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Saturday, September 22, 2012

第一次@ 传统烤皮月饼 Traditional Baked Mooncake

(制作于2012年9月9日,拍摄于9月15日)

2010年开始自己制作月饼,但是今年还是第一次制作传统烤皮月饼。制作方面没有遇到太大的问题除了对成品的外观不甚满意(花纹不够清晰,颜色却又太深),虽然如此还是决定放上来。第一次做传统月饼算是一个重要的里程碑。

传统烤皮月饼看似难,其实也不难,看似容易其实也不然。我在说什么嘛?

饼皮的做法是非常简单的,可是包馅就有点考功夫。包得完美,还要印出来完美。印出来完美也不代表烤出来一定美。涂蛋液,烘烤方面也是一个关键。

这天做了两轮月饼,照片是第二轮做的。白天做的第一轮月饼是用鲸鱼老师那个回油很快两三下的配方。这个配方回油真的很快,老妈子竟然在烤好数小时好就开始啃月饼了。到了第二天可以说是完全回油了,饼皮非常软,老妈子直呼好吃!后来我再次做这个配方时(会在下一篇分享),用了比较干和硬的馅料,结果回油慢许多,到第四天还觉得不够软。可见馅料对饼皮的回油影响甚大。

嫌白天做的那轮花纹不美,晚上再战,结果花纹还是一样不美(后来看了师傅的视频才发现问题应该是出现在我压模的方式)。选用了Christine的食谱,主要是因为这个配方用普通面粉而鲸鱼的配方用的是香港粉,我想比较香港粉和普通面粉做出来的月饼有什么不同,用的是同样的馅料。这个配方回油也算快,第三天饼皮已经很软了,和香港粉做出来的成品相差不远,我老妈说完全吃不出不同!

但是问题来了,月饼的颜色好深哦,虽然烘烤时间比第一轮的还要短,是什么原因呢?我怀疑这个食谱用的糖浆颜色比较浅,而我用的糖浆颜色较深,所以食谱里所用到的梘水相对的显得较多(参考下面食谱里的补充资料)。本来想把第一轮和第二轮做的月饼并排拍照让大家做个比较,但是第一轮的月饼我没有特别交代要留,结果拍照当天已经被吃得七七八八了。证明月饼在我家是很拉库的。

第一次做的传统月饼没有美丽的外型,但却诚意十足,每一颗都包含我满满的爱心。


传统烤皮月饼

材料: (可做12个50克的迷你月饼)
麵粉 100克
轉化糖漿 60克
梘水 ½ 茶匙
菜油 28克(我用花生油)

餡料: 蓮蓉 420克 + 烤香瓜子 18克(随意)
塗面: 蛋黃 1 個 + 蛋白 2 湯匙(混和后過篩)
用具:50克塑胶月饼模

做法:
1) 把糖漿,梘水和菜油放入一盤中拌勻。篩進麵粉,用刮刀(spatula)輕輕拌勻。切勿過度搅拌以免起筋。用保鮮膜蓋著麵團,靜置 40分鐘。
2) 把瓜子揉入蓮蓉内,滚成长条形分割成12等份(每份35克),滚圆。
3) 把麵團分割成12等份(每份15克),滾圓。小麵團壓成圓餅,蓮蓉球放在小麵團餅皮中 央,用推的方式包起來。放在已涂油或铺纸的烤盘上,盖上月餅模型,輕輕用力壓出月餅形状來。
4) 放入已預熱的烤箱中,180度烤約10分鐘。取出月饼,待约10分钟后轻轻掃上一层非常薄的蛋液,放回烤箱175度繼續烤约5分钟至熟透,並轉金黃色為止,即成。待涼後,放入密封盒子中。過一、兩天後,月餅回油。餅皮變柔軟,顏色潤澤。

補充:
1)這個食譜的餅皮和餡料比例是 3:7. 用了50克的月餅模。即是每個月餅的皮料15克(50 克x 0.3)和餡料35克(50克x 0.7)。我用18克皮,32克馅料。
2)梘水的用處。一來,梘水可中和轉化糖漿中的酸性。因餅皮如果呈酸性會很難上色。因 此加入的梘水份量視乎所用的轉化糖漿而定。如果餅皮上色不夠,即梘水加得不夠。反之,如果上色太深,即加的太多。二來,梘水可以幫助餅皮蓬鬆起來。
3)使用前在月饼模型里撒上面粉,然后把多余的面粉敲出来。

(食谱取自简易食谱,做法和烘烤时间根据自己)

Traditional Baked Mooncake

Ingredients: (yield 12pcs of 50g mini mooncakes)
100g plain flour
60g golden syrup
½ tsp alkaline water (aka lye water)
28g vegetable oil (I used peanut oil)

