Cartoon Crystal Mooncake卡通冰皮月饼

3-D立体 卡通月饼

每盒RM22.00 (六粒)
卡通 :
米奇鼠, 米尼鼠, 凯蒂猫, 小叮当, 小熊维尼
口味 :
巧克力，红豆，绿茶，香草，咖啡，玉蜀黍；榴莲，芝士，蓝莓，提啦米苏，普洱茶，草莓及其它等等

双色 2-Tone 卡通月饼



每盒RM18.00 (六粒) * 暂需预订 *
卡通 :
小叮当，小叮铃, 可爱动物
口味 :
巧克力，红豆，绿茶，香草，咖啡，玉蜀黍；榴莲，芝士，蓝莓，提啦米苏，普洱茶，草莓及其它等等

单色 Single-Tone 卡通月饼



每盒RM15.00 (六粒)
卡通 :
小叮当，小叮铃，可爱动物，花栗鼠奇奇与蒂蒂(Chip & Dale)，小熊维尼，跳跳虎(Tigger), 玛丽猫(Marie Cat)
口味 :
巧克力，红豆，绿茶，香草，咖啡，玉蜀黍；榴莲，芝士，蓝莓，提啦米苏，普洱茶，草莓及其它等等

3-D Cartoon Mooncake

RM22.00 per box (6pcs)
Cartoon :
Mickey, Minnie, Hello Kitty, Doraemon, Winnie The Pooh
Flavour :
Chocolate, Red Bean, Green Tea, Pandan,
Coffee, Corn & Others

2-Tone Cartoon Mooncake



RM18.00 per box (6pcs) * Special Order Only *
Cartoon :
Doraemon, Doraemi, Animals
Flavour :
Chocolate, Red Bean, Green Tea, Pandan, Coffee, Corn & Others

Single-Tone Cartoon Mooncake



RM15.00 per box (6pcs)
Cartoon :
Doraemon, Doraemi, Animals, Chip & Dale,
Winnie The Pooh, Tigger, Marie Cat
Flavour :
Chocolate, Red Bean, Green Tea, Pandan,
Coffee, Corn & Others
























Kafe Soya Soya
2-83, Prangin Mall, 2nd Floor,
33 Jalan Dr Lim Chwee Leong,
10100 Penang, West Malaysia.
Tel : +6013 456 6780 / +6013 430 9163 / +6013 435 9163
Fax : +604 6414 080

Chocolate Ping Pi Mooncake 巧克力冰皮月饼

Ingredients for skin:

200 gm. koh fun (commercial fried glutinous rice flour)
230 gm. sifted icing sugar
75 gm. shortening
260 gm. cold water

For filling:

450 gm. Lotus Paste
80 gm. roasted almond nibs
150 gm. bittersweet cooking chocolate (melted)
100 gm. whipping cream
550 gm. sponge cake (blend , chilled and cut into pieces)

Method:

(1) Mix all the ingredients for skin together. Do not knead too long. Weigh and scale to 65 gm. portion depending on the size of your mooncake mould.
(2) Mix lotus paste with almond nibs and scale into rounds balls of 40 gm. each.
(3) Mix melted chocolate and whipping cream with sponge cake and weigh into 60 gm. portion.
(4) Wrap the 40 gm. lotus paste with the chocolate portion and roll into a round ball.
(5) Take one portion of snow skin and wrap with filling. Press into moon cake mould and dislodge it.
(6) Chill mooncakes before serving.

Recipe adapted from the book by Y3K - Mooncakes (Alan Ooi).

Chocolate mooncake 巧克力中秋月饼

Ingredients for skin:

120 gm. cake flour
25 gm. Butter
50 gm. icing sugar
30 gm. melted chocolate
1 no. egg
15 gm. cocoa powder
1/4 tsp. vanilla essence
1/4 tsp. cinnamon powder
1 Tbsp. fresh milk
1/8 tsp. Bicarbonate of soda

1 Kg. of Lotus paste
60 gm. chocolate chips
60 gm. melon seeds - toasted
some salted egg yolks - knock the eggs, take the yolks, rub with some rice wine then bake for 5 mins.

