happy mama: August 2014

Saturday, 30 August 2014

上海月饼 Part2

16/08/14

上海月饼

之前对于上海月饼并没有特别的喜欢。但吃了自己做的上海月饼后，就爱上了它！话说上海月饼是当天晚饭后的附加点心。金黄色酥香的表皮及浓浓芝士的香味，让我难以忘怀！

谢谢 Winnie 老师～

后记：老公给的评价是平平，因为少了蛋黄的配衬 -0-

BEST Baking Solution

Shanghai mooncake

Ingredients

Skin (4 pcs)

150g plain flour

25g milk powder

12g custard powder

30g icing sugar

2 tsp baking powder

40g shortening (Crisco)

35g butter/margarine (cold)

1 egg (B)

50g cheese (Parmesan) - optional

Filling:

1 kg lotus paste or any flavor

50g melon seeds

METHOD

1. Combine all the dry ingredients for the skin in a bowl

2. Add in shortening and butter and rub into the flour until mixture resembles bread crumbs

3. Add in the egg and mix to form a dough

4. Scale at 35g each and roll into a ball

5. For filling scale at 25g each

6. Flatten the ball of dough and wrap in the filling

7. Shape into a ball and glaze with egg yolk

8. Bake in preheated oven at 180 deg C for 15-20 mins or until done

冰皮月饼 Part3

16/08/14

冰皮月饼

最后我们要做冰皮月饼咯！其实我不是很喜欢吃月饼，冰皮月饼也不例外。（所以老公酸我呗，不喜欢吃月饼但要学人做月饼！真是女人心，海底针！呵呵）

冰皮的制造过程最简单，不用烘烤，所以它的材料糯米粉要炒熟，怎样知道熟呢? Winnie 老师说炒到糯米粉轻轻地，飘飘地就熟啦！

我用了白和粉红的皮来做冰皮。我想家慧一定会喜欢这种月饼吧！因为有她喜欢的 Icing Sugar，冰冷及QQ 的口感！那知道妈妈用心良苦，她看到我把冰皮月饼切出来时，竟然用她的苦瓜脸吃了一口就丢下一句：“很难吃哟！” 唉！真是伤了妈妈的玻璃心！（哭脸）

后记：评价最惨！没人欣赏。。。

无论月饼好不好吃，我都祝大家中秋节快乐！记得回家和家人吃一顿饭，赏月及吃月饼哦！

BEST Baking Solution

Ping Pei mooncake

Ingredients

Pastry (5-6 pcs)

60g icing sugar
100g koh fun (cooked glutinous rice flour)
38g cooked cornflour
160-170g cold water/ pandan juice/ carrot juice/ red dragon fruit
½ tp salt

38g shortening

38g liquid glucose

Filling:

1 kg lotus paste or any flavor
50g melon seeds

METHOD

1. Sift icing sugar, cornflour and koh fun

2.       Mix shortening and liquid glucose with a hand whisk
3.       Add in the flour mixture and mix until like breadcrumbs
4.       Add in the liquid portion and mix until it forms a dough
5.       Rest for half an hour in the fridge
6.       Divide dough into desired amounts. Cover with wet cloth to prevent hardening
7.       Flatten dough and wrap filling
8.       Chill mooncake before serving

传统月饼 Part1

16/08/14

传统月饼

那天跟老公说起我要去报名学做月饼。老公偷笑道：“现在那里还有人‘给钱’去学习如何制作月饼！”话说现在按一按谷歌搜索或YouTube，就很容易找到做月饼的步骤！但我还是坚持 ‘给钱’！为什么？理由：我是 [烘焙新手] 我对烘焙一无所知也对自己没有信心，最后的是我没有烘焙的用具 @@ (很烂的理由吧！)

两个星期前，我终于參加了 Best Baking Solution 的『Mooncake Baking Workshop』学费是RM95，时间是2PM-5PM。在这3个小时里，我们要完成三种不同口味的月饼，包括传统月饼，冰皮月饼和上海月饼。

这天来上课的朋友一共有12位，其中包括两位是友族朋友（值得赞赏吧！因为她们也想学习做我们中国人传统的糕饼！）还有我们所有的学员都是‘第一次’来参与的唷！虽然她们是第一次来上课，但不代表她们是新手哦！她们当中有做cupcake的老师 Pn Rozie，也有做燕菜月饼来买的Ms Yeap 等等。。（让我老公大跌眼镜吧！）

话说回来，其实做月饼真的不是我想象中的难！然而我并没有后悔参与！原因是我喜欢 Winnie 老师的用心教导及大家一起分公合作的精神！还有找回我的信心！(呵呵!因为烘焙老师也来学做月饼咯！)

月饼的馅料

Chef William Tan 强烈推荐 baking powder

Winnie 老师

BEST Baking Solution

Traditional mooncake

Ingredients
Pastry (20 pcs)
600g high ratio flour
20g corn flour
180g vegetable oil (peanut oil)
20g alkaline water
440-460g golden syrup
½ tp salt

Filling:
2 kg lotus paste or any flavor
100g melon seeds
Egg glaze: 1 egg (beaten), ½ tp oil, a pinch of salt

METHOD
1. Mix the oil, golden syrup and alkaline water and stir until well combined
2. Add in flour, corn flour and salt and mix to form a dough
3. Cover with cling wrap and let it rest for 6 hours
4. Divide pastry into equal portions of 50-55g
5. Divide filing into equal portions of 110-120g each
6. If using salted egg, less out the weight of the yolk from the filing
7. Wrap in the egg yolk
8. Wrap up the filing and seal edges
9. Press into mould and tap or press out mooncake
10. Bake for 10 mins at 180 deg C. Remove it, cool for 2 mins and brush with egg glaze. Bake for another 10 mins, remove and cool for 2 mins and glaze again. Bake for another 5 mins or until brown
11. Cool on wire rack

后记：Winnie 老师说这种月饼烘好后需要放三天才吃。因为刚做好的月饼会比较干，然而放了三天后，月饼的外皮会出一点油。那时才吃就刚刚好！我的月饼放了一星期才吃，刚切出来老公就很赏脸，吃了大半粒！只剩下两片给我。他说月饼的口感好，不甜不腻，他不知不觉的吃下大半粒! 谢谢老公的支持！这月饼得到的评价是最高的哦！！