芝士上海月饼 （红豆蓉馅和假蛋黄） Cheesy Shanghai Mooncake (with Red Bean Paste and Artificial Egg Yolk)

还有一个月左右就庆中秋了。

虽然月饼不是我家爱吃的“饼”，

但是为了应节，月饼还是会陆续“生产”啦！

今年也打算尽量用真材实料自制馅料来做月饼。

自制馅料的确比较多工。
而且炒到不够干的馅料也会影响月饼的成品，
比如烘烤时饼皮会膨胀。

我遇过这样的经验，
所以这几次尽量都炒到很干。
要不然会担心功亏一篑。

这一次也自制了蛋黄。

蛋黄就跟榴莲一样，有人爱有人恨。

我们家人就都不爱蛋黄。

所以我以假乱真，糊里糊涂地搞出假蛋黄来。
就当做给馅料增加一点层次感吧！

至于芝士饼皮，不用多说了，香。

Ehhh.... 蛋黄刷到灰常丑。
因为我忘了必须在烤十分钟后才刷。
再来就是我用的是之前做台式奶香月饼剩下来的蛋黄水，
所以看起来刷得不够。

整体来说是香的。

而且甜度刚好。

饼皮食谱取自鲸鱼

红豆蓉食谱取自肥丁

假蛋黄食谱这里

饼皮材料：
A 料: PLANTA 120G （我用Lurpak牛油代替）;  糖 40G;  淡奶 1 1/2 TBSP (我用奶水代替);
B 料: 芝士粉 1TSP （喜欢芝士的可以放多些） ; 粟粉 1 TBSP; 低粉 180G

饼皮做法：
1) 把A料打至松发,加入B,呈软面团
2) 把面团放入冰箱冷藏20分钟,取出分7份(45G)
3) 包入馅料(加咸蛋约52G)
4) 预热烤箱,180C,约30分钟
5) 烤至约10分钟时,扫蛋黄， 撒些奇异籽

红豆蓉材料：

(材料是原食谱的一半份量也有些更改)

红豆 125g；水400ml；赤砂糖 30g；麦芽糖 1tbsp；澄面 4g；椰子油 1/2 tbsp；海盐少许


红豆蓉做法：

1）红豆浸水2小时或以上，倒掉泡过的水，加入清水用气压锅煮30分钟。煮好后加入赤砂糖和海盐拌匀。

2）煮软的红豆放入搅拌机中打成红豆泥。

3）红豆泥放入锅中加入麦芽糖、椰子油以小火搅拌蒸发水分（必须不停搅拌以免烧焦），筛入澄面，拌均即可。

假蛋黄材料：

绿豆仁 63g; 红萝卜（含皮） 83g;  海盐(各自拿捏）; 奶油13g

假蛋黄做法：

1）绿豆仁和红萝卜蒸软。

2）用搅拌器打成泥

3）加入海盐（也可另加入芝士) 炒至水分收干。

4）加入奶油拌均即可

5）分成小粒（12g）待用

Ingredients for Mooncake Pastry:

A: 120g Planta  (I replace it with Lurpak butter); 40g Sugar;  1 1/2tbsp Evaporated Milk (I replace with milk) 
B: 1 tsp Cheese Powder; 1tbsp corn flour; 180g low-protein powder

Methods to make Mooncake Pastry:

1) Using an electric mixer cream ingredients A till light and fluffy, then add in ingredients B.
2) Let it rest in fridge for 20 minutes. Then divide the pastry into 45g each.
3) Enclose the filling (red bean paste and artificial egg yolk) inside the pastry and roll them into smooth balls.
4) Bake in a pre-heated oven at 180 degree for 30 minutes
5) Bake for 10 minutes to set the mooncake skin. Then remove it from the oven and brush with egg wash. Place it back to the oven and continue to bake for 20 minutes.

Ingredients for Red Bean Paste:

(The following ingredients are just half portion of the original recipe)
125g Red Bean; 400ml Water; Brown Sugar 30g; 1 tbsp Malt Sugar;  4g Wheat Starch; ½ tbsp Coconut Oil; Sea Salt(a bit)

Methods to make Red Bean Paste:

1) Soak Red Bean for at least 2 hours. When ready, pressure cook with water for 30 minutes till soft.
2) Using food processor, blend the cooked red bean puree until creamy form.
3) Cook the red bean paste with malt sugar and coconut oil in low heat. Keep stirring until the water has bean driven off. Sieve in wheat starch, mix well. Allow to cool before using.

Ingredients for Artificial Egg Yolk:
63g Mung Bean; 83g Carrot (with skin); A bit Sea Salt ; 13g Unsalted Butter; Cheese Powder (optional)


Methods to make Artificial Egg Yolk:

1) Steam mung bean (soak for two hours before steaming) and carrot till soft.
2) Blend the mung bean and carrot until creamy form.
3) Add in sea salt (and cheese powder optional), stir fry till the water driven off.
4) Add in unsalted butter and mix well.
5) Divide the portion into 12g each.

This post is linked to the event Little Thumbs Up (August Event:Flour) , organized by Zoe (Bake For Happy Kids) and Mui Mui (My Little Favourite DIY) , hosted by Diana (Domestic Goddess Wannabe)

This post is linked to the event, Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion XuanHom's Mom.