Method:

(1) Mix butter, icing sugar till well mixed.
(2) Add in beaten egg , mix thoroughly then add in fresh milk and mix again.
(3) Add in vanilla essence and melted chocolate.
(4) Sift the flour , cocoa powder, bicarbonate of soda, cinnamon powder together and then add into the butter mixture and mix till it becomes a dough. If the mixture is too soft, put into the fridge to let it harden a little.
(5) For fillings, mix the lotus paste, chocolate chips and melon seeds together. Divide the fillings according to the size of your mould, e.g. about 120 gm.
(6) For skin, weigh about 40 gm. skin, wrap up the lotus paste filling , press into moon cake mould and then knock it out from the mould. Place onto baking tray.
(7) Bake at 180C for about 20 mins or till cooked.

Please note that I've added in some melted chocolate into the dough and a slight increase in the flour and I find it more yummy this way, so I edited it a little.

Chendol Agar-agar Mooncake 水晶月饼

Ingredients for filling

200 gm. chendol
360 ml. water
4 tsp. agar-agar powder
1 tsp. instant jelly powder
130 gm. sugar
250 gm. thick coconut milk

Ingredients for skin:

4 tsp. agar-agar powder
60 gm. gula melaka
60 gm. sugar
400 ml. water
250 gm. thick coconut milk

Method:

(1) For filling: Put all the ingredients together into a pot and bring to boil.
(2) Pour into small chwee kueh moulds and let it set.
(3) For skin, mix all the ingredients and put into a pot and bring to boil.
(4) Pour some skin into mould and let it half set.
(5) Put in fillings.
(6) Pour balance of skin mixture into the mould till the brim.
(7) Chill and set in the fridge before serving.

Green Tea Red Bean Jelly Mooncake水晶月饼

Ingredients for centre filling:

250 gm. coconut milk
30 gm. brown sugar
1 tsp. agar agar powder
100 gm. boiled red beans - mashed
few drops of pink colouring

To make mock jelly egg yolks:
Boil them together and pour into small rounded ice cube moulds and let it set.

1/2 tbsp. agar agar powder
350 ml. water
50 gm. sugar
1/8 tsp. salt
1 tsp. instant jelly
2 Tbsp. evaporated milk
few drops of orange colouring

Ingredients for Pastry Ingredients:

500 gm. Thin coconut milk
90 gm. sugar
8 gm. agar agar powder
few pieces of pandan leaves
100 ml. thick coconut milk or evaporated milk
2 tsp. Green tea powder
100 gm. Fresh cream

Method:

(1) For fillings, boil all the ingredients together and pour into small cup moulds to set. Put a piece of egg yolk agar agar into the center of the jelly. Let it to set. When set, remove from mould and set aside.
(2) For the pastry ingredients, boil thin coconut milk with sugar, pandan leaves and agar agar powder till sugar dissolves.
(3) Add in thick coconut milk , green tea powder and fresh cream.
(4) Pour some green tea jelly mixture into mooncake moulds and let it semi-set. Place the filling on top of the half set green tea agar agar.
(5) Pour the balance green tea agar agar on top of the filling till full.
(6) Let it set and chill in the fridge before serving.

Mango Yoghurt Agar-agar Mooncake 芒果水晶月饼

Ingredients for filling:

150 gm. fresh milk or yoghurt
2 nos. egg yolk
20 gm. lemon juice
100 gm. Dairy fresh cream
100 gm. mango puree
200 gm. Water
3 tsp. agar-agar powder
100 gm. mango cubes
75 gm. castor sugar

Ingredients for the skin:

300 gm. fresh milk
900 gm. Water
120 gm. sugar
6 tsp. agar-agar powder

40 gm. custard powder
230 gm. yoghurt
230 gm. mango puree
A little of yellow colouring

