Friday, 2 September 2016

紫薯黑芝麻莲蓉千层酥 ~ Purple Potato Flaky Mooncake



今天将是蛋黄酥一谱四款的最后分享。
而我还真的只用一谱的量,
同一天里做出了4粒蛋黄酥,4粒绣球蛋黄酥
4粒绿茶千层酥和4粒紫薯千层酥。

为了可以清楚,简单和大家分享这个蛋黄酥的多变化,
安迪才将它们一一的分开,
一天分享一款。

如果你也好奇,安迪是如何在同天完成,以谱四款,
那就请你留意下一个帖了。








紫薯黑芝麻莲蓉千层酥
共做16 个

材料:
水皮/外层 :
150克  面粉
  30克  糖粉
  55克  白油
  60克  水

油皮/内层
115克  低筋粉
    5克  紫薯粉
  60克  白油

内馅:
8个 咸蛋黄,一切为二
285克 黑芝麻莲蓉馅 (大约)

做法 :
1。提早15分钟预热烤箱170'C

2。将黑芝麻莲蓉馅平均分成16份,搓圆,置旁待用。

3。 将咸蛋黄一切为二,排放在烤盘上,喷洒些米酒,以120'C 烤约8分钟。置旁待冷。

4。 取一份黑芝麻莲蓉馅,裹入一个咸蛋黄,收口,搓圆。重复做完其它15份。每份莲蓉咸蛋馅重约25克。

5。 水皮做法:将面粉,白油,糖粉和水混匀。搓揉成富有弹性的面团约10分钟。以保鲜纸盖上面团,休面15分钟。

6。 油皮做法 : 轻轻混合低筋粉,紫薯粉和白油,搓揉成圆筒形,平均切成16份,然后搓成圆球形。这时将休面好后的水皮,也分割16份,同样的搓成圆球形。

7。 取一份水皮面团,裹入一份油皮面团,收口,搓圆。重复完成其它15份。

8。取一份做法(7)的水油混合面团,压平。以擀面棍,轻轻地擀成长条形,卷起像瑞士卷,收口朝上,休面10分钟。

9。用擀面棍第二度擀成长条形,卷起像瑞士卷,收口朝上,休面10分钟。

10。 休息完的面团,用刀子从中间切下,成为两个面团, 然后将面团擀成圆薄面团。

11。切开面向外, 圆面团包上黑芝麻莲蓉馅,收口捏紧,整成圆形,罢放在烤盘上。


12。  送入预热烤箱170'C 烤约20-25 分钟或成金黄色即可。





Purple Potato Flaky Mooncake
yield 16 pies

Ingredients

Outer layer dough:
150g  all-purpose flour
  30g   icing sugar
  55g   lard or shortening 

  60g   water

Inner layer dough (flaky dough):
115g  cake flour

   5g   purple potato powder
 60g   lard or shortening

Filing:
8  salted egg yolks, divided

285g black sesame lotus seed paste (approximately)

 Method :

1. Preheat the oven to 170'C 15 minutes before its ready for use.

2. Divide the black sesame lotus seed paste into 16equal portions. Roll the divided black sesame lotus seed paste into balls and set aside.


3. Divide the salted egg yolk into 2. Place the egg yolks on a baking sheet and spray with some cooking wine and bake at 120'C for 8 minutes.

4. Insert the half salted egg yolk into a black sesame lotus seed ball and roll into a ball again. The black sesame lotus seed ball with salted egg yolk will be 25g each. Repeat for the remaining 15 balls.

5. To make the outer layer dough : Mix the flour, shortening, icing sugar and water together. Knead the dough until pliable for about 10 minutes. Cover with a plastic wrap and let rest for 15 minutes.

6. To prepare the flaky dough : Gently mix the cake flour, purple potato powder and shortening together.  Shape the flaky dough into a log. Divide the flaky dough into 16 equal portions. Roll each portion into balls. Repeat the same process for the outer layer dough after it has rested.

