玫瑰豆沙
Copy from Eileen CT
Link: https://www.facebook.com/photo.php?fbid=10204896669123566&set=p.10204896669123566&type=1
Friday, 5 September 2014
玫瑰豆沙
传统月饼
传统月饼
谢谢网友小雨伞分享的食谱
Copy from Chua Yen Lu
Link: https://www.facebook.com/photo.php?fbid=949009305115750&set=a.867266093290072.1073741849.100000200676673&type=1
材料：
香港水仙粉 185g
糖浆 100g
玉米油 50g (建议可多加5g)
碱水 1/2tbsp
内馅：
咖啡/巧克力/榴莲/班兰豆蓉馅
咸蛋黄
瓜子 适量（烤香）
咸蛋黄做法：
https://m.facebook.com/
扫面蛋液：
1颗蛋黄 + 1小匙蛋白 + 1小匙清水(我用牛奶)，拌匀（过筛一遍）
做法：
1) 玉米油加入碱水混合均匀，倒入糖浆搅匀。
2）把香港水仙粉筛入(1)里，用橡皮刮刀搅拌成软面团
3）休面好的面团分割成同等份的面团，包入馅料，印模做
4）预热烤箱190度，上下火，第一轮进行烘烤10分钟
5）取出月饼放凉（10~15分钟），才扫上一层稀薄的
6）继续最后一轮烘烤150度C，5分钟，即可。（等回
注：月饼一定要待凉后才可以涂上蛋液，才进行第二轮烘烤
笔记：
125g 模型用85g馅料(馅料+咸蛋黄） vs 40g饼皮。
100g模型用70g馅料(馅料+咸蛋黄) vs 30g饼皮。
**我全程用190度烘烤
**这食谱我做了7粒125g和2粒10g
咸蛋黄的处理和做法
谢谢Samantha Needs Vacation无私的分享
选购新鲜咸蛋黄的时候，用手试蛋
咸蛋黄去壳取出，洗干净，用厨房
♛♛烘烤前，把多余的腌汁，用厨
♛♛烘烤后的咸蛋黄，如果还没用
**蒸的大火蒸10分钟
**我用140度烤10分钟
可爱猪仔月饼
可爱猪仔
Copy from Eileen Ong
Link: http://eileenswonderland.blogspot.sg/2014/08/blog-post_31.html
月饼皮：
300g 普通面粉，240g 糖青，75g 花生油 ，半汤匙硷水 -
300g 普通面粉，240g 糖青，75g 花生油 ，半汤匙硷水 -
全部材料拌均匀 ，盖好。 休面 2 个小时之后
就可以包馅 ，做成
***************
先声明这是我的实验 ~ 你可以参考
先声明这是我的实验 ~ 你可以参考
先声明这是我的实验 ~ 你可以参考
*******************
以下的示范图 ， 我是在组群拿到的
我不晓得做示范图的主人是谁，我无意冒犯
也不是要盗取，如果有谁能告诉我主人是谁那是最好的
分享者主人 ~ 非常感谢你的示范图 ~ 感恩你
分享者主人 ~ 非常感谢你的示范图 ~ 感恩你
分享者主人 ~ 非常感谢你的示范图 ~ 感恩你
Baked Custard Mooncakes 酥皮奶黄月饼（中英食谱教程）
Baked Custard Mooncakes 酥皮奶黄月饼（中英食谱教程）
Link: http://bakingtaitai.blogspot.sg/2014/09/mini-baked-custard-mooncakes.html
Baked Custard Mooncakes 强力推荐酥皮奶黄月饼
(recipe adapted and modified from blogger friends' blogs- Bake for Happy Kids and Luv Sweet and Savory)
Ingredients: (makes 14 pieces using 50g mooncake mould )
Smooth and Milky Custard Filling (Makes about 300g)
25g butter, softened at room temperature (I used 30g)
2. Sift flour, custard powder and baking powder into the butter mixture and mix until incorporated. Using your hand, mix mixture together and combine them to form a dough. Wrap dough with cling wrap and let it rest in the fridge for at least 1 hour.
3. Divide the custard filling into 20g each and pastry dough into 30g each. Shape each into balls. Set aside. (I added 5g more to each pastry dough as there were still quite a bit left after dividing and I didn't want to waste it.)