Method:

(1) For fillings: Put water, agar-agar powder and sugar to boil until boiling point. Then lower heat. (you can also opt to off the fire)
(2) Mix the 2 egg yolks with fresh milk then add into (1). Pour into agar-agar mixture and stir.
(3) Add in lemon juice, mango puree and fresh cream and stir till well mixed. Off fire. Add in mango cubes.
(4) Pour mixture into chwee kueh tart mould and let it set.
(5) For skin: Cook water, sugar and agar agar powder till boiling point. Lower heat and add in fresh milk mixed with custard powder (stir first till smooth). Pour the custard mixture into the agar agar mixture and stir till smooth.
(6) Add in yoghurt, mango puree and a little yellow colouring.
(7) To assemble: pour in some skin agar agar into moon cake mould, let it half set, put in the filling then pour the balance skin mixture into the mould till full. Let it set.
(8) Chill in the fridge before serving.

Note: Agar-agar powder, use Rose Brand.

Milk Chinchow Jelly Mooncake 水晶月饼

Chinchow egg yolk filling:

250 ml. water
90 gm. sugar
10 gm. agar-agar powder
250 gm. chinchow - blended

Filling:

100 gm. water
200 gm. fresh milk
65 gm. sugar
8 gm. agar agar powder
1/8 tsp. salt

Pastry skin:

4 tsp. agar agar powder
1 tsp. lavender leaves
2 tsp. Instant Jelly
300 ml. water
140 gm. sugar
300 ml. fresh milk
50 gm. whip cream
some purple colouring

Method:

(1) Boil all the egg yolk ingredients together except the chinchow. When mixture is boiling, pour in the blended chinchow and switch off the heat. Pour mixture into round ice-cubes and let it set.
(2) For filling: Boil all the ingredients together except milk to boil then pour in milk last. Pour mixture into small round moulds and put in the chinchow egg yolk in the center. Let it set and then unmould it.
(3) For the skin, boil all the ingredients together except for milk and whip cream. When mixture boils, pour in milk and whip cream. Add in colouring.
(4) Pour some mixture into mooncake mould and let it set to semi-set stage. Place the filling in the center then pour the balance pastry skin mixture into the mould till it reaches the rim.
(5) Chill in the fridge till set.

Mixed Nuts Mooncakes 中秋月饼

Ingredients:

100 gm. Almonds
100 gm. Walnuts
100 gm. olive seeds
100 gm. melon seeds
100 gm. sesame seeds
150 gm. candied melon - diced small
3 pieces of barbecued meat or long yoke - diced small
3 pieces candied mandarin orange or Kat peng - diced small

Seasoning:

2 Tbsp. castor sugar
2 Tbsp. rose wine
1 Tbsp. Brandy
3 Tbsp. peanut oil
3 Tbsp. rose flavoured sugar
1/2 tsp. salt
1 Tbsp. light soya sauce
120 gm. fried glutinous rice flour or koh fun
10 Tbsp. water

Pastry :

200 gm. Hong Kong flour
20 gm. cornflour
65 gm. cornoil
150 gm. mooncake syrup

Method:

(1) Mix all the filling ingredients together with the seasoning and weigh about 120 gm. each and roll into a round ball.
(2) Mix pastry together and let it rest for 1 hour. Scale and weigh about 45 gm. each.
(2) Wrap the nuts fillings with the pastry skin and arrange onto a baking tray.
(3) Spray some water onto mooncakes and bake at 200C for about 10 mins.
(4) Remove mooncakes from oven and let it cool down slightly before brushing with egg glaze.
(5) After brushing with egg glaze, return mooncakes into the oven and continue baking at 175C for another 10 mins. or till golden in colour.
(6) Remove and cool.