7. Place one of the outer layer dough ball on one of your palm and lightly press to make a dent. Place the flaky dough ball on the flatten outer layer dough. Bring the outer layer dough together to completely covered the flaky dough and re-roll into a ball. Repeat for the remaining balls.

8. Flatten the combined dough ball with your palm. Use a rolling pin to gently roll out the dough length wise. Use your palm to roll back the dough. Place the seam side up and rest for 10 minutes.

9. Use the rolling pin to roll out the dough length wise the second time. Use your palm to roll back the dough.Place the seam side up and rest for 10 minutes.
 
10. After resting, cut the dough into 2, use rolling pin roll them into disc.

11. Place a portion of green tea lotus paste filling on the centre of the disc dough( with the cutting part facing outside). Use the thumb and the index finger to slowly gather the dough around the filling, use the thumb of another hand to lightly push in the filing. This way, you will get dough ball with minimum seam. Pinch the seam together and roll into a ball and place the seam side down. Repeat for the remaining balls.

12. Place the dough balls onto a parchment lined baking sheet. Bake in a preheated 170'C oven for 20 – 25 minutes or until golden brown. 


 其实如果想要更紫薯的口味,内馅可以换成紫薯泥。 
只是当天我一谱四款,忙透了,
只好就地取材,看到开封了的黑芝麻莲蓉馅,就裹上了。
如果时间容许,紫薯泥应该会比较到味吧。





 @@@@@ Enjoy ! @@@@@


Thursday, 1 September 2016

绿茶千层酥 ~ Green tea Flaky Mooncake


 继蛋黄酥草莓绣球蛋黄酥。。。。。。
同样的食谱,加了绿茶粉,
挥一挥魔术棒,
哒得啦。。。。。。。。
圈圈绿色螺旋卷即现,神奇呢!
哈。。。。哈。。。。



 这是一款高绿茶口味的月饼。
不论是外皮或内馅,
都有着一股绿茶特有的香气,
喜欢绿茶的你,一定会爱上她的。


跟以往做的千层酥比起来,
这回的纹路明显好看多了,
再次谢谢Sue Gan的美好分享,
终于做出让自己满意的千层,感恩哦!


绿茶千层酥
共做16 个

材料:
水皮/外层 :
150克  面粉
  30克  糖粉
  55克  白油
  60克  水

油皮/内层
115克  低筋粉
    5克  绿茶粉
  60克  白油

内馅:
8个 咸蛋黄,一切为二
285克 绿茶莲蓉馅 (大约)

做法 :
1。提早15分钟预热烤箱170'C

2。将绿茶莲蓉馅平均分成16份,搓圆,置旁待用。

3。 将咸蛋黄一切为二,排放在烤盘上,喷洒些米酒,以120'C 烤约8分钟。置旁待冷。

4。 取一份绿茶莲蓉馅,裹入一个咸蛋黄,收口,搓圆。重复做完其它15份。每份莲蓉咸蛋馅重约25克。

5。 水皮做法:将面粉,白油,糖粉和水混匀。搓揉成富有弹性的面团约10分钟。以保鲜纸盖上面团,休面15分钟。

6。 油皮做法 : 轻轻混合低筋粉,绿茶粉和白油,搓揉成圆筒形,平均切成16份,然后搓成圆球形。这时将休面好后的水皮,也分割16份,同样的搓成圆球形。

7。 取一份水皮面团裹入一份油皮面团,收口,搓圆。重复完成其它15份。

8。取一份做法(7)的水油混合面团,压平。以擀面棍,轻轻地擀成长条形,卷起像瑞士卷,收口朝上,休面10分钟。

9。用擀面棍第二度擀成长条形,卷起像瑞士卷,收口朝上,休面10分钟。

10。 休息完的面团,用刀子从中间切下,成为两个面团, 然后将面团擀成圆薄面团。

11。切开面向外, 圆面团包上绿茶莲蓉馅,收口捏紧,整成圆形,罢放在烤盘上。


12。  送入预热烤箱170'C 烤约20-25 分钟或成金黄色即可。





Green tea Flaky Mooncake
yield 16 pies

Ingredients

Outer layer dough:
150g  all-purpose flour
  30g   icing sugar
  55g   lard or shortening 

  60g   water

Inner layer dough (flaky dough):
115g  cake flour

   5g   green tea powder
 60g   lard or shortening

Filing:
    8   salted egg yolks, divided

285g green tea lotus seed paste (approximately)

 Method :

1. Preheat the oven to 170'C 15 minutes before its ready for use.

2. Divide the green tea lotus seed paste into 16equal portions. Roll the divided green tea lotus seed paste into balls and set aside.


