饼
藏式酥油青稞月饼，用的是牦牛酥油和青稞面。口感粗糙但有嚼劲，带着高原的奶香和麦香。藏族人中秋也吃月饼，但馅料完全是藏式的。
准备时间 Prep
90 分钟 min
烹饪时间 Cook
25 分钟 min
份量 Serves
8 人份 servings
总时长 Total
115 分钟 min
all-purpose flour
for the pastry dough
yak butter
softened, or substitute with regular butter if unavailable
water
cold
roasted barley flour (tsampa)
traditional Tibetan ingredient
brown sugar
or Tibetan rock sugar, crushed
chopped walnuts
for texture
honey
for sweetness and binding
ground cardamom
for aromatic flavor
egg yolk
for egg wash
milk
for egg wash
mooncake mold
with ornate Tibetan patterns (e.g., floral or geometric designs)
Prepare the filling: In a bowl, mix roasted barley flour, brown sugar, chopped walnuts, honey, and ground cardamom. Gradually add softened yak butter and knead until a cohesive, crumbly mixture forms. Set aside.
Make the pastry dough: Combine all-purpose flour and softened yak butter in a large bowl. Rub with fingers until mixture resembles coarse crumbs. Slowly add cold water and mix to form a smooth, pliable dough. Cover and rest for 30 minutes.
Divide the dough into 8 equal portions and roll each into a ball. Similarly, divide the filling into 8 portions and shape into balls.
Flatten a dough ball into a disc, place a filling ball in the center, and wrap the dough around it, sealing edges tightly. Repeat for all portions.
Lightly flour the mooncake mold. Place a filled dough ball into the mold, press firmly to imprint the ornate pattern, then gently tap to release the shaped mooncake. Repeat for all.
Preheat oven to 180°C (350°F). Arrange mooncakes on a baking sheet lined with parchment paper. Whisk egg yolk and milk for egg wash, then brush lightly over mooncakes.
Bake for 20-25 minutes until golden brown. Cool completely before serving. Store in an airtight container for up to a week.
Cooking Tips