【广式月饼】
by 毛毛妈
今年中秋是9月19号，比较早。去年回国在淘宝网上特地订制了2个月饼模，就用它们来做些月饼吧。我挺喜欢绿豆蓉馅的，这次稍微多放了点油，馅更糯些。
绿豆蓉馅：
1：去皮绿豆1袋400克；
2：白糖1¼杯 ~1 ½杯（260~312克），玉米淀粉（corn starch）3大匙，炼乳4大匙，玉米油½杯~2/3杯（105~130克）；
饼皮：
3：小苏打（baking soda）1/2茶匙，水1大匙；
4：转化糖浆2/3杯（175克），玉米油1/4杯（53克）；
5：中筋面粉（all purpose flour）1.5杯（235克）；
蛋液：
6：鸡蛋黄1个，加水1大匙拌匀。
以上皮料可做20个22克重的月饼皮，馅料可以做17个80克的馅。
注：1大匙=15毫升=1 Tbsp，1茶匙=5毫升=1 Tsp，1杯=240毫升
转化糖浆做法见豆蓉广式月饼。
做法：
1、绿豆蓉馅：去皮绿豆洗净放入电压力锅内胆里，加水到4杯刻度线，盖上盖子，排气阀放置密封位置，选【手动】档25分钟。程序完成后冷却5分钟后，放气打开盖子（图1）。
2、将煮好的绿豆蓉转入大号不粘锅，放入所有2料（图2），中小火炒至馅成团干挺，没什么水气了便可（图3）。待馅冷凉后放案板上揉均匀，然后称量17个80克的馅，揉成小球备用（图4）。
4、面团搓成长条，取17份（每份22克）。手掌放一份月饼皮，两手压压平，上面放一份月饼馅（图7）。一只手往下轻推月饼馅，另一只手的手掌轻推月饼皮，使月饼皮慢慢展开，直到把月饼馅全部包住为止（图8）。
6、放入预热至395F/200摄氏度的烤箱内，烤6分钟后（图11），拿出刷上少量蛋液（注意要少少量）。温度调到340F/170摄氏度烤7分钟，然后拿出再刷一次蛋液，烤5分钟，最后开上火低档（Broil Low）2~5分钟上色即可。各家的烤箱不同，注意调整温度及时间。月饼冷凉后，一定要放入密闭盒里回油2~3天再吃。
1、月饼馅一定要炒干，否则烤月饼时会造成变形，开裂破皮。
2、刷蛋液一定每次少少量，这样花纹会比较清晰。
3、月饼模可以在这里买 Mooncake mold。
转化糖浆资料（来自于私房的为为）：
1、转化糖浆是将蔗糖（双糖）利用酸分解，在一定的温度下，转化为单糖（50%果糖及50葡萄糖），所以冷却后，转化糖浆就不会再结晶，它的甜度比普通蔗糖要高。最后加小苏打的目的，是为了中和糖浆的酸性。
2、糖浆浓度和温度是直接相关的，温度越高，糖浆浓度越高。糖浆颜色和开始煮制时加入的水量密切相关，加入的水越多，最后成品颜色越深（因为加热的时间越长）。如果希望糖浆的颜色浅，开始煮制时只加入200ml水就行了。水也不能太少，水越少糖浆升温越快，可能还没有完全转化就到温度了。
3、如果糖浆冷却后，底部有结晶，说明没有完全转化。可以再加些酸（如果柠檬汁或白醋）重新再加热至108摄氏度就可以了。如果冷却后的糖浆太硬太浓，可以加点水重新煮开即可。不过重复煮过的糖浆颜色会变深。
4、如果没有柠檬，全部用白醋代替也可以，不过用柠檬煮出的转化糖浆比较香。
5、很多食谱说，糖浆要煮到这个程度：用筷子挑起一些糖浆，立即投入冰水中，糖浆可以结成软珠。我觉得这个说法不太科学，因为soft ball的温度是115摄氏度，煮成的糖浆一定是太浓了。所以还是建议用温度来衡量，糖浆冷热物理性质差别很大，光凭感觉不太可靠的说~~
6、都说煮好的转化糖浆至少要放1周，使其熟成后才能使用，一直不明白为什么要熟成，我用刚煮好的糖浆做月饼也没问题耶~~很迷惑的说。不过保存时间越长，糖浆越香倒是真的，不会那么直甜。
ZT月饼制作焙烤常见问题解答（来自网路）：
1. 月饼为什么几天后表皮就发硬,不回油?