3. Divide the salted egg yolk into 2. Place the egg yolks on a baking sheet and spray with some cooking wine and bake at 120'C for 8 minutes.

4. Insert the half salted egg yolk into a green tea lotus seed ball and roll into a ball again. The green tea lotus seed ball with salted egg yolk will be 25g each. Repeat for the remaining 15 balls.

5. To make the outer layer dough : Mix the flour, shortening, icing sugar and water together. Knead the dough until pliable for about 10 minutes. Cover with a plastic wrap and let rest for 15 minutes.

6. To prepare the flaky dough : Gently mix the cake flour, green tea powder and shortening together.  Shape the flaky dough into a log. Divide the flaky dough into 16 equal portions. Roll each portion into balls. Repeat the same process for the outer layer dough after it has rested.

7. Place one of the outer layer dough ball on one of your palm and lightly press to make a dent. Place the flaky dough ball on the flatten outer layer dough. Bring the outer layer dough together to completely covered the flaky dough and re-roll into a ball. Repeat for the remaining balls.

8. Flatten the combined dough ball with your palm. Use a rolling pin to gently roll out the dough length wise. Use your palm to roll back the dough. Place the seam side up and rest for 10 minutes.

9. Use the rolling pin to roll out the dough length wise the second time. Use your palm to roll back the dough.Place the seam side up and rest for 10 minutes.
 
10. After resting, cut the dough into 2, use rolling pin roll them into disc.

11. Place a portion of green tea lotus paste filling on the centre of the disc dough( with the cutting part facing outside). Use the thumb and the index finger to slowly gather the dough around the filling, use the thumb of another hand to lightly push in the filing. This way, you will get dough ball with minimum seam. Pinch the seam together and roll into a ball and place the seam side down. Repeat for the remaining balls.

12. Place the dough balls onto a parchment lined baking sheet. Bake in a preheated 170'C oven for 20 – 25 minutes or until golden brown. 












 @@@@@@ Enjoy ! @@@@@@

Wednesday, 31 August 2016

草莓绣球蛋黄酥 ~ Strawberry Hydrangea Egg Yolk Flaky Mooncake


今天8月31日,是马来西亚的国庆日。
马来西亚人,国庆日快乐!
马来西亚,我爱你!



 延续蛋黄酥的分享。。。。。。
加了草每粉,添了一分娇气,
段了64刀,开成绣球一朵,再添一分喜气 ,
原来朴实的蛋黄酥,也可以优雅亮丽呈现!



 漂亮吗?
可有打动你的芳心?

可惜这酥酥的绣球,是不能抛滴,
因为一着地,就碎散满地,
然后引来蚂蚁大军,
我就。。。。晕!!






草莓绣球蛋黄酥
共做8 个

材料:
水皮/外层 :
  75克  面粉
  15克  糖粉
  28克  白油
  30克  水

油皮/内层
  57克  低筋粉
    3克  草莓粉
  30克  白油

内馅:
4个 咸蛋黄,一切为二
135克 莲蓉馅 (大约)

