萬般柔情，包藏紫色珍珠9 l# Z. Z6 @( F p9 M
. Q2 Y$ ~1 ?/ q6 y2 M份量：4－5個
8 q5 \. G' B: h: G: B* m/ N6 R餡料：芋頭肉...... 1000公克4 X( d' H# x% m; E7 z
幼糖...... 350公克公仔箱論壇9 B7 m I2 _3 J+ d" a! |6 S
蔥頭油...... 100公克
2 i. L/ |/ C# N3 z0 h- f公仔箱論壇花生油...... 200公克
) R4 B k q) L- ltvb now,tvbnow,bttvb蝦米...... 100公克
& m2 N" u! s6 z4 ^tvb now,tvbnow,bttvb鹹蛋黃......15粒（蒸熟）! _- T+ N& i+ L+ H9 U
a.水皮：麵粉 ......450公克 / 白油 ......70公克
6 k$ I8 O- H( Y; g9 o% [; n3 h# j: \純正花生油 ......100公克 / 糖青 ......1湯匙" I8 E+ F: k5 F4 I' x% M7 ^
清水 ......220公克 / 酸柑汁......1/2湯匙% ]0 \* \% L n; z
b.油皮： 麵粉 ......300公克 / 白油 ...... 200公克
% L9 a' ^* j8 V8 ?# Q1 Q. ~皮料C： 半鍋熱油...... 炸物用
% i/ E/ w' k1 R/ Y8 q4 s" J: j* L公仔箱論壇
9 {: d. `4 \( b6 m# D* p: dtvb now,tvbnow,bttvb製作過程：
6 D. q# @5 R0 ^5 ?6 z公仔箱論壇01. 將芋頭切片，蒸熟。公仔箱論壇% u9 e* d2 J( p- T( p
02. 趁熱將芋頭壓爛，之後與油、蝦米碎一起煮TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。3 r A# L, T* t$ y; C; p/ u
10－15分鐘，至干鍋即可。
S) l# Z( R' \. Y' i03. 冷卻後，加入瓜子仁，分割成為每個100公克
, h1 C$ i8 Z, X! t（約為10個），并包入一粒咸蛋黃在內，備用。公仔箱論壇" g8 a! z+ l* {
4 B1 y+ |$ }) E' stvb now,tvbnow,bttvb製作餅皮＋包餡過程：
, Q) o! r4 S, n0 O7 Wtvb now,tvbnow,bttvb01.將材料A（水皮）材料，全部混合至光滑，至成軟粉團，置放1小時，待用。（混合時，可用攪蛋機來攪拌，更方便處理。）www.tvboxnow.com. ?* g+ z/ ~+ k) y* E
02. 將材料B（油皮）材料，全部混合均勻，待用。(注：製作油皮時，搓揉程度要適中，否則就會出油。)
5 T2 I) G$ ^! a: PTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。03. 在置放1小時后，將水皮分切70公克的圓形狀，再置放30分鐘，以讓它鬆弛。; h; \4 a, t* g4 ^, {. c7 H1 Q
04. 將油皮分割每個40公克的圓形狀，待用。1 z! I" {! ^% Y( f, q7 d7 |
05. 將水皮壓扁之後，把油皮放在中間，之後包裹起來，做成麵團。
l$ z8 G# a. a0 m9 Utvb now,tvbnow,bttvb06. 將麵團桿薄，之後卷起來；桿成長形後，重複一次，再卷成短圓筒狀，讓它鬆弛10分鐘。tvb now,tvbnow,bttvb0 y0 p( o7 x3 [# \- }
07. 鬆弛10分鐘之後，將麵團切半。略桿成薄片後，再將邊沿桿得更薄一些。www.tvboxnow.com) b) ?9 e- U, j# v" n1 `0 y* X
08. 之後，再包上餡料。（注：將花紋那面向外，平面的那邊放餡料，炸了之後，才會有層次感。）TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。3 D* ^* |" I. m. w
09. 開鍋燒熱油後，置放下餅，用中火油炸約7分鐘，再開大火炸5分鐘至金黃色即可。
5 m7 |+ y" h' D" N; X& S/ C, P, Wtvb now,tvbnow,bttvb1 f1 w: p8 a7 J7 o3 ]7 g5 Y
Serves : 4 - 5
5 `- h9 U' Q; ]: q" eFilling : 1000g yam! ]0 G0 }' x& B/ q' a
350g fine sugar
) V& A' c) C0 C5 m- Uwww.tvboxnow.com100g fried onion oil6 A2 A& I; W# A+ c# l5 [
200g peanut oilwww.tvboxnow.com5 D7 {% l$ Y7 N/ Z, x$ R0 @
100g dried shrimps
`( b- r! L% v* ttvb now,tvbnow,bttvb15 salted egg yolks (steamed)
- N* X! U8 m0 [# b* h9 ?! `: Ntvb now,tvbnow,bttvbPastry A. water dough : 450g flourwww.tvboxnow.com' Z% L1 b( f; {4 c' V& m
70g shortening
! P* o( M0 K2 \0 q" Q100g genuine peanut oil
* u0 u- G% h; g4 e# [9 b: ?, Q9 Ftvb now,tvbnow,bttvb1 tbsp syrup
2 r7 C& a/ d3 n) u# e! ~7 L1 V4 F公仔箱論壇220g water
y/ A4 V! P, Dtvb now,tvbnow,bttvb1/2 tbsp lime juice
