Thursday, September 4, 2014

Vegan Split Pea Moon Cakes || 豌豆泥蘇式月餅*100%橄欖油/葵花油*素食


Photo:: Nikon D80+18-135mm+SB-600 | Original File Format: JPEG | 09/01/2014

往年中秋節,都是買亞洲店裡的月餅,根本買不到,不放防腐劑/酥油/及一些添加物的月餅,也買不到從小愛吃的綠豆椪,索性自己來做,其實並不困難,這批月餅,完全是用植物油做的,雖是植物油,酥皮卻有著,回憶裡記得的,熟悉的香味和口感...多年前做過一次,這算第二次,以後再多做幾次,應該就更得心應手了...Practice makes perfect!...附食譜作法(recipe included)...

其實蘇式月餅一般較扁圓,所以烤前要稍微壓扁一下,我這批比較像綠豆椪XD...


Split Pea Moon Cakes (8 moon cakes)
材料及作法(1 cup=1杯=250ml, 1/4 cup=60ml, 1/3 cup=80ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

Skin (puff pastry)
Dough A.水油皮
1 cup unbleached all-purpose flour
2 tbsp sunflower seed oil (Can be substituted for any vegetable oil.)
5~6 tbsp water
1/4 tsp salt

將以上幾項,放在大鋼盆裡攪勻,用手揉成均勻麵糰,醒麵30分鐘,放在密閉容器內,避免乾燥
Put all the above ingredients into a mixing bowl and mix well. Turn out on the countertop and knead it until smooth. Shape it into a ball. Rest for 30 minutes.

Dough B.油酥
1/2 cup unbleached all-purpose flour
3 tbsp olive oil (Can be substituted for any vegetable oil.)


將以上幾項,放在大鋼盆裡攪勻,用手揉成糰,醒麵30分鐘,放在密閉容器內,避免乾燥
Put all the above ingredients into another mixing bowl and mix well enough to form a smooth ball. Rest for 30 minutes.

Filling
1 cup cooked split peas
1/4 cup water
1/2 cup sugar
1 tbsp sunflower seed oil

Puree the mixture in the blender until smooth.
Then place the puree in a sauce pan.
Boil and stir constantly until the mixture thickens to a thick paste, even drier than peanut butter.

Instructions
1.將水油皮及油酥,像切pie一樣,分成8份,各別滾圓
2.將一份水油皮桿成圓形,中間略厚
3.將一份油酥,包入一份水油皮,類似包子包法,不同點是,外層水油皮,比包子皮略小,是靠慢慢將其推上去頂部,再捏合
4.醒麵/鬆弛(rest)15~20分鐘
5.用手略壓扁後,再桿成橢圓形,然後像肉桂捲一樣捲起(成"一"形),鬆弛15~20分鐘後,平轉90度(成"1"形),再趕長捲起(形成躺著的肥短圓筒形),鬆弛15~20分鐘
6.將其用手壓扁,桿薄後,包入內餡,像油皮油酥的包法一樣
7.放上烤盤

1. Divide each dough A and B into equal 8 parts like cutting a pie. Shape them into samll balls.
2. Take 1 ball from dough A and roll it out to a disc, thicker in the center.
3. Take 1 ball from dough B and wrap it with 1 part of dough A from step 2.
4. Rest 15~20 minutes.
5. Flaten it with your hand first and roll it out to an oval. Roll it up like a cinnamon roll. Rest 15~20 minutes. Turn the roll 90 degree and roll it out again to an retangle. Roll it up again like a cinnamon roll. The end product will look like a fat and short cinnamon roll lying on its side. Rest another 15~20 minutes.
6. Flaten it with you palm first and roll it out to a disc. Take one part of filling and wrap it in the disc similar to step 2.
7. Place them onto the baking pan.

Baking
烤箱預熱至350F,烤20~25分鐘(依各家烤箱調整時間)
Preheat the oven to 350F, and bake for 20 minutes.
All ovens vary. Adjust your baking time accordingly.






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