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抹茶芋头酥 matcha green tea flaky mooncakes
by
Happy Homebaker
Calificación: 4.0
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%3C/p%3E%3Cp%3EI%20also%20tried%20some%20with%20ready%20made%20red%20bead%20paste%20as%20fillings.%20The%20red%20bean%20paste%20which%20I%20bought%20from%20kwong%20cheong%20thye%20never%20disappoints%20me.%20It%20is%20not%20too%20sweet%20and%20the%20texture%20is%20very%20smooth.%20It%20is%20worth%20the%20effort%20to%20make%20a%20special%20trip%20each%20year%20to%20this%20shop%20to%20get%20my%20mooncake%20ingredients.%3C/p%3E%3Cp%3EHere's%20wishing%20you%20a%20Happy%20Mid-Autumn%20Festival!%3C/p%3E%3Cp%3EMatcha%20Green%20Tea%20Flaky%20Yam%20Mooncakes%20%E6%8A%B9%E8%8C%B6%E8%8A%8B%E5%A4%B4%E9%85%A5%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3E(makes%2012)%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3Eyam%20filling:%3C/p%3E%3Cp%3ECut%20yam%20into%20chunks%20and%20steam%20for%2015%20to%2020mins%20or%20until%20soft.%20Mash%20finely%20with%20a%20fork%20while%20hot.%20Add%20in%20caster%20sugar,%20unsalted%20butter%20and%20milk%20powder(if%20using),%20mix%20well.%20If%20desired,%20add%20extra%20sugar%20and%20adjust%20sweetness%20according%20to%20taste.%20Leave%20to%20cool.%20Divide%20into%2045g%20portions%20and%20shape%20into%20rounds%20and%20set%20aside.%3C/p%3E%3Cp%3Ewater%20dough:%3C/p%3E%3Cp%3ESieve%20together%20flour%20and%20icing%20sugar%20into%20a%20mixing%20bowl.%20Rub%20in%20shortening%20with%20fingertips%20until%20the%20mixture%20becomes%20crumbly.%20Add%20in%20the%20water%20and%20mix%20and%20knead%20for%20about%205%20mins%20to%20form%20a%20soft%20dough.%20Cover%20with%20cling%20wrap%20and%20leave%20the%20dough%20to%20rest%20for%2040mins.%3C/p%3E%3Cp%3Eoil%20dough:%3C/p%3E%3Cp%3ESieve%20plain%20flour%20and%20matcha%20powder%20into%20a%20mixing%20bowl.%20Add%20shortening%20and%20mix%20with%20hand%20to%20form%20a%20soft%20dough.%20Do%20not%20over%20knead.%20(Note:%20Cover%20oil%20dough%20with%20cling%20wrap%20and%20keep%20in%20fridge%20till%20ready%20to%20use.)%3C/p%3E%3Cp%3Eto%20assemble:%3C/p%3E%3Cp%3EDivide%20oil%20dough%20into%206%20portions%20(about%2040g%20each),%20shape%20into%20rounds.%3C/p%3E%3Cp%3EDivide%20water%20dough%20into%206%20portions%20(about%2065g%20each),%20shape%20into%20rounds.%20Flatten%20water%20dough%20and%20roll%20to%20form%20a%20disc%20(about%2010cm%20diameter).%20With%20the%20smooth%20surface%20facing%20out,%20wrap%20one%20portion%20of%20the%20oil%20dough%20pinch%20and%20seal%20the%20seam.%20Shape%20into%20round%20ball.%20Repeat%20with%20the%20rest.%3C/p%3E%3Cp%3EFor%20each%20wrapped%20dough,%20flatten%20and%20roll%20out%20into%20a%20thin,%20longish%20oval%20shape.%20From%20the%20shorter%20end,%20roll%20up%20swiss%20roll%20style.%20Place%20seam%20side%20down%20and%20cover%20with%20a%20damp%20cloth,%20leave%20to%20rest%20for%2010mins.%20(Refer%20to%20the%20first%20video%20demo%20posted%20here.)%3C/p%3E%3Cp%3EWhen%20ready,%20repeat%20the%20Step%203.%20Place%20seam%20side%20down%20and%20cover%20with%20a%20damp%20cloth,%20leave%20to%20rest%20for%2020mins.%20(Refer%20to%20the%20second%20video%20demo%20posted%20here.)%3C/p%3E%3Cp%3EWhen%20ready,%20cut%20each%20rolled%20up%20dough%20into%20two%20equal%20portions.%20Flatten%20each%20dough%20and%20roll%20to%20form%20a%20disc%20(about%2010cm%20diameter).%20Wrap%20one%20portion%20of%20the%20yam%20filling,%20pinch%20and%20seal%20the%20seam%20and%20shape%20into%20a%20round.%20(Refer%20to%20the%20third%20video%20demo%20posted%20here.)%3C/p%3E%3Cp%3EPlace%20seam%20side%20down%20on%20a%20baking%20tray%20lined%20with%20parchment%20paper.%20Repeat%20with%20the%20rest.%3C/p%3E%3Cp%3EBake%20in%20preheated%20oven%20at%20170degC%20in%20the%20middle%20rack%20for%20about%2025mins.%20Leave%20to%20cool%20on%20cooling%20rack.%20Store%20in%20air%20tight%20container%20in%20room%20temperature%20up%20to%20two%20days.%20Reheat%20in%20oven%20till%20warm%20before%20serving%20as%20the%20crust%20tends%20to%20harden%20upon%20cooling.%20Reheating%20will%20make%20the%20crust%20flaky%20and%20crisp.%3C/p%3E%3Cp%3ERecipe%20source:%20adapted%20from%20Carol%20%E8%87%AA%E5%9C%A8%E7%94%9F%E6%B4%BB%3C/p%3E){kind=link}