1 egg yolk for glazing mooncakes

豆浆龙眼燕菜月饼

豆浆龙眼燕菜月饼

材料：（馅料）
燕菜粉 1茶匙半
龙眼水 350毫升
龙眼 150克

材料：（皮料）
燕菜粉 3茶匙半
豆浆水 300毫升
牛奶 100毫升
水 650毫升

做法：
1.将龙眼水和燕菜粉煮滚，把龙眼肉加进已经煮沸了的燕菜水，然后搅拌均匀。
2.将龙眼燕菜倒入小模型待冷，备用。
3.将皮料拿去煮滚后，滤渣备用。
4.将1/3豆浆燕菜水倒入模型中，待半凝固。
5.待豆浆燕菜水半凝固后，将龙眼馅料放入，然后再把豆浆燕菜水倒入模型至满，待冷后即可食用。

Japanese Mooncake 日式中秋月饼

This recipe is adapted from Phoon Huat's demo class.

Ingredients for Dough:

175 gm. Plain flour
1/4 tsp. Bicarbonate of Soda
1/4 tsp. Salt
50 gm. egg
40 ml. fresh milk
25 gm. gm. Butter
45 gm. Shortening
40 gm. castor sugar
Some Japanese Bread Crumbs (For coating)

Filling:

600 gm. Green tea lotus paste
10 gm. seaweed
100 gm. Almond flakes

Mix all the ingredients for fillings together.
Divide and weigh into round balls.

Method:

(1) Mix all the ingredients for dough together except bread crumbs.
(2) Rest dough for about 20 mins.
(3) Divide the dough into small portions.
(4) Flatten the dough and wrap with fillings.
(5) Egg wash and coat with breadcrumbs.
(6) Bake at 175C for about 20 - 25 mins.

Red dragonfruit agar agar mooncake 火龙果水晶月饼

This recipe yields 6 nos. of red dragonfruit agar agar mooncake

Ingredients for filling:

120 ml. Water
1 1/2 tsp. agar agar powder
50 gm. sugar
100 gm. blended dragonfruit flesh
100 gm. fresh milk
1 Tbsp. condense milk

Ingredients for Skin:

2 tsp. agar agar powder
500 ml. water
90 to 100 gm. sugar
100 ml. red dragon fruit puree

Method:

(1) Cook sugar, agar agar powder and water till agar agar dissolves.
(2) Add in dragon fruit puree and fresh milk.
(3) Pour into small chwee kueh mould. Let it set.
(4) Cook the agar powder, water and sugar until boiling point.
(5) Add in red dragon fruit puree.
(6) Pour some skin agar agar into the mooncake mould and when it's half set, put in the fillings and then pour the skin agar agar to fill up the mould.
(7) Let it set in the refrigerator and then release it.
(8) Serve chilled.

Mini ice-cream agar agar mooncakes

This is Hoen Kwe flour:



Ingredients for the skin:
This recipe yields quite a lot of mini mooncake, so I suggest you cut down to 1/2 portion. Half recipe yields about 2 plastic trays of mini mooncakes.

1 pkt. agar-agar powder
200 gm. sugar
500 gm. water
20 gm. Hoen Kwe flour - can buy from Sun Lik or NTUC
10 gm. Custard powder (Bird's Eye)
450 gm. Dairy whipping cream
100 gm. of durian puree/strawberry puree/ peach puree/ any fruit of your choice
(optional)

Ice-cream - you can make your own ice-cream and pour into a 9" square tray and let it set then cut into small squares as filling for the mooncakes. You can also buy the ice-cream and then cut into small squares to fit into your moulds.

Method:

(1) Mix hoon kwee flour and custard powder together. Add in some water to dissolve it.
(2) Boil agar-agar powder, sugar and water till boiling.
(3) Lower down the heat, pour in hoon kwee and custard powder mixture. Stir till cooked.
(4) Off the fire, pour in whip cream and durian puree and stir thoroughly.
(5) Pour in some agar agar mixture into the mould and then put in a piece of ice-cream and then fill up the mould with the balance agar agar mixture.
(6) Put in the freezer until it hardens.
(7) Release from mould then serve.

