Green Tea Red Beans Chiffon Cake

月饼秘诀 2 Evergreen Mooncake Recipes Tips II

让中秋的神话延续下去!


《爱.月饼》是一本由Y3K所出版，值得珍藏的好食谱。

虽然人类已经上到太空，月球的迷底已被揭开；然而中秋节对华人的意义并不因此而淡化。每逢农历八月十五夜晚，依然可以看到一家人坐在皎洁的夜光下一边吃月饼一边赏月，长辈向后辈讲述嫦娥奔月、吴刚伐桂、玉兔捣药等神话故事，让这华人文化一代代流传下去。虽然传统点蜡烛的纸灯笼已逐渐被现代化电池灯笼所取代，然而中秋节吃月饼的习俗依然延续。在马来西亚，甚至连友族都被这节日气氛所感染，对月饼爱不释手！

月饼的市场比起从前有过之而无不及，随着消费者的要求越来越高，以及市场上的竞争越来越激烈，许多商家不但在外形及包装上求变求新，馅料的多样化更让人大开眼界。

这个中秋节，让我们花点心思做月饼，不论是送礼或者自家享用都特别有意义。

Unfolding Yarns & Yards of Mid-autumn Festival Delights

The Mid-Autumn Festival or known as the Mooncakes Festival is a time for jollity as the highlight concerns the mooncakes. In the bygone era, families would purchase these sweet stuffed pastries from restaurants or biscuit manufacturers. But today, certain changes have crept into the taste, ingredients and production of mooncake making. Times have changed and readers can swing along with the trend to try innovative recipes of making mooncakes.

In Malaysia, the meaning of the festival associated with a long yarn of history and a yard of folklore may have dimmed but the symbolism remains. Try moulding different but delicious
mooncakes in the comfort of your own home.

Enjoy the mooncakes.

糖浆
材料：
粗糖600克
清水450克
柠檬4片（连籽）

做法：
将所有材料放入锅内，煮至糖溶解，再以小火煮至糖浆滴入冷水中成块状即可（约50分钟）。如果糖浆煮过火，可再加入少许热水再煮。

注：煮好的糖浆最好放上一年才用。如果要饼皮颜色较深，可以提早1-2天将糖浆、枧水、花生油及面粉混合。


Golden Syrup
Ingredients:
600g white granulated sugar
450g water
4 slices lemon (with seeds)

Method:
Place ingredients in a pot. Cook till sugar is well dissolved. Turn to low heat and simmer for 50 minutes. Do not stir (read tips). To test ,drop a little syrup into cold water, it should form a lump. If syrup is too thick, add in extra water and cook a while.
Tips:
It keeps well and can be made one year in advance. For a deep coloured mooncake, mix this syrup with a little alkaline water, oil and two tablespoons of flour. Mix well and keep it for 1-2 days before the day of baking mooncakes.


月饼皮
材料A：
糖浆300克
花生油7汤匙
枧水1茶匙
面粉2汤匙

材料B：
面粉500克

做法：
1. 预先将材料A混匀，搁置一个晚上。
2. 将材料B的面粉放在桌上，中间开穴，倒入（1），轻轻将面粉掺匀至软而粘手为止。
3. 用湿布盖约30分钟，分成18个重约40克的粉团，再以湿布盖着待用。

Mooncake's Skin
Ingredient A:
300g golden syrup(canned)
7 tbsps peanut oil
1 tsp alkaline water/air abu
2 tbsps flour

Ingredient B:
500g flour

Method:
1. Combine ingredient (A) and leave it overnight. This is the resting period.
2. Spread some flour on a clean tabletop. Place no.(1) on it. Knead lightly till it does not stick but has a soft effect.
3. Cover dough with a damp cloth for 30 minutes. Divide into 18 equal portions of 40 grams each. Cover with a damp cloth. Set aside for later use.











豆沙

材料:
天津红豆600克
粗糖400克
花生油200克
麦芽糖2 汤匙
青矾少许(随意)(可在药材店买到)

做法:
1. 红豆洗净浸水1小时，煮烂后取出，用果汁机打成蓉，再以布袋沥出水份。
2. 热镬，倒入红豆蓉及糖，炒至干水，慢慢加入油，不停的搅拌以免黏镬，最后加入麦芽糖及青矾，炒至豆沙离镬即可。
3. 待冷后，分成每份100克，共16份。

Sweeten Bean Paste
Ingredients:
600g red beans (from Tientsin, China)
400g white granulated sugar
200g groundnut oil
2 tbsps maltose/mak ngah tong
A little qing-fan/ching fan (optional) (available from herbal shops)

Method:
1. Wash red beans and soak for one hour. Boil till beans are softened. Place beans in a blender. Blend well and leave contents in a cloth bag to drain off water.
2. Heat a wok, pour in no.(1) and sugar. Stir-fry till dry. Add in oil gradually and keep on stirring to prevent paste from sticking onto wok. Add in maltose and qing- fan. Stir-fry till contents leave wok.
3. Divide into 16 portions weighing at 100 grams each when it has cooled down.

