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
  1. 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。
  2. 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
  3. 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。
  4. 馅料:把樱桃内馅包上豆蓉。
  5. 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

  1. 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
  2. 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.
  3. 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.
  4. Filling: Wrap the cherry agar-agar well with the green peas paste and round up.
  5. 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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