仲有幾天就中秋節，大家準備好月餅了嗎？而中秋當然不少得傳統月餅，所以今次會製作流心紅豆月餅。別看這只是普通廣東月餅，月餅中間還加添了流心椰子餡料，大熱的爆漿流心餡為傳統月餅加添新意。餅皮用上奶黃月餅的牛油餅皮，製作更加簡單方便。自製的豆沙餡料味道更加天然，質感亦可隨意控制。而流心紅豆月餅無論熱食或凍食都有流心效果，鬆脆的牛油餅皮加上綿滑天然的紅豆沙餡料，還有香濃的爆漿椰子餡，無論味道或賣相都一樣吸引。大家都試試做這個椰子流心紅豆月餅來迎接中秋節吧！以下是我媽媽整的食譜。
⭐️小貼士:
1）新鮮整好的流心紅豆月餅外皮酥脆，若等待一天後食用可令餅皮回油而變軟，月餅而無論熱食或凍食都有流心效果。
流心紅豆月餅 食譜 Recipe
材料 Ingredients:
牛油餅皮 Mooncake’s Crust:
- 低筋麵粉 145克 / 145g Cake flour
- 吉士粉 12克 / 12g Custard powder
- 無鹽牛油 80克 / 80g Unsalted butter
- 椰漿 25克 / 25g Coconut milk
- 冰糖粉 25克 / 25g Rock sugar powder
- 蛋液 10克 / 10g Egg Mixture
- 高筋麵粉(手粉) 適量 / Appropriate. Bread flour (Dusting flour)
紅豆餡 Red Bean Paste Filling:
- 紅豆 200克 / 200g Red bean
- 栗粉 20克 / 20g Corn starch
- 水 20克 / 10g Water
- 無鹽牛油 50克 / 50g Unsalted butter
- 栗米油 50克 / 50g Flavourless oil
- 麥芽糖 40克 / 40g Maltose
- 黑庶糖 40克 / 40g Brown sugar
流心椰汁餡 Lava Coconut Custard Filling:
- 無鹽牛油 25克 / 25g Unsalted butter
- 栗米油25克 / 25g Flavourless oil
- 椰漿 60克 / 60g Coconut milk
- 砂糖 25克 / 25g Sugar
- 蛋液 10克 / 10g Egg Mixture
- 魚膠片 3克 / 3g Gelatin sheet
做法 Step:
製作牛油餅皮 Making Mooncake’s Crust:
1) 把牛油在室溫放軟，加入冰糖粉攪拌至奶白色。 Soften the butter at room temperature, then add rock sugar powder and whip until it turns milky white.
2) 把全蛋液分數次加入牛油，每次需完全混合。 Add the beaten egg to the mixture in several batches, mixing thoroughly each time.
3) 把椰漿分數次加入牛油，每次需完全混合。 Add the coconut milk to the mixture in several batches, mixing thoroughly each time.
4) 篩入低筋麵粉和吉士粉，用刮刀拌勻，然後用手搓成糰，放入雪櫃冷藏至硬身備用。 Sift in the cake flour and custard powder, mix well, then knead by hand into a dough and refrigerate until it becomes firm.
製作紅豆餡 Red Bean Paste Filling:
1) 把已煮熟和軟綿的紅豆放入攪拌機，加入適量水，攪拌成紅豆蓉。 Put the cooked red beans into a blender, add the water, and blend into red bean paste.
2) 把紅豆蓉放入鍋中，用中小火把紅豆蓉炒乾，加入栗米油和牛油，不斷翻炒讓紅豆蓉慢慢吸收油份，然後加入黑庶糖和麥芽糖炒勻，再把粟粉水加入紅豆蓉煮至稠身，盛起待涼。 Put the red bean paste into a pot and stir-fry it over medium-low heat until dry. Add oil and butter and stir-fry continuously. Then add brown sugar and maltose and mix well. Add cornstarch water to the red bean paste and cook until thickened. Then Set aside to cool down.
