Friday, August 15, 2014

2014 Custard Mooncake 咸香奶黄月饼





奶黃餡材料:

细纱糖 40 g
低筋麵粉 18g
蛋黄粉 18g
奶粉 18g
煉乳 25g
蛋黃/全蛋液 30g
浓椰奶 100g
软化有盐奶油.30g (无盐奶油的话,加少许盐)
起司粉(乳酪粉) 10g (能增加咸香味)
咸蛋黄 4 个 (加些酒蒸熟压碎)

做法 :

粉类过筛后加蛋液,拌均, 加入其他材料, 搅拌至无颗粒.
倒入浅盘去蒸. 蒸15-20分钟, 每3-4分钟取出搅拌一次.
蒸好后, 用叉子压拌, 降温后, 放入料理机搅打至更细腻 
加入咸蛋黄丁, 拌均.搓成长条,包好保鲜膜或塑料袋, 冷藏冰箱隔夜.

(我不喜欢吃到咸蛋黄丁, 压碎后. 和蒸好的奶黄馅混合拌均,一起过筛网)

月餅皮材料: 

糖粉 50 g
有盐奶油 100g (一些软化就好,不要太软化)
蛋液 20 g
椰奶 20 g
低筋麵粉 170 g
奶粉 15 g
蛋黄粉 40 g

做法 :
奶油和糖拌均(我用手捏) 加入其他材料以压拌的方式搓成团.(奶油和糖无须打发)
搓成长条状, 冷藏冰箱30分钟. 

皮料隔塑料袋擀薄, 包上馅料, 滚圆, 压入模具. (可用少许面粉当手粉)
月餅包好壓形後,蓋上保鮮膜,放入冰箱冷藏30分鐘 。刷上極薄的蛋液 放進烤箱以250度烤5分鐘,取出刷上極薄的蛋液,靜置風乾約10分鐘
再次刷上極薄的蛋液後,續烤4分鐘,再取出刷上蜂蜜水或糖水
再續烤1分鐘,即完成。(我没搽蜂蜜水, 直接烤5分钟出炉)

烤好的月餅 室溫下可放3天,冰箱冷藏約可保存2~3週
食用前可放進烤箱回烤 ( 160度烤約6分鐘,降溫後就會恢復酥度 )

月饼重量为45-50克, 太大烤时容易变形. (皮馅比例1:1) 

以上食谱做法资料全部摘自小小米桶 









This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe


8 comments:

  1. 我去年做过这个食谱。好好吃哦!很香!

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  2. 做得好漂亮。。。很喜欢。。

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    Replies
    1. 不要太苛刻的话, 还好...我手工不好,因为没什么耐性, 不是说要把你的耐心分给我一点吗 ? ;D

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  3. Beautiful!!! I know these are not easy to make and you have done a great job!!!

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  4. not as difficult as making traditional mooncake though, try it , very yummy :)

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  5. Hi Sue,

    Your custard mooncakes are the ones with cheese powder. I wish to try this custard recipe to see the difference with the one without the cheese :D

    Zoe

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  6. you must try , Zoe. I came across this mooncake at one of the local famous cake shop, it's a bit salty becos of the salted egg yolk and i find it very yummy...

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