Wednesday, September 7, 2016

广式豆沙莲蓉月饼 Cantonese-Style Mooncakes



















广式豆沙莲蓉月饼

材料: (可做12个)
 
糖浆  70g 
水  2g
玉米油 / 花生油  40g
低筋面粉  140g

馅料 : 红豆沙莲蓉  360克 + 烤香瓜子 (每份30
 
刷面 : 蛋黄  1个 + 鲜奶  1汤匙(一起搅拌均匀,过滤)


做法:

1. 面粉过筛,加糖浆、玉米油和水搅拌成均勻柔软的面团。拌勻就好,不要过度搅拌。 
2. 将面团分割成12份,压扁一份面团,包入馅料,搓圆放入月饼模型里压出花纹
3. 预热烤箱160度,烘烤10分钟,取出。
4. 待凉后刷上蛋液,再放入烤箱继续烘烤15分钟至表面呈金黃色即可。
5. 完全放涼后密封1-2天回油松软才享用。



Cantonese-Style Mooncakes

Ingredients yield 12 mooncakes
 
70g golden syrup
2g alkaline water 
40g corn oil
140g all purpose flour
 

Filling : 360g red bean lotus paste + roasted melon seeds (30g each) 
 
 
For glazing : 1 egg yolk + 1 tbsp milk



Method
 
1. Mix all the ingredients into a dough,divide into 12 portions.
2. Flatten the dough and wrap up filling,press into the mooncake mould and unmould on a lined baking pan.
3. Bake in preheated oven at 160C for 10 minutes,remove from oven and let it cool for 10 minutes.
4. Glaze with egg yolk and place it back to oven,bake for 15 minutes.
5. Leave the mooncake for 1-2 days before consumption.

(Recipe from here)

















 
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