奶皇做法:
咸蛋醬做法:
- 6隻咸蛋黃，蒸熟, 襯熱壓爛
- 加一半份量椰奶, 即60gm, 用 hand blender 打溶, 過西
80g 牛油，後加
108g 糖
37g 低筋粉
37g 吉士粉
37g 奶粉
37g 椰子粉
28g 練奶
80g 蛋黄 (約4隻)
70g 蛋白 (約2隻)
15g 淡奶
120g 椰奶
- 液體類加入咸蛋醬混和
- 粉類混好放一邊, 最後全加入液體類
- 牛油溶液加入, 用 hand blender 混好
- 整盤拿去蒸40分鐘左右
- 取出, 搓混, 包好
- 奶皇做好份量共 740 gm
- 味道不錯, 帶點點椰子香味
一兩半模的分量以8比1計算是:
55gm : 15gm = 70gm perfect size
奶皇皮材料
220g 低筋粉
20g 吉士粉
2 只蛋黄
120g 牛油，室温
60g 糖粉(icing sugar)
20g 忌廉 或花奶
480gm 皮枓, 15gm 一個
200 度5分鐘, 取出, 輕輕掃蛋液一次, 180度5分鐘, 共 10分鐘
Note:
This recipe is just perfect in taste, and texture, with a subtle taste of coconut as I used coconut shredds not powder. Next time I will try with a one-tale mode.
紅豆沙廣東月餅
Chinese syrup 60gm -----> try down to 50gm next
Peanut oil 27gm
Akaline water half a teaspoon
Cake flour 100gm
Mixed liquid above three first. Impossible to mix syrup with the rest because it is very thick. But it is fine not thoroughly mixed.
Mix flour on counter top with liquid in the middle and work from outside, till it becomes a dough.
Put it away in fridge overnite, or at least 4 hours to relax.
Use ready made red bean mixture $32. -------> taste perfect, slightly on the sweet side.
Get salty egg yolk ready by steaming them for 15 minutes beforehand.
It takes a long time to carefully wrap each into a 15-gm crust.
Pre-heat oven, bake at 200 deg C for 5 minutes, take them out to apply a layer of thin egg wash, put them back, and bake at 180 deg C for further 5 minutes, totalling 10 minutes.
Let the moon cakes sit for 2/3 days to allow oil to come back to the crust and look shiny.
Note:
- crust too thin. try 3:7 ratio next time
- crust a little sticky
- taste better after fridged
- overall, if crust is drier would look more professional
咸蛋醬做法:
- 6隻咸蛋黃，蒸熟, 襯熱壓爛
- 加一半份量椰奶, 即60gm, 用 hand blender 打溶, 過西
80g 牛油，後加
108g 糖
37g 低筋粉
37g 吉士粉
37g 奶粉
37g 椰子粉
28g 練奶
80g 蛋黄 (約4隻)
70g 蛋白 (約2隻)
15g 淡奶
120g 椰奶
- 液體類加入咸蛋醬混和
- 粉類混好放一邊, 最後全加入液體類
- 牛油溶液加入, 用 hand blender 混好
- 整盤拿去蒸40分鐘左右
- 取出, 搓混, 包好
- 奶皇做好份量共 740 gm
- 味道不錯, 帶點點椰子香味
一兩半模的分量以8比1計算是:
55gm : 15gm = 70gm perfect size
奶皇皮材料
220g 低筋粉
20g 吉士粉
2 只蛋黄
120g 牛油，室温
60g 糖粉(icing sugar)
20g 忌廉 或花奶
480gm 皮枓, 15gm 一個
200 度5分鐘, 取出, 輕輕掃蛋液一次, 180度5分鐘, 共 10分鐘
Note:
This recipe is just perfect in taste, and texture, with a subtle taste of coconut as I used coconut shredds not powder. Next time I will try with a one-tale mode.
紅豆沙廣東月餅
Chinese syrup 60gm -----> try down to 50gm next
Peanut oil 27gm
Akaline water half a teaspoon
Cake flour 100gm
Mixed liquid above three first. Impossible to mix syrup with the rest because it is very thick. But it is fine not thoroughly mixed.
Mix flour on counter top with liquid in the middle and work from outside, till it becomes a dough.
Put it away in fridge overnite, or at least 4 hours to relax.
Use ready made red bean mixture $32. -------> taste perfect, slightly on the sweet side.
Get salty egg yolk ready by steaming them for 15 minutes beforehand.
It takes a long time to carefully wrap each into a 15-gm crust.
Pre-heat oven, bake at 200 deg C for 5 minutes, take them out to apply a layer of thin egg wash, put them back, and bake at 180 deg C for further 5 minutes, totalling 10 minutes.
Let the moon cakes sit for 2/3 days to allow oil to come back to the crust and look shiny.
Note:
- crust too thin. try 3:7 ratio next time
- crust a little sticky
- taste better after fridged
- overall, if crust is drier would look more professional
