公仔饼食谱|猪仔饼|斑斓椰蓉月饼|柔软油润|Doll Piggy Mooncake Biscuits Recipe|Pandan Coconut Filling Mooncake|Soft Moist

2021-9-4 17:00| 发布者: admin8| 查看: 21| 评论: 0|文章／视频分享来自: iwen baking

公仔饼食谱|猪仔饼|斑斓椰蓉月饼|柔软油润|Doll Piggy Mooncake Biscuits Recipe|Pandan Coconut Filling Mooncake|Soft Moist

声明: 我示范的转化糖浆是买的噢，不是自制的噢，所以包装是有写有效期的，真的的确我的刚过期，一开始也觉得还可以用的，可是真的变质了，真的无法回油了。一买过新的一罐，同样食谱就立刻回油得很软了，颜色像影片那样噢。我分享自己经历给那些买转化糖浆的。
参考很多老师说自制转化糖浆通常14天后就可以使用，放一年后也可以。有些则提到密封得好可保存2-3年, 没有很清晰的保存期限。所以自制的建议你们搅拌时看糖浆是否可跟油混合,不易分离来判断较好。
Disclaimer: The golden syrup I demonstrated was storebought, not homemade, so the packaging has stated expiry date, mine indeed has just expired, initially I thought still can be used, but it really degraded, totally can’t return the oil. As soon as I bought new one, the same recipe immediately returned to a very soft return oil mooncake biscuits, and the color was as shown in the video. I shared my own experience with those who buy store bought golden syrup.

According to many teachers, homemade golden syrup can usually be used after 14 days, or after one year. Some mentioned that it can be stored for 2-3 years if it is sealed well, and there is no clear shelf life mentioned. Therefore, for those using homemade golden syrup, suggest is better to judge by looking at consistency after mixing, golden syrup and oil fully incorporated, not easily separated.

#公仔饼 #斑斓椰蓉月饼 #柔软油润 #猪笼饼 #猪仔饼
#MooncakeBiscuits #PiggyMooncake #DollMooncake #PandanCoconutFillings #SoftReturnOil

♦ 五仁月饼食谱5 Kernels Five Nuts Mooncake Recipe: https://youtu.be/QbTGiASNeM8
♦月饼食谱Mooncake Recipe: https://www.youtube.com/playlist?list=PL-z50Pxpx9Q2lqycD9Vtp2LglI86mZVdF
♦ Facebook Page: https://www.facebook.com/iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2Fdelivery-by-seller-only-klang-valley-electrolux-built-in-oven-eob3434box-eob3434-72l-built-in-plussteam-oven-i571584136-s1142652149.html&

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
　
一起来做可爱的传统公仔饼。外皮采用了传统广式月饼的饼皮，不过因传统公仔饼是没馅料的，因此需要增添面团本身油和转化糖浆的比率来帮助饼皮迅速回油。而且这次里面还搭培了自制斑斓椰蓉馅，给公仔饼增加口感口味。有馅公仔饼隔天就回油了，无馅公仔饼2-3天回油到整块饼干。回油后，饼皮黄金光亮，给鲤鱼和小猪仔造型线条更分明，超盟可爱。掰开来，饼皮柔软油润，味道融合跟内馅的斑斓香鲜椰丝香，好看又好吃~
=做前一定要检查转化糖浆和枧水有效期，过期酸性碱性无法产生反应，无法回油，公仔饼硬棒棒。
=如减少食谱的油和转化糖浆，饼皮会硬，很慢回油。
=面团需要休息足够方便运作，休息后出油很正常。
=烤前喷水防止开裂
=但喷水太靠近太多/蛋液抹太厚，表面不顺滑，公仔纹路不明显。

收藏方式：烤好凉透，收密封容器室温回油（有馅1天）（无馅2-3天），室温保存3-5天，取决于椰丝本身可存放多久。

Let's make cute traditional Doll Piggy Mooncake Biscuits together. The outer skin uses traditional Cantonese Style Mooncake crust, but because traditional Mooncake biscuits are made without fillings, it is necessary to increase the ratio of oil & golden syrup within dough itself to help the crust quickly return oil. And this time, homemade Pandan Coconut Fillings are filled within to add texture and flavor. With fillings, mooncake biscuits return oil next day, without fillings, they return oil till the whole biscuit in 2-3 days. After return oil, the crust is golden shiny, giving Koi and Piggy more distinct lines, super cute. Tear apart, the crust is soft, flavor blends with pandan and fresh coconut fragrance of the filling. Great appearance and delicious~
= Must check expiration date of golden syrup and alkaline water before making. Expired acidity and alkalinity cannot produce reaction, thus no return oil, mooncake biscuits will be hard.
= If oil and golden syrup in the recipe are reduced, the crust will be hard thus return oil process slower down.
= Dough needs to be rested enough to facilitate operation, oily is normal after rest.
= Spray water before baking to prevent cracking
= But if water sprayed too close too much/ eggwash is too thick, surface won’t be smooth, and the pattern of Koi/Piggy won’t be obvious.

Storage method: Once baked and cooled thoroughly, keep in airtight container and return oil at room temperature (with fillings for 1 day) (without fillings for 2-3 days), and store at room temperature for 3-5 days, depending on how long the coconut itself can be stored.

♦食谱 =10块有馅公仔饼 (50克公仔饼模具)=
=饼皮 (10份，26克/份)=
45克花生油
100克转化糖浆
3.5克枧水
0.5克盐
130克普通中筋面粉
(休息3小时)

=斑斓椰蓉馅 (10份，22克/份)=
45克斑斓汁(2片斑斓叶 + 55克水)
40克细砂糖
1克盐
150克鲜椰丝
11克植物油
23克炒糯米粉/糕粉

=布置=
少许炒糯米粉/糕粉
黑豆/红豆
蛋液 (1颗蛋黄 + 5克水)

(上下火，不开旋风，中层烤)
(预热烤箱180C: 10分钟，放凉10分钟，抹蛋液，再回预热烤箱180C: 10分钟)

♦Recipe = 10pcs Mooncake Biscuits with fillings (50g Doll Mooncake Biscuits Mould)=
=Crust (10pcs, 26g/pc)=
45g Peanut Oil
100g Golden Syrup
3.5g Alkaline Water
0.5g Salt
130g All Purpose flour
(Rest 3 hours)

=Pandan Coconut Fillings (10pcs, 22g/pc)=
45g Pandan Juice (2pcs Pandan Leaves + 55g Water)
40g Caster Sugar
1g Salt
150g Fresh Grated Coconut
11g Vegetable Oil
23g Fried Glutinous Rice Flour/Koh Flour

=Decoration=
A bit of Fried Glutinous Rice Flour/Koh Flour
Black Beans/Red Beans
Egg Wash (1 Egg Yolk + 5g Water)

(Top Bottom Heat, No Fan Force, Middle Rack)
(Preheated Oven 180C: 10 minutes, let cool for 10 minutes, brush egg wash, then return to Preheated Oven 180C: 10 minutes)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love
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