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Sunday, 9 September 2012

上海月饼 II +制作过程图片(Shanghai Mooncake II)




收到一些朋友的留言,了月都有裂和内爆出来的症状。我有点疑惑了,竟上一个子的上海月也是我初次尝试鲸鱼的食。于是,我想再试试同一个食,然后将程拍下,那么就可以更清楚的表达整个月饼的制作过程。言语有时真的难表达这样做那样做,但是如果有图片参考可能会更明确一些。希望这样的表达方式能有帮助咯!

上海月饼 Shanghai Mooncake

A:
120g 牛油 
40G 糖粉     
1 1/2 TBSP奶水  

B:
1TSP芝士粉  
1TSP 吉士粉(蛋黄粉/卡士达粉)
1 TBSP粟粉  
180G低粉

装饰:
丁香  
染青色的皮料

Ingredient A
120g butter
40g icing sugar
1.5 tbs milk

Ingredient B:
1 Tbs parmesan cheese powder
1 Tbs custard powder
1 Tbs corn flour
180g low protein flour

Decorating
Cloves
Pastry tint with green food colouring

做法:
1)准备馅料: 豆沙馅50g包入一粒咸蛋(加入咸蛋一份馅料我的大概是63g),备用。
Prepare filling: store bought red bean paste divide to 50g each and wrap with one yolk , set aside. (I get 63g including the yolk)


 2)A料打至松发(我打中速大约3分钟),加入B,呈软面团把面团放入冰箱,冷冻20分钟取出分成每份50g
Beat ingredients A till pale and fluffy (I use medium speed for about 3 mins), add in B to make a soft dough. Wrap the dough in cling wrap and rest in the fridge for 20 mins.  Divide the dough to 50g each.

3)将皮料包上馅料,搓圆轻轻压紧。将青色的皮料做成叶子。以丁香和叶子装饰。
Wrap the filling with the dough, roll into round shape and press slightly to make the dough firm and adhere to the filling. Roll out the green dough to make into leaf shape. Decorate with cloves and leaves.

3)预热烤箱,180C, 扫蛋黄,烘十分钟,出炉再扫蛋黄,再烘1820分钟(总共30分钟)或至表面呈金黄色。
Preheat oven to 180C。Brush with egg wash, bake for 10 mins. Take out the mooncake and brush with egg wash again. Continue to bake for 18-20 mins or until golden.

迷你月饼: (馅料30g, 皮料25g)
mini mooncake: (filling 30g, pastry25g)

注:我不太喜欢用全蛋黄扫皮,上色太快,用一粒蛋黄加半粒蛋白。
Tips: I prefer to use 1 egg yolk and 1/2 egg white for my egg wash as using just egg yolk make the pastry colour too quickly.

食谱参考:鲸鱼蓝蓝小窝居