Rainbow Ice-cream Soda snow skin mooncake 七彩冰皮月饼

Ingredients:

90 gm. fried glutinous rice flour (Kao fen)
10 gm. tang mien flour
30 gm. shortening
40 gm. icing sugar
200 gm. ice-cream soda or 7-up
little pandan, pink, lemon yellow colouring

Filling:

600 gm. lotus paste
30 gm. melon seeds

Method:

(1) Sift the glutinous rice flour and wheat starch into a mould.
(2) Add in icing sugar and shortening and mix till thoroughly mixed.
(3) Pour in ice-cream soda and mix into a soft pliable dough.
(4) Divide dough into 4 portions. Add colouring to each portion, leaving one portion white.
(5) Place each dough between plastic sheets and roll into a rectangular flat piece of the same size. Stack the dough on top of one another, then roll into a swiss roll.
(6) Cut into 6 equal pieces. Divide the lotus paste fillings into 6 portions.
(7) Roll the spiral part into a flat piece and wrap with lotus paste filling. Press into a mooncake mould then knock out.
(8) Chill before serving.

可爱卡通冰皮月饼

卡通冰皮月饼

by jess Home Made

卡通冰皮月饼 Posted by Siew Hwei

Teochew Style Mooncake潮州中秋月饼

This recipe yields about 13 nos. of Teochew style mooncakes

Ingredients for water pastry:

200 gm. Plain flour
100 gm. shortening
100 ml. water

Ingredients for Oil Pastry:

200 gm. Plain flour
130 gm. shortening

Ingredients for Fillings:

60 gm. Candied mandarin orange - Kat Peng
70 gm. Mui Choy (washed, shredded and pan fried till frangrant)
60 gm. candied melon - chopped
50 gm. sesame seeds (toasted)
1/2 tsp. salt
1/4 tsp. pepper
600 gm. Lotus paste

Method:

(1) Mix water pastry ingredients together and let it rest for 10 mins. then weigh into 30 gms. each
(2) Mix the oil pastry ingredients together and divide into small portions of about 25 gm. each.
(3) Mix all the filling ingredients together and divide into about 70 gm. portions.
(4) Wrap oil pastry in water pastry and then roll flat and roll into a swiss roll. Repeat this process again.
(5) Roll into a round shape and wrap fillings inside. Seal tightly.
(6) Use a chop to mark a red marking on top of mooncake.
(7) Bake in oven at 180C for about 20 - 25 mins.

月饼的知识分享

月饼的知识分享(转自飞雪无霜)

1.为何月饼出炉后饼皮会脱落？
答：原因有以下几方面：1、月饼皮糖浆不够，解决办法是增加糖浆用量；2、月饼皮油份不足，解决办法是增加油量；3、操作时撒粉过多。

2.为何月饼保鲜期不够长？
答：原因有以下几方面：1、月饼馅料原材料不足，包括糖和油；2、月饼皮的糖浆或油量不足； 3、月饼烘烤时间不足；4、制作月饼时卫生条件不合格；5、月饼没有完全冷却就马上包装；6、包装材料不卫生。

3.月饼出炉后表面会发白是什么原因？
答：原因有以下几方面：1、配方中碱水不足；2、烘烤时间太短；3、撒盐过量。

4.为何月饼出炉后塌陷？
答：原因有以下几方面：1、月饼馅糖量太多；2、烘烤时间过长；3、馅料中水份过多；4、月饼皮、馅软硬不一致。

5.为何月饼出炉后会收腰？
答：原因有：1、月饼还没烤熟；2、馅料中糖油量不足。

6.为何月饼出炉后表面会裂开？
答：1、月饼皮太硬；2、面火太猛。

7.月饼为何回油比较慢？
答：原因有以下几方面：1、煮糖时炉火过猛；2、糖浆水份太少；3、柠檬酸过多；4、糖浆返砂。

8.月饼出炉后底部比较光滑是什么原因？
答：原因在碱水用量太少。

9.月饼出炉后底部孔洞较大是什么原因？
答：原因是碱水用量太多。

10.糖水要煮到什么程度才最合适？
答：1、要煮至温度大概为1120C左右；2、用手粘糖浆可以拉成丝状。

11.为何月饼糖浆煮好后会返砂？
答：原因有以下几个方面：1、煮糖浆时水少；2、柠檬酸过少；3、煮糖浆时炉火太猛；煮好糖浆后最好不要多次移动，因为经常移动容易引起糖浆浆返砂。

