斑斕椰茸公仔餅 Pandan Coconut Filling Mooncake

2020-9-27 07:24| 发布者: admin8| 查看: 37| 评论: 0|文章／视频分享来自: Shadajie Kitchen 傻大姐美食厨房

斑斕椰茸公仔餅 Pandan Coconut Filling Mooncake

#斑斕椰茸公仔餅
#公仔餅
#中秋節

#Mooncake
#Pandan Coconut Filling Mooncake

斑斕椰茸公仔餅
Pandan Coconut Filling Mooncake

分量 :(28-30粒) 35克的斑斕椰茸公仔餅

材料（皮）：
低筋面粉- 400克
糖漿- 240毫升
花生油 - 120毫升
堿水 - 5毫升
1/2 茶匙蘇打粉

斑蘭椰茸 (餡料）
材料：
斑斕葉5片（剪段，加入100毫升水，打成汁，然後只取80毫升備用）
白椰絲 250克
油 2湯匙
白細糖 45克
鹽 1/4 茶匙
糕粉/熟糯米粉 40克

做法：
1.2湯匙油放入鍋裏燒熱。
2.加入250克新鮮白椰絲翻炒香。
3.加入45克白細糖和1/4 茶匙鹽翻炒，然後加入80毫升的斑斕汁，炒至半乾狀態，撈起備用.
4.將糕粉加入把椰絲攪拌均勻。
5.把椰茸搓成圓團備用。每份10克。

做法：
1.將240毫升糖漿，120毫升花生油和5毫升堿水一起加入，然後攪拌均勻
2.將1/2 茶匙蘇打粉加入面粉，篩入，攪拌成均勻的月餅面團。
3.把容器蓋上。放置休息大約2-3小時後才使用
4.月餅面團平均分割每份25克，搓圓。
5.然後把一顆25克面團壓扁，包入一份10克椰茸餡，搓圓，再稍微搓成長條型。
6.預熱烤箱170度，烘烤大約10分鐘，把月餅取出
7.掃上一層薄薄的蛋黃液（1粒蛋黃 + 1湯匙鮮奶），再放入烤箱繼續烘烤12分鐘或上色。
8.隔天回油松軟濕潤就能享用了。

Pandan Coconut Filling Mooncake

Yield: (28-30 pieces) 35 grams of Pandan Coconut Filling Mooncake

Material (leather):
Cake flour-400 grams
Syrup-240 ml
Peanut oil-120ml
Saline water-5ml
1/2 teaspoon baking soda

Pandan coconut minced (filling)

material:
5 pandan leaves (cut into sections, add 100ml of water, beat into juice)
250g shredded white coconut
2 tablespoons of oil
White sugar 45g
1/4 teaspoon salt
Cake flour/cooked glutinous rice flour 40g

practice:
Put 1.2 tablespoons of oil in a pot to heat.
2. Add 250 grams of fresh shredded white coconut and stir fry until fragrant.
3. Add 45g of white sugar and 1/4 teaspoon of salt, stir fry, then add 80ml of pandan juice, fry until semi-dry, pick up and set aside.
4. Add the cake powder to the shredded coconut and stir evenly.
5. Roll the minced coconut into round balls for later use. 10 grams per serving.

practice:
1. Add 240ml of syrup, 120ml of peanut oil and 5ml of water together, then mix well
2. Add 1/2 teaspoon of baking soda to the flour （sifted）, and stir into a uniform moon cake dough.
3. Cover the container. Rest for about 2-3 hours before using
4. Divide the moon cake dough into 25 grams each and round it.
5. Then flatten a 25g dough, pack a 10g coconut paste filling, round it, and then roll it into a strip.
6. Preheat the oven to 170 degrees, bake for about 10 minutes, and take out the mooncakes
7. Spread a thin layer of egg yolk liquid (1 egg yolk + 1 tablespoon of fresh milk), then put it in the oven and continue to bake for 12 minutes or color.
8. You can enjoy it the next day after returning to the oil, soft and moist.
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