傳統月餅,每年必做,傳統之味,每年想念。
攪拌了1份食譜,做了兩種餡料,也用了新模,有意想不到的驚喜!
這模花的圖案,很漂亮咧,超喜歡😊
這月餅因為時間上有衝突,隔天就快手快腳拿來拍攝了,
所以月餅是還沒有完全回油的,看起來有點干干😅
月饼皮的材料与做法
面粉 - 300g(我用月饼烤皮粉)
糖浆 - 200g
花生油 - 60g
碱水 - 1小匙(7g)
把所有材料(除面粉)倒入容器里搅拌均匀,加入过筛的面粉。
用刮刀拌均匀,然后用布或者保鲜膜盖着休面至不粘手。
我大概休面了1个小时多。
皮分成28份,1份20-21g。
皮分成28份,1份20-21g。
表面涂层
蛋黄 - 1个
牛奶 - 1T(大匙)
攪拌均勻後過濾備用。
攪拌均勻後過濾備用。
温度
RINNAI : RO-E6208TA-EM
180度上下火,中上層烤8 -10分鐘取出待較涼了(大概10分鐘),抹蛋液,
然後轉160度單單上火,放入烤箱繼續烤10-12分鐘,至金黃色或至全熟即可。
請依月餅數量的多少,來決定最終的烘烤時間。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq6K3vFNHKYSHPOV5oCy-gn4BHx5njT6Z5_4cH7WnfgfGQaSKnUkuc7Mz6gnIfZh8o28WZIpzXxFNZkZuqVbabnBvH8K75OYYj5_6kuXJWlZZSDz32Rnbjh669D7IVhI33Sh5w91ApF_g/s320/20180912_173919_mh1537318382876.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgNAilbHMMLFAzhlwmN3VGtbl7fGIHSwJR8iWrauE6aH40NH1Rd88t9r5cZy2oI6-4E70K5txW0FEKY9QIQ9jYY_pTK-bak3pFQQfru7LEU2EyvronK-lBwRgU0JlAy-YU-VG8fLoweaQ/s320/20180912_173906_mh1537318344310.jpg)
蓮蓉餡 - 370g
烤香的白瓜子 - 50g
金翡翠餡
金翡翠餡 - 370g
烤香的白瓜子 - 50g
各自全部混合均勻,分成14份,1份30g,搓圓備用。
瓜子的份量隨個人喜歡而做加減,總之餡料的總重量是420g。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDE2IycLW2K4z6urmqbEkjHgVasz9Kx3vlliTjQIz6XNngg1IvHawidnl8Yf42q3nNlMYH9PeCLaWi9K9CRKPe2m_LpQlHyYbk6vsaPec88t0aPHQtohs_HAhWA0mnBlEaseCtwXHSfA/s320/20170907_080926_mh1504880932001.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4KV2nj5Ol8_ays1qbgbFAHUIJf8Y2CjaE_rlZbRssbPLSjj54hc7OOZgYqyDR1cata4c1lv6M_xVgBgIVWV5RHkjskVCpCqRRXeHTDU9dmanHrDtRDhY6IALu-Jq0alLhAunZiVecew/s320/20170907_080621_mh1504881470526.jpg)
取1份皮用刮刀按扁,放上餡料,用雙手慢慢包裹均勻,然後再搓圓。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3rS-bxvFCzg6fLVOlOxmqVchAD0kKmPEQHX_gZJYa7rSsjarD3YnrMj8rstpI6eA8NUyoCWr_7afTufbvKnPC7S6312VBNoVYmkZCdY3jKe9QpbXYcSqtHEJY9S9Y04nwrtDvPMrntWM/s320/20180912_180851_mh1537318518906.jpg)
直接放進烤盤里,用手壓式模具來印模。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKTTJwVRA7U7PpKYGDStSHqXHLu1WjS58ZyrdhG8ElH8ddLfLRHcGnYb2inGVxB3m7-fvtn51L7EEO5hPbv0mW3xiMS1gf9pDmZn_qtkBrAkJrRH7m14GOj9G5Rbl8vqaHM3OJn2hNiQ/s320/20180912_182000_mh1537368303415.jpg)
烘烤第一次。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwVxBrcmHRBAYvLa1PYwhhdDcObdlWdSKXnDenR8PnFu7_wc3lP7FHX4sf1rcJ0nOE5ksRAX27TNOYNBwjQtJ4TYogkrNM-HDMmdd6_Nl5G1b9kWwrC5Lkb7L-SgAwUkM6IOZzNl_fJw/s320/20180912_182649_mh1537368323839.jpg)
塗抹蛋液。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnjzm_zV43FTSGltNvzQJw1rdukHjldnxY_QUj1NCmVh_bgDYx6soBcA_3HYTMxI0vU4ZtEmsaUf6ijQ555_MeTGqlIb4Xjf5dQkpwq519x_4LPuHleB-_dGEsu3WUJsv-NYZHxZIs8E/s320/20180912_185050_mh1537368349731.jpg)