12.月饼糖浆煮得稠度不够，如何补救？
答：补救办法是放适当的开水到糖浆里搅拌均匀。

14.广式月饼的皮，馅比例为多少是最佳？
答：最佳比例为2：8，为便于操作3：7的比例也未尝不可。

15.糖浆煮好后要放多长时间才可使用？
答：最好是15天以后。

16.做广式月饼可以用别的油脂代替花生油？
答：可以，主要是根据不同地方的口感和风味来改变。

17.月饼放什么防腐剂比较好？
答：现在市场上有很多可食用的防腐剂，可选择使用。

18.用特一粉做月饼皮可以吗？
答：一般来说是可以的，但由于特一粉有一定的筋度，所以会使月饼回油很慢，而且月饼皮会比较韧。

19.隔年的糖浆比今年煮的糖浆好还是不好？
答：好，因为隔年的糖浆转化得比较好。但可能颜色太深会影响使用。

20.月饼皮搓好后马上成型为什么很粘？
答：因为月饼皮还没有充分吸收糖浆里面的糖分，油和枧水。

21.为什么煮制的方式月饼糖浆还没到两天就出现了糖粒？
答：这是糖浆翻生的现象。1、没有添加柠檬酸。2、在煮制糖浆时，搅动不恰当，在水未煮开之前可以顺着一个方向搅动，当水开之后则不能再搅动，否则将出现上述现象。3、煮好后的糖浆最好让其自然放凉。

22.为什么在制作广式伍仁月饼包馅的时候，饼皮总是容易破裂？
答：方式伍仁月饼馅较茸口馅硬，且有硬粒鼓出，所以饼皮可以调制的稍硬点，重量也较茸口馅要重些，另外包馅时手法应尽量快点。

23.为什么制作广式月饼很容易泻脚？
答：1、馅太稀，或馅的配方不合理，如糕粉、面粉和糖的比例不合理；2、饼皮太稀；3、烘烤炉温太低。

24.为什么制作广式月饼表面出麻点？
答：1、进炉时没有喷清水，饼面入炉时不湿润和有干粉；2、饼皮和制的不够透；3、糖浆煮的不好。

25.为什么月饼烤熟后出现皮馅分离现象？
答：关键是馅，馅中有泻油现象，或水份不足。皮与馅的软硬不一，最主要是皮太硬。

26.为什么月饼有裂纹？
答：1、馅里糖太多。炉温太高， 烘烤时间过长。

27.煮月饼糖浆加入适当的麦芽糖是否有帮助，有没有必要添加？
答：煮糖浆加入适当的麦芽糖最大的好处是所煮的糖浆不那么容易翻砂。但不翻砂未必就证明这糖浆是转化足够的糖浆，一样有可能添加麦芽糖后，使自己更掌握不好糖浆的转化程度。所以只要糖浆配方和煮的方法 正确，月饼肯定会回油，麦芽糖可加可不加。

28.为何咸蛋黄月饼比平常的月饼更容易发霉？
答：因为由于咸蛋黄吸潮性强，与空气接触就会马上吸潮，蛋黄周围很快就发霉。所以蛋黄月饼确实比其它月饼更容易发霉。

29.烤好的月饼什么时候包装最好？
答：最好等月饼彻底冷却后在进行包装，如果月饼温度高就进行包装，包装膜内就会产生水汽，几天后月饼就会发霉。

30.现在做月饼有多少种糖浆，哪一种最好？
答：现在有三种糖浆，一种是麦芽糖加葡萄糖，第二种是转化糖浆，第三种是鲜柠檬、鲜橙子和菠萝等熬制的糖浆。现在市面上采用最多的还是第二种。

