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Baked Pandan Coconut Mooncakes

班兰椰丝公仔饼

Pastry Ingredients
250g golden syrup
40g peanut oil
1/2 tbsp alkaline water
1/2 tsp baking soda
250g plain flour

Filling Ingredients
200g fresh grated coconut
50g pandan juice
1/4 tsp salt
65g sugar
1 tbsp oil
30g cake flour

For Glazing
1 yolk mixed well with 1 tsp milk, sieved

Method
1    Mix syrup, peanut oil and alkaline water. Add baking soda and flour in small portions slowly to knead into a dough. Cover with cling film to rest for 12 hours at room temperature.
2    Stir-fry filling ingredients, except cake flour, over medium heat till fragrant and slightly dried up. Then stir in cake flour slowly to fry till thickened. Remove to cool then divide into 18g each to roll into balls.
3    Wrap each filling with 25g of skin dough. Round then press into mould and flatten. Knock to unmould before arranging on baking tray.
4    Bake at 140˚C (upper heating) for 10 minutes. Remove and set aside for 10 minutes.
5    Brush mooncakes with egg wash. Bake at 140˚C for about 25 minutes till golden brown.

饼皮用料
糖浆250克
花生油40克
碱水半汤匙
苏打粉半茶匙
中筋面粉250克

班兰椰丝馅
用料A
鲜嫩椰丝200克
班兰水50克
盐1/4茶匙
糖65克
食油1汤匙

用料B
糕粉30克

涂面
蛋黄1个 + 1小匙牛奶拌均,过滤

作法
1    糖浆、花生油与碱水混合均匀,慢慢分次加入面粉拌成面团。盖上保鲜膜,室内休面12小时。
2    以中火把用料A炒香并稍微收干,慢慢加入糕粉,炒至成浓密结块。取出待凉后分成每份18克,搓成球状。
3    用25克的饼皮包裹一个椰丝馅,搓圆后放入模具里压出公仔饼的造型。扣出放在烤盘上。
4    置入烤箱,以摄氏140度上火烤10分钟。取出待凉10分钟。
5    抹上一层薄蛋液,再以140度烤25分钟左右,烤至表面金黄色。

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