Tuesday, 18 September 2012

上海月饼 (Shanghai Mooncake)

可爱的猪仔月饼做了,
传统的莲蓉月饼也又做了,
创意的冰皮月饼也做了,
就连燕菜月饼也不落,
想想,就剩下这上海月饼还没试过,
问问“好人”,她竟然说:喜欢吃!
想到Ipoh找华姨,她也是不约而同说:我喜欢上海月饼!
最后,当然是开工啦!
Having done the cute Piggy Mooncake, the traditional Lotus Paste Mooncake, the Snow Skin Mooncake and even the Jelly Mooncake, I realized I haven't done the Shanghai Mooncake. Seeing as how my friends all love this mooncake, I decided to give it a go.





 没有一般传统月饼的造型,
外皮质感较酥卜,色泽较鲜黄,
接近西点谷曲(cookie)的味感,
是别有一番风味的月饼。
A different shape from the traditional, a crumbly texture and a brighter yellow in colour. All these make the Shanghai Mooncake a rather unique mooncake that is similar to Western cookies.




或许这款月饼,
留到将来到西方国度,和老外渡中秋时,
必要入乡随俗时的一个选择吧!
Perhaps this mooncake would be suitable to share with Westerners when we're out of the country.


上海月饼 (Shanghai Mooncake)
 材料 Ingredients:

A (月饼皮 Mooncake pastry
150克 普通面粉            150g plain flour
50克 糖粉                      50g icing sugar
25克 全脂奶粉              25g full cream milk powder
12克 蛋黄粉                  12g custard powder
50克 白油                      50g shortening
25克 菜油                      25g vegetable oil
1/4 汤匙 发粉                1/4tbsp baking powder
1粒 鸡蛋                        1 egg

B (馅料 Filling
300克莲蓉馅                 300g lotus paste
6个  咸蛋黄                   6 salted egg yolk

C 装饰(Topping):
适量的蛋液                   some egg wash
适量的葵花子                some melon seeds

做法 Method:
1。月饼皮: 将所有的材料A 混合拌匀。分成6份,每份50克。
1. Mooncake pastry: Mix all ingredients A evenly, then divide it into 6 balls of 50g each.
2。馅料:  将咸蛋黄涂上米酒,蒸2分钟,至旁待用。
2. Filling:  Coated the salted egg yolks with rice wine, steam for 2 minutes,set aside.



3。  将莲蓉馅分成6份,每份50克,压平,裹入做法(2)的咸蛋黄 ,搓圆待用。
3.   Divide the lotus paste into 6 portions of 50g each. Flatten it and wrap in (2). Roll into balls.
4。  拿一份饼皮,裹入做法(3),搓圆,排在烤盘上。涂上蛋黄液及沾上葵花子。
4. Flatten a piece of mooncake pastry and wrap in (3). Roll into balls and arrange them onto a baking tray. Brush the top with egg yolk and place some melon seeds on top.




5。  放入预热烤箱 ,以190°C 烘烤25分钟或金黄色即可。
5. Bake in a preheated oven at 190°C for 25 minutes or until golden brown.






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

12 comments:

  1. 上海月饼做法简单又好吃~ 很赞哦。

    ReplyDelete
    Replies
    1. 说的也是,
      看来你也是爱厨艺的同道中人哦!

      Delete
  2. 请问这没分油皮和酥皮的是吗?

    ReplyDelete
  3. 能问下为何我的面粉会散散呢?要包馅料时。

    ReplyDelete
    Replies
    1. 你是指月饼皮吗? 我想你的皮团还和得不够,意思还搓不够均匀。

      Delete
  4. Aunty Young 您好。我很喜欢您的成品和食谱。请问您有烧包的食谱吗?

    ReplyDelete
    Replies
    1. 谢谢你的喜欢。
      我也是喜欢吃烧包,不过目前为止,还没烤过自家的烧包,所以暂时帮不到你。

      Delete
  5. 为何我的上海月饼烤好后切的时后会馅我皮分开?

    ReplyDelete
    Replies
    1. 25、为什么月饼烤熟后会出现皮馅分离的现象?
      答:关键是馅,馅中有泻油现象,或水分不足。皮与馅的软硬要一致,最主要是皮不要太硬

      更多有关月饼的问题解答,不妨参考这里:http://zhidao.baidu.com/question/170596505.html

      Delete
    2. 25、为什么月饼烤熟后会出现皮馅分离的现象?
      答:关键是馅,馅中有泻油现象,或水分不足。皮与馅的软硬要一致,最主要是皮不要太硬

      更多有关月饼的问题解答,不妨参考这里:http://zhidao.baidu.com/question/170596505.html

      Delete

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