烘烤完畢。
待微涼才塗上蛋液,烤出來餅皮的顏色會比較均勻美觀。
剛剛烤好的月餅皮是會比較硬,待1-3天回油變軟後就可以享用了。
月餅放在網架上散熱,隔天就可以包裝或收藏在封密的盒子裡。
月餅的做法如果正確,回油後口感肯定會是鬆軟的,也不太會黏牙。
烘烤火候足夠熟透的話,月餅可以收藏最少兩個星期或以上。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMbAn2yvYiWp4SJOgJvlx7ziiM-h7q9an4RiFkS5XtM2lRytGzlJRw-bZKgFepjDJhU6Si1qnr2iRMOCQiEPJ6U5owpo-LCO5IgojY_5LF0XytEv-E70GVgzxSmHtksW8WHbaq20gQByQ/s640/a74d011e92804aaca6aa05739ab3f3a5.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXfk_IQzQKrd_z4hAz11PM6XyJXCsVvRHRu29BB_suuUZz4YUeissWXAI6YRLLufnLHwrz5cDR5MXMmsaIoU13P1hwRePDj9l0DLY7T11IK81tHIZ-i6MaVlxP8kX0B0qZhRYVBsixjk/s640/d4fd03f7b7464def9d92b4701375e70d.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb_ZPHOblHRYtC1g-_KTxA9NnbiJsR5JxAHFB1EnC-hi457uD2mZcR-bLgZ1DZCnFL2uUWR4ALbrk-9CfSyT0uBPThs673yOzQ0E0lMWNy9_yIZUaSlzfn3zK1U1zr68ddruNr3GyV-2w/s640/810d7819fdfe4fbba4cb386cea9c3b63.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNMebLSjBJ6jQhcCYLFtOFHoQYEv7EUYXV9s4eu1fgUoAZ7V3-OeD1AA9wGVZcJRTq2NpZy9eT3Lsd46gFlZzpSha3sHoJP-wunVqtX8n28aGXOGe8LzxYiZXOn6zjxMdyWdWO8EeofU/s640/10259129a1a44d32a25eae3cd5907005.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMvifoK4DCD2fytE47LbsyAWuWTgV7GKKzXJYIk1DL6IHJuuc7olhT06vq17S_s4OgMsG9lfIMsNCC-uNBuKISQFxUDFY9oZKfrH0eV3GZWCv6OUCl4D2JVkPSc60MQr1mvj9kVQBTOPM/s640/89447fe8b055473aa605bcb5b816f72a.jpg)
~ENJOY~
然後轉160度單單上火,放入烤箱繼續烤10-12分鐘,至金黃色或至全熟即可。
請依月餅數量的多少,來決定最終的烘烤時間。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq6K3vFNHKYSHPOV5oCy-gn4BHx5njT6Z5_4cH7WnfgfGQaSKnUkuc7Mz6gnIfZh8o28WZIpzXxFNZkZuqVbabnBvH8K75OYYj5_6kuXJWlZZSDz32Rnbjh669D7IVhI33Sh5w91ApF_g/s320/20180912_173919_mh1537318382876.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgNAilbHMMLFAzhlwmN3VGtbl7fGIHSwJR8iWrauE6aH40NH1Rd88t9r5cZy2oI6-4E70K5txW0FEKY9QIQ9jYY_pTK-bak3pFQQfru7LEU2EyvronK-lBwRgU0JlAy-YU-VG8fLoweaQ/s320/20180912_173906_mh1537318344310.jpg)
50g模具餡料
蓮蓉餡蓮蓉餡 - 370g
烤香的白瓜子 - 50g
金翡翠餡
金翡翠餡 - 370g
烤香的白瓜子 - 50g
各自全部混合均勻,分成14份,1份30g,搓圓備用。
瓜子的份量隨個人喜歡而做加減,總之餡料的總重量是420g。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDE2IycLW2K4z6urmqbEkjHgVasz9Kx3vlliTjQIz6XNngg1IvHawidnl8Yf42q3nNlMYH9PeCLaWi9K9CRKPe2m_LpQlHyYbk6vsaPec88t0aPHQtohs_HAhWA0mnBlEaseCtwXHSfA/s320/20170907_080926_mh1504880932001.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4KV2nj5Ol8_ays1qbgbFAHUIJf8Y2CjaE_rlZbRssbPLSjj54hc7OOZgYqyDR1cata4c1lv6M_xVgBgIVWV5RHkjskVCpCqRRXeHTDU9dmanHrDtRDhY6IALu-Jq0alLhAunZiVecew/s320/20170907_080621_mh1504881470526.jpg)
