6 e% S% q- V" M# C( x- ATVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。Serves : 4 - 55.39.217.77/ }( x' X( N3 h8 L
Filling : 1000g yam) u* d b+ P J! ?' G
350g fine sugar& `6 ?8 a: y/ H5 u
100g fried onion oil5.39.217.77( s; F; o; I" X, q4 ?/ k
200g peanut oil . B* v0 E7 _* n% N( f- d( j8 vtvb now,tvbnow,bttvb100g dried shrimps 4 p7 U/ y7 c) N) q+ @6 |( q$ O公仔箱論壇15 salted egg yolks (steamed) i* m* d6 F+ w5 A, ^ EPastry A. water dough : 450g flour4 R/ w; h- M0 b. {* _8 y9 h
70g shortening5.39.217.77- |! \/ \4 {4 J% {/ u$ U/ T, H
100g genuine peanut oil公仔箱論壇; j5 [. y8 J' h: M7 b
1 tbsp syrup : G4 W6 S" D& [2 ^' utvb now,tvbnow,bttvb220g water5.39.217.77+ Q; q7 e! t; w0 [" V9 ?% g
1/2 tbsp lime juice 3 l8 R% Y! @/ o8 x6 s$ j& p/ Y8 FTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。Pastry B. oil dough : 300g flour , 200g shortening ( t6 i4 {! z* |0 o! A+ O5.39.217.77Pastry Ingredients C : Half a wok of hot oil, for frying 1 I: I# t" w: L# M% Y% N( R& G4 N# s5 k2 J+ `$ A n' _* u3 Z Filling Preparation: , H8 \! B! G F! F公仔箱論壇01. Slice and steam yam, until cooked.5.39.217.77# {, L2 n$ v7 @8 {8 e# V
02. Mash yam while it is still hot. Add oil, chopped dried shrimps, stir-fry for 10-15 minutes till dry.5.39.217.77- T1 e! @9 s, z# D; S
03. Leave the mashed yam to cool. Add melon seeds, divide the mashedyam mixture into about 100g each (about 10), wrap over a salted eggyolk, leave aside as filling.公仔箱論壇9 F. T/ v& M. o# \
tvb now,tvbnow,bttvb( p, G& @. f+ V Dough Preparation + Wrapping:tvb now,tvbnow,bttvb' z' v8 m$ B% ^) j3 e# S) G
01. Mix ingredients A (water dough) together to form smooth and softdough. Leave aside for 1 hour. (For convenience, you can use an eggwhisk to mix the ingredients.)9 C" ^) x2 g- F: Y
02. Mix ingredients B (oil dough) evenly, leave aside. (Note: Whenpreparing oil dough, knead with moderate force; otherwise, oil willseep out.): S2 ?8 h8 t! A) d( y- n- h' @8 M
03. After setting aside the water dough for 1 hour, divide dough into70g por tions, shape balls, leave aside for another 30 minutes.TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。, v7 {/ G, G$ `5 m/ m
04. Divide oil dough into 40g portions, shape balls, leave aside. ; |9 ~# _3 Y- c; T3 w( {& I; h ?05. Roll out a water dough and wrap up the oil dough to form a ball.公仔箱論壇! G ^+ j/ _ q( e9 u. [; R
06. Use a rolling pin to roll out the dough in step 05, roll upSwiss-roll style. Give the dough a quarter turn and roll out the doughlength-wise again. Roll as Swiss-roll. Leave for 10 minutes. + ^6 ~# |. }/ h& y# {" B0 D8 a07. Cut the roll into two equal portions. Flatten the dough lightly androll out the sides, such that the edges are thinner than the centre. 9 ~ C' }' q# q4 d4 z* f6 [4 n公仔箱論壇08. Wrap yam paste ball and seal the edges. $ ]2 D/ j0 C( f2 L3 s; G(Note: Face the spiral pattern side outward; face the plane side inward while wrapping fillings. This will give a5.39.217.77! n. x5 k) T! w" N
layering effect after the moon cake is fried.)5.39.217.77% @" b) r9 r4 v3 g' y/ W
09. Heat oil in a wok, put the moon cakes into the wok and fry overmedium heat for about 7 minutes. Then, increase the heat, deep fry foranother 5 minutes over high heat until golden ( u- V* ?+ Z, o O( D) ATVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。5.39.217.774 u/ c4 [- \, b$ _# L3 l: T