做法 :
1。提早15分钟预热烤箱170'C

2。将莲蓉馅平均分成8份,搓圆,置旁待用。

3。 将咸蛋黄一切为二,排放在烤盘上,喷洒些米酒,以120'C 烤约8分钟。置旁待冷。

4。 取一份莲蓉馅,裹入一个咸蛋黄,收口,搓圆。重复做完其它7份。每份莲蓉咸蛋馅重约25克。

5。 水皮做法:将面粉,白油,糖粉和水混匀。搓揉成富有弹性的面团约10分钟。以保鲜纸盖上面团,休面15分钟。

6。 油皮做法 : 轻轻混合低筋粉,草莓粉和白油,搓揉成圆筒形,平均切成8份,然后搓成圆球形。这时将休面好后的水皮,也分割8份,同样的搓成圆球形。

7。 取一份水皮面团裹入一份油皮面团,收口,搓圆。重复完成其它7份。

8。取一份做法(7)的水油混合面团,压平。以擀面棍,轻轻地擀成长条形,卷起像瑞士卷,收口朝上,休面10分钟。

9。用擀面棍第二度擀成长条形,卷起像瑞士卷,收口朝上,休面10分钟。

10。 面团收口朝上,以手指搓捏成圆形。将圆形面团摆放在一张保鲜纸上,再以擀面棍擀平成一个直径约12 - 13 cm 的圆形薄面团。

11。 取一份莲蓉咸蛋馅放于面团中心,以利刀将莲蓉馅以外的部分切成4等份。每等份再切16刀,一共有64刀。最后借助保鲜纸的方便,将之裹捏成绣球形。

12。  将完成的绣球蛋黄酥排放在烤盘里,送入预热烤箱170'C 烤约20-25 分钟或成金黄色即可。





 Flaky Salted Egg Yolk Pies
yield 8 pies

Ingredients

Outer layer dough:
75g   all-purpose flour
15g   icing sugar
28g   lard or shortening 

30g   water

Inner layer dough (flaky dough):
57g  cake flour

  3g  strawberry powder
30g  lard or shortening

Filing:
4  salted egg yolks, divided

185g lotus seed paste (approximately)

Method :

1. Preheat the oven to 170'C 15 minutes before its ready for use.

2. Divide the lotus seed paste into 8equal portions. Roll the divided lotus seed paste into balls and set aside.


3. Divide the salted egg yolk into 2. Place the egg yolks on a baking sheet and spray with some cooking wine and bake at 120'C for 8 minutes.

4. Insert the half salted egg yolk into a lotus seed ball and roll into a ball again. The lotus seed ball with salted egg yolk will be 25g each. Repeat for the remaining 7 balls.

5. To make the outer layer dough : Mix the flour, shortening, icing sugar and water together. Knead the dough until pliable for about 10 minutes. Cover with a plastic wrap and let rest for 15 minutes.

6. To prepare the flaky dough : Gently mix the cake flour, strawberry powder and shortening together.  Shape the flaky dough into a log. Divide the flaky dough into 8 equal portions. Roll the portion into balls. Repeat the same process for the outer layer dough after it has rested.

7. Place one of the outer layer dough ball on one of your palm and lightly press to make a dent. Place the flaky dough ball on the flatten outer layer dough. Bring the outer layer dough together to completely covered the flaky dough and re-roll into a ball. Repeat for the remaining balls.

8. Flatten the combined dough ball with your palm. Use a rolling pin to gently roll out the dough length wise. Use your palm to roll back the dough. Place the seam side up and rest for 10 minutes.

9. Use the rolling pin to roll out the dough length wise the second time. Use your palm to roll back the dough.Place the seam side up and rest for 10 minutes.

10. With the seam side up,shape the dough into round shape. place the round shape dough on a piece of cling wrap, then use rolling pin to roll it into a disc with diameter about 12 - 13 cm.

11. Place a portion of filling on the centre of the disc, use a sharp knife cut the outer part(about 3 cm from the centre) into 4 equal segment. Make another 16 cuts each segment,total 64 cuts. With the help of the cling wrap, wrap and shape into hydrangea shape.

12. Arrange the hydrangea egg yolk flaky mooncake on the baking tray.  Bake in a preheated 170'C oven for 20 – 25 minutes or until golden brown. 





