Friday, 22 September 2017

Baked Mooncake with Mandarin Peel Red Bean Paste 陈皮红豆沙烤皮月饼 (中英加图对照食谱)

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After I tried Kee Wah's (Hong Kong bakery) mini Eu Yan Sang red bean paste mooncake with mandarin peel, I fell in love with it immediately! I tried to replicate it few days ago and am quite happy with my new experiment! 

最近吃过香港奇华饼家的余仁生陈皮红豆沙月饼就喜欢上它了!前几天在家里摸索做了出来,对自己的新实验还蛮满意的!



KW's mini Eu Yan Sang red bean paste mooncake with mandarin peel
 奇华余仁生陈皮红豆沙月饼 



Cross section of my homemade (front) and KW's (back)
切开后的月饼 - 前面是我自制的, 后面是奇华饼家的 


Baked Mooncake with Mandarin Peel Red Bean Paste
陈皮红豆沙烤皮月饼

“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. ”

“编写和翻译食谱需要许多时间和精力的,请不要复制或将它作为自己的食谱。如果您想分享部落格的任何食谱,请归功于博主并提供在这的相关链接,谢谢。”



My homemade vs KW's :)



Ingredients 食材:(makes 12 x 50g,可做12 x 50克)

Crust:
50g Blue Jacket unbleached all purpose flour
50g Blue Jacket unbleached cake flour
70g golden syrup
25ml peanut oil (I used rice bran oil)
1/2 tsp alkaline water




饼皮:
50g 水手牌中筋面粉 50g 水手牌低筋面粉
70克 转化糖浆 
25毫升 花生油 我用米糠油) 
1/2 小勺 碱水


Fillings:
400g red bean paste (I used
Kwong Cheong Thye's) 
15g dried mandarin peel*

*Best to get from Eu Yan Seng TCM store to get the closest taste, I used dried mandarin peel bought in Guangzhou. Do not used the tidbits type which is loaded with sugar and salt as it is not suitable, must used the chinese herb type. As different dried mandarin peel varies in taste and bitterness, please adjust amount according to your liking.  




馅料:
400克 红豆沙 (我用广祥泰的)
15克 陈皮*

*最好是买余仁生牌子的陈皮,味道就会比较接近。我用的是在广州买的陈皮。千万不可用那种多盐多糖份的陈皮零食,一定要买中药材的。由于不同牌子的陈皮有不同的味道与苦涩,请根据自己的口味调整陈皮的用量。


Method 做法:
1. Mix the all purpose flour and cake flour together.


1. 中筋面粉与低筋面粉一起搅拌混合。




2. Mix the golden syrup, oil and alkaline water together until well combined.

2. 把转化糖浆,碱水和油混合均匀。




3. Add the sifted flour into the liquid mixture. Use a spatula to mix into a soft dough. Cover with a cling wrap and let it rest for an hour.

3. 混合面粉倒入液体材料,用刮刀拌成软面团,再将面团用保鲜膜包好,醒面1小时。



4. Meanwhile, use the food processor to grind the dried mandarin peel into powder form. Mix into the red bean paste until well combined.  

4. 用食品搅拌机把陈皮打成粉状。加入红豆沙混合均匀。




5. Divide the dough (15g each) and fillings (35g each) into equal portions and roll into balls. 

5. 面团 (15克)与馅料 (35克)平均分块,搓圆






6. Wrap in the fillings, roll it into a ball. Dust with some flour and press firmly into mould. Unmould the moon cakes and placed it on a baking tray lined with baking mat. Spray some water on the mooncake surface to prevent cracking during baking. 

6. 包入馅料,搓圆,粘上少许粉,再把它放入模型里压出形状。月饼扣出模,放在铺了烤垫的烤盘上。月饼表面喷一些水,以防烘烤时开裂。








7. Bake in a preheated oven 160 degree Celsius for 10 minutes before removing from the oven to cool for about 15 minutes. 

7. 放入预热后的烤箱以160摄氏度,烤10分钟,取出放一旁待冷15分钟。



8. Meanwhile prepare egg wash. Add one tablespoon of milk to one egg. Mix well and strained.

8. 一粒鸡蛋加入一大勺鲜奶, 搅拌均匀后过滤。





9. After the mooncakes have cooled down, brush the surface with egg wash. 

9. 月饼待凉后,表面涂上一层蛋液。





10. Put it back into the oven to bake at 170 degree Celsius for about 15 minutes.  (Please adjust temperature and timing according to your own oven.)

10. 再放入烤箱继续以170摄氏度烤大约15分钟即可。(自家烤炉自己拿捏好温度与烘焙时间。)




11. Leave moon cakes to cool down completely before storing in an airtight container. 

11. 待月饼完全晾后,装进密封盒子里。





Notes 笔记:
1. If you find the dough a little sticky to handle, you may rub some oil on your hands for easier handling. I wore a pair of vinyl glove free and food service grade) to handle the dough.
1. 如果觉得面团粘手难以操作,可以在手上涂少许油。比较容易捏。我选择戴上无粉,适合食品用的手套。 

2. Do let the mooncakes rest for at least 3 to 5 days to let the skin soften. (回油) just like any traditional moon cake. 
2.月饼从烘炉取出后, 散热后需放置室温3~5天*回油

*回油指的是月饼放置一段时间以后,饼皮吸收一定的水份、油份以及月饼馅里面的油份以后,饼皮会变的柔软油润,这个时候月饼的口感才会达到最好。一般来说回油需要3-5天来完成.

3. The reason for using alkaline water is that it can neutralize the acidity of the golden syrup and helps the mooncake to brown nicely when baked. It also makes the dough more stretchable and improve the taste and texture of mooncake.  
3. 做月饼要放碱水的原因是因为可中和转化糖浆中的酸性, 不然饼皮会很难上色。碱水也可以帮助饼皮蓬松起来, 增加口感。

4. Golden syrup has a strong moisturizing effect, thus able to keep the mooncake skin soft.
4. 转化糖浆有很强的保湿作用,使月饼皮保持柔软。

5. Home baked mooncakes can be stored in the room temperature and to be consumed within 2 weeks. 
5. 自制烤月饼可以在室温下收藏,并在两星期内享用完。




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For more mooncake recipes 其他月饼食谱:
1. Click here for Shanghai Mooncake 上海月饼
2. Click here for Fish Doll Mooncake 简易鱼儿公仔饼
3. Click here for Baked Chocolate Mooncakes 巧克力烤皮月饼
4. Click here for Healthy Snowskin Mooncakes 健康全天然材料冰皮月饼
5. Click here for Rainbow Snowskin Mooncakes 彩虹冰皮月饼
6. Click here for Baked Custard Mooncakes 酥皮奶黄月饼
7. Click here for Watermelon Shaped Pastry Mooncake 西瓜造型月饼
8. Click here for Cheesy Shanghai Mooncakes 芝士上海月饼
9. Click here for Healthy Purple Sweet Potato Snowskin Mooncakes 健康紫薯冰皮月饼



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