製作流心椰汁餡 Lava Coconut Custard Filling:
1) 把牛油和栗米油放入鍋中，用小火煮至牛油熔化，把椰漿、砂糖，最後蛋液加入油中，把混合物煮至順滑，全程不可把混合物煮沸，否則混合物會結塊。 Cook the butter and oil over low heat until it melts. Add the coconut milk, sugar, and finally the egg mixture to the oil and cook while stirring. Do not boil the mixture, otherwise it will lump.
2) 把混合物待涼至60°C，加入已用冷水浸軟的魚膠片，拌勻至溶化。 Let the mixture cool to 60°C, then add the soaked gelatin sheets that have been soaked in cold water and stir until dissolved.
3) 把椰汁流心餡倒入製冰格中，每份大約重6克，放入冰箱冷藏3小時備用。 Pour the coconut milk mixture into ice cube trays, each weighing about 6g, and refrigerate for 3 hours before use.
製作流心紅豆月餅 Assemble the mooncakes:
1) 把紅豆餡分成10份，每份45克，然後把每個紅豆餡包入一顆椰汁冰塊，放入冰箱冷藏定型備用。 Divide the red bean paste into 10 portions, each weighing 45g. Then wrap each pieces of red bean paste in a coconut milk ice cube and refrigerate to set.
2) 把餅皮分成10份，每份28克，若餅皮軟掉可放入雪櫃冷藏備用。 Divide the crust’s dough into 10 portions, each weighing 28g. If the dough becomes soft, refrigerate it for later use.
3) 把餅皮壓平至手掌心大小，包入一顆椰汁紅豆餡，把餅皮慢慢推向上封口，輕輕滾圓。把月餅和餅模撒上手粉，放入餅模擠成月餅形狀，然後把月餅放入冰箱冷藏1小時定型。 Flatten the dough to size of one’s palm, wrap a coconut milk red bean paste filling inside, gently push the dough upwards to seal, and roll it into a ball. Sprinkle dusting flour on the mooncake and the mold, place and squeeze it into mooncake shape, then refrigerate the mooncake for 1 hour to set.
4) 把焗爐用上火220°C下火160°C預熱15分鐘，把月餅的頂部和低部灑上水份，防上裂面和象腳。首先把月餅直接放入焗爐，無需解凍，放在中層用上火220°C下火160°C焗10分鐘，至表面呈乾燥白色，使流心紅豆月餅月餅定型。 Preheat the oven to 220°C (top heat) and 160°C (bottom heat) for 15 minutes. Sprinkle water on the top and bottom of the mooncakes to prevent cracking. First, put the mooncakes directly into the oven without thawing. Place them on the middle rack and bake at 220°C (top heat) and 160°C (bottom heat) for 10 minutes, until the surface is dry and white, to make it set.
5) 把月餅取出，在月餅的外圍和頂部掃上一層薄薄的蛋液可用1-2茶匙水稀釋避免過於稠杰，放置10-12分鐘把蛋液吹乾和內餡降溫，防上象腳，再掃上一層蛋液，放入焗爐在中層用上下火220°C焗5分鐘，把餅皮焗熟。 Takeout the mooncakes from the oven. Brush a thin layer of egg wash on the outside and top of the mooncakes. You can dilute it with 1-2 teaspoons of water to avoid the egg wash is too thick. Let it sit for 10-12 minutes to dry the egg wash and cool down the filling to prevent it from sticking out. Brush another layer of egg wash on top and bake in the oven at 220°C for 5 minutes on the middle rack.
6) 把月餅取出，放置10-12分鐘把內餡降溫，然後在月餅的頂部掃上一層薄薄的蜜糖用適量的水稀釋，可加上1滴老抽使色澤更深)，放入焗爐在上層只用上火220°C焗3分鐘，把月餅上色，然後出爐，流心紅豆月餅完成。 Takeout the mooncakes and let them sit for 10-12 minutes to cool down the filling. Then brush a thin layer of honey (diluted with a little water; you can add a drop of dark soy sauce to deepen the color) on the top of the mooncakes. Place them in top rack of oven and bake at 220°C (top heat only) for 3 minutes to brown the mooncakes, the mooncake is finished.
