早在2个月前, 贴心商家: 家宝牌煤气炉、烘炉供应商Happiness 公司, 已来电要我写3道应节食谱, 准备在中秋佳节呈献给热爱家宝牌的用户们, 这3道食谱已分别刊登在U周刊和新明日报上.
中秋节即将来临, 亲爱的朋友们, 赶快动手吧！
自家做的月饼, 不加防腐剂, 新鲜又健康, 家人品尝后，肯定倍感温馨:)
小猪仔
材料1 水仙面粉 : 300g材料2 (充分混均)
糖胶 : 195g
花生油 : 90g
砚水 : 1tsp
材料3
豆沙馅 : 200g (分成每粒10g)
材料4 (混合搅均成糖浆)
糖胶 : 2 tbsp
水 : 2 tbsp
方法
1) 把水仙面粉过筛在钢盆内, 在粉中央开个穴, 倒进材料2, 顺同一方向拌成光滑粉团, 盖上布, 松驰2小时
2) 把粉团切割为每粒约30 – 45g (视饼模大小)
3) 包上豆沙馅, 洒些粉在手上, 把粉团揉成椭圆形, 放进模型内, 压实, 印出饼型, 倒扣敲出, 排列在烤盘里
4) 送入已预热180°C的烤箱, 烘约10分钟, 取出, 乘热扫上糖 浆, 待冷却后(约30分钟) 再送进烤箱烘约10分钟至金黄色, 取出, 待冷却后, 放放进盒内, 3 天后才可食用
Little Piglets
Ingredients A
Hong Kong Flour : 300g
Ingredients B (mixed well)
Golden Syrup : 195g
Peanut Oil : 90g
Akaline Water : 1tsp
Ingredients C
Red beans paste: 200g (divide into 10g ball)
Ingredients D (Mixed well to form sugar syrup)
Golden Syrup : 2 tbsp
Water : 2 tbsp
Method:
1) Sieve Hong Kong flour into a deep bowl, make a well in the centre, add Ingredients B, mixed in one direction to form soft dough, cover with cloth, leave to rest for 2 hours
2) Divide dough into 30 – 45g ball (depending on the size of mould)
3) Wrap in red bean paste, with a floured hand, roll to form a round ball, put ball into piglets mould, press to shape, overturn and knock lightly to disengage from mould, arrange on a baking tray
4) Bake in 180°C pre-heated oven for about 10 min, remove, brush with sugar syrup while hot, leave to cool (about 30 min), return to the oven and continue to bake for another 10 min till golden brown, remove, leave to cool, when cooled, keep in boxes, consume only 3 days later
中秋月饼
豆沙馅红豆 : 250g (洗净, 浸泡过夜)
香兰叶 : 4片
糖 : 225g
花生油 : 125g
麦芽糖 : 2 tbsp
方法
1) 把已浸泡过夜的红豆, 加入香兰叶和适量水, 煮至熟软
2) 捞起香兰叶, 趁热把红豆倒入搅果汁机内, 搅至细滑
3) 把红豆泥放进锅内, 以中火搅煮至中干
4) 加入糖搅煮至糖溶后, 加入油搅均
5) 加入麦芽糖拌均, 继续搅煮至成团不黏锅, 盛起, 待冷却后，把红豆馅切割为每粒约100g – 120g, (视饼模大小) 搓圆
饼皮
材料1
水仙面粉 : 200g
材料2 (充分混均)
糖胶 : 130g
花生油 : 60g
砚水 : ½ tsp
材料3 (打散)
蛋黄 : 1粒
方法
1) 把水仙面粉过筛在钢盆内, 在粉中央开个穴, 倒进材料2,
顺同一方向拌成光滑粉团, 盖上布, 松驰2小时
2) 把粉团切割为每粒约45 – 50g (视饼模大小)
3) 包上豆沙馅, 洒些粉在手上, 把粉团揉成圆形, 放进模型内,
压实, 印出饼型, 倒扣敲出, 排列在烤盘里
4) 送入已预热180C的烤箱, 烘约15分钟, 取出待冷
5) 30分钟后, 搽上蛋黄, 放入烤箱内, 再烘约10分钟至金黄色,
取出, 待冷却后, 放放进盒内, 3 天后才可食用
Traditional Mooncakes
Red Bean Paste
Red beans: 250g (washed, soak overnight)
Pandan Leaf : 4 leaves
Sugar : 225g
Peanut Oil : 125g
Malt Sugar : 2 tbsp
Method:
1) Cook pre-soaked red bean with pandan leaves and suitable amount of water in a pot till cooked and soften
2) Remove pandan leaves, put red beans in a blender to blend to a smooth paste
3) Put red bean paste in a pot, cook over medium flame till semi dry
4) Add sugar, continue cooking till sugar dissolves, mix with peanut oil till well combined
5) Mix in malt sugar, continue to stir cook till paste doesn’t stick to the pot, dished up to cool, when cooled, divide paste and roll into 100g – 120g ball (depending on the size of mould)
Skin
Ingredients A
Hong Kong Flour : 200g
Ingredients B (Combined well)
Golden syrup : 130g
Peanut oil : 60g
Alkaline water : ½ tsp
Ingredients C (lightly beat)
Egg yolk : 1 pc
Method:
1) Sieve Hong Kong flour into a deep bowl, make a well in the centre, add Ingredients B, mixed in one direction to form soft dough, cover with cloth, leave to rest for 2 hours
2) Divide rested dough into 45 – 50g ball (depending on the size
of mould)
3) Wrap in red bean paste, with a floured hand, roll to form a round ball, put ball into moon cake mould, press hard to form shape, overturn and knock lightly to disengage from mould, arrange on a baking tray
4) Bake in 180C pre-heated oven for about 15 min, remove to cool
5) 30 min later, brush surface with beaten egg yolk, return to the oven, continued to bake for another 10 min till golden brown, remove to cool, when cooled, store in boxes, consume only 3 days later.
