食品

Filling |冰皮月餅綠豆餡Mung |椰香綠豆蓉 |【月餅綠豆餡】

如果炒,有什麼其他煮食方法可去除豆蓉中水份呢?可能是微波爐吧!但我試過,你若有,可試試,然後告訴我效果如何啦。

另一方法,買現成罐頭豆蓉,乾手淨腳。

Hi Christine, 因為屋企有人唔食得椰奶,如果唔落椰奶需要其他(e.g.鮮奶/花奶)代替嗎?Thank you so much!請看食譜中温馨提示寫:“如不落椰奶,可以。

比例很少了!如果,豆蓉餡乾,而且散。

建議橄欖油,氣味,影響製成品。

請問如果家中沒有菜油,可否其他油代替呀?Just skip the coconut milk, no need to add water.Hi Christine, is 澄麵粉 Hong Kong flour? Thanks..澄麵粉 is wheat flour (starch), not the same as Hong Kong flour.Hi ,請問菜油可否煮食用花生油/介花籽油代替?做這餡料,選用氣味油,芥花籽油比花生油,因為沒有氣味。

Hi Christine,Just wondering is the addition of the wheat starch to the bean paste to make it more firm/absorb excess moisture? Thanks,SerenaHi Serena,You’re right. The wheat starch helps hold the bean paste together.Thanks for your reply Christine. I was worried that it would give the bean paste a floury taste, but I think it should be fine. With regard to your ice/snow skin recipe, does the skin remain soft for a couple of days after being chilled in the fridge?I’ve tried the Malaysian style one where no steaming is required, but I’m tempted to try your recipe because it sounds yummy with the addition of condensed milk etc and there’s no need to worry about overkneading the dough. Thanks,SerenaIf the wheat flour is cooked through, it shouldn’t be any floury taste.This recipe was tested with satisfied results. The snow skin mooncakes can stay soft at least a week in fridge.Actually, you don’t need to knead the dough too long, just get them come together as a smooth dough. That’s it.我建議 blender ,因為做出來質感而是。

只有棄掉部分,以免影響全部。

”其他(e.g.鮮奶/花奶)代替,是可以。

Christine~我o係炒豆蓉時,油走出來,d綠豆蓉唔索油;另外,放涼綠豆蓉後,感覺到豆蓉變得乾巴巴,出來效果乾鞋,點算啊?thx要煮,拌。

耐性,不要大火。

如果綠豆蓉變得乾巴巴,可能是煮得太乾,失去多水份了。

應該有酸味。

我浸綠豆兩天,豆沒酸味。

延伸閱讀…

椰香綠豆蓉【月餅餡料】 Mung Bean Filling

冰皮月餅綠豆餡Mung Bean Filling For Ice Skin (Snowy) …

綠豆本身是否有問題?炒綠豆蓉時,要視乎情況,應所用爐火大小和廚具質地而調。

是看豆蓉和濕度。

是落鑊後,所有材料拌勻可以。

Hi Christine,唔知你可唔可以研究到朱古力餡既冰皮月餅呢? ^^Many thanks.HI CHRISTINE, 1) 如果炒荳蓉炒到開始焦了,怎辦? 可能加油補救?2) 可以焗爐焗荳蓉,代替炒荳蓉嗎??1) 如炒焦了,沒辦法救。

只有棄掉部分,以免影響全部。

延伸閱讀…

【自制綠豆沙】又是一年月餅季,手把手教你在家自制豆沙餡

綠豆餡冰皮月餅的做法

2) 我試過焗爐做豆蓉。

自家做豆蓉餡功夫雖多,但親友們可以吃到自己做月餅時,會甜入心!
浸豆時間要長,才可以縮短蒸豆時間呀,完成綠豆蓉餡後,可以開始動手做冰皮月餅了!
(份量:可做50g月餅餡24個,每份30g)開邊綠豆洗淨,清水浸過夜後,瀝乾,備用。

浸好綠豆放入平碟中,加入清水(水位於綠豆1cm左右),然後大火蒸30分鐘。

蒸綠豆湯羹、或高身玻璃杯底壓成綠豆泥,幼滑狀。

平底易潔鑊放入綠豆泥、糖和菜油,慢火炒至乾身(10分鐘),其間要炒拌,以免炒焦。

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