Friday, September 29, 2017

班兰红豆燕菜月饼 Pandan Red Bean Jelly Mooncake








一直都很爱班兰香,当然也要做一款班兰口味的燕菜月饼
加上红豆内馅是很棒的搭配















班兰红豆燕菜月饼

蛋黄燕菜材料 :

红萝卜汁  180克
牛奶  40克

燕菜粉  1茶匙
遮哩粉  1/4茶匙
细砂糖  30克



做法 : 将所有材料倒入锅里,搅拌煮至滚,熄火。倒入蛋黄模型里,冷藏至凝固。




内馅材料 :
 
燕菜粉  1茶匙
细砂糖  20
清水  150
 
淡奶  40 
红豆馅  70
 

做法 :将所有材料(红豆馅除外)放入锅里以小火煮至滚,加入红豆馅拌均,熄火倒入模里,中间放入1粒燕菜蛋黄,待凉,冷藏至凝固,取出待用。 

 


班兰外皮材料 :
 

班兰汁  500克

椰奶  100克
砂糖  60
燕菜粉  2茶匙
即溶遮哩粉  1茶匙
 


做法 : 将所有材料放入锅里搅匀,煮滚后转小火续煮数分钟。倒入少许皮料燕菜在月饼模里,待稍凝固放入馅料,再倒入皮料燕菜填满模,待凉冷藏至凝固。




Pandan Red Bean Jelly Mooncake

Jelly egg yolk ingredients :

180g carrot juice
40g milk

1tsp agar-agar powder
1/4tsp jelly powder
30g castor sugar



Method : Mix all ingredients into a pot and bring to boil. Pour the mixture into jelly egg yolk mould. Chill in the refrigerator till solidified completely. 




Filling ingredients :

1tsp agar-agar powder
20g castor sugar
150g water
 
40evaporated milk 

70g red bean paste


Method : Mix all ingredients(except red bean paste)in a pot and bring to boil,mix in red bean paste,turn off flame and pour in small bowl,put the jelly egg yolk into it,chill in refrigerator till solidified completely. Remove from bowl. Set aside.



Pandan skin ingredients :

500g pandan juice
100g coconut milk
60g castor sugar
2tsp agar-agar powder
1tsp jelly powder



Method : Boil all ingredients,lower flame and cook for few minutes. Pour a bit jelly into mooncake mould,wait till a bit solidified then put in the filling,pour the jelly mixture into the mould until full. Chill in the fridge before serving.






















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Thursday, September 28, 2017

蓝花莲蓉燕菜月饼 Blue Pea with Lotus Paste Jelly Mooncake






继续做花花燕菜月饼,这次的是蓝花
好喜欢这双层花瓣的蓝花,很像蓝玫瑰



















蓝花莲蓉燕菜月饼

蛋黄燕菜材料 :

红萝卜汁  180
牛奶  40
燕菜粉  1茶匙
遮哩粉  1/4茶匙
细砂糖  30


做法将所有材料倒入锅里,搅拌煮至滚,熄火。倒入蛋黄模型里,冷藏至凝固。


内馅材料: 

燕菜粉  1茶匙
细砂糖  30
清水  150
淡奶  40
纯莲蓉  70


做法  将所有材料(莲蓉除外)放入锅里以小火煮至滚,加入纯莲蓉拌均,熄火倒入模里,中间放入1粒燕菜蛋黄,待凉,冷藏至凝固,取出待用。



蓝花外皮材料:

蓝花水  750
细糖  40
燕菜粉  1汤匙
即溶啫喱粉  1/2汤匙



做法 : 将所有材料放入锅里搅匀,煮滚后转小火续煮数分钟。倒入少许皮料燕菜在月饼模里,待稍凝固放入馅料,再倒入皮料燕菜填满模,待凉冷藏至凝固。









Blue Pea with Lotus Paste Jelly Mooncake

Jelly egg yolk ingredients :

180g carrot juice

40g milk
1tsp agar-agar powder
1/4tsp jelly powder
30g castor sugar


Method : Mix all ingredients into a pot and bring to boil. Pour the mixture into jelly egg yolk mould. Chill in the refrigerator till solidified completely. 