31.烘烤月饼的最佳温度是多少？
答：五仁月饼的温度最好上火在220度左右，底火约150-180度。而蓉馅月饼的温度要适当高些，面火为约250度。而蓉馅月饼的温度要适当高些，面火为约250度，底火不变。

32.月饼进炉前喷水起什么作用？
答：月饼进炉前喷水的目的是使月饼皮受热度内外得到平衡，有利于月饼皮色泽润滑不开裂，对月饼皮表面有干面粉也可以消除。

33.月饼表面颜色不够亮，可不可以多刷蛋液？
答：月饼刷蛋液不可太多，均匀即可，可以在蛋液中适当加一些色拉油，以增加月饼表面颜色的亮度。

34.月饼皮为何会起筋，有什么影响？
答：糖浆必须达到所需的浓度，而且放置十天后方可使用，否则就容易出现皮面上劲，成型后外形不舒展。

35.为何烤出来的月饼表面会有白点？
答：碱水和糖浆必须混合均匀后才能放油，不然烘烤出来的月饼皮容易出现白点。

36.碱水过多或太少有什么现象？
答：月饼皮碱水一定要适量，过多会使产品色泽暗黑、容易上色，皮容易出现霉烂，影响回油。碱水太少烘烤不容易上色，并有少许皱纹，皮比较干硬。

37.为何月饼皮在操作中容易渗油？
答：油与糖浆要充分混合后才能放面粉，不然月饼皮容易往外渗油。

38.皮太软或太硬做出来的月饼会怎样？
答：月饼皮的软硬程度必须要和馅料的软硬程度达到一致。皮太软容易出现粘模子，皮太硬烤出来的月饼容易发生脱皮现象，外形呆板不自然，发干并且不容易回油。

39.糖浆煮的太浓或太稀做出来的月饼有什么影响？
答：糖浆太浓，月饼表面花纹不清，不脱模现象。月饼皮也容易发硬，上色。糖浆太稀，月饼烘烤时不容易上色，而且饼皮有收缩现象，不舒展。

40.月饼表面光泽度不理想，有什么方法改进？
答：月饼表面的光泽度与饼皮的配方搅拌工艺，打饼技术及烘烤过程有关，配方是指糖浆与油脂的用量比例是否协调，面粉的面筋及面筋质量是否优良。搅拌过度将 影响表面的光泽，打面时不能使用或尽可能少用干面粉。最影响月饼皮光泽度的是烘烤过程。月饼入炉前喷水是保证月饼皮有光泽的第一关，其次，蛋液的配方及刷 蛋过程也相当重要，蛋液的配方最好用2只蛋黄和一只全蛋，打散后过滤去不分散的蛋白，放20分钟才能使用。蛋蛋时要均匀并多次，要有一定的厚度。

White snow skin mooncake冰皮月饼

Ingredients for skin:

90 gm. Kou fen - fried glutinous rice flour
10 gm. tang mien flour - you can steam it if you want
30 gm. shortening
1 Tbsp. fresh milk
180 - 200 gm. water
100 gm. sugar

Fillings:

300 gm. Lotus paste
70 gm. melted chocolate
1 tsp. cocoa powder

Method:

(1) For skin: Boil water and sugar together till sugar dissolves. Cool in the fridge.
(2) Mix kao fen, tang mien flour and shortening together by the rubbing-in method and then pour all the cold syrup and mix till you get a soft dough. Do not overmix.
(3) Divide dough into small portions according to the size of your mould and then wrap up the lotus paste mixture. For lotus paste mixture, mix all together until evenly mixed.
(4) Press into a mooncake mould and then knock it out.
(5) Serve chilled.

