农历六月二十五，
距离中秋还有一大段日子。
安迪知道，
现在烤公仔饼，有点过早了。
现在烤公仔饼，有点过早了。
但是。。。。
此回倒情有可言，
皆因安娜出门在即，
临别秋波，求的就是为娘的公仔饼。
或许人有了岁数，不好甜，
稍微减了糖浆10克，
依然美味可口。
小小金鱼们，
承载着为娘的爱，
护送安娜，飘洋过海，
继续追求她的理想。
但愿，
安娜如破茧的蛹，经过挫折，磨练，化成一只美丽的蝴蝶，
勇敢的飞跃出多姿多彩的人生。
金鱼公仔饼
份量 ：17个 x 50克
食谱参考 ： 这里
材料：面粉 350克（过筛备用）
糖浆 220克
花生油 100克
碱水 5克
原味纯莲蓉 150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50克，把面团搓圆，然后放入金鱼形模子里印出形状。
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。
Recipe adapted from : Here
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50克，把面团搓圆，然后放入金鱼形模子里印出形状。
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。
Gold fish Doll Mooncake
Yields: 17pcs x 50gRecipe adapted from : Here
Ingredients:
350g plain flour, sifted
220g golden syrup
100g peanut oil
5g alkaline water
150g 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 50g each. Mould into balls. Dust a Gold fish 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.
Tips:
* 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.
350g plain flour, sifted
220g golden syrup
100g peanut oil
5g alkaline water
150g 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 50g each. Mould into balls. Dust a Gold fish 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.
Tips:
* 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！ @@@@@@
为这份爱而感动~
回复删除很感动是一份美好。。。
删除安娜好幸福，有娘满满的爱，得了！
回复删除近年的部落格太冷清了。。。欢迎你!
删除