潮州芋泥月饼（烘烤版） Teochew Yam Paste Mooncakes / Taro Mooncake

2021-9-1 22:16| 发布者: admin8| 查看: 30| 评论: 0|文章／视频分享来自: Shadajie Kitchen 傻大姐美食厨房

潮州芋泥月饼（烘烤版） Teochew Yam Paste Mooncakes / Taro Mooncake

#潮州芋泥月饼
#千层酥
# Yam Paste Mooncakes

嗨！大家好！我是傻大姐，馬來西亞人，一個愛好煮食，烘培者！

潮州月饼有的特色在于层次分明的酥皮，搭配芋泥作为馅料，配上咸蛋黄的香气，香脆的酥皮，吃起来是咸而不腻。传统上，潮州芋泥月饼的制作是油炸的，但是傻大姐是做烘烤版的，依然一样酥脆。

如果吃不完的潮州芋泥月饼，可以放入冰箱冷藏，然后从冰箱拿出来再把它放进烤箱烘一烘，饼皮一样酥脆，美味可口。

分量：6粒潮州芋泥月饼（83克-85克一粒）

材料：

【水面团】
水麵糰：
80克中筋面粉
10克糖粉
25克白油（也可以用猪油或酥油代替）
38毫升开水
几滴柠檬汁

【油面团】
50克中筋面粉
30克白油（也可以用猪油或酥油代替）

【馅料】
210克芋泥馅（每粒35克）
6粒咸蛋黄（淋点麻油，白酒去腥）

做法：

1. 蛋黄淋上麻油，喷点白酒，预热烤箱，150度，放入烤箱烘烤7分钟。
2. 把210克芋泥馅，分成6份 ( 1份35g )，包入咸蛋黄，搓圆，放入冰箱冷藏，备用。
3. 把水皮分和油皮各别分成3份，搓圆。
4. 把水皮擀开，包入油皮，搓圆，重复至完。
5. 把包好的面团擀成长形，卷起成圆柱形，然后盖上保鲜膜，休息5分钟。
6. 在收口处先把面团压下，擀成长条，对折，然后再卷起来，盖上保鲜膜，让面团休息5分钟。
7. 将休息好了的面团，用利刀从中间切开，切口部分用掌心先压扁，再用擀面棍压平，把面团翻面，包入内陷，放在烤盘里。
8. 放入预热的烤箱，190度烤40-45分钟或表面成金黄色即可（烤箱温度参考）
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Teochew Yam Paste Mooncakes/Taro Mooncake (baked version)

Teochew Yam Paste Mooncakes are characterized by their layered meringue, with taro paste as the filling, and the aroma of salted egg yolk. The crispy meringue tastes salty but not greasy. Traditionally, the Teochew Yam Paste Mooncakes are made deep-fried, but Shadajie makes the baked version, which is still crispy.

If you can't finish eating the Teochew Yam Paste Mooncakes, you can put it in the refrigerator, take it out of the refrigerator and put it in the oven to bake. The crust is as crispy and delicious.

Yield: 6 Teochew Yam Paste Mooncakes (83g-85g each)

Ingredients:

【Water Dough】
80 g all-purpose flour
10g icing sugar
25g shortening (you can also use lard or ghee instead)
38ml boiling cold water
A few drops of lemon juice

【Oil Dough】
50g all-purpose flour
30g shortening (you can also use lard or ghee instead)

【Filling】
210g taro paste filling (35g each)
6 pieces of salted egg yolk (pour some sesame oil, white wine to remove egg smell)

practice:

1. Pour the egg yolks with sesame oil, sprinkle some white wine, preheat the oven to 150 degrees, put it in the oven and bake for 7 minutes.
2. Divide 210g of taro paste filling into 6 portions (1 portion 35g), wrap in salted egg yolk, knead round, put in the refrigerator, and set aside.
3. Divide the water skin part and the oil skin into 3 parts, and round them.
4. Roll out the water dough, wrap it in the oil dough, round it, and repeat until the end.
5. Roll the wrapped dough into a long shape and roll it into a cylindrical shape, then cover with plastic wrap and rest for 5 minutes.
6. Press the dough down at the end, roll it into a long strip, fold it in half, then roll it up, cover it with plastic wrap, and let the dough rest for 5 minutes.
7. Cut the rested dough with a sharp knife from the middle, flatten the cut part with your palm, and then flatten it with a rolling pin, turn the dough over, wrap it and put it in a baking tray.
8. Preheated oven and bake at 190 degrees for 40-45 minutes until the surface becomes golden brown.

歌曲：杨柳青青, 浪漫樱花飘散天涯

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