月饼秘诀 Evergreen Mooncake Recipes Tips

永远不过时的Y3K月饼秘诀

虽然庆贺中秋节的气氛越来越淡，然而每年这个季节总是会买几盒月饼应节。女媳给岳母送礼、学生借助一盒月饼表达对老师的感恩……。市场上一早推出各类月饼，然而价格并不便宜，对于有时间自己动手做月饼的厨艺好手，中秋节除了能够让你大展身手之外，接些月饼订单还可以赚一笔佳节钱。虽然月饼的馅料花样多，然而万变不离其宗，离不开基本制做法。掌握月饼基本制做法等于掌握了赚钱的厨艺。

每年这个时候总有读者要求我们刊登一些月饼食谱，我们将曾经在《Y3K美厨食谱》第二期刊登过，最值得珍藏的传统月饼制做法重新刊登，这些食谱包括糖浆、饼皮、馅料及许多贴士。

糖浆(贴士)

☆ 制做糖浆时不可搅动，以免已经溶解的糖浆重新结晶。

★ 制做糖浆加入数片柠檬（连籽），可避免糖浆重新结晶。

☆ 糖浆可以提早一年制做，盖好存放在室温处，翌年才采用颜色会更加均匀。

炒馅料(贴士)

★ 自己炒莲蓉馅料最好选择湘莲，胶质较多，烘烤时不会膨胀而挤坏饼皮。

☆ 炒馅料时将油分数次加入，比较容易吸收。

★ 炒馅料最好采用好的不锈钢镬，热度较均匀。

☆ 将馅料炒至离镬及起泡，但注意不可让油溢出（万一出油的补救方法是加入少许水再炒）。

★现在流行低糖，将糖份减少会影响月饼的可口度及耐放度，可能会提早发霉，不可不注意。

制做月饼(贴士)

☆ 月饼皮的重量一般上介于40克左右，馅料百多克（视月饼模的大小而定）。

★ 如果放咸蛋黄，将馅料的重量减去蛋黄的重量。

☆ 将新买的木制月饼模浸在油内过夜，以防敲打时爆裂。

★ 在按入月饼之前，将月饼模撒上少许面粉，以免粘着月饼模。

☆ 由于月饼一年只做一次，每个模型的份量有所差异，记得将你的模型背后写上馅料及皮料的重量。

★ 刚烘好的月饼饼皮较脆及干，必需置最少24小时吸收馅料的油，饼皮才会变软。

☆ 多余的月饼皮可以做成猪仔饼，让小孩将来有个美好回忆。

炸潮州月饼(贴士)

★ 炸潮州月饼的油必须够滚，否则炸不脆及饼皮吸太多油，炸的时间一久馅料会膨胀。

☆ 炸潮州月饼每次只炸少量以免油温突然间降低。

Custom-Made For Success Evergreen Mooncake Recipes

The Mid Autumn Festival is no longer as exciting as it used to be, before men landed on the moon but somehow lanterns and mooncakes have survived to this day because of their historical
significance. Thus mooncakes retain an important place in the Chinese culture and most households prefer to buy them as gifts to relatives, to renew friendship or as a token of appreciation from students to teachers.

It is also that time of the year again, when restaurants, hotels and bakery shops advertise their goodies and the many varieties available. These Chinese delicacies do not come cheap anymore. In fact, mooncakes can be quite exorbitant in price, depending on what is used as a filling. Many homemakers bake their own mooncakes as in general, it is not too difficult to handle if you follow the recommended recipes as precisely as possible. The more adventurous can try and accept baking orders from home as mooncakes can be eaten for all seasons.

Every year around this time, we receive many requests for mooncake recipes. Though it sounds easy, making good mooncakes demand patience and a lot of time. Although it has been featured in Y3K Issue 2 before, we are reprinting it for the benefit of readers who do not possess the past issue. Please read through the following on syrup, pastry and filling before you get started as these are all golden rules of making mooncakes. Have a fun time trying the recipes.

Syrup: （Tips）

* Do not stir syrup to prevent the dissolved syrup from crystallization.

* Adding in a few slices of lemon (with seeds) will prevent syrup from forming crystals.

* Syrup can be made a year in advance. Cover it properly.

* Store at room temperature. This storage period will even out the colour nicely.

Frying filling: (Tips)

* Make your own lotus seed paste by using good quality lotus seeds (seong lin with skins). It has a better starch content and during the baking process, it would not burst open the mooncakes' skin.

* Do not add all the cooking oil in at once. Do it gradually in small amount. This is better for absorption.

