苹果酥 ~ Apple allure

 

食谱取自 ：Kathrine Kwa

 

苹果酥

水皮：

115g 普通面粉

35g 花生油

55g 水加入1小匙麦芽糖（搅匀）

 

油皮：

130g 普通面粉

55g 白油

15g 花生油

馅料：

莲蓉或豆沙800g ( 分成20份，每份40g . 搓圆)

做法：

 

1. 水皮材料拌成团，擀开成长方形薄片。

 

2. 油皮材料搅拌均匀后分成三等份，各别加入青、红、黄色素，将红色油皮横放在水皮上，压平，接着放上黄色油皮，压平。最后直放青色素油皮，压平。

 

3. 把左右两边的水皮拉起，包着油皮，擀成薄薄的长方形。

 

4. 从红色开始卷起，卷成瑞士卷，切成20等份。

 

5. 将一份皮擀成圆薄片，包入一份馅料，封口向下，顶部用手指稍微按凹下去成苹果，将多余的部分做成叶子形，黏在苹果酥上，再放上1支丁香。

 

6. 放入预热烤箱，以170度烤12-15分钟。

 

 

 

Apple allure

 

Water dough  :

Plain flour 115g

Peanut oil 35g

Water 55g  mix with  1 teaspoon of  maltose

 

Oil dough :

Plain flour 130g

Shortening 55g

Peanut oil  15g

 

Filling :

Lotus or red bean paste 800g   ( divide into 20 portions , 40g each . For, into balls  )

 

 

Method :

 

1. Mix water dough ingredients till well combined . Roll the water dough into rectangular with a rolling pin .

 

2. Mix oil dough ingredients till well combined . Divide the dough into 3 portions .Mix with  green , pink and  yellow colouring  respectively . Place the pink oil dough on water dough , flatten it .Follow by yellow oil dough , green oil dough .Flatten .

 

3. Fold over the water dough from left and right side to the centre , for covering the oil dough . Roll the dough into rectangular with rolling pin .

 

4. Roll it up ( start from the red part ) . Cut into 20 portions .

 

5. Roll the dough flat  , wrap in filling  . Pinch the dough securely to seal the seam . Form into apple shape  . Use excess dough to form leaves and clove for the stem / stalk .

 

6. Bake the mooncake in a pre-heated oven at 170c for 12 ~ 15minutes or until golden brown .