Tuesday, September 13, 2016

香兰冰皮月饼 Pandan Snow Skin Mooncakes



















香兰冰皮月饼

材料:

糕粉  60克
糖粉  40克(过筛)
白油  20克
班兰汁  70克

馅料 : 低糖香芋莲蓉馅


做法:
 
1. 馅料秤每份30克,搓圆待用。
2. 将糖粉和糕粉混合均匀,倒入一个容器里,加入白油搅拌均匀。
3. 最后加入冷水,把做法(2)的粉类一起搅拌成均匀的面团。
4.
面团分成每份20克,搓圆按扁包入一份馅料。
5. 按入已撒些糕粉的月饼模后轻敲出。
6. 最后放入封密的盒子里,冰箱冷藏数个小时后或隔天享用即可。




Pandan Snow Skin Mooncakes

Ingredients:

60g cooked glutinous rice flour (gao flour)
40g icing sugar,sifted

20g shortening
70g pandan juice

Filling : yam lotus paste



Method:
 
1. Yam lotus paste divide into small portions (30g each),round up and set aside.
2. Combine cooked glutinous rice flour with icing sugar,add in shortening.
3. Lastly add in pandan juice and mix into a dough.
4. D ivide into small portions,20g each. 

5. Flatten the skin and wrap up filling. Dust with a little cooked glutinous rice flour,press into the mooncake mould and unmould it.
6. Chill the mooncake in the fridge before serving.


















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