Lotus Paste Mooncake 莲蓉月饼

Making Lotus Paste 制作莲蓉馅

制作: 800 / Makes 800g

 

材料 / Ingredient

  1. 带皮莲子 300/ Lotus Seed with skin 300g

  2. 白糖 150-300/ White sugar 150-300g

低糖版 75-100/ Low sugar version 75-100g

  1. 食油150毫升 / Vegetable oil 150ml

低脂版100毫升 / Low fat version 100ml

  1. 瓜子仁 100g / Melon Seed Meat 100g

  2. 糕粉 10/ Cooked Glutinous rice flour 10g

  3. 麦芽糖 3汤匙 / Maltose 3 tablespoon

 

做法 / INSTRUCTIONS

第一部:准备莲子蓉 / Part I: Preparing Lotus Puree

  1. 将带皮莲子清洗,浸凉水一个小时。

Wash and soak lotus seeds for 1 hour in cold water.

  1. 换清水,盖过莲子煮莲, 加两茶匙枧水,煮 20 分钟。冷却后,可用手搓,将莲子去皮,过程中要换水。还没去心的莲子要去莲心。洗净后备用。

Use a large pot, add clean water covering lotus seeds. Add 2 teaspoons of lye water. Boil and cook on medium-high heat for 20 mins. Cool down, and remove lotus seed skin by rubbing the lotus seeds with hand. Remove lotus green core if using whole lotus seeds. Give the skinned seeds a thorough rinse and set aside.

  1. 将去皮去心洗净的莲子, 加入净水中火开盖煮50 分钟, 至烂。

Boil clean water, add the skinned seeds along with a pinch of salt and cook for 50 minutes until soft.

  1. 用搅拌机把莲子搅拌成容。可以用筛子慢慢压刷, 让莲蓉更滑。

Transfer the seeds to a blender and blend into a smooth paste. Strain the paste through a fine sieve for smoother results.

 

第二部:煮莲蓉 / Part II: Cooking Lotus Paste

 

  1. 先将三分一食油和白糖, 在钢锅里以慢火慢慢容成浅褐色糖浆,不停搅拌以防止烧焦。

Add 1/3 of sugar and oil to a medium-size stainless steel pan. Use low heat to melt sugar until light amber colour, keep swirling to prevent burning.

  1. 加入莲子泥,在锅里中火不停搅拌慢煮,以免烧焦。再慢慢把剩下的油和糖加入搅拌, 直到完全混合。全程以小火慢煮到金黄色。

Add previously prepared lotus seed puree to the pan, keep stirring and cook under low heat. Slowly add remaining sugar and oil to the pan, and stir and cook until the sugar and oil are absorbed evenly into the puree. Cook until it turns golden.

  1. 加入瓜子仁和麦芽糖继续不停搅拌,后将糕粉慢慢撒入,搅拌直到均匀。

Add in melon seed meat and maltose, continue to stir. Finally sieve the cooked glutinous flour into the puree and keep stirring until even.

  1. 当莲子泥凝成一团,就完成。让它慢慢冷却,就可以使用。最好是隔天才用。

After the puree turns into a more solid paste form, remove the paste from heat, let it cool down before use. It is best to cool overnight.

注意事项 / Tips & things to look out for:

  1. 油不能太多,否则煮好的莲蓉会泻油

Do not use too much oil, otherwise the lotus paste will be too oily.

  1. 掌握煮莲蓉的时间,过干 莲蓉不滑,太多水则会发霉变坏。

Do not overcook the paste, losing too much water will make it dry and not smooth; but if the paste is undercooked with too much water remaining, the paste will spoil easily.

  1. 冷却时不要让水蒸气回流,否则会发霉。

Cool down the paste naturally by natural air (not by fridge), avoid condensation from forming, otherwise the paste will get mouldy.

 

Lotus Paste Mooncake 莲蓉月饼

制作: 4个大月饼 / Makes 4 big mooncakes

做法 / INSTRUCTIONS

第一部:制作转化糖浆

Part 1: Making Golden Syrup

材料 / Ingredients

  • 细砂糖 400g / caster sugar 400g

  • 200 ml / water 200ml

  • 滤过的柠檬汁50 ml / fresh lemon juice, sifted 50ml

 方法 / Method

  1. 在锅里加入砂糖和水。轻晃锅子让糖和水融合。

Use a stainless pot, add sugar and water. Lightly swirl the pot to combine the sugar and water.

