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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Wednesday, September 20, 2017

黑巧克力咖啡月饼 Dark Chocolate Coffee Mooncakes






黑巧克力月饼也是每年都会做的,是一款不需等回油
烤好即可品尝的月饼





















黑巧克力咖啡月饼

材料 :

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 :咖啡莲蓉馅 + 烤香白瓜子 (25克 X 12份)


做法 

1. 将所有材料混合均匀,放置30分钟,把面团分成12份。
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



Dark Chocolate Coffee Mooncakes

Ingredients 

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


Filling :coffee lotus paste + roasted melon seeds (12 X 25g each)


Method :

1. Mix all the ingredients into a dough,rest dough for 30 minutes and divide into 12 portions.
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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Monday, September 18, 2017

红麹翡翠莲蓉月饼 Red Yeast Rice Mooncakes








喜欢加入红麹粉做成的月饼皮
ang ang红红的颜色好喜庆哦




















红麹翡翠莲蓉月饼

材料  

糖浆  70克
玉米油 / 花生油  25克
碱水  1/2茶匙
面粉  110克
红麹粉  15克

  
馅料 : 
翡翠莲蓉 + 烤香瓜子 ( 每份30克 )


做法 :

1. 将所有材料混合均匀,盖上保鲜膜,休面30分钟,将面团分成每份25克。
2. 把瓜子揉入莲蓉馅里,分成每份30克。
3. 将馅料包入饼皮里,压入月饼模里,扣出排在烤盘上。
4. 放入预热烤箱160度,烤10分钟,取出,待冷却15分钟,再放入烤箱,烤10-15分钟,即可。

** 红麹月饼表层不需要涂蛋液


Red Yeast Rice Mooncakes


Ingredients :

70g golden syrup
25g peanut oil / corn oil
1/2tsp alkaline water 
110g all purpose flour
15g red yeast powder

Filling :pandan lotus paste roasted melon seeds (30g each) 


Method 

1. Mix all the ingredients into a dough,cover with a cling wrap and let it rest for 30 minutes,divide into 25g each.
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 15 minutes.
4. Place it back to oven,bake again for another 10-15 minutes.























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Thursday, September 14, 2017

广式黑芝麻月饼 Cantonese-Style Black Sesame Mooncakes







做月饼的"木"来了,继续来个黑芝麻月饼
这款也是每年都会做的



















广式黑芝麻月饼


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

馅料 : 黑芝麻馅  360克 + 烤香瓜子 (每份30克)
 
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、玉米油和碱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 
Black Sesame Mooncakes 

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

Filling : 360g black sesame 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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