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。




14 comments:

  1. 早! 好久不见!一回来就给大家带来酥酥的月饼。期待更多的好料! 嘻嘻

    ReplyDelete
    Replies
    1. 好久不见。。。谢谢你还记得安迪。前阵子生活上有些变动,所以冷落了这个家,如今情况比较适应了,又念起烘焙的香气了,哈哈哈。。。。

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    2. This comment has been removed by the author.

      Delete
  2. 非常考验手工的月饼,来这里视吃就好了!

    ReplyDelete
    Replies
    1. 只是视吃吗?
      哈哈哈哈。。。无任欢迎。

      Delete
    2. This comment has been removed by the author.

      Delete
  3. Hi Aunty Young, I seem to like this kind of mooncakes over traditional baked mooncakes. Just wondering if these kinds keep well for long time like the traditional mooncakes. Do they stay crispy?

    ReplyDelete
    Replies
    1. Actually, the skin is flaky instead of crispy.
      Personally, I feel this mooncake is similar to Penang tau sar pneah in texture, so it would keep about as long as tau sar pneahs too.

      Delete
  4. 漂亮! 看到背景里的那三种千层酥 - 绣球蛋黄酥,
    绿茶千层酥和紫薯千层酥。。。好期待食谱分享。。。

    ReplyDelete
  5. 哇。。好漂亮的酥皮月饼,我统统都要吃,可以吗。。嘻嘻

    ReplyDelete
    Replies
    1. 可以。。。。可以。。。。有人减轻负担,求之不得呢,哈哈哈

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  6. 做了那么多款,相信Aunty Young 一定不介意请多一个人吃的啦,我不问自取咯。

    ReplyDelete
  7. 过程一定很好玩也很有成就感,对吧? ! 因为我也是从这次的经验过后, 好像爱上了这些水油皮油酥之类的东西哩 ^^

    ReplyDelete

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