潮洲月饼- 千层芋头酥 yam mooncake

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为妈妈做的香葱咸芋头馅10628101_881532765191228_5963392953207281584_n

有炸和烘的两种10593157_881531615191343_8034607122740097228_n

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油炸芋头酥

308363_508502715827570_575071680_n 这漂亮的紫色是用天然的兰花汁加一滴的pink rose coloring. 好喜欢它的颜色,味道也不错!

IMG_20160807_145219因为没有蝶豆蓝花, 水皮我用了甜菜根计代替。颜色出来是粉红, 很粉嫩, sweet! 😍

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加了一些紫薯, 颜色更好看。20160807_110943 20160807_134604

24 pcs mini mooncake.

芋頭酥
約做12個 or 24 mini mooncake

一.油皮麵皮部份
30g/個 x2

材料:
中筋麵粉200g,糖粉15g, Ghee 30g + 無水奶油 40g ( 70g),
冷水65-70g, 可以用蝶豆花计加一滴pink rose 色素 (紫色) 或甜菜根计(粉红色)

步驟:
1.中筋麵粉用濾網過篩
2.將糖粉加入無水奶油中混合均勻
(無水奶油不要回溫到太軟的程度,不然混合時會黏手)
3.將過篩的粉類加入,先用手大約混合均勻
4.將冷水倒入用手攪拌搓揉5-6分鐘成為一個均
勻柔軟的麵團即可
5.盆子表面封上保鮮膜,醒置40分鐘

二.油酥麵皮部份
20g/個  x2

材料:
低筋麵粉160g, 無水奶油 50g + 酥油 ghee 30g (80g)

步驟:
做法:
1.將低筋麵粉用濾網過篩
2.將無水奶油加入低筋麵粉中,用手慢慢將酥油及粉搓揉
均勻
3.加入適量芋頭香料搓揉成為一個均勻的麵團就好,包上
保鮮膜放冰箱備用
(不需要搓揉過久,避免麵粉出筋影響口感)

三.芋頭內餡大约600g
45-50g/個

芋頭餡

材料:
檳榔芋頭500g, 紫薯 60-70g, 細砂糖130-140g,炸葱油大约100-120ml (小葱加植物油爆香),
(甜度僅供參考,請依照自己喜好酌量增減)

1汤匙澄面粉
1小片橙皮,加一些糖,泡软,切细

步驟:
1.檳榔芋頭和紫薯削皮切成塊狀或片狀上籠大火蒸20-30分鐘
2.蒸到用竹籤可以輕易戳入的程度就是好了
3.趁熱用叉子壓成泥狀
4.依序將所有材料加入拌合均勻, 再用搅拌机打至幼滑。

5。用小火炒至离锅即可(大约20-30分钟)
6。放涼就可以使用

四.包製

1.油酥麵皮由冰箱取出,平均分割成6等份(每塊約40g)滾成圓形
2.將醒置好的油皮麵皮平均分割成6塊(每塊約65g),捏成圓形
3.將油皮麵皮壓扁桿開,光滑面在外,包上一個油酥麵皮,收口捏緊
4.將包好的麵團稍微壓一下橄成橢圓形薄片,光滑面在下,由短向捲
起,收口朝下,蓋上擰乾的溼布再讓麵團休息10分鐘

5.將休息好的麵團橄成長形後翻面,由短向捲起,蓋上擰乾的溼布
再讓麵團休息20分鐘
6.芋頭餡平均分成12個滾圓(每個45g)
7.休息完成的麵團用刀子從中間部份切下成為2個麵團
8.分別將麵團橄成直徑約10cm圓形薄片

9.切開面朝外,中間放上芋頭餡,收口捏緊,成為一個圓形
10.將包好餡料的芋頭酥間隔整齊放入烤盤中

11。 放入预热160-170 度烘大约25分钟。

Taro mooncake
Recipe for 12 normal size or 24 mini size

I. oil skin

skinned portion
30g / pc for mini mooncake

60g / pc for normal size

Ingredients:
All purpose flour 200g, icing sugar 15g, Ghee 30g + Shortening 40g (  70g), cold water + preferred natural color 65-70g

Purple color = blue bean flower + 1 drop pink rose food pigment

Pink = beetroot juice

Steps:
1. sifted flour n sugar with a filter
2. Rub in Ghee n shortening with finger tips
(Not too soft, or will be sticky when mixed)
4. pour cold water knee by hand for 5-6 minutes to become soft dough.

5. sealed with plastic wrap, rest in the fridge for 30-40 minutes

II. Pastry skin
20g / pc for mini mooncake

40g /pc for normal size

Material:
low-gluten or all purpose flour 160g, Ghee 40g + 40g Shortening( 80g)

Step:
Method:
1. Place the flour sifted with a filter
2. Rub in Ghee and shortening with finger tips
3.  wrapped in plastic wrap
(without rubbing too long, to avoid gluten flour that affect the taste)

III. Taro filling abt 600 g

25-30g /pc for mini mooncake
45-50g / pc for normal size

Taro filling

Material:
Yam/taro 500g, purple sweet potato 60-70g, sugar 130-140g, fried shallot oil 120-130ml (add vegetable oil and fried onion),
(sweetness for reference only, according to own preferens

1 tbl wheat starch
1 small pcs of dried mandarin orange skin (soak till soft in sugar water, bps do )

Steps:
1. taro + purple sweet potato peeled and cut into blocks or on thin pcs steam for 20-30 minutes
2. mashed with a fork when still hot
4. add all ingredients sequentially and mix well, smooth it with electric mixer.
5. stir fry under low heat (approximately 20-30 minutes)
5. Let cool before use.

IV. wrapping

1. Remove oil skin from the refrigerator, divided into 6 equal portions (each about 60g for normal size) rolled into round
2. Pastry skin evenly divided into six (each about 40g), shape into round
3 . flaten oil skin & wrapped in a pastry skin.
4. pack the dough a little bit pressed & roll into an oval shape, roll it into selinder shape. cover & let dough rest for 10 minutes

5. Place the dough form upside down, press & rolled again into long shape,
6. taro stuffing evenly divided into 12 rounded (each 45g)
7. cut dough into 1/2 from the middle part became two dough
8. rolle dough into thin circular diameter of about 10cm, respectively

9. The cut side facing out, put the middle taro filling, make into a round ball.
10. The wrap fillings taro cakes interval neatly into the oven in
11 into the preheated to 170 degrees c, bake 25 minutes in the oven until the crust
surface showing clear lines to circle around

Adapted from : Carol 自在生活 http://caroleasylife.blogspot.com/2009/09/blog-post_7672.html

 

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