Tuesday, October 10, 2017

巧克力乳酪月饼 Cheesy Chocolate Mooncake

After the last attempt at making 3-in-1 instant white coffee flavored mooncakes two years ago, I just didn't have the time to follow up in making another until last week several days prior to celebrating mooncake festival.
自从我两年前制做了三合一即溶白咖啡口味月饼后就一直没时间再做任何尝试,直到上个星期庆祝中秋节的前几天才再次制作月饼。

I brought a few packets of ready made story bought mooncake fillings from Malaysia and what is missing in the preparation is the salted egg yolks. It is relatively hard to buy salted egg yolks in Jakarta unless you are prepared to buy the entire salted eggs and discard the whites.  Still, we would prefer to have a tinge of savory in our home made mooncake hence I started to google for other possible alternatives. The closest I could find is to incorporate cream cheese into the store bought fillings as an alternative to create the savory touch.
我从马来西亚购买了几包现成月饼馅料,唯一缺乏的就是咸蛋黄。在雅加达里相当困难能买到咸蛋黄除非您打算购买全蛋然后取出咸蛋黄而丢掉蛋清。仅此如此,我们家中成员对于月饼口味偏向甜中带咸,为了取代咸蛋我便从网络寻查不同月饼种类结果还是选择了采用奶油乳酪来取代那份咸味。



If you are interested, you may visit this site for the original version as I have made some adaptations in this posting.
我已从原著的食谱上做些修改成这道月饼食谱,您若想尝试原来的版本的话可以从记载的博客里找到。

Happy baking!
祝您有个愉快的烘焙日!


巧克力乳酪月饼
Cheesy Chocolate Mooncake

Recipe adapted from here

Ingredients 材料
(Good for 16 pcs of 160g Mooncakes)

For the Skin 饼皮 (A)
560g Plain Flour 普通面粉
80g Cocoa Powder 可可粉
1/2 Tsp Baking Soda 泡打粉
400 Golden Syrup 转化糖浆
100g Canola Oil 菜籽油
2 Tsp Alkaline Water 枧水

For the Filling / Paste 月饼馅料(B)
1.5kg Lotus Seed Paste 现成莲蓉馅料(Store bought市场贩卖)
350g Cream Cheese 奶油乳酪


Directions 做法


Combine all ingredients (A) and mix to form a smooth dough. Cover with cling wrap and chill in the fridge for 1 day.
将材料A混入碗,混合拌匀糅合成面团。覆盖保鲜膜冷藏隔夜松弛。


Divide cream cheese and lotus paste (B) filling into 16 parts each and shape them round. Flatten a piece of the lotus paste ball into a disc and place a ball of cream cheese. Wrap the lotus paste over the cream cheese and roll into a ball. Repeat the same for the balance 15 sets of fillings and set aside.
首先把B里的奶油乳酪,莲蓉馅各自分割成16等份,搓圆。然后取出一份莲蓉馅球压成圆片把奶油乳酪馅球置入中间,用莲蓉馅包住奶油乳酪馅球,轻轻地收口,然后放在掌心揉圆。重复同样做法把其余的15份馅料完成。搁置待用。


Dust work table with powdered sugar. Divide dough into 60g each and shape them into round balls.
桌面上撒些糖粉,将饼皮面团分割成60克等份,搓圆。

Flatten dough and place the lotus cream filling onto center of dough. Wrap dough over the filling and shape into round ball. Dust some powdered sugar into the mooncake mould as well as the completed mooncake dough.
先把一份月饼皮料压成圆片然后把莲蓉乳酪馅球包入,将月饼皮面团轻轻向上推使其紧紧包裹住莲蓉乳酪球,最后将面皮封口,轻轻揉圆。以防止粘月饼模及月饼外皮裹撒些糖粉,敲出多余糖粉。

Firmly press the ball into the mould then unmould the mooncake onto a baking tray lined with parchment paper. Repeat the same process for the remaining until finish.
将面团放入饼模内,慢慢用力压入模。脱模后摆在铺了油纸的烤盘内。重复同样做法把其余的15份月饼完成即可。


Bake mooncakes in the center rack of preheated oven at 200C degrees for 10 mins. Remove from oven and immediately spray sprinkles of water onto the mooncakes.
把烤盘置入已预热至200C度的烤箱,中层,烘烤10分钟,出炉后立刻在表层喷洒一些水。

Transfer the mooncakes back into the oven and bake for a further 10 mins at 190C degrees.
再放入烤箱继续以190C度烘烤10分钟后即可离火。

Once the mooncakes have cooled, store them in air tight container for minimum 2 days for the oil to surface to soften the mooncakes before serving.

等月饼彻底晾凉后,放入密封袋中收藏两天待其回油以让饼皮稍微软化即可品尝。

Refrigerate the leftover mooncakes to maintain the freshness of the cream cheese.
吃不完的月饼最好置入冰箱以保质乳酪的品质。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Printfriendly

Recent Blog Post

Related Posts Plugin for WordPress, Blogger...