[中秋食譜] Peninsular Asia Group : 荷蘭朱古力榛子冰皮月餅 [Mid-Autumn Festival] Dutch Chocolate Hazelnut Spread Snow-skin Moon Cake

IMG_4081

(大約可製作 8個, 每個 60g ; (For approx. 8 pcs, 60g each)

─ 冰皮 材料 Snow-skin ingredients ─
預拌粉 Premix Powder 100g
熱水 Hot water 120g
固體菜油 Solid Vegetable Oil 少許 A bit
竹炭粉 / 綠茶粉 /咖啡粉 Bamboo Charcoal Powder/ Green Tea Powder / Coffee Powder 適量 Adequate

─ 綠豆蓉配榛子醬餡料 Mashed Green Bean with Chocolate Hazelnut Filling ─
Duo Penotti 朱古力榛子醬 Chocolate Hazelnut Spread 80g
綠豆蓉 Mashed Green Bean 200g
脆粒 Crunch 適量 Adequate

─ 傳統豆蓉配榛子醬餡料 Traditional Mashed Bean with Chocolate Hazelnut Filling─
Duo Penotti 朱古力榛子醬 Chocolate Hazelnut Spread 80g
豆蓉 Mashed Bean 200g
脆粒 Crunch 適量 Adequate

─ 竹炭咖啡配榛子醬餡料 Bamboo Charcoal Coffee with Chocolate Hazelnut Filling─
Duo Penotti 朱古力榛子醬 Chocolate Hazelnut Spread 80g
無糖咖啡粉 No Sugar Coffee Powder 5-10g
竹炭黑芝麻豆蓉 Bamboo Charcoal Black Sesame Mashed Bean 200g
脆粒 Crunch 適量 Adequate

─ 步驟 ─
1. 預拌粉加熱水 , 用膠刮攪拌至滑面 用膠刮攪拌至滑面
Add hot water to premix powder, stir until the mixture is smooth

2. 加入適量固體菜油 , 然後加入竹炭粉 / 綠茶粉 咖啡粉上色 ,攪拌至光滑
Add solid vegetable oil and bamboo charcoal powder/ green tea powder/ coffee powder to colour, stir until it is smooth

3. 蓋上麵糰皮在室溫靜止 10 分鐘
Cover the snow-skin under room temperature for 10 mins

4. 麵糰皮分 8份, 每份約 每份約 25g
Divide the snow-skin into 8 portions, 25g each

5. 餡料分 8份, 每份約 25g
Divide the filling into 8 portions, 25g each

6. 皮壓平 , 放入餡 , 包好收口 包好收口 , 成圓形
Flatten the snow-skin, place the filling inside and roll it in palm to form the ball-shape

7. 月餅模掃上熟糕粉 , 放入已包餡麵糰 , 放枱上用力壓模即成
Spread some fried glutinous rice flour onto the moon-cake mold, place the dough inside and press the mold to form the shape

8. 冷藏後食用更佳
Served in cold for better taste.

Special thanks : Peninsular Asia Group 

Jacky Yu: 溫泉蛋無花果雜菜沙律伴私房梅子醬

溫泉蛋無花果雜菜沙律伴私房梅子醬

材料:
小王瓜                          1條(洗淨,切片)
車喱茄                          6-8粒(洗淨,切小件)
沙律菜                          適量
無花果                          1個(洗淨,切小件)
溫泉蛋                          1隻
蘿蔔苗                          小許
梅子沙律汁:
自製梅子                      兩粒(去核,壓爛)
意大利黑醋                  2湯匙
蜜糖                         1 1/2湯匙
炒香之黑芝麻             約3/4湯匙(壓碎成芝麻茸)
橄欖油                       約3-4湯匙

做法:
先將梅子沙律汁撈勻,然後將小王瓜,車喱茄,沙律菜放入沙律盆中,倒入梅子沙律汁,撈勻,上碟,最後分別放上無花果,溫泉蛋及蘿蔔苗裝飾即成。

溫泉蛋做法
鍋中倒入凍水,放入一廚房用溫度計,開小火煮至水溫到攝氏65-70度,放入雞蛋,蓋上鍋蓋,關火讓雞蛋在維持攝氏65-70度的水溫中泡浸約20-30分鐘(視乎蛋之大小),取出立即放入冰水泡浸約5-10分鐘至蛋冷卻,便成為溫泉蛋了。

Special thanks: Jacku Yu @ Xiyan 

Health Concept: 秘製堅果可可球 Raw Cocoa Balls

raw cocoa ball

材料  INGREDIENT
有機腰果 1/4杯  1/4 cup organic chestnuts
椰棗乾 1 杯  1 cup pitted dates
初榨冷壓椰子油 2茶匙  2 TSP Organic Coconut Oil Virgin
可可粉 2茶匙  2 TSP cocoa powder
龍舌蘭糖漿 2茶匙  2 TSP Agave Syrup
椰絲 1/4杯  1/4 cup desiccated coconut

製作方法 METHOD

1.把所有材料一起攪拌 (除了初榨冷壓椰子油外),直至堅果和椰棗被磨碎;
Put all ingredients except the coconut oil into a blender. Blend till the nuts and dates are well grinned.

2.加入初榨冷壓椰子油,然後再開動攪拌機將所有材料混合成醬;
Add coconut oil into the blender and mix all ingredients

3.將材料舀出,並用手搓成球狀;
Scoop out the mixture, roll in the palm of your hand

4.放入雪櫃30分鐘;
Keep inside the fridge for 30 mins.

5.將可可球沾上椰絲即可食用。
Roll the cocoa balls on desiccated coconut. Ready to serve.

健康貼士:天然椰棗乾含豐富維他命及礦物質,能夠強壯人體機能,提升免疫力,延緩衰老

Nutrition tips: Natural dates are rich in vitamins and minerals, which can make one’s body strong, boost the immune system and anti-aging.

Special thanks: Arlene-Frances Wu@Health Concept