豆蓉黑芝麻月饼(素)Mung Bean Paste & Black Sesame Mooncake
- Prep Time15 Mins
- Cook Time
- Type
- View513
Ingredients
水皮
Water Skin ingredients
油皮
Oil skin ingredients
馅料A
Filling A
馅料B
Filling B
馅料C
Filling C
馅料D
Filling D
Directions
绿豆片要趁热打烂,才幼滑。
水皮做法:高筋面粉和粟米油拌均后,中间拨开一个洞,加入水和糖,搓成光滑面团,分出6等份,休息15分钟。For Water Skin: Mixes high protein flour with corn oil,open a well in center,pour in water and sugar;knead into smooth dough and apportion into 6. Rest dough for 15 minutes.
油皮做法:将低筋面粉和白油搓成团,分出6等份。For Oil Skin: Mixes superfine flour and shortening, apportion into 6.
馅料做法:绿豆片滴干水,隔水蒸熟,打烂成豆泥。For Filling: Steam the mung bean until cooked,mash it.
馅料B煮开,加入豆泥拌匀,煮片刻。Boil ingredients B,blend in mashed mung bean and cook briefly.
加入馅料C,炒至离锅,分出12等份,备用。Add in filling ingredients C,stir-fry until non-sticky to wok,apportion into 12.
组合:将一等份的水皮包入一等份油皮,捍长形卷起,再捍长再卷起,至全部做好,休面10分钟,每一份对半切开,捍平包入一份馅料收口,至全部包好,放入油镬小火炸至金黄色即可。To Assembly: Wrap each oil skin with water skin; pin roll and make into long roll; rest for 10 minutes. Cut each roll into 2,wrap each with filling and seal up;deep fry with low heat until golden brown.
豆蓉黑芝麻月饼(素)Mung Bean Paste & Black Sesame Mooncake
Ingredients
水皮
Water Skin ingredients
油皮
Oil skin ingredients
馅料A
Filling A
馅料B
Filling B
馅料C
Filling C
馅料D
Filling D
Follow The Directions
绿豆片要趁热打烂,才幼滑。
水皮做法:高筋面粉和粟米油拌均后,中间拨开一个洞,加入水和糖,搓成光滑面团,分出6等份,休息15分钟。For Water Skin: Mixes high protein flour with corn oil,open a well in center,pour in water and sugar;knead into smooth dough and apportion into 6. Rest dough for 15 minutes.
油皮做法:将低筋面粉和白油搓成团,分出6等份。For Oil Skin: Mixes superfine flour and shortening, apportion into 6.
馅料做法:绿豆片滴干水,隔水蒸熟,打烂成豆泥。For Filling: Steam the mung bean until cooked,mash it.
馅料B煮开,加入豆泥拌匀,煮片刻。Boil ingredients B,blend in mashed mung bean and cook briefly.
加入馅料C,炒至离锅,分出12等份,备用。Add in filling ingredients C,stir-fry until non-sticky to wok,apportion into 12.
组合:将一等份的水皮包入一等份油皮,捍长形卷起,再捍长再卷起,至全部做好,休面10分钟,每一份对半切开,捍平包入一份馅料收口,至全部包好,放入油镬小火炸至金黄色即可。To Assembly: Wrap each oil skin with water skin; pin roll and make into long roll; rest for 10 minutes. Cut each roll into 2,wrap each with filling and seal up;deep fry with low heat until golden brown.