For this coming Mid Autumn Festival, I give myself a mission to complete for making different kinds of Mooncakes.
First of all, I searched for the moulds which have been bought online.
After having compared some different recipes, mine is adapted from the Siukithcen's one which I like the oilless, but it's not chewy on the crust and unsweet on the filling, so I replaced the flour by wheat starch and add more sugar. The filling are split green bean (moong dal) and red bean. Let's start...
Recipe: (24 pcs of 50g mould)
Sticky rice crust
70g glutinous rice flour
50g rice flour
20g wheat starch
50g castor sugar
250ml milk
40g condensed milk
10g oil
Green bean filling (better prepare a day before)
80g split moong bean
35g castor sugar
5g oil
5g wheat starch
Red bean filling (better prepare a day before)
120g red bean
3-4 cups water
45g castor sugar
5g oil
5g wheat starch
For assembly:
40g fry glutinous rice flour (fry the flour in a pan over a medium flame or in an oven until golden)
Cooking method: steaming
Procedure:
Sticky rice crust
- Mix all the dry ingredients, stir in the milk by several additions until smooth, then add the condensed milk and oil;
- Pour into a bowl of boiled water pot to steam about 30-35 mins until insert a toothpick out without lumps;
- Let it cools down and knead the dough a little bit to form a consistent sticky dough; set in the fridge at least half an hour;
Green bean filling
- Soak the moong beans at least 4 hours before steaming;
- Pour into a bowl of water just cover the beans, then steam for 30-35 mins until soft;
- Crush the cooked green beans to paste when it's hot, then fry it with oil and sugar under small to medium flame until combined, lately add the wheat starch to form a consistent dough;
- Let it cools down (still warm) and knead it a little bit, set aside in the fridge;
Red bean filling
- Sock the red beans at least 2 hours before cooking;
- Boiled the beans with cold water for 30mins, then cover for at least 1 hour without flame;
- Sifted the water out and crush the beans to paste when it's hot, then fry it with oil and sugar under small to medium flame until combined, lately add the wheat starch to form a consistent dough;
- Let it cools down (still warm) and knead it a little bit, set aside in the fridge;
Assembly the crust and fillings: (18g crust/ 28g crust)
a) Make the crust (18g each), filling (28g each) in round balls;
b) Roll the crust in round shape with thin layer at out bound with a rolling pin, put the filling inside and close the crust at top side;
c) Put some fry glutinous rice flour all around each ball and inside the mould as
well, the closed layers at top, then press the ball into the mould;
**It takes time to practice how to use the figure :)
d) It's done and can be served immediately or keep in the fridge for a few day and in the freezer for a couple of weeks.
對於即將到來的中秋節，我給自己一個任務，製作不同種類的月餅。
首先，我已在網上買了模具。比較了一些不同的食譜後，其中一個喜歡的是Siukithcen‘s的無油配方，，但它的皮不什麽煙韌和餡不甜，我略為更改了一些，將麵粉換成了澄麵，並添加更多的糖。餡有兩種：用開邊綠豆和紅豆。讓我們開始吧...
配方：（24件／50克模具）
皮
70克 糯米粉
50克 米粉
20克 澄麵粉
50克 幼砂糖
250毫升 牛奶
40克 煉奶
10克 油
綠豆餡（最好前一日先準備好）
80克 分邊綠豆
35克 幼砂糖
5克 油
5克 澄麵粉
紅豆餡（最好前一日先準備好）
120克 紅豆
3-4杯 水
45克 幼砂糖
5克 油
5克 澄麵粉
裝配：
40克 乾炒糯米粉（用中火在平底鍋炒熟麵粉或烤箱，直到金黃色）
烹飪方法：蒸
步驟：
皮
- 混合所有乾配料，牛奶分幾次倒進，並攪拌直到滑，然後加入煉奶和油;
- 鍋中大火煮滾水，將麵糊倒入一個碗蒸約30-35分鐘，直到插入牙籤而沒有濕粒塊;
- 讓它冷卻下來，一點點揉麵糰，形成發粘的麵糰; 放在冰箱至少半小時備用;
綠豆餡
- 蒸前將綠豆浸泡至少4小時;
- 鍋中大火煮滾水，倒入一個碗內，水剛好蓋住綠豆，再蒸30-35分鐘至軟;
- 趁熱時，將綠豆用勺子磨成糊蓉，然後在鑊內放少油，用小火至中火加糖炒到乾身和結合起來成糰，最後添加澄麵粉，再炒成麵糰;
- 讓它冷卻下來（仍然溫暖），再揉一點點結合起來成糰，擱置在冰箱裡備用;
紅豆餡
- 烹調前將紅豆浸泡少至2小時;
- 用冷水煮紅豆30分鐘，然後熄火，蓋住至少1小時;
- 將熱紅豆過篩，邊磨邊過篩，然後在鑊內放少油，用小火至中火加糖炒到乾身和結合起來成糰，最後添加澄麵粉，再炒成麵糰;
- 讓它冷卻下來（仍然溫暖），再揉一點點結合起來成糰，擱置在冰箱裡備用;
結合皮和餡料：（18克皮/28克餡）
a）皮（每個18克），餡料（每個28克），將其滾圓；
B）在保鮮紙內放滾圓的皮，用擀麵杖壓扁圓形成薄層，外圈薄內厚，把餡放在皮內，慢慢收口和滾圓；
c）將滾圓麵糰沾些炒熟的糯米粉，同時一些在模具內，將封閉層的圓麵糰向上，然後按球進模具內，輕輕向下用指壓; 然後輕輕按模具10秒再按並拉高模具，放在烤盆裡；
**這需要時間來練習如何使用力度:)
D）完成便可食用了，可以保存在冰箱裡幾天，或可冷凍幾個星期。
沒有留言:
張貼留言