豆沙饼
馅料绿豆瓣 : 250g (洗净, 浸泡4小时)
香兰叶 : 4片
花生油 : 100g
糖 : 150g
1) 把已浸泡的绿豆瓣和香兰叶, 放进蒸锅内, 大火蒸15 分钟后, 用筷子把绿豆翻松, 再蒸15分钟至熟 2) 趁热放进搅果汁机内, 加入适量水搅成泥
3) 以中火烧热花生油, 倒入绿豆泥炒至中干, 加入糖炒至成团及干, 盛起待冷, 搓成每粒20g, 共15粒
饼皮
材料1
面粉 : 150g (过筛)
牛油 : 50g
材料2 (搅均至糖溶)
糖 : 20g
水 : 50g
材料3
蛋糕面粉 : 75g (过筛)
白油 : 55g
方法
1) 油皮的制作: 把材料1的牛油搓入面粉中成面包糠状, 加入材料2 , 搓揉至光滑, 盖上布, 松弛30分钟, 分成15份
2) 油酥的制作: 把材料3的蛋糕面粉和白油轻轻拌合成团, 不可过度, 分成15份
3) 分别把1份油皮包入1份油酥, 用擀面棍擀长, 卷起, 再擀长, 卷起
4) 盖上布, 松弛15分钟
5) 把皮料杆成圆片, 包上馅料, 搓圆, 稍微按扁, 扫上蛋黄
6) 送入已预热210°C 的烤箱内, 烘约25分钟至金黄色, 即可取出
Tau Sar Piah
Fillings:
Mung beans : 250g (washed, soaked for 4 hours)
Pandan Leaf : 4 leaves
Peanut Oil : 100g
Sugar : 150g
1) Put pre-soaked mung beans and pandan leaves into a steamer, steam over high heat for 15 min, open lid, loosen mung beans with a pair of chopstick, cover and steam for another 15 min till cooked
2) While hot, place mung beans with a suitable amount of water in a blender, blend to a smooth consistency
3) Heat up peanut oil over medium flame, add blended mung beans and stir fry till semi dry, add sugar and continue to stir fry till form paste, divide paste into 20g and roll to form balls, about 15 balls
Skin
Ingredients A
Plain Flour : 150g (sieved)
Butter : 60g
Ingredients B (mixed till sugar dissolved)
Sugar : 20g
Water : 60g
Ingredients C
Cake flour : 75g (sieved)
Shortening : 55g
Method:
1) Skin A: Rub butter from Ingredients A into the flour to resembles bread crumbs, mix well with Ingredients B to a soft dough, cover with cloth, leave to rest for 30 min, divide into 15 portions
2) Skin B: Mix cake flour and shortening in Ingredients C to form soft dough, do not over mix, divide dough into 15 portions
3) Wrap 1 portion of skin A with 1 portion of skin B, with a rolling pin, roll out into a longish shape, roll up, repeat again, i.e. roll out into a longish shape, roll up again
4) Cover with a cloth, leave to rest for 15 min
5) Roll to form a round disk, wrap in the fillings, wrap up to form a ball, slightly flatten on a tray, brush with beaten egg yolk.
6) Bake in 210°C pre-heated oven for about 25 min till golden brown, remove from oven
