Friday, 6 September 2013

皮蛋酥 ~ Century egg flaky mooncake

 


 

 
皮蛋酥

材料
水皮材料:
面粉    170g
糖粉    15g
白油    60g
       80ml
 
油皮材料:
面粉    160g
白油    90g
 
馅料:
皮蛋2粒(每粒切成8片)
莲蓉馅 560
 
做法
1.馅料(D)的莲蓉馅分成35g .每份包入一片皮蛋,搓圆待用。
 
2.水皮材料的面粉,糖粉,白油搅在一起, 加入水搓成团,揉成长条,分成16等份。
 
3.油皮材料搓匀,揉成长条分成16等份。
 
4.按扁一份(2),包入一份(3),捍扁卷起像瑞士卷重复一次,再捍圆扁包入一份(1)的馅料,封口向下,重复做完,排在铺了蛋糕纸的烤盘,上面搽蛋黄。
 
5.将(4)放入预热的烤箱,以180度烘20 ~ 25分钟至金黄色即可取出待冷。
 
 
 
Century egg flaky mooncakes
 
Ingredients :
 
Water dough :
Plain flour  170g
Icing sugar 15g
Shortening 60g
Water 80ml
 
Oil dough :
Plain flour 160gShortening 90g
 
For filling :
2 century eggs ( cut each into 8 parts )
Lotus paste 560g
 
 
Method :
1. Divide filling into 35g each .Wrap in a piece of sliced century egg .Shape round , set aside .
 
2. Combine flour,icing sugar ,shortening of water dough ingredients together .Add in water and knead to a dough .Roll into a long strip .Cut into 16 portions .
3. Combine oil dough ingredients together . Roll into a long strip . Cut into 16portions .
 
4. Flatten a piece of no.(2) .Wrap in no.(3) , use a rolling pin to flatten .Next  , roll up like a swiss rol . Repeat the step once more  . Now roll it out into a round . Wrap in no.(1)  and seal  edges facing downwards  . Repeat process. Arrange on a baking tray lined with greaseproof paper . Glaze the surfaces .
 
5. Bake in a preheated oven at 180c for 20 ~ 25minutes till golden brown . Remove and cool well .