台式 3Q月饼 Taiwan 3Q Mooncake 芝麻酱 Black sesame sauce 拉丝麻薯 Mochi by Thermomix 美善品

食谱段落时间

0:00 开头
0:25食材介绍
01:09 芝麻酱做法
04:00 拉丝麻薯做法
09:25 咸蛋黄处理方式
11:39 水皮做法
13:19 油皮做法
14:47 水皮包油皮做法
17:48 组装过程
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台式3Q月饼

黑芝麻酱材料：
180g 黑芝麻
30g 白芝麻
40g 糖

1. 预热烤箱150度，将黑芝麻和白芝麻烤香，大约10-15分钟
2. 待芝麻凉了之后，将芝麻放入干燥无水的主锅，加入糖，设定1分钟30秒/速度10 打成酱。（中途需要暂停，将旁边的芝麻刮下，然后再继续打至出油成酱）
3. 完成备用，清洗主锅

麻薯材料：
100g 糯米粉
20g 木薯粉
180g 牛奶
10g 牛油

1. 在容器抹上油
2. 无油无水干燥的主锅，将糯米粉和木薯粉倒入主锅，设定20秒/速度4 过筛
3. 倒入牛奶，设定20秒/速度4 混合均匀
4. 将混合物过滤倒入已经涂好油的容器，盖上保鲜纸，在保鲜纸上戳几个小孔
5. 在主锅内加入 500g的水，架上蒸锅，放入容器，设定30分钟/Varoma/速度3.5 （不要使用太厚的碗，会需要更长的时间蒸熟）
6. 蒸好之后，放入牛油，趁热搅拌，稍微待凉后双手戴上手套，将面团取出，用双手来回拉扯至有弹性。（可以参考影片做法）
7. 盖上保鲜膜备用

水皮材料：
300g 中筋面粉
60g 糖粉
85g 牛油
135g 水

1. 将所有材料放入主锅，开启揉面模式/2分钟 揉成团。
2. 用保鲜膜包着，休面10分钟
3. 将面团分成12份，每份45g备用

油皮材料：
200g 中筋面粉
140g 牛油

1. 将材料放入主锅，设定20秒/速度2.5 混合均匀
2. 将油皮分成12份，每份28g 备用

咸蛋黄 8粒
清洗干净后取出蛋黄，放在烤盘上，涂上白米酒去腥，放入预热好的烤箱，设定150度/8分钟左右

组装做法：
1. 将28g油皮包入45g水皮，收口滚圆
2. 将面团压扁，然后轻轻擀长，往内卷成长条形。
3. 再将长条形压扁，轻轻擀长，再往内卷。
4. 接着在面团中间压一条线，两边往内推，用手掌压扁，擀开
5. 放入适量的芝麻酱，20g麻薯压扁，适量的肉松，蛋黄碎，包好收口。
6. 在面团表面刷上蛋液，压上黑白芝麻，放入烤盘备用
7. 烤箱预热190度
8. 放入预热好的烤箱，设定190度/20分钟（温度仅供参考）
9. 待凉完成咯~


Taiwan 3Q Mooncake

Black sesame sauce ingredients:
180g black sesame
30g white sesame
40g sugar

1. Preheat the oven to 150 degrees, roast the black and white sesame seeds until fragrant, about 10-15 minutes
2. After the sesame seeds are cool, put the sesame seeds in a dry and anhydrous mixing bowl, add sugar, set 1 minute and 30 seconds/speed 10 to make a sauce. (You need to pause in the middle, scrape off the sesame seeds next to it, and then continue to beat until the oil becomes a sauce)
3. Complete the standby, clean the main pot

Mochi materials:
100g glutinous rice flour
20g tapioca flour
180g milk
10g butter

1. Oil the container
2. Dry the mixing bowl without oil and water, pour the glutinous rice flour and tapioca flour into the mixing bowl, set 20 seconds/speed 4 to sieve
3. Pour milk, set 20 seconds/speed 4 and mix well
4. Filter the mixture into a container that has been coated with oil, cover it with cling paper, and poke a few small holes in the cling paper
5. Add 500g of water to the mixing bowl, set the steamer, put it in the container, set 30 minutes/Varoma/speed 3.5 (do not use a thick bowl, it will take longer to steam)
6. After steaming, add butter, stir while it is hot, wait for a while to cool, put on gloves with both hands, take out the dough, pull back and forth with both hands until it becomes elastic. (You can refer to the movie method)
7. Cover with plastic wrap for later use

Water skin material:
300g all-purpose flour
60g powdered sugar
85g butter
135g water

1. Put all the ingredients in the mixing bowl, turn on the kneading mode for 2 minutes and knead the dough.
2. Wrap in plastic wrap and let rest for 10 minutes
3. Divide the dough into 12 portions, 45g each for use

Oil leather material:
200g all-purpose flour
140g butter

1. Put the ingredients into the mixing bowl, set 20 seconds/speed 2.5 and mix well
2. Divide the oil skin into 12 portions, 28g each for use

8 salted egg yolks
After cleaning, take out the egg yolk, put it on a baking tray, coat with white rice wine to remove the smell, put it in the preheated oven, set 150 degrees/8 minutes

Assembly method:
1. Wrap 28g oil leather into 45g water leather, and round the mouth
2. Flatten the dough, roll it out gently, and roll it inward into a strip.
3. Flatten the long strip again, roll it out gently, and then roll it inward.
4. Then press a line in the middle of the dough, push both sides inward, squeeze it with the palm of your hand, and roll it out
5. Add appropriate amount of sesame paste, 20g mochi squeezed, appropriate amount of floss, minced egg yolk, wrap and close.
6. Brush the egg mixture on the surface of the dough, press black and white sesame seeds, and put it in the baking tray.
7. Preheat the oven to 190 degrees
8. Put it into the preheated oven, set 190 degrees/20 minutes (temperature is for reference only)
9. Wait until the cooling is complete~
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