椰香豆蓉班蘭冰皮月餅

材料:

  • 糯米粉 (UP Glutinous Rice Flour)55克
  • 粘米粉 (UP Rice Flour)45克
  • 澄麵粉 25克
  • 幼砂糖 60克
  • 牛奶 190毫升
  • 煉奶 30毫升
  • 菜油 25毫升
  • 班蘭葉汁 40毫升
  • 班蘭精(BUTTERFLY Essence Paste)2至3滴
  • 豆蓉餡(材料及做法,請參考椰香豆蓉餡食譜)320克
  • 糕粉(即熟糯米粉)2湯匙

做法:

  • 糯米粉,粘米粉,澄麵粉和糖過篩,盛入一大盤中。
  • 牛奶,煉奶,班蘭汁和油拌勻。倒進上項麵粉中,拌勻。過篩,隔去粒粒。盛入淺又闊的盤中。
  • 置入鑊中,用大中火隔水蒸15至20分鐘。用筷子挑少許試吃,若沒有生粉味,即熟透。放涼至暖和,用硬膠刮或大匙羹刮出麵團。用手搓揉至軟滑。切割出每份30克小塊,滾圓。
  • 把豆蓉切割出每塊 20克,滾圓,共16個。
  • 用每份班蘭冰皮包裹豆蓉餡。滾圓,平均黏上糕粉,搖去多餘的糕粉。放入月餅模中,按壓出月餅形狀。如是者,完成其他的冰皮和餡料。放入一盒中,上面鋪上廚房紙,加蓋密封。放入雪櫃(fridge)中冷藏過夜,即可享用。

 

班蘭汁做法:

  • 用4片班蘭葉,洗淨抹乾水份。剪段,放入搞拌器中,加 3至 4湯匙水,一同搞爛。
  • 在篩中鋪上一塊過濾紙。把班蘭葉碎轉入過濾紙中,用乾淨雙手榨出班蘭汁。然後量出食譜所需分量。餘下的,蓋好,放入雪櫃中,作下次用。可存放三數天。

 

Coconut Pandan Snowy Mooncake

Ingredients:

  • UP Glutinous Rice Flour
  • UP Rice Flour 45g
  • Cheng flour 25g
  • Caster sugar 60g
  • milk 190ml
  • Condensed milk 30ml
  • Vegetable oil 25ml
  • Pandan leaf juice 40ml
  • BUTTERFLY Pandan Essence 2 to 3 drops
  • Bean paste filling (for ingredients and methods, please refer to the coconut bean paste filling recipe) 320g
  • Cake flour (cooked glutinous rice flour) 2 tablespoons

Practice:

  • Sift the glutinous rice flour, sticky rice flour, plain flour and sugar into a large plate.
  • Mix milk, condensed milk, pandan juice and essence. Pour into the above flour and mix well. Sieve to remove grains. Serve in a shallow, wide plate.
  • Place in a wok and steam over medium-high heat for 15 to 20 minutes. Use chopsticks to pick a small amount and taste it. If there is no cornstarch smell, it is cooked. Let cool until warm and use a rubber scraper or large spoon to scrape out the dough. Knead with hands until soft and smooth. Cut into small pieces of 30 g each and roll into rounds.
  • Cut the bean paste into 20g pieces each and shape into round balls, totalling 16 pieces.
  • Wrap each portion of pandan ice skin with bean paste filling. Roll into a round shape, evenly coat with cake flour, shake off excess cake flour. Place into the mooncake mold and press out the mooncake shape. If so, complete other ice crust and fillings. Place in a box, cover with kitchen paper and seal. Refrigerate in the refrigerator overnight and enjoy.

 

How to make pandan juice:

  • Use 4 pandan leaves, wash and pat dry. Cut into sections, put in a blender, add 3 to 4 tablespoons of water, and blend together.
  • Place a piece of filter paper in the sieve. Grind the pandan leaves into the filter paper and squeeze out the pandan juice with clean hands. Then measure out the required portions for the recipe. Cover the rest and put it in the refrigerator for next time. Can be stored for three days.