广式月饼的饼皮是否回油主要取决于转化糖浆的质量,饼皮的配方及制作工艺.糖浆的质量关键在其转化度和浓度。转化度是指蔗糖转化葡萄糖和果糖果的程度，转化度越高，饼皮回油越好。影响转化度的因素主要有煮糖浆时的加水量、加酸量及种类、煮制时间等。浓度是指含糖量，常用的转化糖浆浓度在75%左右即可，含糖量越高，回油越好，故某些厂家把浓度提高到85%以上。
月饼皮的配方和制作工艺对其是否回油起着重要作用。如果配方把面粉当作100%用的话，油就不可能加入35%，因为25-30%已达到顶点。如果只考虑糖浆、油和枧水三者的配比，面粉用量再根据软硬来调节，这样面皮中的面粉用量则不会稳定。国内很多厂家都不习惯按标准配方的形式来设计配方，这 是不科学的。如果月饼不回油，极有可能是用料配方的问题。应按面粉为100%、糖浆75%、油25%的配方来调制饼皮，如果按这一想法生产月饼，饼皮仍不 回油，那就是转化糖浆质量太差。
转化糖浆的质量。衡量转化糖浆质量的标准是转达化率和浓度。当前，我国的转化糖浆多是厂家自己煮制，不同的师傅煮制的方法各有不同，造成糖浆质量也不同。如按科学方法来煮 制转化糖浆，控制足够的水量和一定煮制的时间，则是十分关键的。高品质的糖浆，月饼烤熟第二天就回软。
饼皮的配料是否合理，通常月饼皮的含水量油量和糖浆用量要协调，糖浆太多，油太少，饼皮光泽不佳；糖浆太少，油太多，饼皮回软慢.
月饼馅的软硬程度及其含油量。广式月饼的特点就是皮薄馅厚，馅是帮助回软的主要因素。如果馅料的含水量油量很少，或者有皮很厚，馅很少，这种月饼回软也慢。
2. 月饼烘焙时为什么易发生饼皮馅料分离现象，饼皮剥落现象？
饼皮与馅料不粘结，主要原因有两个方面：
一、 由于馅料中油分太高，或是因馅料炒制方法有误，使馅料泻油，即油未能完全与其他物料充分混合，油脂渗透出馅料。这种情况会引起月饼包馅时，皮与馅不能很好粘结，烤熟后同样是皮与馅分离。如馅料泻油特别严重，月饼烤熟后存入时间越长，饼皮脱离越严重。
二、 饼皮配方中油分太高，搅拌饼皮后，饼皮搅拌过度， 也会引起饼皮泻油。泻油的饼皮同样也会使饼皮与馅料脱离。
解决方法：主要方法就是防止泻油现象的出现。如果是馅料泻油，可以在馅料中加入3至5%的糕粉，将馅料与糕粉搅拌均匀。若是皮料泻油，可以在配方中减少油脂用量，增加糖浆的用量。搅拌饼皮时应按正常的加料顺序和搅拌程度，这是防止饼皮泻油的关键。
3. 如何才能保证广式月饼的颜色达到要求？
广式月饼的颜色，主要由两部分构成，其一是糖浆的颜色。如果煮糖浆时把糖浆的颜色煮黑了，饼皮的颜色就很难达到要求。糖浆的颜色与糖浆的煮制时间，煮制时 火大小及使用的糖浆设备有关。其次，饼皮的颜色与调节饼皮时加入枧水浓度和用量有关，当饼皮的酸碱度偏酸性时，饼皮着色困难；当枧水的用量增加，饼皮碱性 增大，饼皮着色加快，枧水越多，饼皮颜色越深，减少枧水的用量，就可以使饼皮的颜色变浅。第三个方面是减少烘烤时间和相对降低炉温，也可减轻饼皮的颜色， 但一定要保证月饼完全烤熟，否则月饼易发霉。
4. 如何解决广式月饼的饼皮花纹及文字变形问题？
广式月饼皮的字变形，主要是由于糖浆浓度太高或者是饼皮中糖浆加入量太多引起，传统的广式月饼皮都很薄，馅料与皮饼的比例在9：1到8：2之间，如 果月饼的皮太厚，而糖浆浓度很高，这种皮料就容易变形，所以如果加工的月饼是厚皮月饼，那么在煮糖时就应有意识地把糖浆煮稀一些（糖度在80度以下）。另 外，当饼皮的配方中糖浆用量与油脂用量不协调，糖浆用量过多，油脂太少的皮料，也容易引起变形。
请问毛毛妈， 你提到饼皮合好后放半小时到一小时。问题：1） 可以马上用吗？ 2）可以放置超过一小时， 比如2-3 小时？谢谢！
最好放30-60分钟，最好不要放太久。
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