冰皮玉米蓮蓉月餅 Sweet Corn Lotus Snow Skin Mooncake

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又到了玩月餅的季節,今年有點忙所以沒時間熬糖漿弄傳統烤皮月餅,所以先來玩冰皮月餅好了。與傳統烤皮月餅相比,冰皮月餅可算是屬於初級入門法,很適合初學者。之前淘回來的三角型模具,等到週末終於按耐不住,最終還是試玩了新模。

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用了椰奶替代開水來搓餅皮,椰奶自然的香氣省略了香精的選用。那天在逛烘焙行是發現今年新推出的幾種口味的餡料,不小心就敗了玉米蓮蓉餡回來。翻出冰箱之前朋友韓國帶回來的柿子乾,搭配南瓜子一起拌入內餡,濃濃玉米香氣的蓮蓉餡,不小心嚼到顆粒狀的柿子乾,自然的甜味又多了些嚼口,還蠻搭的。

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三角形粉紅色外皮,切開裡頭是那鮮黃色內餡的冰皮月餅,這三角形還真的蠻美得。喜歡冰皮月餅的簡單和多變化,無論餅皮、內餡口味上都可以有很多玩法,只要花些心思和創意就可以了。這中秋就自己弄些冰皮月餅來送禮,經濟之餘也更顯心意。

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餅皮材料:

糕粉150克
糖粉80克
白油70克
椰奶200毫升 (冷凍)
色素 少许

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内馅材料:

玉米莲蓉馅600克
柿子乾 20克
南瓜子 20克

做法:

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1.將糕粉和糖粉過篩,加入白油拌勻。

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2.把冷凍過的椰奶和色素入搓勻成餅皮麵團,分成等份。

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3.將玉米蓮蓉餡、柿子乾和南瓜子拌勻,分成等分。

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4.用檊面棍把麵團分別檊平,把內餡包入餅皮中,再放入月餅模內壓製成形後扣出,放入冰箱冷藏約30分鐘即可。

Skin ingredients:

150g Koh fun (cooked glutinous rice flour)
80g Icing sugar
70g Shortening
200ml Coconut milk (chill)
Food colouring

Filling ingredients:

600g Sweet corn lotus paste
20g Dried persimmon
20g Pumpkin seeds

Procedure:

1. Sift koh fun and icing sugar into a mixing bowl, add in shortening and mix well.
2. Stir in coconut milk and food colouring until well combined, and form dough. Divide into each equal portion.
3. Combine sweet corn lotus paste, dried persimmon and pumpkin seeds, knead well and divide into each equal portion.
4. Flatten dough with roller and warp in filling, press into moon cake mould, knock it out and chill in refrigerator.

中式點心 Oriental dessert: http://squallcuisine.com/?cat=59

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