 这绣球蛋黄酥不难做。
基本上就是把面团切成64段,
然后借助保鲜纸的方便,随意裹捏成秀球形即成。


 至于口味是很个人的。
可以保留原味,不需添加任何调味剂。
我选来草莓口味,不外是图它粉红的效果,
粉嫩,粉嫩的,我喜欢。






 @@@@@@ Enjoy ! @@@@@


Tuesday, 30 August 2016

蛋黄酥 ~ Flaky Salted Egg Yolk Pies



 去年在Sue Gan家见识了她的酥皮多款月饼之后,
深深被那漂亮又精致的酥饼打动,
就对自己许下的承诺,来年一定要征服它,
谢谢Sue Gan 的美好分享,
让安迪又在烘焙的旅程,添加乐趣和成就感。












蛋黄酥
共做16 个

材料:
水皮/外层 :
150克  面粉
  30克  糖粉
  55克  白油
  60克  水

油皮/内层
120克  低筋粉
  60克  白油

内馅:
8个 咸蛋黄,一切为二
285克 莲蓉馅 (大约)

表层装饰 :
1汤匙 烤香黑芝麻
1 个    蛋黄
2 茶匙 牛奶


做法 :
1。提早15分钟预热烤箱170'C

2。将莲蓉馅平均分成16份,搓圆,置旁待用。

3。 将咸蛋黄一切为二,排放在烤盘上,喷洒些米酒,以120'C 烤约8分钟。置旁待冷。

4。 取一份莲蓉馅,裹入一个咸蛋黄,收口,搓圆。重复做完其它15份。每份莲蓉咸蛋馅重约25克。

5。 水皮做法:将面粉,白油,糖粉和水混匀。搓揉成富有弹性的面团约10分钟。以保鲜纸盖上面团,休面15分钟。

6。 油皮做法 : 轻轻混合低筋粉和白油,搓揉成圆筒形,平均切成16份,然后搓成圆球形。这时将休面好后的水皮,也分割16份,同样的搓成圆球形。

7。取一份水皮面团裹入一份油皮面团,收口,搓圆。重复完成其它15份。

8。取一份做法(7)的水油混合面团,压平。以擀面棍,轻轻地擀成长条形,卷起像瑞士卷,收口朝上,休面10分钟。

9。用擀面棍第二度擀成长条形,卷起像瑞士卷,收口朝上,休面10分钟。

10。 面团收口朝上,以手指搓捏成圆形,再以擀面棍擀平同时外围部分较薄。取一份莲蓉咸蛋馅,徐徐地裹包成圆球形,然后收口朝下,排放在烤盘上,重复至完成其它的面团。

11。  将蛋黄液和牛奶混合均匀。在蛋黄酥的表层刷上一层蛋黄液,撒上适量的烤香黑芝麻。

12。  送入预热烤箱170'C 烤约20-25 分钟或成金黄色即可。





 Flaky Salted Egg Yolk Pies
yield 16 pies

Ingredients

Outer layer dough:
150g  all-purpose flour
  30g   icing sugar
  55g   lard or shortening 

  60g   water

Inner layer dough (flaky dough):
120g  cake flour
60g    lard or shortening

Filing:
8  salted egg yolks, divided

285g lotus seed paste (approximately)

Garnishing:
1 tablespoon toasted black sesame seeds
1 egg yolk
2 teaspoons milk

 

Method :
1. Preheat the oven to 170'C 15 minutes before its ready for use.

2. Divide the lotus seed paste into 16equal portions. Roll the divided lotus seed paste into balls and set aside.


3. Divide the salted egg yolk into 2. Place the egg yolks on a baking sheet and spray with some cooking wine and bake at 120'C for 8 minutes.

4. Insert the half salted egg yolk into a lotus seed ball and roll into a ball again. The lotus seed ball with salted egg yolk will be 25g each. Repeat for the remaining 15 balls.

5. To make the outer layer dough : Mix the flour, shortening, icing sugar and water together. Knead the dough until pliable for about 10 minutes. Cover with a plastic wrap and let rest for 15 minutes.

6. To prepare the flaky dough : Gently mix the cake flour and shortening together.  Shape the flaky dough into a log. Divide the flaky dough into 16 equal portions. Roll the portion into balls. Repeat the same process for the outer layer dough after it has rested.

