[中式食譜] 潮州月餅：芋香千層酥

萬般柔情，包藏紫色珍珠5.39.217.77:8898& y9 I% A7 Z. t9 y

份量：4－5個tvb now,tvbnow,bttvb6 [# k+ O" q: z, U0 B$ \
餡料：芋頭肉...... 1000公克# {+ O6 c$ q: |) E6 R/ `3 ]
幼糖...... 350公克公仔箱論壇; P2 Y' e# ], J" ~0 n/ K
蔥頭油...... 100公克5.39.217.77:88986 z3 w' c8 |2 X8 R
花生油...... 200公克
蝦米...... 100公克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。6 q7 t$ h' a8 P
鹹蛋黃......15粒（蒸熟）5.39.217.77:8898! j- P: v$ r! S
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
皮料C：半鍋熱油...... 炸物用
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製作過程：3 q& F2 L. e! G. f
01. 將芋頭切片，蒸熟。6 c3 x/ E5 Y9 B6 Z8 t: D
02. 趁熱將芋頭壓爛，之後與油、蝦米碎一起煮8 l5 x( A1 V& L3 [
10－15分鐘，至干鍋即可。tvb now,tvbnow,bttvb, k! [% }; S- \. P+ L; ?
03. 冷卻後，加入瓜子仁，分割成為每個100公克
（約為10個），并包入一粒咸蛋黃在內，備用。

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。）tvb now,tvbnow,bttvb: S4 J: l. I% Y0 W# D. {3 x
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。tvb now,tvbnow,bttvb# B# P8 c' B8 m' _
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。tvb now,tvbnow,bttvb$ p$ C; @" v1 S6 p2 x
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,bttvb1 e' m6 B, I2 X2 e. x
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。7 l2 t% Y& G9 g( t2 N
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。

Serves : 4 - 5
Filling : 1000g yam
350g fine sugar
100g fried onion oil
200g peanut oil
100g dried shrimpstvb now,tvbnow,bttvb, y$ A$ v7 j! u' k, y
15 salted egg yolks (steamed)
Pastry A. water dough : 450g flour
70g shortening公仔箱論壇( x/ R) ]  Z5 U: @7 h2 H. P
100g genuine peanut oil; J2 _+ e+ m8 \/ Z$ `
1 tbsp syrup
220g water
1/2 tbsp lime juice公仔箱論壇+ I3 C& f9 B! U$ n- n- E5 u' J& e
Pastry B. oil dough : 300g flour , 200g shortening3 W: l# F$ h: S% E: {
Pastry Ingredients C : Half a wok of hot oil, for frying公仔箱論壇: g. I4 e0 C% }( C0 D
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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.
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3 c+ n* V0 R# P* P! k* M, k2 c

Dough Preparation + Wrapping:
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.)6 E' G" J) A7 q0 l
02. Mix ingredients B (oil dough) evenly, leave aside. (Note: Whenpreparing oil dough, knead with moderate force; otherwise, oil willseep out.)1 z1 A8 m) W5 |7 q0 l6 |
03. After setting aside the water dough for 1 hour, divide dough into70g por tions, shape balls, leave aside for another 30 minutes.tvb now,tvbnow,bttvb- }9 _, S' u' w% Z( |4 [
04. Divide oil dough into 40g portions, shape balls, leave aside.
05. Roll out a water dough and wrap up the oil dough to form a ball.5 @; B( O9 ^) u3 c0 X" o, D+ |
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.3 y2 w; s, V, I4 @
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.8 ^- W; E& }  r4 z, Z/ q
08. Wrap yam paste ball and seal the edges.5.39.217.77:8898- s" K8 U6 ~8 ?- S8 h* x- q& H3 f
(Note: Face the spiral pattern side outward; face the plane side inward while wrapping fillings. This will give a& J" ^) I6 ]- Y  b3 S5 }
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
5.39.217.77:88983 S, l3 I  u+ G# b5 `) |% y4 @

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

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