Tags » Golden Syrup

廣式月餅

皮:

低筋麵粉…………280克

轉化糖漿…………180克 (Golden Syrup?)

花生油……………80克

鹼水………3克(可省略)

餡:

油紅豆沙…………600克

生鹹鴨蛋黃………16個

生蛋黃………………1個

水…………………半大匙

1兩半小月餅模……1個

做法:

1) 鹹蛋黃用鹽水洗淨,一切為3。紅豆沙分成24份,各包入2小塊鹹蛋黃,揉圓。

2) 麵粉過篩,加糖漿、花生油和鹼水攪拌成均勻而且非常柔軟的麵糰。拌勻就好,不要過度攪拌。分成24份。

3) 壓扁一份麵糰,包入一個紅豆餡球,揉圓。皮的厚薄要平均。

4) 用紙巾沾花生油擦拭月餅模內部。

5) 把包好的月餅沾薄薄一層手粉,放入餅模中,壓平,左右各敲一下,再朝下一敲,讓月餅脫模而出。朝下敲時要在工作枱的邊緣敲,左手放在模子下面接住落下的月餅。

6) 排在塗了花生油的烤盤上。黃蛋加水調勻,輕輕刷在表面花紋凸起處。 12 more words

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