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Tuesday, September 14, 2010

Walnut Mooncake 核桃月饼

去年的这个时候我还怀着小Lucius,看到网友们纷纷献上诱人的自制月饼,我只有看的份。当时我还是处于害喜的阶段,即使心里蠢蠢欲动想尝试做,但却力不从心。时间飞逝,今年的中秋节Lucius即将步入七个月,是个大宝宝了。

我喜欢吃新加坡某家餐馆的核桃月饼,所以第一次做月饼就选做这非传统的核桃月饼。另一方面这月饼的饼皮类似挞皮,是我比较熟悉的,所以应该比较有把握。


星期六买了莲蓉馅(我选的是纯正白莲蓉),因为需要时间松弛,想说晚上把饼皮打好,那么隔天就能开始包馅了。等到Lucius睡着后,大概晚上11点要开始做时我才发现需要用到白油(shortening),可我家里没有。脑海里就一直想应不应该用牛油或菜油代替白油(成品会有影响吗?),或是立即到24小时的超市购买白油(这么夜了还特地出门买一罐白油会不会有点发神经?),还是等到隔天一早才出去买(会不会太迟?)。

我上网做了一些功课。根据baking911,白油的含脂量是100%,做出来的饼皮是最酥脆的(most flaky),而牛油和菜油(margarine)含脂量都是80%左右,牛油做出来的饼皮酥脆度是中等,相较的菜油做成的饼皮最不酥脆(题外话,我觉得我用菜油做的这个sardine puff也很酥脆)。

我选的这个食谱根据做过的网友反映饼皮非常flaky,而我又不想我的饼皮太flaky,那么如果用菜油代替白油,饼皮是不是就不会那么flaky呢?最后我决定用菜油代替白油。这么拖一拖,开工时已经是凌晨12点多了,搅拌机打一下停一下,生怕会扰人清梦。


在一个中碗里铺上一大张保鲜膜,加入打好的饼皮,把周围的保鲜膜向内折包好就能收入冰箱了。

烤好的饼皮确酥酥脆脆的,味道很香,因为选用了salted butter,饼皮有点带咸,配上甜内陷,我觉得恰到好处。一部分内陷我加入了咸蛋黄,我觉得加入咸蛋黄的更加好吃。

有没有发现有些月饼的颜色比较深?比较深色的第二次刷蛋黄液时用了蛋黄加少许蛋白,比较浅色的一律使用蛋黄加少许清水。


这是我用的核桃,是D到以色列出差带回来的。我觉得味道很好,比我平时买的美国核桃好吃。

开始时我选用整颗核桃做装饰,觉得会比较美。烤好一盘后才发现整颗核桃可能太大了,很容易掉出来。烤第二盘时,我用小块的核桃,刷蛋液时一并刷过核桃,烤好的月饼核桃粘着饼皮,不会掉落。


Ingredients: (Yield 25pcs)

Dough
220g butter (salted)
50g Crisco shortening (I replaced with margarine)
50g icing sugar
½ tsp vanilla essence/extract
½ tsp ammonium bicarbonate (I omitted)
1 egg
360g plain flour
25g custard Powder
½ tsp baking soda
Walnut for decoration
1 egg yolk + 1 tsp water for glazing

Fillings
1kg Lotus Paste
200-250g Walnut (toasted and chopped)(I omitted)

Method:
1) Cream sugar, shortening, butter, vanilla essence and ammonium together until slightly white (slow speed first then change to high speed)
2) Gradually add in egg.
3) Lastly add in sifted flour, custard powder and sodium bicarbonate to knead into a dough (do not mix too long). Leave dough in fridge overnight or for a few days (cover with cling wrap).
4) Divide fillings into about 40g each, roll into round ball.
5) Take out dough from fridge and divide into portions of 30 gm each.
6) Wrap fillings into dough and decorate with walnut. Apply egg wash and bake at 160ºC for 10 mins. Take it out and leave it for about 10 mins and apply egg wash again. Bake for another 15 mins.

