Thursday, 27 September 2012

传统-班兰月饼 Pandan Lotus Traditional Mooncakes



这是11岁大公主最爱吃的月饼,她只对这班兰月饼情有独锺,其它的她一概也不爱。 非常的专情,也非常固执的爱,无论我们如何千方百计的劝她, 她却从不移情别恋,只独锺情于一个。  许多年来都是如此的不变,希望若干年后,她会尝试去选择才去做决定, 不会执迷不悟的傻爱。







 班兰传统月饼
Traditional Mooncakes Pandan Lotus

(可做7)

皮材料skin Ingredients
140克花生油, 40g peanut oil
     55g lye water
     110克糖浆,110g golden syrup
     
2.  150克高粉,150g high ratio flour
     5克粟粉, 5g cornflour
     ¼ 盐,1/4 salt

 Filling:-

1. 750克班兰料, 750g pandan lotus paste  
2. 20克白瓜子, 20g melon seeds  
3. 7 粒蛋黄,7 eggs yolk  

@月饼皮:40, mooncake skin 40g
@馅料:110克 加一粒蛋黄, filling 110g plus 1 egg yolk
(把所有材料搅拌均匀,捏成团备用。)


做法Method

1.把(1) 材料一起,放在热锅里用慢火煮至滚,这时要不停 至到糖浆便
   浓即可。离火,至糖浆稍微便冷。
    Combine ingredients (1).  Stir over low heat until golden syrup
   softens.  Remove from heat and stir until mixture is almost cool.

2.加入一半的材料(2勺成软团,用包鲜纸蓋上,休面4小时后,再把另一半的
   材料(2)加入,成团。 (往年,我都是把全部的材料(2)一起加入
   搅 (今年,有幸得到一位老前辈的指教,这样饼皮会更好,包时容易操
    作。)
    Add in half of ingredients (2).  Mix to form a soft and smooth
    dough. Cover dough with plastic cling wrap .  Stand for 4 hours 
   and add in another half of ingredients (2), mix to form and 
   smooth dough.

3.把馅料放在团的中间包入然后放入月饼模里,挤压印花。
   Place a ball of filling in the centre, wrap up and seal edges, press
   into a floured mooncake mould.

4放入预热烘炉,用180度烘,  12分钟后取出。休面10分钟后搽上蛋黄5
    分钟。
    Bake in preheated oven at 180c for 12 minutes.  Remove and 
    leave mooncake to cool for 10 min. Brush mooncakes with glaze 
    Stand for  5 minutes.

5 再放入大约烘炉里大约12分钟即可。
    Return mooncakes to oven bake for 12 minutes.

6.  把月饼放在铁架上待。等2-3天回油才松软
    Store mooncakes for two to three days to allow pastry to soften
    before serving.




4 comments:

  1. Ayoo..you make me jealous la...I am going to try making mooncake this weekend..

    ReplyDelete
  2. Yeah! sure you can do it...

    ReplyDelete
  3. 哎唷。。美咯。 花纹和颜色都上得很好。Pandan口味的我这里休想吃到咯,来你家吃!! :)

    ReplyDelete
  4. 等着!我马上寄2盒给你,by nationwide express serial no. 123456!

    ReplyDelete

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