Brown sugar Moho Kuih 黑糖摩訶粿/必糕/裂糕

2021-7-23 05:11| 发布者: admin8| 查看: 16| 评论: 0|文章／视频分享来自: Shadajie Kitchen 傻大姐美食厨房

Brown sugar Moho Kuih 黑糖摩訶粿/必糕/裂糕

嗨！大家好！我是傻大姐！也是一個愛好煮食，烘培者！
我会用比較不一樣的方式來呈现的煮食，糕点和烘培教學影片和大家分享。

摩訶粿已經是一個古老的傳統，就好像許多應節糕餅一樣，它是華人農曆七月中元節或盂蘭盆節傳統祭祀的糕點之一，農曆七月處處可見糕點小販售賣摩訶粿。我今天做的這個是黑糖版的，蒸好的摩訶粿，必須趁熱吃，口感不黏牙，帶黑糖香...冷卻了就會變硬，如果硬了，再蒸熱就回軟了。。制作摩訶粿需要先發面種，經過8小時的面種，帶有微微的發酵酒香，這樣制作出來的摩訶粿就非常香甜好吃，最後還需要添加少許發粉讓它更有爆發力，個個開花漂亮！

黑糖摩訶粿/必糕/裂糕 Brown sugar Moho Kuih

材料 A （面種）
200克普通面粉
140毫升溫水
1茶匙白糖
1茶匙即溶酵母（3克）
***發面種：將材料(A)面種：1茶匙即溶酵母和140毫升清水混合均勻，溶於水中，碗裏倒入200克加入面粉和1茶匙白糖，拌至水份消失成團即可，蓋好蓋子，發酵8小時

材料 B
55克黑糖（加入20毫升熱水攪拌融化，如果要漂亮的深可可色，可以加入1茶匙的可可粉一起混合）
85克普通面粉（先加入70克的面粉，剩下15克面粉做爲調整）
1茶匙發粉（3克）
1茶匙食油

做法：
1.發酵好的面種，加入材料(B)揉拌成團。
2.面粉留著15克做爲調整，揉成偏軟的面團（比較好開花）
3.將面團移到桌面上搓揉成表面光滑的面團
4.面團搓成長條形，再用轉和扭的方式揪出面團，截口朝上（大約可以做10-11粒）
5.直接放在蒸籠裏，不用做最後發酵，大火蒸 15 分鍾即可。

食物不僅是生活的必需品，還是生活的準備。我相信熱愛美食的朋友也熱愛生活。希望每個人都能跟隨大姐的腳步，探索生活中更美好的事物。訂閱及分享就是給《傻大姐》最大的鼓勵了

感恩有您😊☺️😘😘
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Hi! Hello everyone!
I'm Shadajie ! Also a hobby of cooks!
I will present different cooking, pastry and baking instructional videos to share with you.

Moho kueh is an ancient tradition, just like many festive kueh. It is one of the traditional ritual kueh for the Mid-Yuan Festival (Ghost Festival) in the seventh lunar month of the lunar calendar.
In the seventh month of the lunar calendar, you can see pastry vendors selling Moho kueh everywhere. Today Shadajie made the brown sugar version. The steamed brown sugar moho kueh must be eaten while it is hot. The taste is not sticky and has a brown sugar flavor...
It will become hard when it cools, and if it becomes hard, it will soften when it is steamed again. . To make Moho Kueh, the dough need to be ferment first. After 8 hours of fermented, it has a slight fermented wine fragrance, so that the Moho Kueh is fragrance and delicious.
Finally, you need to add a little baking powder to make it more explosive, and all of them bloom beautifully!

Brown sugar Moho Kueh

Ingredient A (Ferment dough)
200g plain flour
140ml warm water
1 teaspoon white sugar
1 teaspoon instant yeast (3g)
***Well Combined and ferment for 8 hours

Ingredient B
55g brown sugar (add 20ml of hot water and stir to melt, if you want darker color, you can add 1 teaspoon of cocoa powder and mix together)
85g plain flour (add 70g flour first, leave 15g flour for adjustment)
1 teaspoon baking powder (3g)
1 teaspoons cooking oil

Practice:
1. Add ingredients (B) to the fermented dough and knead into a dough.
2. Reserve 15g of flour for adjustment and knead it into a soft dough
3. Move the dough to the table and knead it into a smooth dough
4. Knead into a strip shape, and then pull out the dough by turning and twisting, with the cutting edge facing upwards (about 10-11 pieces can be made)
5. Put it directly in the steamer, without the second fermentation, steam it on high heat for 15 minutes.

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