紫米红酒樱桃冰皮月饼
Snow Skin Mooncake with Cherry Filling
皮料
50g黑糯米粉
45ml水
90g糕粉
160g糖粉 (过筛)
110ml冰水
30g白油
馅料
樱桃燕菜:
200g樱桃 (切半,去核)
60g糖
100ml水
1 1/2小匙燕菜粉
1/2大匙粟粉水(1/2小匙粟粉加1/2大匙水拌匀)
2大匙红酒 (随意)
480g豆蓉 (分成60g小团)
做法
- 皮料:把紫米粉加入45ml水拌匀成团,放入滚水里煮至浮起,捞起备用。
- 糕粉和糖粉拌匀,加入冰水拌匀成团,加入煮熟的紫米团搓匀,加入白油搓成光滑的皮料,分成60g小团
- 樱桃燕菜:把樱桃,糖,水和燕菜粉拌匀,煮至燕菜粉溶解,加入粟粉水拌匀,加入红酒拌匀,倒入小圆模里,待凝固,脱模。
- 馅料:把樱桃内馅包上豆蓉。
- 压扁一份皮料,包上馅料,揉圆,拍上少许糕粉,放入月饼模里印出花纹,放入冰箱冰冷后,即可享用。
SKIN
50g black glutinous rice flour
45ml water
90g cooked glutinous rice flour
160g icing sugar (sifted)
110ml ice water
30g shortening
FILING
CHERRY AGAR-AGAR:
200g fresh re cherry (halved and seeded)
60g sugar
100ml water
1 1/2 tsp agar-agar powder
1/2 tbsp cornstarch water (1/2 tsp cornstarch,mixed with 1/2 tbsp water)
2 tbsp red wine (optional)
480g green peas paste (divided into 60g portions)
METHOD
- Skin: combine purple rice flour wirh 45ml water and mix into a dough. Put into boiling water and cook until gloat up. Dish up and set aside
- Combine cooked glutinous rice flour with icing sugar until well mixed. Add in ice water and mix into a dough. Add in the cooked rice flour and knead until well mixed. Add in shortening and continued to knead until smooth. Divide the dough into small portions, 60g each.
- Cherry agar-agar: Mix red cherry ,sugar, water, and agar-agar powder until well mixed. Cook until the agar-agar powder has dissolved. Add in cornstarch water and mix well. Add in red wine and stir well. Pour the mixture into small cups and leave to set.
- Filling: Wrap the cherry agar-agar well with the green peas paste and round up.
- Flatten the skin and wrap up the filling. Dust a little fried glutinous rice flour over the dough, press into the mooncake mould and unmould it. Chill the mooncakes in the fridge until cool before serving.
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