3。将奶黄馅分成每粒20克，饼皮分成每粒30克，搓圆。（分割完后，饼皮还有剩蛮多的，为了不浪费，每份面皮我多加了5克。）
5. Place each ball into a lightly floured mooncake mould and press it gently until all the edges of the mould are well-filled with the pastry. Press out onto baking tray laid with baking paper. (I floured my hand each time before rolling the ball and before putting it into the mooncake mould.)
5。月饼模刷上手粉后，月饼放进模里，均匀施力的压出刻花形状，立在垫有烘焙纸的烤盘上。（在每粒月饼放进模里之前，我的手粘些手粉，搓在月饼上。）
6. Preheat the oven to 175°C or 160°C fan forced. Brush with a thin layer of egg wash and bake for 25 mins. Allow the mooncakes to cool slightly on the tray for 10 mins and transfer them to a wire rack to cool completely. (I baked at 160°C using traditional pulse function for my brandt oven for 10 minutes, remove from oven to cool for 10 minutes, apply another thin layer of egg wash, return to the oven and bake for 15 minutes.)
(recipe adapted and modified from blogger friends' blogs- Bake for Happy Kids and Luv Sweet and Savory)
Ingredients: (makes 14 pieces using 50g mooncake mould )
Smooth and Milky Custard Filling (Makes about 300g)
25g butter, softened at room temperature (I used 30g)
60g caster sugar
3 egg yolks from 80g eggs, roughly beaten (I used one whole egg 65g)
1 tbsp condensed milk (I used 25g)
40ml cream (I omitted)
60ml coconut milk (I used 100g Ayam brand's coconut milk)
20g all purpose flour (I used organic unbleached flour)
15g custard powder
10g tapioca flour (I used potato starch)
3 egg yolks from 80g eggs, roughly beaten (I used one whole egg 65g)
1 tbsp condensed milk (I used 25g)
40ml cream (I omitted)
60ml coconut milk (I used 100g Ayam brand's coconut milk)
20g all purpose flour (I used organic unbleached flour)
15g custard powder
10g tapioca flour (I used potato starch)
奶黄馅材料：(我用50克的月饼模做了 14个 )
25g 牛油 ( 我用30克 )
60g 幼糖
3粒蛋黄取之80克蛋 (我用一粒65克全蛋液）
一大匙炼乳 (我用25克）
40毫升 奶油 (我没放）
100毫升 椰奶 (我用100克Ayam牌子的椰奶）
20克 普通面粉 (我用有机无漂白面粉）
15克 卡士达/吉士粉
10克 木薯粉（我用马铃薯淀粉）
60g 幼糖
3粒蛋黄取之80克蛋 (我用一粒65克全蛋液）
一大匙炼乳 (我用25克）
40毫升 奶油 (我没放）
100毫升 椰奶 (我用100克Ayam牌子的椰奶）
20克 普通面粉 (我用有机无漂白面粉）
15克 卡士达/吉士粉
10克 木薯粉（我用马铃薯淀粉）
Methods 方法 :
1. In a small bowl, combine flour, custard powder and potato starch. In another bowl, use a wooden spoon, beat the butter and sugar until light and combined. While beating, add egg gradually and beat until combined. Beat in condensed milk, cream and coconut milk. Sift flour mixture into the egg yolk mixture and mix until combined.
1。在一个小碗里，混合面粉，吉士粉和马铃薯淀粉。另一个碗，用木勺，搅拌牛油和糖直到蓬松。逐渐加入鸡蛋打至混合，再加入炼乳，奶油和椰奶，搅拌均匀。混合粉类筛入蛋黄糊中拌匀。
2. Pour the mixture into a heat resistance container and steam over medium heat for 25 mins with stirring in every 5 mins. Set aside for mixture to cool a little.
2。将拌好的奶黄馅糊倒入钢碗，放入水滚的蒸锅中蒸约25分钟，蒸的过程，每5分钟要搅拌一次， 让馅均匀的蒸熟。放一旁稍微待冷。
3. While the custard is still warm, wear a vinyl glove (powder free and food service grade) to massage it until smooth. Then wrap it in cling wrap and chill it in the refrigerator for about half an hour. Mixture can be kept in the fridge up to a week before baking.
3. While the custard is still warm, wear a vinyl glove (powder free and food service grade) to massage it until smooth. Then wrap it in cling wrap and chill it in the refrigerator for about half an hour. Mixture can be kept in the fridge up to a week before baking.
