[中式食譜] 潮州月餅：芋香千層酥

萬般柔情，包藏紫色珍珠5.39.217.77( |9 K* i% Z5 {  f% o1 L" }

份量：4－5個7 @7 Z( M$ B' t7 ?
餡料：芋頭肉...... 1000公克
幼糖...... 350公克
蔥頭油...... 100公克公仔箱論壇4 P5 U/ Q* A  J( _( K5 M
花生油...... 200公克' V- G6 M# ^% H6 E& G- M4 `
蝦米...... 100公克. C5 O8 U. e/ `5 I6 Y
鹹蛋黃......15粒（蒸熟）
a.水皮：麵粉 ......450公克 / 白油 ......70公克
純正花生油 ......100公克 / 糖青 ......1湯匙
清水 ......220公克 / 酸柑汁......1/2湯匙
b.油皮：麵粉 ......300公克 / 白油 ...... 200公克( c2 m; D* Y, q9 R2 r
皮料C：半鍋熱油...... 炸物用公仔箱論壇5 L% R: V% C9 M$ G- ?1 g0 b

製作過程：
01. 將芋頭切片，蒸熟。公仔箱論壇: N; ?7 {% ]! T5 L
02. 趁熱將芋頭壓爛，之後與油、蝦米碎一起煮
10－15分鐘，至干鍋即可。
03. 冷卻後，加入瓜子仁，分割成為每個100公克; N7 l# K# ^& s' Q* Z& S6 W
（約為10個），并包入一粒咸蛋黃在內，備用。tvb now,tvbnow,bttvb  n- {; {6 l* |

製作餅皮＋包餡過程：
01.將材料A（水皮）材料，全部混合至光滑，至成軟粉團，置放1小時，待用。（混合時，可用攪蛋機來攪拌，更方便處理。）9 `. j3 \" }6 p0 Q
02. 將材料B（油皮）材料，全部混合均勻，待用。(注：製作油皮時，搓揉程度要適中，否則就會出油。)
03. 在置放1小時后，將水皮分切70公克的圓形狀，再置放30分鐘，以讓它鬆弛。公仔箱論壇0 [1 e$ V  U! ~8 F
04. 將油皮分割每個40公克的圓形狀，待用。5.39.217.77+ u9 Z7 A+ c1 W8 F
05. 將水皮壓扁之後，把油皮放在中間，之後包裹起來，做成麵團。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。/ f; f4 R. a0 M1 P
06. 將麵團桿薄，之後卷起來；桿成長形後，重複一次，再卷成短圓筒狀，讓它鬆弛10分鐘。tvb now,tvbnow,bttvb+ @6 C4 K1 Y" C0 w/ w& o% f. }  o
07. 鬆弛10分鐘之後，將麵團切半。略桿成薄片後，再將邊沿桿得更薄一些。
08. 之後，再包上餡料。（注：將花紋那面向外，平面的那邊放餡料，炸了之後，才會有層次感。）
09. 開鍋燒熱油後，置放下餅，用中火油炸約7分鐘，再開大火炸5分鐘至金黃色即可。tvb now,tvbnow,bttvb% Q0 |) P  U5 I+ |9 D
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Serves : 4 - 53 d5 t6 m! p! i0 ~) L
Filling : 1000g yam8 i3 C0 ]7 g2 e) ?
350g fine sugar公仔箱論壇2 d* V8 N4 o: v
100g fried onion oil
200g peanut oil公仔箱論壇$ m. G* N5 X( n5 N% n6 y6 O
100g dried shrimps5.39.217.771 _+ k- j4 g7 p7 B  Z0 O  Q
15 salted egg yolks (steamed)tvb now,tvbnow,bttvb( F% V/ V8 _- R& E; F6 Q) |
Pastry A. water dough : 450g flourtvb now,tvbnow,bttvb4 j4 K$ B. P; ]5 C
70g shortening+ j8 ^5 ]5 M2 X
100g genuine peanut oil
1 tbsp syrup
220g water公仔箱論壇8 D$ f, ^+ r5 C. L
1/2 tbsp lime juice
Pastry B. oil dough : 300g flour , 200g shorteningtvb now,tvbnow,bttvb: B8 E6 z& ^' V, {+ f0 L
Pastry Ingredients C : Half a wok of hot oil, for frying5.39.217.77+ W! y9 j6 z/ C
# m6 c) V; @0 G6 l0 _
Filling Preparation:5.39.217.77$ M( m! Q/ B; q6 q& l
01. Slice and steam yam, until cooked.5.39.217.77: i* l* T% l& K
02. Mash yam while it is still hot. Add oil, chopped dried shrimps, stir-fry for 10-15 minutes till dry.
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.
  t) l9 B% a% A7 f8 p  h9 D
Dough Preparation + Wrapping:公仔箱論壇  y) w8 s4 m) w/ A9 p- [
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.)
02. Mix ingredients B (oil dough) evenly, leave aside. (Note: Whenpreparing oil dough, knead with moderate force; otherwise, oil willseep out.)tvb now,tvbnow,bttvb% H- i- A- x$ S" }; u7 w2 R
03. After setting aside the water dough for 1 hour, divide dough into70g por tions, shape balls, leave aside for another 30 minutes.5.39.217.77- {2 e) `) D5 j8 s) e: a
04. Divide oil dough into 40g portions, shape balls, leave aside.5.39.217.776 p' D% S5 H4 a# b* G1 C# Q  X
05. Roll out a water dough and wrap up the oil dough to form a ball.tvb now,tvbnow,bttvb( p: u6 T7 j# ~5 `# }! C/ {2 r5 ~
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.
07. Cut the roll into two equal portions. Flatten the dough lightly androll out the sides, such that the edges are thinner than the centre.
08. Wrap yam paste ball and seal the edges.
(Note: Face the spiral pattern side outward; face the plane side inward while wrapping fillings. This will give a
layering effect after the moon cake is fried.)
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

潮州月餅：芋香千層酥(Teochew Spiral Yam Moon Cake)

2 N/ O& [9 K+ y1 k2 n1 U5.39.217.77

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