Thursday, 5 September 2013

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 .