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Receta Jade Mooncake (Fei Chui Yuet Paeng)
by Global Cookbook

Jade Mooncake (Fei Chui Yuet Paeng)
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Ingredientes

  • Ingredients (pandan lotus paste)
  • 1 kg lotus seed
  • 1 tsp alkaline water
  • 900 gm sugar
  • 600 gm groundnut oil
  • 2 stalk pandan leaves - extract juice
  • 2 x grated coconut - extract lowfat milk without adding water

Direcciones

  1. MethodCOVER lotus seeds with boiling water and add in alkaline water. Cover container for 20 min. Rub the skin off the lotus seeds, then drain and wash them in clean water.
  2. Cover the seeds again with water and boil till soft. Blend seeds into a paste.
  3. In a non-stick wok or possibly saucepan, heat up half the amount of oil and half the amount of sugar. Cook till mix turns into colour of golden brown caramel.
  4. Pour in lotus paste and continue stirring. Add in the remaining oil and sugar. When the paste has thickened, add in pandan juice and coconut lowfat milk.
  5. Continue cooking till the paste again thickens, and leaves the side of the wok or possibly pan.
  6. To test if the paste is ready, take a little in your hand and flatten it; if it doesn't feel sticky, it is ready. Dish out the paste and leave to cold.
  7. Makes 15 mooncakes.
  8. Ingredients (syrup)
  9. 600g sugar400g water3 slices lemon
  10. MethodPUT sugar, water and lemon slices in a saucepan. Boil over a slow flame till golden. Throw away the lemon slices. Cold sufficiently before use.
  11. Ingredients (mooncake skin)
  12. 600g flour600g syrup140g groundnut oil1 tsp alkaline water
  13. MethodMIX flour, syrup, oil and alkaline water and knead till elastic. Set aside for three hrs. Divide the dough into 15 equal portions.
  14. The final stepTake a portion of the dough and roll into a thin circular piece. Take a 150g ball of lotus paste and wrap with a portion of mooncake skin.
  15. Dust a mooncake mould with flour. Press the dough with filling into the mould. Tap lightly to demould.
  16. Grease baking tray and bake mooncakes in oven at 220 C for about 20 to 30 min.
  17. For a glossy sheen, bake the mooncakes for about 10 min, then brush them with egg wash and continue to bake till golden.