Snow skin Pure Durian Paste Moon Cake冰皮榴莲月饼

1

Durian Paste Ingredients:

1000 gm. Mashed Durian Flesh
80 gm. Sugar
30 gm. Santan powder
1/2 tsp. Durian paste
2 Tbsp. Fried Glutinous Rice flour - Kuo fen
1 Tbsp. Maltose
30 gm. Oil
20 gm. Teng Mien Flour (Wheat Starch)
a few drop of yellow colouring

Method:

(1) Fry durian flesh till dry then add in sugar and santan powder and continue frying till dry.
(2) Add in maltose, essence and colouring and mix well.
(3) Finally, add in oil, fried glutinous rice flour and fry till thick.
(4) Leave aside to cool thoroughly before using.

Ingredients for Snow Skin ingredients:

150 gm. Hong Kong Fried Glutinous rice flour
200 gm. icing sugar
180 ml. cold water
40 gm. santan powder
1/4 tsp. durian paste
20 gm. shortening - Crisco
a few drops of yellow colouring

Method:

(1) Mix H.K. fried glutinous rice flour, icing sugar, santan powder and crisco shortening together.
(2) Add in cold water, essence and colouring. Mix till it becomes a dough. Leave aside to rest for 10 mins.
(3) Divide durian paste to small portions and roll into round balls.
(4) Wrap durian paste with snow skin and press into mooncake mould and then knock out.
(5) Keep in the fridge until cold and set.
(6) Slice and serve.

Taiwanese Mooncake 台湾中秋月饼

This recipe is adapted from Phoon Huat's demo class.

Ingredients for Water Dough:

150 gm. Plain flour
10 gm. Icing sugar
60 gm. shortening
60 ml. Water

Oily Dough:

95 gm. Plain flour
50 gm. shortening

Method:

(1) Water dough: Mix plain flour, icing sugar, shortening and water into a dough and let it rest for 15 mins. Divide into 8 pcs.
(2) Oily dough: Mix the plain flour and shortening into a paste and divide into 8 pcs.
(3) Flatten water dough and wrap with oily dough. Roll into a long shape and roll up like a swiss roll.
(4) Flatten again into long shape and do a 3-fold method.
(5) Roll into a round shape and wrap up with the prepared fillings.
(6) Bake at 180C for about 20 to 25 mins.
Fillings:

320 gm. Green Tea or Pandan lotus paste
60 gm. Melon seeds - roasted

Chicken lotus paste filling:

130 gm. lotus paste
25 gm. chicken floss
25 gm. sesame seeds
25 gm. Almond nibs (roasted)

(1) Mix the lotus paste and melon seeds and divide into 45 gm. each.
(2) Flatten slightly and wrap with 25 gm. of chicken floss lotus filling.
(3) Roll into round balls and ready to use.

Thousand Layer Flaky Yam Mooncake 上海中秋月饼

Water dough:

200 gm. Plain flour
1/2 tsp. white vinegar
50 gm. shortening
30 gm. sugar
100 gm. water

Oil Dough:

180 gm. Plain flour
100 gm. shortening

Method:

(1) For water dough, mix all the ingredients together into a dough. Rest for 20 mins. Divide into 4 portions.
(2) For oil dough, mix all the ingredients. Divide into 4 portions.
(3 Take water dough and wrap up the oil dough.
(4) Roll into a long rectangle and roll up into a swiss roll shape. Roll out again and roll into a swiss roll again (altogether two times).
(5) Cut the roll into 4 pcs each. Roll out the cut dough , spiral side facing up and wrap up with yam filling.
(6) Deep fry in medium hot oil till golden brown.

Filling:

500 gm. Yam - steamed and mashed
160 gm. Sugar
80 gm. cooking oil
25 gm. wheat starch
5 shallots - slice

(1) Fry the shallots in oil till fragrant. Discard shallots.
(2) Add in mashed yam, wheat starch and sugar and fry till almost dry.
(3) Cool fillings before wrapping.
(4) Divide into 16 portions.