萬般柔情，包藏紫色珍珠tvb now,tvbnow,bttvb) q3 S; D2 i- r; V, F
公仔箱論壇! g5 G+ ]3 c& J \' h
份量：4－5個/ s4 e0 d1 W- R' E, f( ?. F. d! ?
餡料：芋頭肉...... 1000公克5.39.217.77:88983 H P V$ {) s3 |3 t9 g* u/ s
幼糖...... 350公克
" O' ~) i6 Y3 \- W" X4 dtvb now,tvbnow,bttvb蔥頭油...... 100公克tvb now,tvbnow,bttvb' N2 A4 v1 j- I5 Z9 B( U$ t* s
花生油...... 200公克
8 V( D2 ?2 e+ N$ v2 c5 _公仔箱論壇蝦米...... 100公克5.39.217.77:8898& r Q. R) c6 |6 n* v: z
鹹蛋黃......15粒（蒸熟）公仔箱論壇2 _- o6 k! H2 c0 _- g( T1 H1 W% T
a.水皮：麵粉 ......450公克 / 白油 ......70公克
* q3 G: k: i8 A2 {+ K9 g1 l1 j+ A公仔箱論壇純正花生油 ......100公克 / 糖青 ......1湯匙
5 N5 J: o* d9 S _( O, hTVBNOW 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。清水 ......220公克 / 酸柑汁......1/2湯匙
B0 N. m7 n6 s S' D- Kb.油皮： 麵粉 ......300公克 / 白油 ...... 200公克公仔箱論壇* i) E- j( v5 V
皮料C： 半鍋熱油...... 炸物用公仔箱論壇; x" F$ f/ r' U1 F- n/ M5 L
% h* C( s/ t. `3 x" k公仔箱論壇製作過程：5.39.217.77:8898+ B }1 w2 ^3 {, U- K1 i/ h
01. 將芋頭切片，蒸熟。
$ K3 e6 F1 y1 @* z5.39.217.77:889802. 趁熱將芋頭壓爛，之後與油、蝦米碎一起煮8 g+ H" t" `5 \, k6 W
10－15分鐘，至干鍋即可。
! a! {6 Y! _( \5.39.217.77:889803. 冷卻後，加入瓜子仁，分割成為每個100公克
3 X% T( p0 i' s4 ?9 E7 W. Ctvb now,tvbnow,bttvb（約為10個），并包入一粒咸蛋黃在內，備用。5.39.217.77:8898$ V1 A9 b) A7 m: G0 O" \
8 F' j ^5 n3 v6 U' e" E+ f1 z, m5.39.217.77:8898製作餅皮＋包餡過程：
( x. P3 C3 \/ l( q/ M" q! T01.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。）5.39.217.77:8898& I. h# T; f, 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。)tvb now,tvbnow,bttvb; S. G, B# M, M5 j3 p. b3 @ j+ K
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。( g* U3 J8 E# V2 X! G
04. 將油皮分割每個40公克的圓形狀，待用。tvb now,tvbnow,bttvb, s$ u1 K& c9 a2 B+ k& U
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。
% A. G. p: l) g公仔箱論壇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。" o, ?: v, W7 s2 ?0 \) R
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。: F' ~ S5 E) D, U! e$ S8 y2 ?
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。）公仔箱論壇; q$ ^0 E# [# w9 n
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。3 i6 j3 r, C" _
公仔箱論壇" l# _, V |: {% Z% m+ S
Serves : 4 - 5& e& E7 k- a/ G5 _! s- \$ k
Filling : 1000g yam
: n. y* w) D: {9 a- e5 n) htvb now,tvbnow,bttvb350g fine sugar. E$ [. {) L X. F3 F+ m2 \
100g fried onion oil公仔箱論壇8 g3 M! q0 q2 r, X
200g peanut oil公仔箱論壇$ u( V$ M) d. t
100g dried shrimps
& d3 y4 v( z- |3 f4 ?tvb now,tvbnow,bttvb15 salted egg yolks (steamed)5.39.217.77:8898$ ^9 M) P2 M/ y. `
Pastry A. water dough : 450g flour
) {, B% m- P$ I70g shortening7 ^5 [' g' G- O1 K7 \) f
100g genuine peanut oil$ @- P" q% \: L4 K' }$ J6 x
1 tbsp syrup1 t% s$ M7 {0 a8 ?9 ?
220g water
8 m! q4 {: y7 Y1 h! e; s5.39.217.77:88981/2 tbsp lime juice5.39.217.77:8898( Y- J% G+ @) ~% }
Pastry B. oil dough : 300g flour , 200g shortening
/ l) A9 J; B7 x3 sPastry Ingredients C : Half a wok of hot oil, for frying
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: V2 ?1 o9 N0 z- {% Ytvb now,tvbnow,bttvbFilling Preparation:
! `# y. l8 U7 c9 A- P- M5.39.217.77:889801. Slice and steam yam, until cooked.
* M* e& W+ g$ S$ u4 w3 O, A02. Mash yam while it is still hot. Add oil, chopped dried shrimps, stir-fry for 10-15 minutes till dry.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。8 R) k% ~' ^ P/ z* W! j, i& _
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.
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Dough Preparation + Wrapping:
% {: z! Y1 {( V# ~tvb now,tvbnow,bttvb01. 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.)公仔箱論壇4 P5 p+ ^2 g3 |" w
02. Mix ingredients B (oil dough) evenly, leave aside. (Note: Whenpreparing oil dough, knead with moderate force; otherwise, oil willseep out.)公仔箱論壇5 C3 x8 W' S( t i0 ^6 p7 \
03. After setting aside the water dough for 1 hour, divide dough into70g por tions, shape balls, leave aside for another 30 minutes.
5 C% ?7 k" f% i" ^& _3 i& W* W, _04. Divide oil dough into 40g portions, shape balls, leave aside.4 f$ s2 [+ P, |' A0 e
05. Roll out a water dough and wrap up the oil dough to form a ball.
3 E9 k4 M! c2 E/ {# z5.39.217.77:889806. 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.
+ O8 Y( u. o9 Y- d/ ]) u5.39.217.77:889807. Cut the roll into two equal portions. Flatten the dough lightly androll out the sides, such that the edges are thinner than the centre.
( T, m+ q: d+ z! |5 o4 G" Y08. Wrap yam paste ball and seal the edges.
# U0 X- b9 A( e$ y% d( E(Note: Face the spiral pattern side outward; face the plane side inward while wrapping fillings. This will give a
* o! H# i1 Z8 v; B6 B' v3 F9 Dlayering effect after the moon cake is fried.)6 F( I2 J8 M3 s, T$ O; C& t K
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 golden5.39.217.77:8898+ Z. w4 C7 C7 U( K7 f& i
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發表於 2008-1-10 10:51 PM
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