Filling ingredients  

1tsp agar-agar powder
30g castor sugar
150g water
40g evaporated milk
70g lotus paste


Method
 Mix all ingredientsexcept lotus pastein a pot and bring to boilmix in lotus pasteturn off flame and pour in small bowlput the jelly egg yolk into itchill in refrigerator till solidified completely. Remove from bowl. Set aside.



Blue pea skin ingredients

750g blue pea flower juice (from about 30 buds)
40g castor sugar
1tbsp agar-agar powder
1/2tbsp jelly powder



Method : Boil all ingredientslower flame and cook for few minutes. Pour a bit jelly into mooncake mouldwait till a bit solidified then put in the fillingpour the jelly mixture into the mould until full.Chill in the fridge before serving.


















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Wednesday, September 27, 2017

樱花甜菜根燕菜月饼 Sakura Beetroot Jelly Mooncake








中秋除了做烤皮和冰皮月饼,也喜欢弄些燕菜月饼
今年的第一个燕菜月饼先来个粉粉的樱花



















樱花甜菜根燕菜月饼

内馅材料 :

甜菜根汁  250克甜菜根加清水搅打成汁
椰奶  150克

沙谷米  20克用清水浸泡30分钟,沥干水份
燕菜粉  5克
遮哩粉  1茶匙
细砂糖  50克



做法 : 将所有材料放入锅里以小火煮滚
沙谷透明熄火倒入模里,待凉,冷藏至凝固,取出待用。



外皮材料 : 

清水  450克
细砂糖  60克
燕菜粉  5克
遮哩粉  1/2茶匙

盐渍樱花  适量 (将盐冲洗掉,浸泡在清水里,沥干备用。)


做法 :将所有材料放入锅里搅匀,煮滚后加入樱花搅拌,熄火。倒入少许皮料燕菜在月饼模里,待稍凝固放入馅料,再倒入皮料燕菜填满模,待凉冷藏至凝固。





Sakura Beetroot Jelly Mooncake

Filling ingredients :

250g beetroot Juiceblend the beetroot with water to get the juice
150g coconut milk
20g sago(soak in the water for 30 minutes and drained
5g agar-agar powder
1tsp jelly powder
50g castor sugar



Method : Mix all ingredients in a pot and bring to boil till sago becomes clear,turn off flame and pour in small bowl,chill in refrigerator till solidified completely. Remove from bowl. Set aside.


Skin ingredients :

450g water
60g castor sugar
5g agar-agar powder
1/2tsp jelly powder

sakura(Rinse off the salt,soak the pickled sakura with clean water,drain and discard the water.)


Method : Boil all ingredients,add in sakura. Pour a bit jelly into mooncake mould,wait till a bit solidified then put in the filling,pour the jelly mixture into the mould until full. Chill in the fridge before serving.






























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Monday, September 25, 2017

莲蓉公仔饼 Lotus Paste Mooncake Biscuits







这些金鱼公仔饼是上星期做的,差点就把它们给忘了
看回电脑里的相册,才想起漏了给这些金鱼仔记录下



















莲蓉公仔饼

材料 :
 
面粉  350克(过筛备用) 
糖浆  230克 
花生油  100克 
碱水  5克 
纯莲蓉  150克 
烤香瓜子  适量
 
 
表层涂面 :蛋黄1个  +  鲜奶 1汤匙搅拌均匀过滤 


做法 :

 
1. 糖浆、花生油、碱水和莲蓉一起搅拌均匀。 
2. 加入面粉和瓜子,拌成均匀的面团。
3. 把容器盖上放置休面 2 - 3个小时至面团不粘手。 
4.  把面团平均分割,这金鱼木模一个大约60克,把面团搓圆,然后放入木模里印出形状。

5.  烤箱预热后,把烤盘放在中层。以160度烘烤大约10 - 12分钟,取出。待冷一会儿(大约10分钟后),涂上一层的蛋液。
6.  然后再放入烤箱继续烘烤大约15-20分钟至金黄色或熟即可。




Lotus Paste Mooncake Biscuits

Ingredients :

350g all purpose flour
230g golden syrup
100g peanut oil
5g alkaline water
150g lotus paste
roasted melon seeds 


For glazing : 1 egg yolk + 1 tbsp milk


Method 


1. Mix all the ingredients(except flour)until well combine. 
2. Sift in flour,use a spatula to mix and form to soft dough.
3. Cover and rest for 2-3 hours.
4. Divide the dough,press into the mooncake mould and unmould on a lined baking pan.
5. Bake in preheated oven at 160C for 10-12 minutes,remove from oven and let it cool for 10 minutes.
6. Glaze with egg yolk and place it back to oven,then bake for another 15-20 minutes or until golden brown. 

