中秋節就快到，大家有沒有準備好賞月的食品呢? 說到中秋節又點少得月餅，所以今次食譜整創新月餅_流心芒果冰皮月餅。不同於普通芒果冰皮月餅的綠豆餡，這個冰皮月餅用上新鮮製成的芒果慕斯和健康的酸乳酪做成月餅的餡料，口味清爽又有益，中間還有流心的乳酪，冰冰涼涼的口感甜而不膩。大家都試試做這個流心芒果冰皮月餅，抓緊夏天的尾巴吧！以下是我媽媽整的食譜。
流心芒果冰皮月餅 食譜 Recipe
材料 Ingredients:
冰皮 Mooncake’s Skin:
- 糯米粉 110克 / 110g Glutinous rice flour
- 粘米粉 70克 / 70g Rice flour
- 澄麵粉 25克 / 25g Wheat starch
- 砂糖 50克 / 50g Sugar
- 鮮奶 180克 / 180g Milk
- 椰漿 100克 / 100g Coconut milk
- 栗米油 20克 / 20g Flavourless oil
- 鹽 小許 / Pinch of Salt
- 熟糯米粉(手粉) 20克 / 20g Cooked Glutinous rice flour (Dusting flour)
流心乳酪餡 Molten Yogurt Filling:
- 原味乳酪 150克 / 150g Plain yogurt
- 砂糖 25克 / 25g Sugar
芒果慕斯餡 Mango Mousse Filling:
- 芒果果蓉 180克 / 180g Mango puree
- 檸檬汁 2茶匙 / 2 tsp. Lemon juice
- 蛋黃 2隻 / 2 Egg yolks
- 砂糖 60克 / 60g Sugar
- 粟粉 10克 / 10g Corn starch
- 鮮奶 180克 / 180g Milk
- 魚膠片 17克 / 17g Gelatin sheet
- 淡忌廉 240克 / 240g Whipping cream
- 煉奶 20克 / 20g Condensed milk
- 溫尼拿味Oreo餅乾或馬利餅 20個 / 20 pieces Vanilla oreo cookies or Marie biscuit
做法 Step:
製作流心乳酪餡 Making molten yogurt filling:
1) 把乳酪加入砂糖拌勻，然後倒入製冰格中，放入冰箱冷藏3小時備用。 Mix the yogurt with sugar until smooth, then pour into ice cube trays and freeze for 3 hours.
製作芒果慕斯餡 Making Mango Mousse filling:
1) 把芒果果蓉放入鍋中煮至濃縮，大約濃縮1倍約90克，然後加入檸檬汁拌勻，離火待涼，做成芒果醬。 Cook the mango puree until it thickens to around half to its original volume (about 90g). Then add lemon juice and mix well, then let it cool.
2) 把蛋黃加入砂糖拌勻，然後加入粟粉和鮮奶拌勻。 Mix the egg yolks with sugar until smooth, then add corn starch and milk and mix well.
3) 把蛋黃混合物用小火煮至濃稠，離火待涼至大約60°C。 Cook the egg yolk mixture over low heat until thickened, then let it cool to about 60°C.
4) 把已浸軟的魚膠片加入蛋黃混合物，拌勻至魚膠片溶化，再加入芒果醬混合。 Add the soaked gelatin sheets to the egg yolk mixture and stir until it dissolve. Then add the mango mixture and mix well.
5) 把淡忌廉加入煉奶，用打蛋器中速打發至七成，忌廉出現較淺的紋路。 Add the condensed milk to whipping cream and whip with an electric mixer at medium speed until it reaches 70% stiffness, when the cream appears shallow line texture.
6) 把芒果混合物加入忌廉拌勻，放入雪櫃冷藏2小時備用。 Mix the mango mixture with whipped cream and refrigerate for 2 hours.
製作冰皮 Making mooncake’s skin:
1) 把糯米粉、粘米粉、澄麵粉、砂糖、鹽加入鮮奶和椰漿拌勻。 Mix glutinous rice flour, rice flour, wheat starch, sugar, and salt with milk and coconut milk.
2) 把混合物過篩，然後加入油，輕輕拌勻，用中大火蒸25分鍾。 Sift the mixture, then add the oil and mix gently, then steam over medium-high heat for 25 minutes.
3) 粉團待涼後用手揉搓至光滑備用。 After the dough has cooled, knead it by hand until smooth and set aside.
製作芒果冰皮月餅 Assemble the mooncakes:
1) 把冰皮粉團撤上少許手粉，然後平均分成20份，每份約27克。 Sprinkle a little dusting flour on the dough, then divide it into 20 equal portions, each weighing about 27g.
2) 把小粉團滾圓，撤上少許手粉，用擀麵棍壓成圓形薄片的冰皮。 Roll the small dough into round shapes, sprinkle with a little dusting flour, and roll them into thin, round sheets using a rolling pin.
3) 在餅模撤上手粉，把冰皮鋪上餅模，首先放入芒果慕斯醬，然後放入乳酪冰粒，再加入芒果慕斯醬覆蓋冰粒，再加入一塊餅乾。 Sprinkle dusting flour on the mooncake mold, place the mooncake’s skin on it, first add the mango mousse, then add the yogurt ice cubes, then add more mango mousse to cover the ice cubes, and finally add a biscuit.
4) 把冰皮對折收口，剪掉多餘粉糰並撲上手粉，輕輕壓實，把月餅脫模。 Fold and seal the mooncake’s skin. Trim off any excess dough and add more dusting flour on it. Gently press the mooncake and unmold it.
5) 把月餅放入冰箱冷藏6小時完成，享用時回溫8-10分鐘，流心芒果冰皮月餅完成。 Freeze the mooncakes for 6 hours. Defrost the mooncake for 8-10 minutes before serving.
