月饼的做法英语说法

Question

月饼的做法英语说法

Answer 1

Mooncakes making method
THE moon is said to be at its fullest on the 15th day of the Chinese eighth lunar month which falls on Sept 27 this year.So the mooncake craze will begin about this time again.
Mooncakes these days don't come cheap anymore and I reckon housewives are keen to bake their own for their families as well as to give as gifts to relatives and close friends.Here are some recipes to get you started.
Syrup for mooncake
Ingredients:(A)
1200g sugar
lkg water
1 lime - cut into 4 pieces,squeeze in the
juice and put in the skin as well.
3 tbsp maltose
Method:
Put ingredients (A) into a pot and bring to a boil till sugar has dissolved.Lower heat and continue to simmer till thick and syrupy.
Switch off the fire and add the maltose.Stir well to dissolve.Leave to cool and keep for use as syrup for the dough (skin).
Mooncake Pastry
Ingredients:
400g golden syrup
1 tsp bicarbonate of soda
1 1/2 tbsp lye water (kan sui)
100ml peanut oil
550g flour
Method:
Pour golden syrup,bicarbonate of soda and oil into a mixing bowl.Add in lye water and mix with a wooden spoon.Fold in flour gradually and stir to form a firm dough.Let dough rest for five hours.
Lotus Paste Filling (Lin Yoong)
Ingredients:
500g lotus seeds (seong lin)
1 1/2 tbsp lye water (kan sui)
340ml peanut oil
450g sugar
1 tbsp maltose
1 tbsp kao fun (cooked glutinous rice flour)
Method:
Add lye water into lotus seeds,mix well and leave aside for 20 minutes.Pour in boiling water and cover up for 20-30 minutes.Strain and wash the lotus seeds to remove the skin.
Boil lotus seeds till soft.Put them into a blender with some water and blend into a thick paste.
Heat wok with a quarter portion of oil and a quarter portion of sugar.When sugar turns light brown,put in blended lotus paste and the remaining sugar.Stir constantly until paste is smooth and thick in consistency.Add in the rest of the oil gradually.Keep stirring the paste until thick.Lastly,stir in maltose and stir well to blend.
Sieve in 1 tbsp kao fun for a thicker and firmer consistency in the paste.Leave orernight before use.
Making of Mooncakes
Method:
Divide your dough into even pieces of 40g each.Roll the dough into a ball and flatten out with your hand.
Weigh the lotus seed paste.If you like the yolk of salted eggs,you can insert one in the centre.
Place the filling in the middle of the flat dough and slowly wrap around it.Seal the edges and roll dough lightly between your palms until the filling is hidden.
Dust mould lightly with flour.Press dough ball into the mooncake mould.Knock the mould against the table to dislodge the mooncake.
Bake in a preheated oven at 180 degrees C for 10 minutes.Remove and leave to cool for 5 minutes.Brush on beaten egg glaze.Return to bake for another 10 minutes or till golden.
Note:Do not overbake mooncake otherwise filling will overflow and mooncake will lose its shape.
Egg Glaze
Mix these ingredients together:
1 egg yolk
1/2 tsp water
A pinch of salt
Koong Chai Paeng,(Figurine Mooncakes Biscuits) and Ping Pei Mooncakes or chilled Mooncakes.
Koong Chai Paeng
(Figurine Mooncake Biscuits)
Method:
Add 50g flour to the main mooncake pastry to make the dough firm in consistency.The baking temperature and time for the biscuits are the same as for the Lotus Paste Mooncake.
Teochew Spiral Yam Mooncake
Filling Ingredients:
500g cooked yam - mashed
250g sugar
90ml oil
Toast these ingredients:
25g melon seeds
25g toasted olive nuts
Method:
Cook mashed yam with sugar and oil till dry.The paste should leave the sides of the wok clean when stirred.Leave to cool,add melon seeds and olive nuts and mix well.Divide into equal portions of small balls each and leave aside as filling.
Flaky Skin Dough
Ingredients:
Water Dough (A)
375g flour
45g sugar
150g corn oil
165ml water
1 tsp lime juice
Oil Dough
375g flour
200g shortening/lard
Method:
Mix ingredients (A) together.Leave aside for 20-30 minutes.Divide into 100g portions.
Mix the flour and shortening in the oil dough well.Leave aside.Divide into small portions of 60g each.
Flatten water dough and wrap up the oil dough.Flatten length-wise and roll up Swiss roll-style.Flatten length-wise again and roll up like Swiss roll again.Cut into two.
Press centre lightly and roll out the sides.Wrap filling ball with the dough carefully.Bake at 180 degrees C for 25-30 minutes.
Ping Pei Mooncakes or Chilled Mooncakes
Ingredients:
Filling - use lotus paste filling
Pastry (Skin)
225g kao fun (cooked glutinous rice
flour)
200g sugar
290ml water
1 tbsp condensed milk
3 tbsp shortening
Any colouring of your choice
Method:
Boil water and sugar together until sugar dissolves.Leave to cool,add in condensed milk and mix well.
Sift kao fun into the cooled syrup solution.Add in shortening and mix into a smooth dough.Leave aside,covered,for 15-20 minutes.
Divide dough into equal portions.Wrap dough around filling.Press into mooncake mould,knock out and chill in the refrigerator.