  1. 将锅放在中火上加热至沸腾,后加入柠檬汁。直至再次沸腾时将火侯调至小火。这期间无需搅拌糖水,任由其继续在摄氏110-115 之间煮,长达45分钟。

锅边出现要结晶的糖的时候,用沾了水的小刷将结晶糖刷回溶液中继续煮,避免糖在锅边结晶成大块。

Turn on the heat to medium and bring it to a boil. Add lemon juice. When it boils again, reduce heat to low. Do not stir or touch the sugar solution (to prevent crystallization). Continue to cook up to 110 - 115C (230 - 240F), for about 45 minutes. Along the way of cooking syrup, damp a brush with water and brush away the sugar on the sides of the pot and avoid the sugar from being crystallized

  1. 直至颜色呈现琥珀色,黏稠度接近像蜂蜜,即可熄火。让煮好的糖浆完全冷却,后装进封闭的瓶里备用。

When the syrup turns amber colour, with a consistency almost close to honey but not yet, remove from the heat. Let it cool then transfer to a clean air-tight jar.

第二部:制作月饼

Part 2: Making Mooncake

材料 / Ingredient

面粉100/ Plain Flour 100g

转化糖浆60/ Golden Syrup 60g

3

梘水半茶匙 / 1/2 teaspoon Lye Water

4

花生油 (或食油) 28/ Peanut Oil (Vegetable oil) 28g

 馅料 / Fillings

莲蓉馅 420/ Lotus Paste 420g

咸蛋黄 4/ Salted Egg Yolks 4

3

玫瑰露酒 1湯匙 / Rose wine 1 tablespoon

蛋清/蛋液 / Egg wash:

蛋黄 1/ Egg Yolk 1

蛋白 2汤匙 / Egg White 2 tablespoon

用具 Tools:

  1. 月饼模 Mooncake Mould

 

方法 / Method:

1

把糖浆,梘水和花生油放入盆中拌匀,筛入面粉,搅拌均匀,揉成一面团。 静置3小时或以上。
Mix golden syrup, lye water and oil evenly in mixing bowl. Sift plain flour, fold it into the mixture. Do not over-stir. Knead into a dough, rest the dough for 3 hours or more.

2

清理咸蛋取蛋黄,加入玫瑰露,待片刻后抹干。
Clean and break the salted egg, remove egg white. Mix the salted egg yolks with Rose wine, you will see the egg white turn opaque. Clean away as much of the opaque egg white. Wipe dry the soaked egg yolks.

3

預熱烤炉至180°C。准备抹饼皮的蛋液:将一蛋黄和二汤匙蛋白混合,备用。
Preheat oven to 180°C. Prepare the egg wash: whisk one egg yolk with two tablespoons of egg white. Set aside.

4

莲蓉馅分成4等份 (大约各105克)滚成莲蓉球。用手指在中间开个洞,把一个咸蛋黄包在莲蓉陷里,再滚圆。
Divide the lotus paste into 4 equal portions, roll each portion into a ball. Poke a hole in the middle, place one salted egg yolk inside. Roll and shape into a ball.

5

把面团分成4 等份(大约各45), 滚圆,压成圆饼包着莲蓉球。放入月饼模型中,轻轻用力压出月饼来。
Divide the dough into 4 equal portions. Roll each portion into a small disc, then wrap it with the lotus paste ball. Gently stuff the mooncake ball into the mooncake mould, lightly press the mould handle, then remove the mooncake from the mould.

6

烤炉必须设上下火,预热180度。
Set oven to convectional top and bottom heat, preheat to 180C.

 

月饼放入烤炉, 烘5分钟至月饼底部成金黄色。
Bake mooncake in oven for 5 mins until the bottom of the mooncake turns golden.

7

 五分钟后取出,待稍微冷却,均匀地在饼面上涂上蛋液。
Remove mooncake from oven, wait till it is slightly cooled, then brush egg wash on the top surface as evenly as possible.

8

涂完蛋液就回炉再烘810分钟。
After brushing egg wash, continue baking the mooncake for 8 to 10 mins.

9

出炉后,把月饼翻过来冷却。隔一夜让月饼回油,让饼皮便柔软,充满光泽。
After baking is done and mooncake is removed from oven, turn mooncake upside down to cool overnight, this will allow the oil in the mooncake to reach the surface (now at the bottom) for softer skin texture and to give it a shiny look.