3。等温度变温后，戴上手套（无粉，适合食品用）按摩奶黄馅至更细滑。然后再包上保鲜纸，放进冰箱冷藏半小时。奶黄馅可以保存在冰箱里长达一个星期。
Buttery Mooncake Pastry
100g butter, softened at room temperature (I used 120g)
30g shortening, (I omitted)
90g icing sugar (I reduced to 60g)
1 small egg, 60g, roughly beaten (I used 65g)
220g all purpose flour (I used organic unbleached flour)
35g custard powder
1/4 tsp baking powder
Egg wash for surface:
1 egg yolk + 1 tsp milk, mix well and strained.
蛋液：
蛋黄1个 + 1汤匙牛奶, 搅拌均匀后过滤。
1. Using an electric mixer, cream butter and sugar until light and fluffy. While beating, add beaten egg gradually and beat until well combined. (I used a hand whisk to beat)
1。用电动搅拌器，搅打牛油和糖直到蓬松。逐渐加入鸡蛋打至混合。（我用手搅拌器）
Buttery Mooncake Pastry
100g butter, softened at room temperature (I used 120g)
30g shortening, (I omitted)
90g icing sugar (I reduced to 60g)
1 small egg, 60g, roughly beaten (I used 65g)
220g all purpose flour (I used organic unbleached flour)
35g custard powder
1/4 tsp baking powder
月饼皮材料：
100克 牛油，软化在室温下（我用120克）
30克 白油，(我没放）
90克 糖粉（我用60克）
1粒蛋 60克，稍微搅打 (我用65克)
220克 中筋面粉 (我用有机无漂白面粉）
35克 卡式达/吉士粉
1/4小茶匙 发粉
Egg wash for surface:
1 egg yolk + 1 tsp milk, mix well and strained.
蛋液：
蛋黄1个 + 1汤匙牛奶, 搅拌均匀后过滤。
1. Using an electric mixer, cream butter and sugar until light and fluffy. While beating, add beaten egg gradually and beat until well combined. (I used a hand whisk to beat)
1。用电动搅拌器，搅打牛油和糖直到蓬松。逐渐加入鸡蛋打至混合。（我用手搅拌器）
2. Sift flour, custard powder and baking powder into the butter mixture and mix until incorporated. Using your hand, mix mixture together and combine them to form a dough. Wrap dough with cling wrap and let it rest in the fridge for at least 1 hour.
2。再筛入面粉，吉士粉，泡打粉，搅拌至混合。用手形成一个面团。面团包好保鲜纸，放进冰箱休面至少1小时。
3. Divide the custard filling into 20g each and pastry dough into 30g each. Shape each into balls. Set aside. (I added 5g more to each pastry dough as there were still quite a bit left after dividing and I didn't want to waste it.)
3。将奶黄馅分成每粒20克，饼皮分成每粒30克，搓圆。（分割完后，饼皮还有剩蛮多的，为了不浪费，每份面皮我多加了5克。）
4. Using a lightly floured hand, flatten a portion of pastry dough into a flat and round circle. Place a custard ball in the middle of the flatten dough. Enclose the custard filling inside the pastry and roll them into smooth balls. (I put each pastry dough in between 2 layers of cling wrap, press it flat, remove the top layer of cling wrap and place the custard filling on the pastry dough. enclosed and roll into balls.)
4。手粘些手粉，将饼皮搟平成圆形。包入一粒馅料拌圆。（我将一份饼皮，用保鲜膜上下包住，再用手压整成外薄内厚的饼状，再包入奶黄馅。包裹时隔着保鲜膜操作，等饼皮封口时再拿掉。）
4。手粘些手粉，将饼皮搟平成圆形。包入一粒馅料拌圆。（我将一份饼皮，用保鲜膜上下包住，再用手压整成外薄内厚的饼状，再包入奶黄馅。包裹时隔着保鲜膜操作，等饼皮封口时再拿掉。）
5. Place each ball into a lightly floured mooncake mould and press it gently until all the edges of the mould are well-filled with the pastry. Press out onto baking tray laid with baking paper. (I floured my hand each time before rolling the ball and before putting it into the mooncake mould.)
