份量：4－5個
$ f) c! d/ b& Y8 w4 jtvb now,tvbnow,bttvb餡料：1公斤......蓮蓉餡公仔箱論壇( j% s( [2 U8 i0 \, W; W9 e
10粒......鹹蛋黃
: m) j, b/ |9 G. ]% dtvb now,tvbnow,bttvb皮料：300公克......糖粉
1 O2 O! i/ J* d" G; A& Rtvb now,tvbnow,bttvb200公克......糕粉
0 o. N, ?. e0 J O6 G公仔箱論壇60公克......白奶油
' f& K( k/ m$ Z) @ y公仔箱論壇200公克......柚子汁公仔箱論壇1 Q `# E1 x* G
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製作過程：( ]& i% B! N! g( s. T* ]5 V
01. 將蓮蓉分成100公克（即10份），每個裡面包入一粒鹹蛋黃，然後推成圓形，待用。tvb now,tvbnow,bttvb- A; O: N. b5 x; y- z4 d. N0 }
02. 將皮料放入攪拌機，以慢速度攪拌成幼滑麵團。攪拌時間約為8－10分鐘。
1 r$ b( D0 i$ j+ m3 i! b2 z- }0 g5 t公仔箱論壇03. 將粉團壓平，包入餡料，再放入月餅模內印成月餅形，倒扣出來即可。
3 n9 _2 g9 b i# }. |04. 倒扣出來之後，將它放入冰箱內，冷凍後才切開來吃，更為可口。
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/ ^, F$ r. _. Z4 a8 ZServes : 4 - 5www1.tvboxnow.com: q" e+ |& d. R! w& u* H& I) Z* d' Z
Filling : 1kg lotus seed paste
7 B# [# S9 W6 k6 e10 salted egg yolkswww1.tvboxnow.com8 ]6 T! y+ D% J( R* X/ Q- J
Pastry : 300g icing sugar! p }" \" }' Z- a2 I T
200g koh fun (commercialized cooked glutinous rice flour, sifted)" k. k2 f) c5 z7 X5 R- G: S
60g shortening
5 P# ?8 p1 w- r4 u" d7 {200g grape fruit juice
: M# s" `3 V4 E! B$ T4 G) d3 i公仔箱論壇
9 }" _0 q- Q( Z7 J( K: Q! k+ Etvb now,tvbnow,bttvbMethod: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。6 E, j1 ?" i+ t6 B
01. Divide the lotus seed paste into 10 equal portions (100g each).Place a salted egg yolk in each portion of lotus seed paste, enclosethe egg yolk and roll the lotus seed paste into a ball, set aside.
4 u3 h# n& P# r. dtvb now,tvbnow,bttvb02. Put the dough ingredients into a blender, process on low speeduntil the dough turns smooth and satiny. Process for around 8-10minutes.' t* X; ^0 Y6 V- s* O1 x
03. Flatten the dough balls, place lotus seed paste filling in centreof each dough circle, fold in sides of dough to completely enclose thefilling. Place moon cake in mold, flatten dough so the moon cakeconforms to the shape of the mold. Turn the mold over and tap one endof the mold on the work surface to dislodge the moon cake.
( _( ]# V0 H* V: I+ A' S5 q Y04. Chill the moon cakes in the refrigerator. Serve chilled for better texture.
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發表於 2008-1-10 10:50 PM
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