[Eng-Recipe] How to make Taro Pastry Mooncake (香芋酥皮月餅)

12個材料及份量
水皮:中筋麵粉(plain flour)180g、糖(sugar)20g、固體菜油(veg.shortening)60g、水(water)90g、香芋粉(taro powder)5g或or紫色素(purple colouring a little)少許
油皮:中筋麵粉(plain flour)160g、固體菜油(veg.shortening)80g
饀料:芋頭茸(taro paste)300g、糖(sugar)60g、菜油(oil)20g、澄面粉(wheat starch)15g、咸蛋黃(salted egg yolk)3個
做法:將水皮材料混合搓勻,崧弛20-30分鐘待用。油皮材粉搓成糰。咸蛋黃沾少許玫瑰露酒(可以不沾)用150°c焗5、6分鐘後各分開4份。芋頭茸落穫以慢火畧炒,加糖加油炒至畧乾身加入澄面粉炒勻,待凉後包入咸蛋黃待用。
水皮包入油皮(油皮在內)壓平捲起成圓筒狀,用小刀切成兩段(螺旋紋向上),壓平成圓形包入饀料,收口向下。
用(以預熱15分鐘)180°c焗15-20分鐘完成。
PS:香芋饀甜度可自行加減。

Ingredients for 12 Portions:
Water pastry skin: plain flour 180g, sugar 20g, solid vegetable oil (veg.shortening) 60g, water 90g, taro powder 5g or a little purple colouring
Oil pastry skin: plain flour 160g, solid vegetable oil (veg.shortening) 80g
Taro ingredients: Taro paste 300g, sugar 60g, vegetable oil 20g, wheat starch 15g, 3 salted egg yolk
Instructions:
The water skin ingredients mixed and knead evenly, let it sit for 20-30 minutes. Oil skin ingredients knead together. Salted egg yolks stained with a little rose wine, cut the yolk into 4 parts and bake for 5-6 minutes at 150°c.The taro puree should now be cooked slowly at low heat then add sugar and oil, fry the mixture until it is dry. After it is dry add wheat starch and fry until it is fully mixed. Let the mixture cool down and pack the egg yolk into the taro mixture.
Take an oil skin ball and wrap water skin over it, flatten and roll in to a cylindrical shape (do this twice). Let it sit for 10 minutes, then take the wrapped skin and cut into 2. Next flatten the wrapped skin, add the taro mixture in the wrapped skin.
Preheat the oven for 15 minutes, bake for 15-20 minutes in 180°c.
PS: If you want the taro mixture to be sweeter add more suger.

Видео [Eng-Recipe] How to make Taro Pastry Mooncake (香芋酥皮月餅) канала SiuKitchen