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Рецепт Mooncake Skin
by Global Cookbook

Mooncake Skin
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Ингредиенты

  • 400 gm golden brown syrup
  • 1/2 tsp bicarbonate of soda
  • 1 1/2 Tbsp. alkaline water (kan sui)
  • 100 gm corn oil
  • 550 gm flour
  • 1 x few drops of dark soy sauce

Инструкции

  1. Method:MIX sieved bicarbonate of soda, golden brown syrup, alkaline water and oil with a wooden spoon and allow to rest for 4-5 hrs in a basin.
  2. Add in the dark soy sauce, then mix in sifted flour gradually and mix proportionately to create a smooth and soft dough. Let the dough rest for another 6-7 hrs.
  3. Divide dough into even balls, each weighing 40-50g. Footnote:* When the dough is "well rested" after 5 hrs, it hardens a bit and is more elastic. It is also easy to work with.
  4. The golden brown syrup is the key factor in ensuring which mooncakes keep longer and the skin does not turn mouldy quickly. The syrup is kept in a cold and dry place and left to mature. It can be made months ahead or possibly kept up to a year.
  5. Freshly baked mooncakes should be left uncovered so which the free circulation of air around it will slowly soften the skin and help it to mature. This takes 2-3 days.
  6. Dark soy sauce is used for the pastry dough because it gives a darker shade to the mooncake skin after baking.
  7. Preparation of salted egg yolk
  8. Wash the salted egg yolk and roll over in sesame oil. Steam for 2 min. Leave to cold.
  9. Egg glaze
  10. 2 egg yolks1 tsb waterA healthy pinch of saltA drop of dark soy sauce (for colouring)
  11. Mix well before use.