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Friday, October 26, 2018

Vegetarian Taiwanese Mooncake 【纯素绿豆椪】





I made the Taiwanese Mooncake (绿豆椪)last year and was loved by my many of my Taiwanese friends. A few of my vegetarian friends requested that I try to make a vegetarian version of it, so I make a batch of these vegetarian Taiwanese Mooncake and it turned out just as good! 

去年中秋节我做了两批台式月饼绿豆椪,朋友们都很喜欢,今年慈济功德会的师姐们就问我看看能不能做一批素食版的,中秋节那几周我比较忙,一直拖到节后才有时间做了一批纯素的绿豆椪。出来的效果很好,一点都不输传统的绿豆椪哦!



Ingredients:(Makes 12 Mooncakes)

Mung bean filling:
200 g Split mung beans,soaked for 2-3 hours
180-200 g of Sugar
50 g of Shallot + oil

Vegetarian meat fillings:
80 of Gluten/Vegetarian meat  Chopped
25 g of Shallot + oil
2 tbsp of Soy Sauce
1/2 tsp of Dark Soy Sauce
1/4 tsp of Sugar
A pinch of Five spice powder
A pinch of Pepper powder
2 tbsp of roasted sesame seeds

Water dough:
190 g All purpose flour
 30 g of Fine sugar
 30 g of coconut oil
 35 g of sunflower seeds oil
80-85 g of Water depending on the humidity of the weather

Other:
1 tsp of powdered seadweed

Oil dough:
170 g of Cake flour
  30 g of Coconut oil OR Ghee
  30 g of Sunflower Seeds oil 


材料:(可做 12 只饼)

绿豆馅:
200 克  去 皮绿豆瓣
180-200 克 糖
  50 克 葱头油

素肉臊:
80 克 素肉 (切碎)
25 克 葱头油
2 大勺 酱油
1/2 小勺 老抽/酱油膏
1/4 小勺 糖
一点五香粉
一点胡椒粉
2 大勺 炒熟的芝麻

水皮:
190 克 中筋面粉
 30 克 幼糖
 30 克 椰子油
 35 克 葵花籽油
80-85 克 水 (按天气湿度而定)

油酥:
170 克 低筋面粉
 35 克 椰子油
 35 克 葵花籽油

其他:
1 小勺的 海苔粉装饰用



1. Chopped the vegetarian meat (gluten) into small pieces, heat a cooking pan and add the Shallot + oil with the chopped Vegetarian meat, stir and cook for 5 minutes, season with soy sauce, sugar, Chinese five spice powder, pepper powder and dark soy sauce, adjust soy sauce to taste.

2. Add roasted sesame seeds to the cooked filling, take it out and let cool.

1. 把素肉切碎和葱头油一起下锅炒香,加入酱油、酱油膏、糖、五香粉和胡椒粉调味,不够咸可以酌量增加酱油。

2. 起锅前加入烤香的芝麻拌匀。



3. Clean and soaked split mung beans for 2-3 hours, drain and place it in a large bowl.  Steam the mung bean for 1 hour or until the beans are soft and easily breaks once rubbed between thumb and fingers.

4. Place the cooked beans in a cooking pan with Shallot + oil in it and stir continuously to prevent sticking to the bottom of the pan,cook until the mixture form a soft dough,add sugar and mix well.

5. Let cool and divide the paste into 12 equal parts, around 50 g each.

6. Take one portion of the Mung bean paste and lightly press with thumb to form a small bowl-like shape, add 1 tsp of vegetarian meat filling in it and wrap up to form a larger ball. Refrigerate for 20 minutes before use.