(Recipe from here)




















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Sunday, September 24, 2017

金莎黑巧克力提拉米苏月饼 Ferrero Rocher Dark Chocolate Tiramisu Mooncakes








想做这款月饼很久了,每次都忘记买金莎巧克力
今年要开始做中秋月饼前,赶快先买了金莎巧克力
终于能完成我的金莎月饼













金莎黑巧克力提拉米苏月饼

材料 :125克月饼模

面粉  113克
黑巧克力粉  18克
糖浆  85克 
玉米油  25克
碱水  1/2茶匙


内馅 :提拉米苏馅 + 金莎巧克力(每份90克)


做法 

1. 将所有材料混合均匀,放置30分钟,把面团分成每份45克
2. 饼皮擀扁,包入内馅,搓圆,放入月饼模里,压出花纹,排在铺了烤纸的烤盘上。
3. 放入预热烤箱160度烘烤10分钟,取出,放置待凉约10分钟,再放入烤箱里继续烘烤10-15分钟。

** 黑巧克力月饼表层不需要涂蛋液



Ferrero Rocher Dark Chocolate Tiramisu Mooncakes

Ingredients :125g mooncake mould

113g all purpose flour
18g dark cocoa powder
85g golden syrup
25g corn oil
1/2 tsp alkaline water


Filling :Tiramisu paste + Ferrero Rocher chocolate (90g each)


Method :

1. Mix all the ingredients into a dough,rest dough for 30 minutes,divide into 45g each.
2. Flatten the skin 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 cool for 10 minutes,place it back to oven,bake for 10-15 minutes. 

(Recipe from here)

 
















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Saturday, September 23, 2017

传统月饼 Traditional Mooncakes







传统月饼也是每年都会做的,是送礼月饼之一。












传统月饼 

饼皮材料  (可做125 X 12)

低筋面粉  250
糖浆 170
玉米油 50
碱水 1茶匙


馅料 

莲蓉馅 + 烤香瓜子 (每份90
咸蛋黄  12


刷面  蛋黄  1 + 鲜奶  1汤匙(一起搅拌均匀,过滤)


做法

1. 咸蛋黄喷上米酒或花雕酒,以150度烘15分钟,取出待凉。
2. 莲蓉馅分成每份90克,把咸蛋黄裹入莲蓉馅里,搓圆备用。
3. 将所有饼皮材料混合均匀,放置30分钟,把面团分成12份。
4. 饼皮擀扁,包入内馅,搓圆,放入月饼模里,压出花纹,排在铺了烤纸的烤盘上。
5. 放入预热烤箱160度烘烤10分钟,取出。
6. 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。
7. 完全放涼后密封1-2天回油松软才享用。




Traditional Mooncakes

Ingredients  yield 12 mooncakes

250g all purpose flour
170g golden syrup
50g corn oil
1 tsp alkaline water 


Filling  

lotus paste roasted melon seeds (30g each) 
12 salted egg yolks


For glazing : 1 egg yolk + 1 tbsp milk


Method

1. Salted egg yolks spray with shaoxing wine and bake at 150C for 15 minutesremove and let it cool.
2. Divide filling into 90g each part and wrap in salted egg yolk.
3. Mix all the ingredients into a doughrest dough for 30 minutes and divide into 12 portions.
4. Flatten the skin and wrap up fillingpress into the mooncake mould and unmould on a lined baking pan.
5. Bake in preheated oven at 160C for 10 minutesremove from oven and let it cool for 10 minutes.
6. Glaze with egg yolk and place it back to ovenbake for 15 minutes.
7. Leave the mooncake for 1-2 days before consumption.

(Recipe from here



























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