5。月饼模刷上手粉后，月饼放进模里，均匀施力的压出刻花形状，立在垫有烘焙纸的烤盘上。（在每粒月饼放进模里之前，我的手粘些手粉，搓在月饼上。）
6。月饼刷上极薄的蛋液，放进烤箱以175摄氏度或160摄氏度上下火烤25分钟。让月饼在烤盘上稍微冷却10分钟，再转移到凉网完全冷却。 （我的烤箱用160℃上下火烤10分钟，从烤箱取出，冷却10分钟后，再刷上第二层极薄的蛋液，放回烤箱继续烤15分钟。）
7. Allow the mooncakes to rest in room temperature before serving. The mooncakes are cookie-like when they are freshly baked and will develop into moist and tender pastry after subsequent days.
7。月饼冷却后就可以享用。当天烤好的饼皮是酥脆的，隔天就开始软化了。
Notes 笔记:
1. This custard mooncakes can be kept in the room temperature for 3 days. It can be kept in the refrigerator for 2 to 3 weeks.
1。烤好的月饼室温下可放3天，冰箱冷藏约可保存2~3周
2. If you are consuming the mooncake the next day or after, suggest that you put it into the oven to re-bake at 160 degrees Celcius for 5~6 minutes. After it has cooled down, the crust will be crispy just as it was freshly baked.
2。隔天以后的月饼，可在食用前，放进烤箱以160摄氏度烤约5~6分钟，降温后就会恢复酥度 。
3. The pastry dough must not be too thin, otherwise you will not be able to achieve a cookie-like crust.
3。月饼皮不能太薄，太薄就不酥了。
1. This custard mooncakes can be kept in the room temperature for 3 days. It can be kept in the refrigerator for 2 to 3 weeks.
1。烤好的月饼室温下可放3天，冰箱冷藏约可保存2~3周
2. If you are consuming the mooncake the next day or after, suggest that you put it into the oven to re-bake at 160 degrees Celcius for 5~6 minutes. After it has cooled down, the crust will be crispy just as it was freshly baked.
2。隔天以后的月饼，可在食用前，放进烤箱以160摄氏度烤约5~6分钟，降温后就会恢复酥度 。
3. The pastry dough must not be too thin, otherwise you will not be able to achieve a cookie-like crust.
3。月饼皮不能太薄，太薄就不酥了。
Shanghai Cheesy Mooncake
Shanghai Cheesy Mooncake
Copy from
Link: http://taglicious.blogspot.sg/2014/08/shanghai-cheesy-mooncake.html?m=1
Shanghai Cheesy Mooncake
(Make 16pcs)
Cheesy Mooncake skin
Recipe reference from Moonmoon Kitchen but modification by Taglicious
(Prepare 16pcs of 45g skin dough ea)
Ingredients:
- 85g caster sugar
- 195g butter, soften
- 33g eggs
- 38g condensed milk
- 378g Cake flour
- 25g Parmesan cheese powder (Grind it into powder)
Filling ingredients:
- 800g of ready made Lotus Paste
- 8 salted egg yolk, Steamed and cut into halves
Topping:
- 1 egg yolk
- Some white sesame seeds
Steps: Follow the pictorial
色彩缤纷冰皮月饼
色彩缤纷冰皮月饼
Copy from 一零鼠
Link: https://www.facebook.com/photo.php?fbid=706166289432747&set=gm.728909953823104&type=1
~色彩缤纷冰皮月饼~
材料：
130g香港糕粉
35g澄面粉加35g低筋面粉（蒸5分钟，待冷过筛）
150g糖粉（过筛）
50g白油
160ml冰水
做法：
把全部材料拌匀， 搓成团后，放入冰箱休息30分钟，才取出来把馅料包入，
花纹，即可收藏在冰箱冷藏。
彩色冰皮 ：
把颜色素滴在搓好的冰皮上，然后就拿一些颜色冰皮贴模型
月饼，放入模型，然后压出
Wednesday, 20 August 2014
芝士上海月饼
芝士上海月饼
copy from Janny Wan
Link: http://huiboon80.blogspot.com/2012/08/blog-post_29.html
A料:PLANTA 120G,糖 40G,淡奶 1 1/2 TBSP(我用奶水代替)
B料:芝士粉 1TSP++(我放 2 TBSP),粟粉 1 TBSP,低粉 180G
*把A料打至松发 (打大概2分钟左右),加入B,呈软面团
*把面团放入冰箱冷藏20分钟,取出分7份(45G)
*包入馅料(加咸蛋约52G)
*预热烤箱,180C,约30分钟
*烤至约10分钟时,扫蛋黄
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