Tuesday, 11 September 2012

沙谷红枣燕菜月饼 Pearl Sago Red Dates Jelly Mooncakes














 这阵子,特别喜爱做各式各样的燕菜。 每年中秋节将至,都会把自己搞得累,累。累!记得往年也是,而今年更变本加厉,平时日子都已经忙的团团糟了,如今还爱上了。。。就连以往最爱看的香港连续剧,我都没去追了,以往真的追连续剧追的很疯,很痴迷。 而今,却换对象了,追食谱,追烘焙,不管早晨黄昏都追啊追。。。不管我是多么的忙。 这时988电台正播着:我从早晨见到它追啊追,从黄昏见到它追啊追。。。。





 







 


食谱来自Y3K 美厨食谱68,第14
(稍微修改)



沙谷红枣燕菜月饼 (可做4个)

180红枣, 200克清水                         
21大匙幼糖,半茶匙燕菜粉
3230椰浆,150克清水,70克幼糖  
   1小匙燕菜粉, 5克即溶遮里粉
430沙谷  (煮至透明,沥干)
51滴粉红色素

Ingredients:
1.  80g red dates, 200g water
2.  1tbsp sugar,
    ½ tsp agar-agar powder
3.  230g coconut milk, 150g water,
    70g sugar,1tsp agar-agar powder,
    5g instant jelly powder
4.  30g pearl sago
    (cooked till sago becomes clear,drained)  
5.  1drop of pink colouring


做法:


A.  将(1)倒入小锅里煮至烂,压碎过滤。
Combine ingredient 1into a pot.  Bring it to a simmering boil using medium heat and cook till dates turn mushy.  Strain to discard residue. 

B.      把(2)加入(1)里轻轻不停搅拌至小滚倒入模型里,待凝固后取出待用
Add in (2) into (1)Turn to low heat and stir non-stop till it comes to a boil.  Spoon this into small moulds till semi-full.  Cool gently.  Keep chilled then unmould to serve as the centre piece. 

C.      将(3)倒入小锅里除了椰浆)用小火不停搅拌至小滚,再加入椰浆,然后才加入(4)再搅拌均勺,熄火。分成三份,每份135克,一份保留原色,其余俩份滴入一滴粉红色素拌勺
Add in (3) into a small pot (except coconut milk).  Use low heat and stir non-stop till it comes to a boil and add in coconut milk and (4) stir non-stop.  Turn off heat.  Divide in into three portions, each weighing 135g.  Leave one portion neutral, add in one drop of pink colouring to the other two portions. 

D.     把一份粉红色的燕菜糊倒入模稍微凝固后,再把(B)放入中间,迅速加入原色糊稍微凝固,再把一份粉红色的燕菜糊加入。
Spoon some pinkish colour jelly of no. © into mould.  Leave to set. place in no. (B) jelly as the centre fold, spoon in neutral coloured portion of no. C.  Leave to set, spoon in more of pinkish solution of no. (c) .  

E.      待凝固后反倒扣取出,冷藏后待用。
Cool, keep chilled, unmould before serving.






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