* Use a stainless steel wok as temperature is even.

* Fry filling on low heat till it leaves the wok and has started to foam. Please note that oil should not seep out (if it does, the only remedy is to add a little water and stir-fry again)

* At present, it is a craze to use low sugar contents but this actually makes the mooncakes not so nice in texture and does not keep well. Check on mooncakes as it can turn mouldy rather quickly.

Making Of Mooncakes: (Tips)

* Divide skin dough into 40 grams and filling at a hundred plus grams (depending on the size of the mould).

* If using salted egg yolks in each filling, the weight of each yolk must be considered. Thus the filling's weight should be smaller as you minus the weight of yolk.

* New wooden mooncakes moulds must be soaked in oil overnight to prevent breakage as you knock the mould against the table to dislodge the mooncakes.

* Dust mould with a little flour before imprinting mooncakes to prevent it from sticking onto the base.

* As you normally make mooncakes once a year (for homemakers), it is wise to mark out the weight needed for skin dough and filling at the back of each different mould.

* Freshly baked mooncakes are dry as they need time to release the oil's content. Eat them 24 hours later for better flavour and texture.

* Excess skin dough can be used to churn out fanciful piggy biscuits and kids simply adore them,

To Deep-fry Teochew Mooncakes: (Tips)

* Oil must be at a rolling boil or else skin does not crisp and soaks in excess oil. Do not prolong frying time as filling can overflow.

* Do not fry too many pieces at the same time as oil's temperature can be lowered.

Heart-Shaped Coconut Filling Buns

Ingredient: (for 8 pieces)
400g basic sweet bread dough (see lelow)

For filling:
100g fresh white coconut shreds
40g white sugar
40g palm sugar (chopped)
2 tbsps dried black sultanas

For glazing: (mixed together)
½ egg
Pinch of salt

Method:
1. Scale dough at 50 grams. Rest them for 10 minutes.
2. Fry coconut shreds, white sugar, palm sugar till sugar has dissolved. Dish up to cool. Mix in dried raisins.
3. Flatten no.(1), spoon in some filling of no.(2). Seal and flatten. Fold into half, fold again into half. Make a halfway slit in the centre (not through). Join the inner side upwards to form a heart shape. Repeat rocess an proof buns for 30 minutes.
4. Glaze no.(3) with egg wash. Bake in a preheated oven at 180°C for 10-15 minutes.

Basic Sweet Bread Dough
Ingredient
A: 1kg high protein flour
15g milk powder
150g caster sugar
10g salt, 2 eggs
90g condensed milk
430ml full cream milk
1 tsp bread improver
30g instant yeast

B: 140g butter

Method:
Combine ingredient (A) together in a mixer. Process on low speed for the next 12-15 minutes. Add in ingredient (B). Continue to process for another 5 minutes. Dough should have a shiny surface and an elastic touch. Remove dough, knead into a dough cover with a piece of damp cloth in a big bowl for 30 minutes. Once doubled in size, it is ready for use.

Peppermint Marbled Cake薄荷云石蛋糕

Ingredients:
A) 170g butter
140g caster sugar

B) 3 eggs - grade (A)

C) 170g low-protein flour, sieved together with 1½ tsps baking powder

D) 3 tbsps sweentened condensed milk, mixed with 50ml water

E) 1½ tsps cocoa powder
1½ tsps chocolate paste

F) ¼ tsp peppermint essence
1 tsp green colouring

Method:
1. Cream ingredient (A) till light and fluffy.
2. Add in eggs, one at a time. Beat well after each addition.
3. Fold in ingredient (C) and (D) alternately into cake mixture.
4. Divide the cake mixture into three portions. To the first portion, add in ingredient (E). To the second portion add in ingredient (F). Leave the third portion neutral.
5. Grease and line an 8 inches baking tin or an 8” non-stick round mould. Spoon in one portion of cake mixture, dotting at different spaces. Do the same with the other portions (see pic 6) till all the cake mixtures has been used up. This looks like a patchwork design.
6. Bake in a preheated oven at 170°C-190°C (every oven’s temperature varies) for 45 minutes till golden. Check with a skewer inserted into the centre of cake. If it comes out clean, cake is baked.
7.Cool cake well on wire rack after inverting out from tin.


