[中式食譜] 潮州月餅：芋香千層酥

萬般柔情，包藏紫色珍珠$ A7 k9 y; u; n* r" N/ |
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份量：4－5個5 b  p  `6 ?% e+ r  O
餡料：芋頭肉...... 1000公克/ c+ t  ]0 Y& H8 G' M
幼糖...... 350公克
蔥頭油...... 100公克
花生油...... 200公克tvb now,tvbnow,bttvb" `% ^( _: T' \" K$ \+ x7 H
蝦米...... 100公克
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
皮料C：半鍋熱油...... 炸物用

製作過程：
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2 l5 z; d- N9 N" b. \! N
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5.39.217.77:8898. i/ O5 n- l& W3 ^
（約為10個），并包入一粒咸蛋黃在內，備用。; N% O, \- p+ l( s6 J% `1 k

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。）5.39.217.77:8898' C$ A, a- [3 N* F, g, t4 O: f- h
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。)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。1 s1 S/ C$ [, a. B
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。
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。1 t6 s5 m' _  `3 N7 S2 Z
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。. x4 K$ O7 [$ r; L4 m8 Z
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。）$ o$ ~- V$ Z1 o6 x
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 sugarTVBNOW 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。/ [: @# B% D( ?: A* l
100g fried onion oil
200g peanut oil
100g dried shrimps
15 salted egg yolks (steamed)5.39.217.77:8898. \3 V2 H0 m! C
Pastry A. water dough : 450g flourtvb now,tvbnow,bttvb8 N7 X# l0 w: t
70g shortening" M: n2 Q( ^) C" B# r$ p8 r
100g genuine peanut oil
1 tbsp syrup
220g water公仔箱論壇' d4 C! [( d2 T- V! p% S: c9 R- t
1/2 tbsp lime juice
Pastry B. oil dough : 300g flour , 200g shortening6 g& ]/ A' f1 e. x2 D! F: h
Pastry Ingredients C : Half a wok of hot oil, for frying
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Filling Preparation:公仔箱論壇6 e3 M! }/ u2 }" L
01. Slice and steam yam, until cooked.tvb now,tvbnow,bttvb1 ?. \" |# E: i! D" Q. A
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.

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.)
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: s/ c% S; y5 K: K
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.公仔箱論壇( q" B5 V, H8 d5 }* v( D) @
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.5.39.217.77:8898. `$ E* ~! l' |1 O* v
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.2 B# {1 _  o! ~/ r6 Z( d. x
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: Q8 V" d, a* f9 Y5 t5 R
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 golden5.39.217.77:8898# E% _( z: o3 u" Z* F
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潮州月餅：芋香千層酥(Teochew Spiral Yam Moon Cake)

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