7. Place one of the outer layer dough ball on one of your palm and lightly press to make a dent. Place the flaky dough ball on the flatten outer layer dough. Bring the outer layer dough together to completely covered the flaky dough and re-roll into a ball. Repeat for the remaining balls.

8. Flatten the combined dough ball with your palm. Use a rolling pin to gently roll out the dough length wise. Use your palm to roll back the dough. Place the seam side up and rest for 10 minutes.

9. Use the rolling pin to roll out the dough length wise the second time. Use your palm to roll back the dough.Place the seam side up and rest for 10 minutes.

10. With the seam side up, use a thump to press down the seam while the thumb and the middle finger of another hand to pinch the dough together. This is to eliminate as much of seam as possible.

11. Use a rolling pin to flatten the dough into a disc, with the outside thinner than the center part.

12. Place the lotus seed ball on the dough. While you use the thumb and the index finger to slowly gather the dough around the filling, use the thumb of another hand to lightly push in the filing. This way, you will get dough ball with minimum seam. Pinch the seam together and roll into a ball and place the seam side down. Repeat for the remaining balls.

13. Make an egg wash with 1 egg yolk and milk combined together. 

14. Place the dough balls onto a parchment lined baking sheet. Brush the egg wash onto the dough balls to give them a nice colour and shine.

15. Dip a finger into the remaining egg wash and then use the sticky finger to pick up some toasted sesame seeds and place them on the dough ball for garnishing. Bake in a preheated 170'C oven for 20 – 25 minutes or until golden brown.




 你可以随自己喜欢的口味来选择内馅。
安迪其实做了两款口味。

一款绿茶莲蓉,
另一款就是图中切片所见,
黑芝麻莲蓉。


 看了照片,意外发现,
黑芝麻莲蓉内馅搭上表层黑芝麻粒的装饰,
还挺协调的。。。。。
呵。。。。呵。。。。



接下来我会陆陆续续分享绣球蛋黄酥,
绿茶千层酥和紫薯千层酥。
希望和大家有个愉快的烘焙分享时光。




Sunday, 28 August 2016

仙桃公仔饼 (Fairy Peach Doll Mooncake)


 是的,这是和“猪仔”同一天的作品,
只是一谱分二,
所以一轮开炉,
安迪获得13只猪仔和13粒仙桃。
可谓收获不少哦!
 

 仙桃模子,是去年一位好姐妹送的,
谢谢你,感恩哦!


 公仔饼中的寿字,筷子垫上的福字,
加上衬上红彤彤的道具,
这一辑照片,让人感觉喜气洋洋的,
看了都喜悦满满。。。。。。

 

仙桃公仔饼

份量 :13个 x 31克

材料:
面粉 175克(过筛备用)
糖浆 115克
花生油 50克 
碱水 2克
原味纯莲蓉 75克

表层涂面:
 蛋黄1个 + 鲜奶 1汤匙或适量,搅拌均匀后过滤。
 


做法:
1)把面粉过筛备用。
2)容器里加入糖浆、花生油、碱水和莲蓉一起搅拌均匀。
3)然后拌入面粉搅拌成均匀的面团。
4)把容器盖上。放置休息 2 - 3个小时至面团不粘手。
5)把面团分割成每份大约 30克,把面团搓圆,然后放入仙桃模子里印出形状。
6)烤箱预热后,把烤盘放在中层。以160度烘烤大约10 - 12分钟。
然后把饼取出烤箱。待冷一会儿(大约10分钟后),才涂上一层的蛋液。
7)然后再送入烤箱继续烘烤大约15-20分钟至金黄色或熟即可。


小小分享:

* 蛋黄加入鲜奶搅拌均匀后不会那么浓稠,涂面的时候比较容易操作。

* 待凉后才把蛋液涂上,这样烤出来的饼皮颜色就会比较均匀好看了。

* 这公仔饼如果做法正确,肯定会是松软的。而且不太会粘牙齿。而且烘好后,隔夜就可以享用了。
* 公仔饼放在铁架上散热后,隔夜就可以把它收在封密的罐子或盒子里。烘烤得干,不潮湿的话,公仔饼可以收藏好几个星期的。



Fairy Peach Doll Mooncake


Yields: 13pcs x 31g

Ingredients:
175g plain flour, sifted
115g golden syrup
50g peanut oil
2g alkaline water 
75g lotus seed paste

For surface: 
1 egg + 1 tbsp milk, mix well and strain.
 
