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標題: [中式食譜] 潮州月餅：芋香千層酥 [打印本頁]

作者: carolfeeling 時間: 2008-1-10 10:51 PM 標題: 潮州月餅：芋香千層酥

萬般柔情，包藏紫色珍珠
公仔箱論壇$ Z' {9 i" w8 X
份量：4－5個/ B; }5 ?# D6 l( S1 h
餡料：芋頭肉...... 1000公克
幼糖...... 350公克1 t: G- X2 E; }9 _: R
蔥頭油...... 100公克tvb now,tvbnow,bttvb5 [, {+ c7 I  z
花生油...... 200公克
蝦米...... 100公克5.39.217.77:8898# f% p0 n6 y* F$ l8 }7 O; C$ o
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5 o. ^' ~. {5 c, G: A1 O" Q. E) O
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
皮料C：半鍋熱油...... 炸物用

製作過程：公仔箱論壇% Y; a- d8 K  K  d( \
01. 將芋頭切片，蒸熟。
02. 趁熱將芋頭壓爛，之後與油、蝦米碎一起煮5.39.217.77:8898+ k! |: _7 @7 G6 {8 Z
10－15分鐘，至干鍋即可。tvb now,tvbnow,bttvb5 n# n0 C5 X$ W1 r
03. 冷卻後，加入瓜子仁，分割成為每個100公克公仔箱論壇5 G7 X. i' D+ ~  ^3 |5 s
（約為10個），并包入一粒咸蛋黃在內，備用。( m$ x/ B: O8 J
公仔箱論壇$ Q8 W1 K" \% V
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。）5.39.217.77:88985 V/ K- ^4 G) `7 W  _
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。  C& n+ t$ z7 y5 y/ W% K
04. 將油皮分割每個40公克的圓形狀，待用。
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。
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。
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。）5.39.217.77:8898* ^. e& ~7 ^, O2 Q! L# \
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。公仔箱論壇" ]% a+ M" G3 q8 \% I4 }

Serves : 4 - 5
Filling : 1000g yam
350g fine sugar
100g fried onion oil
200g peanut oil公仔箱論壇9 U3 y+ G7 j( l
100g dried shrimps
15 salted egg yolks (steamed)
Pastry A. water dough : 450g flourtvb now,tvbnow,bttvb4 |1 @7 \) @/ J5 b$ t5 ]
70g shortening
100g genuine peanut oil公仔箱論壇- ^; N) Z4 z/ h# {' F) f
1 tbsp syrup  r: l, ^( {5 N
220g watertvb now,tvbnow,bttvb. i: s  a/ L2 D) \3 ~
1/2 tbsp lime juice
Pastry B. oil dough : 300g flour , 200g shortening
Pastry Ingredients C : Half a wok of hot oil, for frying
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Filling Preparation:
01. Slice and steam yam, until cooked.
02. Mash yam while it is still hot. Add oil, chopped dried shrimps, stir-fry for 10-15 minutes till dry.公仔箱論壇: Q0 H/ R$ R2 |- A! E3 G. 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:tvb now,tvbnow,bttvb, P8 x. ^1 i- W: U2 \
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* R- `$ C( e% o4 v
03. After setting aside the water dough for 1 hour, divide dough into70g por tions, shape balls, leave aside for another 30 minutes.
04. Divide oil dough into 40g portions, shape balls, leave aside.7 K3 s" I% F! @0 S' m+ c5 Q
05. Roll out a water dough and wrap up the oil dough to form a ball.
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.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。% P6 t- F! @5 h  V, ]2 S# V" V# K
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.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。: }: ?$ O# x: N2 E
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 golden5.39.217.77:88987 x6 N5 B/ f! Z, v+ @' Z  ]( u, V

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