3. 把绿豆瓣洗净泡水2-3个小时,沥干入蒸锅里蒸一个小时至手指头一捏就碎的程度。

4. 把蒸好的绿豆和葱头油加入锅里中火不断翻炒成团,加糖拌匀。

5. 冷却后分成12个等份,每个差不多 50克。

6. 取一份绿豆馅用拇指压成窝窝状,填入一小勺的素肉臊,捏起成球状就是内馅了。重复此步骤把所有馅料处理好后冷藏20分钟备用。


7. To make the water dough, combine all purpose flour, coconut oil, sunflower oil,sugar and water to form a soft dough. Let it rest for 15 minutes before kneading again to form a smooth dough. Rest the dough for 15 more minutes before dividing it into 12 equal parts, around 30 g each.

8. To make the oil dough, combine cake flour, coconut oil and sunflower seeds oil slowly pressing and mixing the two using hands to form a dough. Divide the dough into 12 equal parts, around 20 g each.

9. Take one portion of oil dough and with the help of rolling pin, roll it out to form a disc around 4 inches in diameter. Place one portion of oil dough in it and wrap up, pinch to seal edges and roll it into a larger ball. Repeat the steps for all the dough. Let the dough rest for 15 minutes.

7. 把中筋面粉、椰油、葵花油、糖和水和在一起成一个软面团,松弛15分钟后揉成一个光滑的面团稍微松弛后即可分割成12个等份,每份30克。

8. 把椰子油、葵花油和低筋面粉用手指头慢慢捏成一个面团。分成12个等份,每份20克。

9. 取一份水皮擀开,取一份油酥摆在中间,包起搓成球状。重复把所有的水皮和油酥包好。松弛15分钟。



10. Take one portion of the dough, with the sealed side facing up, roll it into oval shape using a rolling pin. Roll it up tightly like a Swiss roll to form a cylinder. Turn the roll 90 degrees with the end facing up. Repeat these steps for all the dough portions and let the rolls rest for another 15 minutes.

11. Take one roll with the end side facing up, roll into a long thin strips with the help of rolling pin. Roll it up again like a Swiss roll to form a shorter but thicker cylinder. Repeat the steps for all the rolls.

12. Take one roll and lightly press an impression in the middle of the roll with rolling pin and bring both the ends together and pinch to make an oval shape. Press to flatten the dough and roll it out to form a round disc.

13. Place a mung bean ball on it and wrap up, pinch to seal to make it into a round ball.

10. 取一份面团,封口朝上擀开成牛舌状。由下往上卷起成圆柱状。重复把所有面团都处理好。盖上盖子,松弛15分钟。

11. 取一份松弛好的小面团打直,再次擀开成长条状,卷起。依次把所有面团处理好。

12. 取一只松弛好的面团,用擀面杖在中间部分压一压,然后把两端卷口向中间收拢,按压后用擀面杖擀圆。取一只绿豆馅摆中间,面皮包起收口。


14. Repeat the steps for all the remaining ingredients. Let the pastry rest for 10 minutes.

15. With the help of the heel of palm, make a dent in the middle of the pastry. The dent is the key to the puffing of pastry while baking, it is also where this pastry gets its name from ."绿豆椪" or Lu Dou Peng, literally means "Mung bean puff "!

16. Use a sprayer to spray a thin layer of water over the pastry, sprinkle some powdered seaweed on the moon cake as decoration.

17. Preheat oven to 300 F/ 150 C and bake for 40-42 minutes. The pastry should be baked at lower rack of the oven at a lower temperature than normal pastry to retain its characteristic white color crust/skin.

13. 把所有的面团和馅料依次包好,松弛10分钟。用手掌根把每一只饼压出一个凹型,这样烤制的时候饼皮就会鼓起,酥皮内部形成中空状态。这也是绿豆椪(膨)名字的由来。

14. 用个小喷壶薄薄地喷一点水在绿豆凸的生坯上,轻轻地撒点海苔粉装饰。

15. 烤箱预热至300F/150C,烤制40-42分钟至饼鼓起即可。

这款饼不能高温烘焙上色,绿豆凸要低温烤制才会有它特有的白色酥皮哦!


欢迎到我的新浪博客玩--

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