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椰香紫薯冰皮月餅

材料:

  • 糯米粉 (UP Glutinous Rice Flour)40克
  • 粘米粉(UP Rice Flour) 20克
  • 澄麵粉 8克
  • 中筋粉 12克
  • 幼砂糖 35克
  • 牛奶 160毫升
  • 煉奶 35毫升
  • 菜油 30毫升
  • 糕粉(即熟糯米粉,防黏用)3湯匙

紫薯餡料:

  • BUENAS Grated Purple Yam 200克
  • 糖 30克
  • 澄麵粉 25 克
  • 水 20毫升
  • 椰奶(PRAOHOM Coconut Milk ) 40毫升
  • 菜油 40毫升

做法:

  • 預備餡料:紫薯切粒或切片,用微波爐煮熟或隔水蒸熟。用膠刮壓過篩成幼滑薯蓉。加糖。澄麵粉加水先拌勻,跟椰奶一起拌入紫薯蓉中,最後加油。轉置不黏底鑊中,用中火炒至澄麵粉熟透和乾身。蓋好,放入雪櫃中,備用。
  • 預備冰皮:粉類先行過篩,加糖拌勻。倒進牛奶,煉奶和油,徹底拌勻。過篩去粉粒。盛入淺又闊的盤中,蓋上鋁箔紙,用大中火隔水蒸約15至20分鐘。放涼,待用。

 

如何做冰皮

  • 預備冰皮
  • 紫薯餡切割成8份,每份 32克,滾圓。
  • 用硬膠刮或大匙羹刮出冰皮麵團。用手搓揉至麵團軟滑。分割出每份33克小塊,滾圓。用擀麵棍壓成圓餅形,共 8塊。
  • 如何包紫薯冰皮月餅
  • 用每塊冰皮包裹紫薯餡,收口滾圓。平均黏上糕粉,搖去多餘的糕粉。放入月餅模中,按壓出月餅形狀,脫模。如是者,完成其他的冰皮和餡料。放入一盒中,上面鋪上廚房紙,加蓋密封。放入冷凍室(freezer)中冷藏過夜,吃前 2小時轉放到雪櫃中,轉稍軟身即可享用。

 

Purple Sweet Potato snowy Mooncakes

Snowy skin Ingredients:

  • UP Glutinous Rice Flour 40g
  • UP Rice Flour 20g
  • Cheng flour 8g
  • All-purpose flour 12g
  • Caster sugar 35g
  • milk 160ml
  • Condensed milk 35ml
  • Vegetable oil 30 ml
  • Cake flour (cooked glutinous rice flour, used to prevent sticking) 3 tablespoons

Purple sweet potato filling Ingredients:

  • BUENAS Grated Purple Yam 200g
  • sugar 30g
  • Plain flour 25g
  • water 20ml
  • PRAOHOM Coconut Milk 40ml
  • Vegetable oil 40 ml

Practice:

  • Prepare the filling: Cut the purple sweet potato into cubes or slices, cook it in a microwave or steam it in water. Use a spatula to press and sift into a smooth potato puree. Add sugar. Mix the flour and water first, then mix it with the coconut milk into the purple sweet potato puree, and finally add the oil. Transfer to a non-stick pan and stir-fry over medium heat until the flour is cooked and dry. Cover, place in refrigerator, and set aside.
  • Prepare the ice cream: sift the powder first, add sugar and mix well. Pour in the milk, condensed milk and oil and mix thoroughly. Sieve to remove powder particles. Pour into a shallow and wide plate, cover with aluminium foil, and steam over medium-high heat for about 15 to 20 minutes. Let cool and set aside.

 

How To Make Mooncake Snowy skin

Prepare Mooncake Snowy skin

  • Cut the purple sweet potato filling into 8 portions, each portion weighs 32 grams, and roll into balls.
  • Use a hard rubber scraper or large spoon to scrape out the ice skin dough. Knead the dough with your hands until it is soft and smooth. Divide each portion into small pieces of 33g and shape into rounds. Use a rolling pin to shape into round cakes, 8 pieces in total.
  • Purple Sweet Potato Snowy skin Mooncakes Procedures
  • How to wrap purple sweet potato snowy skin mooncakes
  • Wrap the purple sweet potato filling with each piece of ice skin, close and round. Evenly coat with cake flour and shake off excess cake flour. Place into the mooncake mold, press out the mooncake shape and remove from the mold. If so, complete other ice crust and fillings. Place in a box, cover with kitchen paper and seal. Refrigerate in the freezer overnight, transfer to the refrigerator 2 hours before eating, and allow to soften slightly before serving.

 

 

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