Peach Blossom Chinese Mooncake/中式桃花酥月饼/복숭아꽃 월병
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- Опубліковано 8 вер 2023
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-哈喽～大家好，如果你看到了这视频就顺手点个赞吧，有空的话给个三连，做视频不易，你们的动动手指能给我莫大的能量，谢谢啦！xxx
(视频里樱花豆沙和冰酪馅份量写错了，请参照这里)
中式桃花酥
可做8个桃花酥
油皮：
黄油 38g
幼砂糖30g
中筋面粉 90g
温水38g
油酥：
低筋面粉 95g
黄油55g
樱花豆沙:
白豆沙 280g
樱花糖浆 18g
樱花饼干碎 20g
冰酪馅:
奶油奶酪 35g
奶油15g
糖8g
馅料：40g*8个
每个: 樱花豆沙35g➕冰酪馅5g
(The recipe for bean paste and cream cheese filling is wrong in the video, please follow the recipe here)
Chinese Peach Blossom Pastry Mooncake
This recipe will make 8 mooncakes
Dough A:
Butter 38g
Caster sugar 30g
All-purpose flour 90g
Warm water 38g
Dough B:
Soft cake flour 95g
Butter 55g
Cherry Blossom Bean Paste:
White bean paste 280g
Sakura Syrup 18g
Cherry Blossom biscuits 20g
Cream cheese filling:
Cream cheese 35g
Thickened Cream 15g
Sugar 8g
Filling: 40g✖️8
Each:
Cherry blossom bean paste 35g
➕ Cream Cheese filling 5g
注意开酥温度在20度左右
🥮油皮制作:
1. 软化好的黄油加入白糖混合均匀，加入面粉，面粉和黄油混合揉成颗粒状
2. 加入温水，面团混合到不粘盆，保鲜膜盖好静置 30分钟
3. 静置好的面团揉成光滑的面团
4. 油皮分4份每份 47g, 剩下油皮调成黄色
🥮油酥制作：
1. 黄油室温软化 ，加入低筋面粉混合成光滑的面团
2. 分成3份，深粉40g, 中粉32g, 浅粉72g
3. 深粉分成 10g✖️4, 中粉分成8g✖️4, 浅粉18g✖️4, 各搓成条
🥮合体
1. 油皮擀开包上3个颜色油酥，封口包紧防漏，盖保鲜膜静置15分钟
2. 第一次擀开案板撒粉防粘, 接口朝下，擀开至大概25-30cm左右，有气泡的话戳破挤出，从长度长的一头卷起形成长卷， 盖保鲜膜静置15分钟
3. 第二次擀从中间往两头擀，重复擀皮达到一定的长度约65-70cm，从深粉一头卷起，天气热的话卷好后冰箱冷藏10分钟
4. 用美工刀片平分两份切开，不能来回切，不然切面会不平整，盖保鲜膜静置10分钟
5. 撒些手粉在台面，拿一份切面朝下压扁压圆擀开擀圆，会自然形成碗状，放入馅料，包上馅料封口整圆，盖保鲜膜静置15分钟
6. 包好后稍微压扁一点，用刮板先轻轻压5条纹路，确保是平均的5瓣花，然后把纹路尽量压深，要用巧劲注意不要把面皮切开了
7. 用球棒压出中心花窝，取一点黄色的油皮，刷点水放到花窝里用牙签扎出花蕊的样子即可
8. 参考温度: 上下火，预热10分钟，150度20-25分钟
收藏方式：
新鲜出炉是最好吃的，室温3天内吃完，因为自炒馅料没防腐剂。吃前空气炸锅160度5分钟让酥皮回酥。
冷冻保存: 放凉透收密封容器，吃前空气锅160度10分钟，酥皮回酥，温热吃。
冰酪馅
1. 室温软化奶油奶酪加糖加奶油
2. 搅拌均匀顺滑至无颗粒, 装入裱花袋备用
3. 白豆沙加入樱花糖浆和樱花饼干碎，混合均匀
4. 秤出35g 樱花馅，整形成碗状，挤入冰酪酱, 收口滚圆, 放入冰箱冷冻10分钟，更方便操作
Note :
The operating temperature for pastry is about 20 degrees
Dough A
1. Add sugar in room temperature soften butter, mix well
2. Add flour, mix and rub until resembles a sand like texture
3. Add warm water, mix until it came out of the bowl clean, Wrap up with cling wrap and rest for 30 mins
4. Knead into a smooth dough, divide into 4 portions, each 47g, turn the rest of the dough yellow for stamen
Dough B
1. Soften room temperature butter, Add soft cake flour and mix into a dough
2. Divide into 3 portions, dark pink 40g, medium pink32g and light pink 72g
3. Each colour divide into 4 even portions, dark pink 10g✖️4, medium pink 8g✖️4，light pink 18g✖️4, shape into short strips.
Put everything together:
1. Roll out dough A and put in one of each color dough B, Seal tightly to prevent leakage, covet with cling wrap and rest for 15 mins
2. Smooth side up, roll out dough to around 25-30cm long, poke and squeeze out bubbles if there is any，start rolling up from the long side, rest for another 10-15 mins
3. Roll out from the middle to either side, continue rolling until you reach a length of 65-70cm, roll it up from the dark pink end, If it's warm in your place, chill it in the fridge for 10 minutes.