( q& A% W, }# y* c$ b3 I+ L" c; \公仔箱論壇Pastry B. oil dough : 300g flour , 200g shorteningwww.tvboxnow.com: }5 H& c2 W. Q; l: K/ \
Pastry Ingredients C : Half a wok of hot oil, for frying6 }/ B4 _2 Z. H, h5 q( _ z" v
; P; O' S4 k0 i5 H9 awww.tvboxnow.comFilling Preparation:www.tvboxnow.com! a. H* c* f5 w$ e# K
01. Slice and steam yam, until cooked.
& ~6 i2 u- U* C6 R02. Mash yam while it is still hot. Add oil, chopped dried shrimps, stir-fry for 10-15 minutes till dry.
. u* u: p! n% x: S$ s公仔箱論壇03. Leave the mashed yam to cool. Add melon seeds, divide the mashedyam mixture into about 100g each (about 10), wrap over a salted eggyolk, leave aside as filling.tvb now,tvbnow,bttvb, N( y' f9 D* F& p1 X
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Dough Preparation + Wrapping:4 I; G3 q% P8 D5 a8 ?' F( n
01. Mix ingredients A (water dough) together to form smooth and softdough. Leave aside for 1 hour. (For convenience, you can use an eggwhisk to mix the ingredients.)tvb now,tvbnow,bttvb. n% j4 g/ z- v) w* v! }) D
02. Mix ingredients B (oil dough) evenly, leave aside. (Note: Whenpreparing oil dough, knead with moderate force; otherwise, oil willseep out.)
9 F. i; ?& v; W& m( n" }# u6 s$ ?tvb now,tvbnow,bttvb03. After setting aside the water dough for 1 hour, divide dough into70g por tions, shape balls, leave aside for another 30 minutes.tvb now,tvbnow,bttvb. G; M. i9 E @* r
04. Divide oil dough into 40g portions, shape balls, leave aside.
- i) [+ {# ]0 x4 r9 c- atvb now,tvbnow,bttvb05. Roll out a water dough and wrap up the oil dough to form a ball.
7 e6 y) G8 n x7 u' u公仔箱論壇06. Use a rolling pin to roll out the dough in step 05, roll upSwiss-roll style. Give the dough a quarter turn and roll out the doughlength-wise again. Roll as Swiss-roll. Leave for 10 minutes.2 Z: i* G7 P' m0 R3 v- _* \
07. Cut the roll into two equal portions. Flatten the dough lightly androll out the sides, such that the edges are thinner than the centre.
0 Q8 K. n4 G2 s) D% L+ otvb now,tvbnow,bttvb08. Wrap yam paste ball and seal the edges.
6 B, ]) b/ e" B6 p( w1 `; c, btvb now,tvbnow,bttvb(Note: Face the spiral pattern side outward; face the plane side inward while wrapping fillings. This will give a
( H: k5 F6 }' {- R* V& S- \tvb now,tvbnow,bttvblayering effect after the moon cake is fried.)
* y9 g) B8 m, V7 [# w公仔箱論壇09. Heat oil in a wok, put the moon cakes into the wok and fry overmedium heat for about 7 minutes. Then, increase the heat, deep fry foranother 5 minutes over high heat until golden5 ^% L0 F) @" u1 ~$ F! L$ d
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發表於 2008-1-10 10:51 PM
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