Method: 
1. Mix syrup, peanut oil, alkaline water and lotus seed paste in a mixing bowl until well combined.
2. Add in sifted flour to form dough. Cover the dough with a cloth and rest for 2 - 3 hours.
3. Divide the dough into 30g each. Mould into balls. Dust a mouse mooncake mould with some flour. Press the dough into mould. Tap lightly to demould. Arrange the mooncakes in a baking tray.
4. Bake in preheated oven at 160°C for 10 minutes. Remove and leave to cool for about 10 minutes. Brush the top with beaten egg.
5. Bake in oven again for another 10 - 15 minutes or until golden brown.



Note:
* Adding milk to the egg yolk makes it less concentrated so that it is easier to apply it on the surface of the mooncake.
* Wait till the mooncakes are cooled before the egg is applied to get a more even coloring.
* If the mooncake was done correctly, it should be soft, won't stick to your teeth, and can be eaten the next day.
 
* After allowing the mooncake to cool on a metal rack, it can be kept in an air-tight container. It can be kept up to weeks if it is dry enough after baking.









@@@@@ Enjoy !@@@@@



猪仔公仔饼 (Piggy Doll Mooncake)

 

今天已是8月28日,再不更新帖子,
这里不单灰尘满满,
而且眼看就要创下纪录,
就是快整一个月都不上帖子的栏记录,
哈。。。。哈。。。


眼见中秋的痕迹逐显, 
从储藏室找出模子,经过烘焙材料店,
抱回几包月饼内馅, 
再忙,再累, 
还是乐融融,开炉咯。。。。。。

  每年总喜欢以简单又获得娜娜喜爱的公仔饼暖身。。。。。。

 

 

猪仔公仔饼

份量 :13个 x 30克

材料:
面粉 175克(过筛备用)
糖浆 115克
花生油 50克 
碱水 2克
原味纯莲蓉 75克

表层涂面:
 蛋黄1个 + 鲜奶 1汤匙或适量,搅拌均匀后过滤。
 


做法:
1)把面粉过筛备用。
2)容器里加入糖浆、花生油、碱水和莲蓉一起搅拌均匀。
3)然后拌入面粉搅拌成均匀的面团。
4)把容器盖上。放置休息 2 - 3个小时至面团不粘手。
5)把面团分割成每份大约 30克,把面团搓圆,然后放入猪仔模子里印出形状。
6)烤箱预热后,把烤盘放在中层。以160度烘烤大约10 - 12分钟。
然后把饼取出烤箱。待冷一会儿(大约10分钟后),才涂上一层的蛋液。
7)然后再送入烤箱继续烘烤大约15-20分钟至金黄色或熟即可。


小小分享:

* 蛋黄加入鲜奶搅拌均匀后不会那么浓稠,涂面的时候比较容易操作。

* 待凉后才把蛋液涂上,这样烤出来的饼皮颜色就会比较均匀好看了。

* 这公仔饼如果做法正确,肯定会是松软的。而且不太会粘牙齿。而且烘好后,隔夜就可以享用了。
* 公仔饼放在铁架上散热后,隔夜就可以把它收在封密的罐子或盒子里。烘烤得干,不潮湿的话,公仔饼可以收藏好几个星期的。



Piggy Doll Mooncake


Yields: 13pcs x 30g

Ingredients:
175g plain flour, sifted
115g golden syrup
50g peanut oil
2g alkaline water 
75g lotus seed paste

For surface: 
1 egg + 1 tbsp milk, mix well and strain.
 