Fillings: 420g lotus seed paste + 18g toasted melon seeds (optional)
Egg wash: 1 egg yolk + 2 tbsp egg white (mix well and sieve)
Tool: 50g plastic mooncake mould

Method:
1) Use a large bowl, mix the golden syrup, alkaline water and oil well. Sift in the flour. Use a spatula to combine all ingredients. Don’t over-stir. Knead into dough. Cover with a film wrap and rest for 40 minutes.
2) Knead the melon seeds into lotus seed paste, roll lotus into a long tube. Cut into 12 equal portions, (35g each). Roll each portion into a ball shape. Set aside.
3) Divide the dough into 12 equal portions (15g each). Roll each portion into a small ball shape. Flatten and roll into a thin disc. Place lotus paste at the centre, wrap into ball by pushing the dough gently. Place it on a lined or greased baking tray, place mooncake mould on top, lightly press the
4) Bake in the preheated oven at 180C for about 10 minutes. Remove mooncakes from oven, let cool for about 10 minutes. Brush with thin layer of egg wash. Continue to bake at 175C for about 5 minutes until the pastry turns golden brown. Remove from oven and let cool on a wire rack. Store in an airtight container. The pastry will become soft, called “回油”(literally means”returns oily and soft’) and shiny in one or two days.

Note:
1) The ratio of skin and filling in this recipe is 3:7, this is the standard ratio in most traditional mooncakes though one can use 2:8 or 4:6. To calculate the amount, use the size of your mould as base, this recipe uses 50g mini mooncake mould, so the skin (dough) for one mooncake is 50g x 0.3 = 15g, filling will be 50g x 0.7 = 35g. I prefer thicker mooncake skin so I used 18g / 32g.
2) Lightly dust mooncake mould with flour and knock out excess flour before use.

(Recipe adapted from Christine’s recipe with slight modification on molding and baking method)

There are reasons why alkaline water is used in traditional mooncake skin.

1) It neutralizes the acid in the golden syrup.

2) It helps to give nice browning on the mooncake pastry. If adding alkaline water too much, the colour will be too dark. If adding not enough, it’s very difficult to brown the mooncake pastry. The amount of alkaline water need to be adjusted for different golden syrup in order to give a nice browning effect. You might test run with a small amount of dough to see how many alkaline water has to be used properly with your own golden syrup.

3) In this recipe, you might've noticed that no baking powder is needed. But the mooncake pastry is soft with a bit fluffy texture, that's the effect produced by alkaline water.

(Extracted from Christine’s blog)

My mooncake moulds (White: gift from Hanushi / Pink: gift from Jess. I like all of them. Thank you my dear friends.

11 comments:

  1. 你第一次做烤皮月饼已经很厉害了!
    我还在慢慢摸索着。。。
    颜色太深,会不会是面团醒太久了?

    ReplyDelete
    Replies
    1. Wendy,

      早安。你的烤皮越冰一定会成功的。

      我觉得这个醒不算久,我看过有些食谱醒5个小时。

      Delete
  2. Hi Angel, I compared your recipe with the one l tried last year (I have yet to even get the ingredients ready), they look almos the same, both ingredients and method...even the lye water amount is about the same...but for the recipe I followed, the 醒面 takes at least 2 hrs and best when left over night. maybe you can try let the dough rest for longer? all the best for your next batch :)

    ReplyDelete
  3. Angel,
    谢谢分享,我现在才知道月饼皮也要醒面。学到了:)
    你的月饼模很美。

    ReplyDelete
  4. Angel~~
    算很好看了呢~~~我家的第一次更加丑八怪。。。=P

    ReplyDelete
  5. 第一次有這樣的成績已經很棒了(^^)
    相信你會越做越上手,越做越上癮的
    我們會為你加油鼓勵的,敢敢衝
    huh..那個粉紅色是我送的咩?都有點忘了;)

    ReplyDelete
  6. Hi! To my understanding, you need to rest the mooncake skin/dough for at least an hour. I think this is to let the syrup mixture and flour to combine well. I usually let it stand for more than an hour. Just made one big batch yesterday where I rest the skin dough for 3 hours+.

    As for dark mooncake skin, I think is the golden syrup you used. Are you using Abram Lyles Golden Syrup? I read somewhere that this syrup produces darker colour mooncakes.

    Hope you have better success in your next batch. :)

    ReplyDelete
  7. 很美了啦
    第一次能够做到那样我觉得了不起了:)
    传统月饼真的需要时间研究:)

    ReplyDelete
  8. 老实说我比较喜欢上色的月饼,好过不上色的好像烘不熟的样子。

    ReplyDelete
  9. Your 1st attempted is better than mine, my 1st batch was last year and some cracked like nobody business and some was hard even I kept it for several days. Your mooncake look dark maybe due to the type of syrup that you use, but this is better than those look pale.

    ReplyDelete

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