Mixed nuts mooncake 伍仁月饼

 

黄金糖浆材料:

Country Farm蔗糖500克,清水300毫升,柠檬汁2汤匙,柠檬2片

馅料:

Country Farm杏仁100克(剁碎), Country Farm山核桃100克(剁碎),Country Farm核桃100克,Country Farm西瓜籽30克,Country Farm南瓜籽30克,Country Farm五花果8粒(剁碎),Country Farm枸杞3汤匙,Country Farm蔓越莓3汤匙(剁碎),熟糯米粉1/2杯,Country Farm椰油1/4杯,Country Farm花蜜1/4杯,盐适量

 

 

皮料:(粉红)

Country Farm橄榄油30毫升,

黄金糖浆75毫升,

碱水1/4茶匙,面粉90克(过筛),
甜菜根粉1茶匙

 

青色皮料:

Country Farm橄榄油30毫升,黄金糖浆75毫升,碱水1/4茶匙,面粉90克(过筛),绿茶粉1茶匙

金色皮料:

Country Farm橄榄油5毫升,黄金糖浆15毫升,碱水1/8茶匙,面粉20克(过筛),食用金粉1/4茶匙

做法:

  • 黄金糖浆做法:在锅内将糖及水以小火焖煮至滚。加入柠檬汁,继续小火煮50分钟至1小时。可以在一边淋上一些水,以避免糖浆结晶。待冷后收入收纳罐内,放上柠檬片,收入冰箱2个星期。
  • 馅料做法:碗内将所有坚果和面粉,油及黄金糖浆混和均匀,然后揉成各50克一粒圆球。
  • 皮料做法:将皮材料混合搓成面团,用保鲜膜包好再醒1-2小时。
  • 将皮料面团分成每份35克。

组合:

1.将饼皮面团杆平,包入一份馅料,搓圆。

  1. 在月饼模内涂抹少许油,先把青色皮或金色皮料压入模型内,接着把面团压入模型再轻扣出来。
  2. 将月饼放在烤盘上,放入预热的烤炉以170℃烤12分钟。取出放置20分钟后,再放入烤箱以170℃烤8分钟。

4.收藏3-4天回油享用会更加好吃。

 

 

Golden Syrup ingredients:

500g  country farm raw cane sugar,300ml water, 2 tbsp lemon juice , 2 slices lemon

 

Filling

100g Country Farm almonds (finely chop)

100g Country Farm pecan nuts (finely chop)

100g Country Farm walnuts (finely chop)

30g Country Farm watermelon seeds

30g Country Farm pumpkin seeds

8 pcs Country Farm figs (diced)

3 tbsp Country Farm goji berries

3 tbsp Country Farm cranberries (diced)

1/2 cup cooked glutinous rice flour

1/4 cup Country Farm coconut oil

1/4 cup country farm flower honey

Pinch of salt

Skin (pink)

30ml Country Farm olive oil

75ml golden syrup

1/4 tsp alkaline water

90g plain flour (sifted)

1 tsp beetroot powder

 

Skin (green)

30ml Country Farm olive oil

75ml golden syrup

1/4 tsp alkaline water

90g plain flour (sifted)

1 tsp green tea powder

Skin (gold)

5ml Country Farm

olive oil

15ml golden syrup

1/8 tsp alkaline water

20g plain four (sifted)

1/4 tsp gold powder

Method

  1. Make golden syrup: whisk sugar and water in a pot and bring to a slow simmer. Once boiled, pour in lemon juice. Continue to cook for 50 minutes to an hour over low heat. Can drizzle the side with some water to avoid crystallising from the syrup. Let cool and pour into a jar and place lemon slices on top. Let’s cool and store in cool dark place for 2 weeks or more before using.
  2. Mix nuts with glutinous rice flour, oil and golden syrup. Mix and knead. Form into a 50g each ball. Refrigerate before use
  3. Mix skin ingredients and lightly knead till smooth and soft. Cover and set aside for 1-2 hours before use。
  4. Divide skin into 35g each ball. (Note: ratio – skin : filling at 1:1.5). 

    Assemble mooncake:

    1. Flatten skin dough with a little oil on palm. Place filling in the centre and slowly push up the dough to cover and seal with the other hand.
    2. Oil the mould. Place small piece on the leaf part (Green leaf for pink and gold leaf for green) Then place the ready mooncake dough with filling inside and press. Push out. Repeat for the others.
    3. First bake at 170’C for 12 mins. Then remove to cool for 20 mins. Bake again at 170’C for 8 mins.
    4. Remove and keep for 3-4 days for optimum results before consuming.

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