Method: 
1. Mix syrup, peanut oil, alkaline water and lotus seed paste in a mixing bowl until well combined.
2. Add in sifted flour to form dough. Cover the dough with a cloth and rest for 2 - 3 hours.
3. Divide the dough into 30g each. Mould into balls. Dust a mouse mooncake mould with some flour. Press the dough into mould. Tap lightly to demould. Arrange the mooncakes in a baking tray.
4. Bake in preheated oven at 160°C for 10 minutes. Remove and leave to cool for about 10 minutes. Brush the top with beaten egg.
5. Bake in oven again for another 10 - 15 minutes or until golden brown.



Note:
* Adding milk to the egg yolk makes it less concentrated so that it is easier to apply it on the surface of the mooncake.
* Wait till the mooncakes are cooled before the egg is applied to get a more even coloring.
* If the mooncake was done correctly, it should be soft, won't stick to your teeth, and can be eaten the next day.
 
* After allowing the mooncake to cool on a metal rack, it can be kept in an air-tight container. It can be kept up to weeks if it is dry enough after baking.






每年总会烤些公仔饼,
不单因为安娜喜欢吃,
更是让我想起儿时过中秋的情意结。。。。。


不知这款以朔料猪笼包装的猪仔饼,
可有在你的童年时光留下痕迹?



@@@@@ Enjoy ! @@@@@

Monday, 25 July 2016

三色馒头 (Tri-color Mantou)



 今天安迪有乖,跟着大队准时交功课哦。。。。。
三色馒头,初体验,
颜色协调不是很满意,略嫌过深了,
希望下一次在这方面自己要多注意。



 除了颜色,花型面团休面时间应该可以再长一些,
成品就会更松软一些,
在给自己温馨提醒一番。


 这个云石纹路的馒头,
是做各种造型时,剩余的面团,
本着不浪费的精神,随性搓圆,一起送进蒸锅,
多一个馒头好啃了,
呵。。。。。呵。。。。。


 本来今天的主角是花型造型。
可惜成品不是很满意,
结果反而让唯一一个刀切馒头上了封面。

 所谓有心栽花花不开,无心插柳柳成荫,
说的就是今天的处境。



刀切,云石,花型,
哪个较好看?


三色馒头
食谱参考 : 随心歇息站


材料A:
200克       中筋面粉
2克           即溶酵母
30克         黄砂糖
120毫升    冷水


材料B:
草莓粉 – 少许
紫薯粉 – 少许


做法 :
1。  将全部材料A拌成团,揉至光滑状态后,均分成3个面团。
2。  将其中两个面团分别加入材料B,揉至均匀即可。
3。   让面团松弛15分钟。
4。   每个面团再分割6个小面团,搓圆后,擀成薄片状 。
5。   把6片不同色薄片交替重叠,然后慢慢卷起成圆柱体, 用小刀在圆柱体中间部分,切割成两个花型面团, 再把面团放在烘培纸上。
6。   把面团排放在盛有凉水的蒸锅内作最后发酵, 约25分钟或至1.5倍大 。
7。   开中大火蒸,约25分钟即可。











Tri-color Mantou
Recipe adapted from : 随心歇息站


Ingredients A:
200g        cake flour
2g            instant yeast
30g          brown sugar
120ml      cool water

Ingredients B:
Some strawberry powder
Some Purple sweet potato powder


Method : 

1. Knead all ingredients a into a smooth dough, divide it into 3 equal portions.
2. Mix 1 portion with strawberry powder, 1 portion with purple sweet potato powder, then knead well.
3. Let the 3 types of dough rest for 15 minutes.
4. After resting, cut the dough into 6 portions. Shape them into balls and roll them out into discs.

5. Stack up the 6 pieces of dough and roll them up into a log. Cut the log down the middle to divide it into two and arrange the two halves onto a baking paper.
6. Arrange the mantous into a steamer and allow it to rest fro another 25 minutes or until it has risen to about 1.5 times its original size.
7. Steam over a medium-high flame for about 25 minutes.




休息够了的三色馒头们,
正等着进蒸龙,享受sauna咯。。。。。
哈。。。。


由于是剩余面团做出来的刀切馒头,
所以只有一个。













@@@@@ Enjoy ! @@@@@


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