Tuesday, September 21, 2010

Snowy Mooncakes 冰皮月饼


Follow up on my mooncakes series, this is another famous type of mooncakes Snowy Mooncakes 冰皮月饼 which originated from Hong Kong back in early 1980s. This mooncake is much easier to make, no baking is required and you can straight away put in your mouth once you have finished molding the filling into the mooncakes dough!

Credit goes to Helen again on her recipe and photo sharing. Tomorrow is Mooncakes Festival, you still have time to do your homemade Snowy Mooncakes as it can be ready in less than 2 hours time.  (Move mouse over the photo to see more )
Snowy Mooncake
Helen's Snowy Mooncakes @ 21/09/2010

Snowy Mooncakes 冰皮月饼

饼皮:糯米粉90克、粘米粉70克、澄面(小麦淀粉)40克、
牛奶400克、糖粉100克、色拉油40ML

 馅料:豆馅适量
 做法
  1、糯米粉、粘米粉、澄面混合,倒入牛奶、色拉油、糖粉混合均匀;
   2、将面糊静置30分钟,放入蒸锅蒸约20分钟至熟,放凉至不烫手的程度;
   4、将面团分成50克每份,豆馅分成40克每份;
      (皮馅和馅料的比例取决于你的模具和你喜欢的大小)
   5、双手蘸一点熟糯米粉,防止粘手,将每份面团压扁,放入豆馅,将面皮用虎口慢慢向上推至收口.
   6、在月饼外面滚上一层熟糯米粉,放入模具中,压制成型;
   7、轻震模具四周,小心取出月饼即可;
   8、做好的月饼可直接吃,也可以放到冰箱冷藏后再吃,一般可保存3天。

TIPS冰皮月饼的口感更多来自于它的"冰皮"。为了打造漂亮又美味的冰皮,需要三种不同的粉类,现分别介绍如下:
  • 糯米粉,即糯米磨成的粉,也是三种粉类里最常见的。我们做汤圆用的就是它。
  • 粘米粉,很多人以为粘米就是很粘的米,实际上正好相反,这里的粘是"不粘"的意思(汉语的博大精深啊),它属于大米的一种。当然,因为地区性差异有些地方的"粘米"指的是黏性米,所以,特别要请大家注意,这里的"粘米粉"是大米粉的一类,你可以使用普通大米粉来代替。它的作用是降低冰皮的粘性——你也不希望自己做出来的冰皮月饼吃起来和糯米团子一样吧.
  • 澄面,又叫小麦淀粉、汀粉。澄面煮熟后呈透明状,我们常见的水晶饺子就是用澄面做的。在冰皮的配料里加入澄面,可以让冰皮看上去更加晶莹、剔透、美观。
  1. 冰皮月饼皮和馅的比例没有广式月饼那么严格,如果喜欢冰皮的口感,可以用皮和馅43的比例来制作月饼。也可以降低冰皮的比例,比如 34,甚至37。不过,冰皮如果太薄,一个是不好包,馅容易漏出来,另一个是看上去就能明显看到内部的馅料了,没有那么美观。
  2. 冰皮的配料里使用色拉油的原因是因为它的色淡、无味,不会破坏冰皮的口感,也不会让冰皮看上去发黄。你还可以使用玉米油、葵花籽油等,但是,绝对不能使用花生油、橄榄油之类味道很重的油哦。
  3. 糕粉就是炒熟的糯米粉,主要作用是防粘。可以把生糯米粉在锅里用小火炒熟,炒到略微发黄就可以了。你可以抄完后沾点尝尝,没有生粉味道就表示熟了。
  4. 冰皮月饼刚做好的时候,吃起来口感有点粘。放在冰箱冷藏一晚后,口感就很好了。有些配方制作出来的月饼刚吃起来还不错,但在冰箱放一夜后就会变得非常硬,这是不可取的。
  5. 冰皮月饼必须冷藏保存。可以保存3天左右。如果想保存得更长时间,可以放入冷冻室。吃之前要提前放到冷藏室解冻。
  6. 在蒸好冰皮以后,在冰皮里加入少许色素,可以制作出各种颜色的时尚冰皮月饼

Ingredients:

Pastry: 
  • 90 grams glutinous flour
  • 70 grams rice flour
  • 40 grams wheat starch (wheat starch)
  • 400 grams Milk
  • 100 grams icing sugar
  • 40ML salad oil (except peanut oil, Olive oil which has strong flavor)

Filling:

Bean paste

Method:
1.    Combine glutinous flour, rice flour and wheat starch together.
2.    Pour milk, salad oil, powdered sugar into flour mixture and mixed evenly.
3.    Let the batter stand for 30 minutes, then transfer to steamer to steam about 20 minutes on high heat.
4.    Remove and set dough aside until cool (temperature not so hot to touch).
5.    Divide and shape dough and bean paste into ball shape by ratio of 50:40 gram. 50 grams ball shape pastry and 40 grams bean paste each;
6.    Coat hands with a little cooked glutinous rice flour to prevent sticky hands. (Microwave two tablespoons of glutinous rice flour with strong heat for about 1 minute until cooked).
7.    Flatten each dough ball centered bean paste filling, slowly turn around and pushed dough to enclose the filling into a ball.
8.    Lightly coat mooncake dough with thin layer of cooked glutinous rice flour.
9.    Shape the dough by pressing the dough into mooncake mold.
10.  Lightly shake the mold around and gently knock out the moon cake.
11.   Moon cakes can be served immediately, or you can refrigerate before eating.
12.   Generally these mooncakes can only last for 3 days.

4 comments:

  1. Looks good. Too bad I can only 望梅止渴.

    ReplyDelete
  2. Hahaha... you can make yourself mah. Really, this mooncake not difficult to make, just problem to get moulds. But, some of my friends used the jelly moulds to make :-P

    ReplyDelete
  3. 一讲起冰饼我就想吃,因为它是我的最爱可是每次我自已做的吃起来,就是比不上朋友送的那么美味,
    几天前我又去买了一个很可爱的新模,想用你的配方试一试,
    不知能不能像你做得那美观,又美味。

    http://www.bakingfrenzy.com/6-motives-mooncake-cookie-press-p-211.html

    ReplyDelete
  4. 很喜欢你的新模, 我这里买不到。:-(
    这个 recipe 很简单应该没问题!

    ReplyDelete

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