Last week I posted the recipe for sugar-free mooncakes (read about my blog post, Sugar-Free Crispy Matcha Mooncakes With Sweet Red Bean Paste). This time I’m sharing an almost identical one except that real cane sugar was used. The pastry dough contains slightly less liquid and browns more easily than the sugar-free version. When you compare the two, the sugar-free ones remain pale after baking while the real sugar ones has developed a light golden brown color around the edges. As per the filling, I sweetened the red bean paste with demerara sugar and a hint of maltose. I found the filling more flavorful after I switched to peanut oil, which I seldom use in my cooking. I like it better than the filling I made last year in which grapeseed oil was used.
上星期分享了無糖脆皮抹茶紅豆月餅的食譜和做法，這次分享類似食譜，但EC用回普通糖製作。 月餅皮所需水份比無糖版的少，烘焙時月餅較易上色。 若比較一下兩者成品照片，無糖版月餅沒有怎樣上色，而普通版月餅邊緣一般都呈微微金黃色。 餡料方面，EC使用原蔗糖和少量麥芽糖調味，今次首次使用花生油製作豆沙餡料(EC日常甚少使用花生油煮食)，EC覺得香味較濃郁，比往年使用葡萄籽油的好吃。
Crispy Matcha Mooncakes With Sweet Red Bean Paste
脆皮抹茶紅豆月餅
Makes 12 mooncakes (50-g mold)
12個迷你月餅份量(50克月餅模)
Ingredients
For the Pastry Dough
165 g cake and pastry flour, plus extra for dusting
13 g custard powder
7 g matcha powder
45 g granulated sugar (I used organic sugar)
A pinch of salt
85 g cold unsalted butter, cubed
20 g beaten egg
15 g evaporated milk
For the Filling
240 g sweet red bean paste (see recipe here, I used extra virgin peanut oil instead of grapeseed oil)
材料
曲奇皮麵糰
低筋麵粉 165克(另加少量掃面用)
吉士粉 13克
抹茶粉 7克
細砂糖(EC用有機蔗糖) 45克
鹽 少許
無鹽牛油 85克(凍及切丁)
蛋液 20克
淡奶 15克
餡料
豆沙餡 240克(食譜請參考紅豆沙餡，EC以初榨花生油代替葡萄籽油)
Directions 做法
For the Pastry Dough 月餅皮
Sift flour, custard powder, matcha powder, sugar and salt into a mixing bowl. Whisk to combine.
麵粉，吉士粉，抹茶粉，糖及鹽混合過篩放鋼盆中混合均勻。
Add in cold butter cubes. With a hand mixer or stand mixer fitted with the paddle attachment, mix on low speed until the mixture resembles breadcrumbs or wet sand. If hand mixer is used, use softened butter in order to prevent the ingredients from flying around.
加入凍牛油粒，用電動打蛋器或座枱式攪拌器(使用攪拌槳配件)以慢速攪拌至混合物呈濕沙或麵包糠狀，使用電動打蛋器時可用軟化牛油粒以免牛油過硬令材料從碗中飛出。
Add egg and evaporated milk then mix with low speed until several large clumps form. Gather clumps and lightly press them together to form a dough. Wrap with plastic wrap then let rest in the fridge for an hour.
加入蛋液和淡奶，以慢速拌至材料結成大塊，用手輕輕整合成麵糰後用保鮮紙包好，放進雪櫃休息一小時讓材料融合。
For Shaping 月餅造型
Divide chilled red bean paste into 12 equal portions, about 19 g each. Roll each into a ball. Keep covered and refrigerated until ready to use. Divide the pastry dough into 12 equal portions, about 29 g each. Shape each into a ball. Set aside.
豆沙餡預先雪凍，取出分成12等份，每份19克，搓圓後蓋好保持冷藏備用；曲奇皮麵糰分成12等份，每份29克，搓圓備用。
Take a portion of dough and flatten into a disc between two pieces of plastic wrap, shaping the disc slightly thinner around the edges. Remove plastic wraps and place a ball of filling in the middle. Wrap then seal edges by pinching them together. I held the dough with one hand and used my purlicue (the space between my thumb and my forefinger) of the other hand to seal the edges while turning the dough slightly. Roll the stuffed dough into a smooth ball again. Repeat with remaining portions.
取一份餅皮放在兩張保鮮紙中間用手按扁，中央要比邊緣厚，取走保鮮紙後包入餡料並收口(EC用虎口位把餅皮慢慢往上推並收口)，搓至光滑，重覆包入餡料直至完成。
Brush a thin layer of flour on the inside of a 50-g mooncake mold to prevent sticking then tap off excess flour. Coat a stuffed mooncake slightly with a very thin layer of flour then insert into the mold, seam side out. Flatten the dough slightly to fill up the mold. Place mold upright onto a parchment paper lined baking tray then press down firmly onto the plunger for 5 seconds to make an imprint. Press the plunger down again to release the mooncake. Repeat with the rest of the dough. Freeze shaped mooncakes for at least one hour before baking. The frozen filling will prevent the mooncake from expending too much during baking which causes cracks and deformation.
50克月餅模內掃上麵粉後拍走多餘的麵粉，月餅裹上一層薄麵粉後放入模中(收口向外)，輕輕把月餅依模形按平，把模反轉放在已墊牛油紙的烤盆上，按下把手緊壓五秒印上花紋，之後按動把手推出月餅，完成所有月餅造型後放入冰箱冷凍至少一小時定型，餡料經冷凍後在烘焙過程中不會因過度受熱膨脹而擠破外皮或令月餅變形。
Preheat oven to 400℉/200℃ (convection mode) or 425℉/220℃ (regular mold) for at least 10 minutes before baking. Arrange frozen mooncakes on the baking sheet and place in the preheated oven with an empty baking sheet on the rack below it (this will prevent the bottom from cooking too rapidly). Bake for 10 minutes then remove from the oven and cool on a cooling rack for 15 minutes. Bake again for 5 to 6 more minutes, paying attention not to brown the top. Remove from oven and let cool for 10 minutes. If the color of the bottom of the mooncakes is too pale or soft then flip the mooncakes upside down and bake for 2 to 3 minutes more at 375ºF/190ºC. Transfer to a cooling rack to cool completely.
焗爐預先預熱至少10分鐘至400ºF/200ºC(熱風封對流模式)或425ºF/220ºC(普通模式)，從冰箱取出月餅排放在烤盆上，放入焗爐並在下一層放置另一烤盆(阻擋底火可防止月餅底部過度受熱而變形)，焗10分鐘定型後取出置鋼架放涼15分鐘，再放回焗爐5至6分鐘後取出(留心觀察上色情況不要讓表面上色)，取出放涼10分鐘，如月餅底部仍然淺色或偏軟可反轉月餅以375ºF/190ºC多焗2至3分鐘，轉移鋼架完全放凉。
The mooncakes are best eaten within two days. For longer storage, keep them in the fridge no longer than a week. To restore flakiness, warm mooncakes in a 300ºF/150ºC preheated oven for 5 minutes and cool completely before serving.
月餅適宜兩天內享用，放雪櫃可保存不超過一星期。 若要恢復酥脆，食用前可放在300ºF/150ºC預熱焗爐翻熱5分鐘，完全放凉後可享用。
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