IMG_6782i was captivated by this pastry because of it’s history… in fact, this is a famous wedding pastry in china. once upon a long long time during the Three Kingdoms Period, Liu Bei had a romance at Mannose Temple whilst he was crossing Dong River and a wedding ceremony was then set up at that temple. The monks then prepared a pastry for the newly wed and named it the mannose pastry… and this, was then passed on to future dynasties and generations… (*⌒▽⌒*)θ~♪

这是一个不折不扣的❤️意酥饼。。甘露酥,是中国著名的婚宴美点。传说,在三国时代,刘备曾在过东江时,在甘露寺巧遇一段良缘,并在此招亲!该寺的僧人特别为这对新人制造了一款酥饼,取名甘露酥。。也因此流传至今,成为日后婚宴的点心

adapted recipe

Ingredients (makes 23)

IMG_6781Wrapper

338g plain flour
38g bread flour
38g milk powder
263g butter
75g granulated sugar
75g superfine sugar
1 egg

皮团
面粉 338克
面包粉 38克
奶粉 38克
黄油 263克
砂糖 75克
绵白糖 75克
鸡蛋 1颗

IMG_6780

Filling

115g granulated sugar
19g custard flour
30g plain flour
30g wheat starch
150g milk
94g coconut milk
75g desiccated coconut
57g butter
1 boiled salted duck egg yolk, chopped, to be added last
2 boiled egg yolks, chopped, to be added last
19g peanuts, fried till fragrant, grinded, to be added last
11g white sesame, fried fragrant, to be added last

馅料
砂糖 115克
吉士粉 19克
面粉 30克
澄面粉 30克
鲜奶 150克
椰奶 94克
糖椰丝 75克
黄油 57克
熟咸蛋黄1只,研碎、后下
熟鸡蛋黄2只,研碎、后下
炒香花生19克,研碎、后下
炒香芝麻11克,后下

Directions/做法

IMG_6784– prepare filling by combining flour with sugar. pour in milk and coconut milk, then add desiccated coconut and butter. mix well. transfer to a pan and steam over high heat for 5 mins. remove from heat and stir. put it back to steam for 5 mins, then remove from heat again and stir. steam for 10 mins. remove from heat and allow to cool. add in other ingredients, stir well, then set aside
粉材料和砂糖拌匀,加入鲜奶和椰奶拌匀,再加入糖椰丝和黄油拌匀,放糕盆以大火蒸5分钟,取出搅拌1次,回炉再蒸5分钟,取出搅拌1次,回炉蒸10分钟至熟,放入其余材料拌匀,备用

– prepare wrappers by blending butter, sugar and superfine sugar well. add in egg, incorporate well before adding in sifted flour. knead till you get a fine dough
将黄油,砂糖和绵砂糖拌匀,加入鸡蛋搓匀,然后倒入以过筛的粉材料拌匀成团

– divide dough into 23g pieces and wrap 23g filling into each dough. shape into balls, and place dough seam side down on baking tray. brush top with beaten egg
取粉团(23克),裹上23克馅料,捏成圆形,封口放下,排放在烤盘上,表面刷蛋液

– preheat oven until top heat reaches 200 degrees C and bottom heat is 100 degrees C. bake for 5 mins. remove from oven and brush top with beaten egg again. lower top heat to 150-180 degrees C. bake for about 10 mins until golden brown
烤箱预热,用面火摄氏200度,底火摄氏100度,烤5分钟,取出再刷蛋1次,面火调低摄氏150-180度,烤至金黄色,需间约10分钟

 Personal notes/温馨小贴士:

IMG_6783– i used coconut milk and fresh grated coconut for the filling
馅料中的牛奶和糖椰丝,我用了新鲜椰奶和鲜椰丝替代

– i used organic butter to replace butter in the dough
皮团中的黄油,我用了有机椰子黄油替代

– i made 27 pastry balls and still had a bit of dough left
我做了27颗甘露酥,还剩了一点饼皮

 

IMG_6787niceee……. really nice…
香!👍!
(⌒▽⌒)☆

Pollution index: 164 (unhealthy)

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(0) Comments

  • Fion@轩宏妈 (May 21, 2014)

    亲爱的,几时要送来这提亲呢?哈哈哈哈哈
    看来中式点心都有个美丽的故事

  • 0620 (May 21, 2014)

    酱多材料滴。。。。==
    我不要做,还是等请吃好了啦 Yummy。。。^^

  • Mel (May 21, 2014)

    Oh my goodness…..yum and delicious! Absolutely loves this type of 饼! Wish I can tasted this right now instead of bookmarking it to make it one day. I am feeling lazy lately. You are so lucky to have your Ah Bu to help you out.

  • 婉婉下午茶 (May 21, 2014)

    好想吃!!

  • Esther Lau aka Copycake Kitchen (May 21, 2014)

    Very interesting 喜饼 and love story about my ancestor 刘备 🙂

  • Sonia aka Nasi Lemak Lover (May 21, 2014)

    Can I have some? sound very good!

  • Qi Qi in the house (May 21, 2014)

    喜气洋洋的喜饼,让人满心欢喜!

  • AuntyYoung (May 21, 2014)

    啊哟,知道我家2周岁欢庆,给我做这喜气洋洋的喜饼助兴?
    太感动了! 快快抛一盒半打过来,应景叻,呵。。。。呵。。。。。

  • May Law (May 22, 2014)

    刘备的喜饼, 这真是很有历史性的喜饼啊!

  • Rumbling Tummy (May 22, 2014)

    Vic, lately I have been captivated by those ancient days drama and gotten me interested in history as well. These cookies look dainty and pretty.

  • Xiao (May 22, 2014)

    哇。。。那馅料好赞嘞(*ˉ︶ˉ*)

  • Jenny (May 22, 2014)

    加了椰奶和椰丝…好有南样feel喔!!

  • Joyce (May 22, 2014)

    Hi Victoria,
    I love it when there is a story connected to the food, makes it more special and meaningful! Your pastry looks wonderful, a pot of Chinese tea would be lovely indeed!
    Thanks for linking!

  • annie (June 19, 2014)

    hi victoria, when do you put the red stamp on the pastry? is it after baking?

    • Victoria Bakes (June 19, 2014)

      Hi Annie, as this is pastry, i stamp it before baking

      • annie (June 20, 2014)

        thanks victoria, so did you brush the egg wash first, and then stamp it?

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Victoria Bakes – Baking into the Ether