Tips:
1) After diving the dough, keep half of it in the fridge while wrapping the fillings. Due to our hot weather the dough may become too soft to handle if keep in room temperature. You may rotate the two plates of dough whenever you find the dough starts to turn soggy.
2) Use small chunk of walnut for decoration and apply egg wash over the walnut, so that the walnut will stick to the pastry after baking.
3) The pastry is slight salty as salted butter is used. It compliments the sweet filling. However, if you do not like salty pastry, use unsalted butter instead and add ½ tsp of salt.

(Recipe reference: Baking Mum)

20 comments:

  1. Angel, I love the walnut mooncake from this restaurant too :). I love the golden color of your mooncake, looks so yummy!

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  2. 黄澄澄地,很诱人哦,很想吃呢:)

    ReplyDelete
  3. Your walnut mooncakes look good and tempting!

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  4. 这样的月饼我没有吃过呢。 不过想你这样三更半夜烘培, 然后找不到材料而烦恼, 我也试过, 哈哈。

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  5. i love ur walnut mooncake.Keep one for me till next 2 weeks then i will redeem fr u in singapore. haaha...

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  6. Very pretty walnut mooncakes! Seems easier for me who have never made mooncakes before. May I know where you buy your lotus paste? Looking for some good quality ones. And do you know ammonium bicarbonate is added for what purpose? Saw you omitted it.

    ReplyDelete
  7. MeRy/ DG/ hanishi,
    Thanks for your compliments.

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  8. Jess,

    I am sure you know which restaurant I am talking about. Hehe.

    The golden colour is the result of using egg yolk for egg wash instead of whole egg.

    ReplyDelete
  9. 鲸鱼蓝蓝蓝,

    你可以尝试做,这个很简单。如果不是要送人,小家庭做半份食谱就够,很快就能做好了。

    然后用你的新相机拍美美的照片请我们“吃”。

    ReplyDelete
  10. Min,

    这个有点类似上海月饼,可是我记得我吃过的上海月饼的饼皮牛奶味蛮重的,这个比较有牛油的咸香味。

    ReplyDelete
  11. Jane,

    Haha, this is very popular with my parents, I must tell them to reseve for you before they finish all.

    Btw, I have email you the baking supplies shop in Singapore. Check it up!

    ReplyDelete
  12. SSB,

    Same as u, I have never made mooncake before too. That's why I choose this simple recipe to start off. You may give it a try.

    I bought my lotus paste from a baking supply shop in JB. First time buying and I think it's pretty good, very smooth and not overly sweet. I paid RM25 for 1kg, I don't know the market price here but I think the price after converting to SGD is quite reasonable for such quality.

    I have seen ammonium bicarbonate in smilling char siew pau recipe (if I remember correctly). It acts as a rising agent, since baking soda is used, I think it's fine to omit it.

    ReplyDelete
  13. 这是我下一个想要做的月饼,因为我也好爱这家店的核桃月饼 ^_^

    ReplyDelete
  14. Hi Angel,

    For the custard powder, can it be replaced with something else?

    ReplyDelete
  15. neyeeloh,

    那我要等你请我吃你的核桃月饼咯!

    我也好久没买海xx的核桃月饼,因为通常都是在月饼展销会看到才会买,不会特点去买来吃。印象中的味道和口感和这个配方有些不同,但是两者都一样好吃。

    ReplyDelete
  16. hanushi,

    U may replace custurd powder with cornflour but note that the crust will not be as yelowish and fragrant because colouring and flavoring are added to custurd powder.

    Personally I think that since the amount used is not significant so the outcome should not differ much.

    ReplyDelete
  17. You are so geng! You can just bake and try most of the recipes with just like that...

    Walnut mooncake...I bet it taste very good and full with aroma.

    ReplyDelete
  18. Joanne,

    It's because I always choose simple and easy recipes. I normally stay away from complicated recipe. :P

    ReplyDelete

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