材料：
A: 牛油170克，幼糖140克
B： 鸡蛋3粒（A级）
C： 低筋面粉170克与发粉1茶匙半一起筛过
D： 炼乳3汤匙与清水50毫升参匀
E：可可粉1茶匙半
巧克力浓浆1茶匙半
F：薄荷精1/4茶匙
青色素1茶匙

做法:
1. 将A料以搅拌器打至蓬松。
2. 逐粒加入B料的鸡蛋拌匀。
3. 分数次交替拌入C料及D料。
4. 将面糊分成三个等份，一份加入E料；另一份加入F料；最后一份保留原色。
5. 准备一个已涂上牛油及底部铺上蛋糕纸8寸圆形烤盘或一个8寸不黏底圆模，将各色面糊以汤匙随意舀入（图6）至所有面糊用罄。
6. 放入以170℃－190℃预热的烘炉烘烤45分钟或至金黄色，以一支竹签插入蛋糕中央，如果不粘蛋糕料即表示已经烘熟。
7. 将蛋糕反扣在网架上，待凉后才切块。

http://y3kcookbooks.blogspot.com/2007/07/vol5-fancy-cakes-jellies.html

Kuih Sarang 蜂巢糕

Ingredients:
A) ½ can sweetened condensed milk (194g)
3 tbsps butter
B) Sieved together:
120g low-protein flour
1 tsp baking powder
1 tsp bicarbonate of soda
C) 5 eggs (grade A)
D) 230g caster sugar
200ml hot water
Method:
1. Beat condensed milk and butter from ingredient (A) till pale and fluffy. Fold in ingredient (B).
2. In another mixing bowl, beat eggs of ingredient (C) till fluffy. Add into no.(1) and fold well.
3. Caramel sugar of ingredient (D) in a thick-based pot till it dissolves. Add in hot water and stir till it forms a syrup. Turn off heat.
4. Fold no.(3) into no.(2) but do not overfold or air bubbles will be deflated.
Grease and line an 8” x 4” oblong cake tin. Pour in cake mixture and bake at 200°C for 40 minutes. Check if cake is done.

Tips: Slice cake horizontally to see the tiny holes. Other names for this cake are Caramel, Beehive or Kuih Sarang.


材料：
A: 炼乳半罐（194克），牛油3汤匙
B： 低筋面粉120克，发粉1茶匙
苏打粉1茶匙（一起筛过）
C： 鸡蛋5粒（A级）
D: 幼糖230克
热水200毫升
做法:
1. 将A料的炼乳及牛油以搅拌器打至蓬松浅白，加入B料的粉类。
2. 另外一个碗内，将C料的鸡蛋打至松发，加入（1）拌匀。
3. 将D料的幼糖放入一个厚底锅煮溶至褐色，加入热水搅至形成糖酱，熄火。
4. 将（3）倒入（1）内拌匀，不要搅拌过度以免面糊内的气泡消失。
将面糊倒入一个已涂上牛油及底部铺上蛋糕纸8寸X4寸长形烤盘，以200℃预热烘炉烘烤40分钟，以一支竹签插入蛋糕中央，如果不粘蛋糕料即表示已经烘熟。

贴士：将蛋糕横切可以看到许多类似蜂巢的小孔。

http://y3kcookbooks.blogspot.com/2007/07/vol5-fancy-cakes-jellies.html

Blueberry Cheese Tarts

Ingredient: For tart shells A:
120g butter
60g icing sugar
1/2tsp fine salt
1 egg yolk
1/2 egg white
A little butter essence

B: (mixed together)
260g low protein flour
15g custard powder
2 tbsps milk powder

For filling
C:
250g cream cheese
40g icing sugar
10g butter
1 egg
1/2tsp lemon juice
1/5 tsp fine salt

D:
Some blueberry jam (decoration)

Utensil needed:
Some tart moulds

Method:
1. Combine ingredient (A) well. Add in ingredient (B), knead lightly into a dough using your hands.
2. Take a small amount of no.(1). Place into tart moulds and press. Bake in a preheated Caldo Convention Oven at 180 degrees Celsius for 10 minutes till semi-cooked.
3. Combine filling (C) together. Scoop into a piping bag.
4. Pipe no.(3) into tart shells. Spoon ingredient (D) on top. Bake once more for 10 minutes.

Pandan Cookie Cake

Ingredient A:
220g butter
120g caster sugar
4 eggs
1 tsp cake emulsifier
3 tbsps pandan juice
Dash of pandan paste (green colour)

Ingredient B:
100g cream crackers (1/2 bowl, milled fine)
120g self-raising flour (2/3 bowl)
2 tbsps blackcurrants
1 tbsp milk powder

For garnishing:
2 tbsps blackcurrants

Utensil needed:
9 1/2" square mould (lined)

Method:
1. Beat butter and sugar of ingredient (A) till creamy. Add in eggs, one at a time. Next, add in cake emulsifier, pandan juice and pandan paste. Then add in self-raising flour of ingredient (B). Add in milled biscuits, blackcurrants, mix well.
2. Pour no.(1) into the mould. Sprinkle black currants on top. Bake in a Caldo Convention Oven at 180 degrees Celsius for 40 minutes. This cake has the fragrance of cookies.

Note: It is best to mix some flour with blackcurrants or else it may sink to the bottom due to high sugar content.