Mixed Nuts, Quinoa, Black Sesame Paste and Egg yolk Moon-cakes . 蛋黃黑芝麻蓉藜麥五仁月餅

       Mixed Nuts, Quinoa, Black Sesame Paste and Egg Yolk Moon-cakes
蛋黃黑芝麻蓉藜麥五仁月餅

Mixed Nuts, Quinoa, Black Sesame Paste and Egg Yolk Moon-cakes

(Recipe is enough for 12 pieces of 50 g moon-cake)

Ingredients: 

Traditional Crust:

Cake Flour 90g

Bread Flour 10g

"Golden Lion" Syrup 75g

Peanut Oil 20g

Lye Water /Alkaline Water 2g

Fillings:

Black Sesame Paste(homemade or shop-bought) 225g

Mixed Nuts, chopped 165g

Quinoa, cooked  20g

Mixed Dried Berries  40g

Salted Egg Yolk 3 pc

Chinese Rose Wine  a little

Egg Wash: (Mix beaten egg and oil well and strain before use)

Egg, beaten 1 pc 

Oil 1g

Method:

1. Mix syrup, oil and alkaline water well

2. Sift flour into a big bowl; make a hole in the center, scrape the flour into the syrup mixture and fold in well, and shape it round. Remember not to knead it. Wrap it and let it rest for 2 hours

3. Take the egg yolks out from the salted eggs, dip the egg yolks into the Rose Wine, and bake it over 180C for approx. 10 min, then cut each one into 4 pieces

4. Mix all the fillings in a bowl and divide them into portions of 32g each, wrap in a 1/4 egg yolk, shape each one round

5. Divide the dough for crust, 15g each, and slightly shape them round

6. Cut a small Ziploc bag open like a sheet, put a portion of crust on it, cover with one side of the bag, press the crust flat using your palm, and slightly flatten the edge; put the fillings in, shape it round

7. Dust bread flour into the moon-cake mold, shake off the excess; put about 50g bread flour on a plate, roll the cake in, shake off the excess, insert the cake into the mold and press it on a lined baking tray, hold for 10 seconds, release the cake from the mold

8. Preheat the oven at 170 ° C, spray water over the moon-cakes, bake for 8 minutes, take the moon-cakes out, and let cool for 5 minutes; brush egg mixture onto the crust and then bake for another 8 minutes; egg wash the second time, and turn oven to 200C, then bake for another 3 minutes or to your desired color.

9. Keep the moon-cakes inside an airtight box for 2 to 3 days to let the oil from the crust come out, it will turn the crust soft and shinny

Cooking Tips:

1. This recipe is a healthy version of the mixed nuts moon-cake, I did not fry the nuts and mixed berries with a big amount of oil and sugar. If you opt for a sweeter version, you can add extra maltose into the fillings when mixing

2. Mixed nuts can be pine nuts, peach, cashew nuts, almonds, pumpkin seeds, sunflower seeds or black and white sesame seeds

3. Mixed berries can also be substituted with candied fruits and peels as well as candied winter-melon

蛋黃黑芝麻蓉藜麥五仁月餅

(食譜足夠造12個 50 g 月餅)

材料： 

餅皮材料:

低筋粉 90g

高筋粉 10g

金獅糖漿 75g

花生油 20g

鹼水 2g

餡料:

黑芝蔴蓉(自家製或現成)  225g

雜果仁/五仁，切碎 165g

藜麥，已煑熟 20g

雜莓乾 40g

咸蛋黃  3 pc

玫瑰露酒 適量

掃面:

蛋液  1 pc

油 1g

做法:

1. 預先伴勻糖漿，油及鹼水

2. 低筋粉過篩，放大碗，中央留空，倒入糖漿混合物，輕手用麵粉刮把粉從四边拌入中央與混合物混和至無粉粒麵糰，不要大力揉壓免起筋，鬆弛 2 小時

3. 咸蛋去白留黃，咸蛋黃略浸玫瑰露酒後，用烤箱180C烤約10分鐘，1開4備用

4. 把所有餡料放大碗中混和黏合，分成32g一份，再包入1/4咸蛋，略揉圓

5. 把餅皮麵糰分為15g 一份，略揉圓

6. 小號保鮮袋剪開成一張膠墊紙，把一份餅皮放上，合上膠紙，用掌心按平，用手指略壓圓邊，放上餡料，隔着膠紙，把餅皮連餡放掌心虎口位，推圓邊蓋好餡料並修口，搓圓

7. 膠月餅模灑上高筋粉，倒出多餘粉；另碟放上50g高筋粉，月餅糰修口向上，在高筋粉上轉一圈，拍去多餘粉，入模，放已墊紙烤盆上，壓實約10秒，退模

8. 預熱烤箱170°C, 月餅面噴水入爐，烤 8 分鐘，取出待涼5分鐘，掃上蛋液, 再入爐多烤 8 分鐘，出爐多掃一次蛋液，調高火至200C，入爐烤3分鐘或至理想顏色

9. 月餅涼後入盒放兩三天，待回油; 回油後餅皮會變軟及油潤

提示：

1.  這食譜是健康版五仁月餅，五仁沒有用大油大糖炒過，如要外加甜味，可在五仁混黑芝麻蓉時隨意加入溶麥芽糖漿混和

2.  雜五仁可選松子、合桃、腰果仁、杏仁、南瓜子、葵花子或黑白芝麻

3.  雜莓也可以鳳梨乾、蜜餞果皮和糖冬瓜取代