4. Cut with a sharp blade one cut down, do not cut back and forth, otherwise the faces will be uneven
5. Put dough cut-side down, Flatten and roll out the dough，it will naturally form into a bowl
6. Wrap up fillings, cover with cling wrap and rest for 15 mins
7. Squish it down a bit, use a scraper to gently press 5 lines to ensure an even 5 petals, then press the lines as deep as possible, be careful not to cut through the pastry
8. Use a ball stick to press out the central flower socket, take a little yellow dough 1, stick it in the center with water
9. Oven temperature: preheat for 10 minutes, 150 degrees 20-25 minutes
Storage Method: Best eaten when freshly baked. Consume within 3 days at room temperature. Best way to consume: Air fryer 150 degrees for 5 minutes to allow the pastry to return to crisp.
Freezer storage: Cool thoroughly than store in an airtight container, To consume: put in air fryer at 140 degrees for 10 minutes, pastry would return to crisp.
Cream cheese filling:
1. Soften cream cheese at room temperature than add sugar and cream
2. Stir well and smooth until there are no lumps, load in piping bag and set aside
3. Add cherry blossom syrup and cherry blossom cookie crumbs to white bean paste, mix well
4. Weigh out 35g of cherry blossom filling and shape into a bowl, squeeze in cream cheese fillings, close it up and roll into a ball, freeze for 10 minutes for easier handling
🎶 Music used in this video
Oneul - • 소소한 행복! 귀여운 음악 모음 : Ha...
Stream cafe - • 1 hour of comfy & rela...
#mooncakes #mooncake #mooncakefestival #月饼 #蛋黄酥#千层酥
As a person who loves to cook, I understood your feelings very well when the petals disappeared, but at the same time I laughed very hard when I saw the emoji and the dog meme (it's literally us!!!). Thank you so much for the video, it's amazing!
I am astonished at how beautiful your moon cakes are. And I thought your crying dog was hilarious. Thank you for teaching these wonderful techniques. I have subscribed.
Thank you so much!🥰
好美，好像一片片花瓣。
Beautiful mooncake 👍🏻
很漂亮，謝謝分享。
Cute, beautiful mooncake and cheerful melody
这个很多工， 但是很漂亮。 谢谢分享
wow
look beautiful& delicious
nice sharing
Beautiful cake
I will be satisfied with the 1st one already hahah ... it's soo complicated to make and need a lot patience ... oh I dont think i can do that ... very beautiful moon cake
Piece of Art!
謝謝您的分享
超可愛的影片😍❤🌹🎵🐇
好漂亮
超美的❤ 影片很可愛😂
Beautiful 🤩
超靚呀！
Fantastic artwork my friend 👍
めちゃくちゃ可愛い♡
失敗もご愛嬌!
This looks so cute and good! Here before it blows up!
It’s beautiful art 😍
Very beautiful, thank you!!!!!!!!!!!!!!!!!!!!!
这个好美啊
So beautiful.
Hi！你好。做得好功夫美麗細心。🙏👏🎉
Đáng yêu quá, so cute
شكلهم رائع 🤩
예뻐용❤
น่ารักจังค่ะ
so pretty! 💗💓💘
Görüntü çok güzel ❤
Q combinación más esquisita
와 이뻐라
我的好友 週三愉快 你精心製作的影片 讓人讚賞☕🍰🍮☕😃👍🌷
Amazing ❤❤❤❤❤❤
Thank you 😊
真美
谢谢❤
😳. Amazing. 🎉. 👍👍. From Indonesia. Manado Sulawesi Utara.
Hola bendiciones como estä me gustaría aprender pero no entiendo porq no lo traduce en español estan muy bonitos soy de Ecuador
❤
很漂亮的點心，也很感謝您提供沒有動物油的食譜。
我只有一點小小的疑慮，麵團用美工刀切好像不是很好，據我所知一般美工刀片為了防鏽是會在刀片外塗上防鏽油的，這種油是工業用油，最好不要接觸食物，雖然量不大不至於對身體造成明顯影響，但是否改成其他較薄的廚用刀具比較理想?
小把水果刀呢？
👍👍👍❤
綁上棉繩再拿去烤紋路會不會更清楚？
Why do you you have only 7k subscribers?? Your videos are amazing
請問冷凍可放多久?
Tem que ter legenda em português (Brasil)
Bendiciones que él Señor la bendiga no me ha mandado la receta en.español por favor le agradecería gracias
Me puedes regalar la receta por favor en español soy de Ecuador
❤❤❤❤🎉🎉🎉🎉
有做过的吗？好吃吗？看着很复杂，
The proportion of butter, both flour A and B, I think is too much.
I tried to do this and the butter was just greasy and the butter came out of the dough a lot. I think you may have said the proportion of butter was too much. or in my country it is too hot But I've also made it using a recipe from a channel in Thailand and it didn't come out with this much butter.
冰酪餡影片中加的不是奶油而是鮮奶油（也叫淡奶）吧？
对，淡奶油
其實一開始我用了奶油做了，也挺美味的
感謝分享 拍的很美 但是字體跟背景太接近一樣顏色了 看得有點辛苦
好的，会改进的，谢谢❤
你好!!請問能用豬油取代奶油嗎?謝謝
你是说黄油吗？可以取代黄油，但是奶油不可以
是的!我寫錯~是黃油用豬油取代~我是指油皮跟油酥內的黃油^^謝謝您
不客气
可以問一下您用的紅色色素牌子嗎，謝謝
澳洲牌子Sprinks
Subtitle please
Жаль, что не знаю китайский, английский...
做完我就死了
死不了啦，人生会上升一个层次😬
일본식이구만요;;;
这个桃花酥在宋代就有了，韩国人读书了吗😂
這顏色好粉嫩嫩
翻車處的音樂一出😂😂😂😂😂
😂😂😂😂😂😂
好漂亮