南瓜馅冰皮月饼

2024-05-25 03:04:26 588

南瓜馅冰皮月饼
中秋国庆节的脚步越来越近了,超市的月饼正卖得火热呢,每年我都不喜欢吃月饼,因为太油腻又太甜,只是应节尝一小块,今年打算自己做月饼,先预热下,第一次试做了冰皮月饼,虽然卖相一般,不过自我感觉还算成功吧。

冰皮月饼自从香港传入内地后,自冰皮月饼一亮相,就成为月饼市场上的新宠。冰皮月饼的饼皮主要是用糯米等原料做的,它晶莹剔透、口感爽滑且富有弹性,再加上用清淡果酱或豆沙馅料,冰凉的口感改善了传统月饼的油腻感。

这次时间有限,就没有做豆沙馅的,只用了简单的南瓜馅。
南瓜是葫芦科南瓜属的植物。南瓜含有淀粉、蛋白质、胡萝卜素、维生素B、维生素C和钙、磷等成分。其营养丰富,为农村人经常食用的瓜菜,并日益受到城市人的重视。

南瓜不仅有较高的食用价值。而且有着不可忽视的食疗作用。据《滇南本草》载:南瓜性温,味甘无毒,入脾、胃二经,能润肺益气,化痰排脓,驱虫解毒,治咳止喘,疗肺痈便秘,并有利尿、美容等作用。近年来,国内外医学专家、学者究实验表明,食南瓜,还有治疗前列腺肥大(南瓜子可治前列腺肥大)、预防前列腺癌、防治动脉硬化与胃粘膜溃疡、化结石作用。

这款南瓜馅冰皮月饼,因为加了红苋菜汁作为色素,有点粉粉的感觉,蛮可爱的呢,冰肯有点Q和具有弹性,南瓜馅糯糯的,最重要的是纯素食,低油低糖,不甜腻,健康美食。

Details of ingredients

  • 糯米粉70克
  • 粘米粉60克
  • 澄粉40克
  • 红苋菜汁180ml
  • 南瓜泥馅350克
  • 玉米油20ml
  • 白糖25克

Technique

  • 难度中级
  • 工艺
  • 口味甜味
  • 时间三小时

Steps to make 南瓜馅冰皮月饼

  • 1.这是冰皮原料图(南瓜泥还没来得及炒就拍了照)
  • 2.取一个干净的不锈钢盘,将所有粉类混合过筛;
  • 3.将红苋菜汁倒入粉中,同时加入玉米油与白糖;
  • 4.充分搅拌均匀无粉粒,成稀糊状,静置30分钟;
  • 5.30分钟后,将粉浆置开水锅上大火蒸20分钟至熟;
  • 6.蒸好的面糊表面很有光泽的;
  • 7.然后用筷子将面糊使劲搅拌到顺滑;
  • 8.若拌不匀的,待放凉之后再充分揉和(戴上一次性手套更好操作),就成冰皮了,很有弹性的;
  • 9.将冰皮与南瓜泥分成所需的份量,做冰皮月饼的皮料与馅料的比例可以是1:1(或4:6,但皮料不能太薄,太薄了,易露馅,不美观),我按1:1做的,我分别用了63克与100克的月饼模具,皮料与馅料分别为50克:50克与30克:30克。我没有个个都称重,估计的。
  • 10.取一个皮料按扁如图所示;
  • 11.包入一个馅料;
  • 12.双手配合从下往上推,直至收口,滚圆。因为冰皮很有弹性,比较好包的。
  • 13.全部包入馅料的冰皮月饼胚;
  • 14.月饼模用少许糕粉摇匀,然后再将多余的粉磕出来,防止月饼粘模具;
  • 15.15、月饼胚放入模具内轻轻压实压平口;
  • 16.将模具倒放于案板上,轻轻推动手柄,月饼就脱模出来了,月饼上多余的粉可以用小刷子轻轻扫去,我这次做的就留有少许粉,感觉不够美观。
  • 17.下面附上南瓜馅的详细做法:原料图:南瓜1000克、澄粉30克、玉米油20ml、白糖15克(南瓜本身含糖,根据个人喜好添加)
  • 18.南瓜去皮去瓢,切块,放入电高压锅内蒸熟;
  • 19.蒸熟的南瓜水份比较多,要将蒸出的水倒出来;
  • 20.用勺子将南瓜压成泥,如果想要南瓜泥更加细腻,可将南瓜泥过一遍筛网;
  • 21.先将南瓜泥炒至水分半干,然后倒入玉米油继续翻炒至吸收(油不宜太早或太迟加入,导致油馅分离);
  • 22.将白糖加入南瓜泥中,翻炒均匀;
  • 23.感觉到南瓜泥比较干身,没有多余的水份时,这时可以分次加入澄粉,继续翻炒至澄粉与南瓜泥充分混合;
  • 24.一直炒到南瓜泥糯糯的,很粘稠的样子,感觉很干硬时即关火;
  • 25.炒好的南瓜馅盛起摊凉,待到凉时南瓜泥会显得更加硬身;
  • 26.戴上一次性手套,将南瓜泥分割成所需的大小份量,滚圆,南瓜馅就做好了。
  • 27.成品图
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