取1份皮用刮刀按扁,放上餡料,用雙手慢慢包裹均勻,然後再搓圓。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3rS-bxvFCzg6fLVOlOxmqVchAD0kKmPEQHX_gZJYa7rSsjarD3YnrMj8rstpI6eA8NUyoCWr_7afTufbvKnPC7S6312VBNoVYmkZCdY3jKe9QpbXYcSqtHEJY9S9Y04nwrtDvPMrntWM/s320/20180912_180851_mh1537318518906.jpg)
直接放進烤盤里,用手壓式模具來印模。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKTTJwVRA7U7PpKYGDStSHqXHLu1WjS58ZyrdhG8ElH8ddLfLRHcGnYb2inGVxB3m7-fvtn51L7EEO5hPbv0mW3xiMS1gf9pDmZn_qtkBrAkJrRH7m14GOj9G5Rbl8vqaHM3OJn2hNiQ/s320/20180912_182000_mh1537368303415.jpg)
烘烤第一次。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwVxBrcmHRBAYvLa1PYwhhdDcObdlWdSKXnDenR8PnFu7_wc3lP7FHX4sf1rcJ0nOE5ksRAX27TNOYNBwjQtJ4TYogkrNM-HDMmdd6_Nl5G1b9kWwrC5Lkb7L-SgAwUkM6IOZzNl_fJw/s320/20180912_182649_mh1537368323839.jpg)
塗抹蛋液。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpnjzm_zV43FTSGltNvzQJw1rdukHjldnxY_QUj1NCmVh_bgDYx6soBcA_3HYTMxI0vU4ZtEmsaUf6ijQ555_MeTGqlIb4Xjf5dQkpwq519x_4LPuHleB-_dGEsu3WUJsv-NYZHxZIs8E/s320/20180912_185050_mh1537368349731.jpg)
烘烤完畢。
溫馨提示
蛋黃加入鮮奶就不會那麼濃稠,所以會比較容易塗面。待微涼才塗上蛋液,烤出來餅皮的顏色會比較均勻美觀。
剛剛烤好的月餅皮是會比較硬,待1-3天回油變軟後就可以享用了。
月餅放在網架上散熱,隔天就可以包裝或收藏在封密的盒子裡。
月餅的做法如果正確,回油後口感肯定會是鬆軟的,也不太會黏牙。
烘烤火候足夠熟透的話,月餅可以收藏最少兩個星期或以上。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMbAn2yvYiWp4SJOgJvlx7ziiM-h7q9an4RiFkS5XtM2lRytGzlJRw-bZKgFepjDJhU6Si1qnr2iRMOCQiEPJ6U5owpo-LCO5IgojY_5LF0XytEv-E70GVgzxSmHtksW8WHbaq20gQByQ/s640/a74d011e92804aaca6aa05739ab3f3a5.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXfk_IQzQKrd_z4hAz11PM6XyJXCsVvRHRu29BB_suuUZz4YUeissWXAI6YRLLufnLHwrz5cDR5MXMmsaIoU13P1hwRePDj9l0DLY7T11IK81tHIZ-i6MaVlxP8kX0B0qZhRYVBsixjk/s640/d4fd03f7b7464def9d92b4701375e70d.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb_ZPHOblHRYtC1g-_KTxA9NnbiJsR5JxAHFB1EnC-hi457uD2mZcR-bLgZ1DZCnFL2uUWR4ALbrk-9CfSyT0uBPThs673yOzQ0E0lMWNy9_yIZUaSlzfn3zK1U1zr68ddruNr3GyV-2w/s640/810d7819fdfe4fbba4cb386cea9c3b63.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNMebLSjBJ6jQhcCYLFtOFHoQYEv7EUYXV9s4eu1fgUoAZ7V3-OeD1AA9wGVZcJRTq2NpZy9eT3Lsd46gFlZzpSha3sHoJP-wunVqtX8n28aGXOGe8LzxYiZXOn6zjxMdyWdWO8EeofU/s640/10259129a1a44d32a25eae3cd5907005.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMvifoK4DCD2fytE47LbsyAWuWTgV7GKKzXJYIk1DL6IHJuuc7olhT06vq17S_s4OgMsG9lfIMsNCC-uNBuKISQFxUDFY9oZKfrH0eV3GZWCv6OUCl4D2JVkPSc60MQr1mvj9kVQBTOPM/s640/89447fe8b055473aa605bcb5b816f72a.jpg)
~ENJOY~
超简单 好吃
回覆刪除嗯。。简单又好吃。。O(∩_∩)O
刪除