娘惹参巴虾米月饼食谱nyonya Sambal Shrimp Mooncake Recipe ' 香辣好吃~上海月饼shanghai Mooncake中秋食谱 Mid-autumn Recipe

♦处理咸蛋方式Handling Salted Egg Yolks蛋黄酥食谱Yolk Pastry Recipe: https://youtu.be/ZizgSE0-JUA?si=QMvRhA08Udb2pmy4
♦上海月饼食谱Shanghai Mooncake Recipe: https://youtu.be/JBIIBEiyL-I?si=xIIb54oklcy6EYCA
♦月饼食谱Mooncake Recipe: https://www.youtube.com/watch?v=EyWfvZ1e2RY&list=PL-z50Pxpx9Q2lqycD9Vtp2LglI86mZVdF
♦ Facebook Page: https://www.facebook.com/iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven https://s.lazada.com.my/s.TrZm6?cc

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

再过两个星期就是中秋节了，一起来做新马最爱的口味“娘惹参巴虾米月饼”。连我丈夫不爱参巴虾米的都在第一口被征服了，这特别口味我家人们都好喜欢~哈哈~ 这食谱采用了上海饼皮，内馅是低糖白莲蓉加了自炒的参巴虾米，里面满满的辣椒虾米香味还有少不了的荅拉煎/马来盏。烤好满屋都是参巴虾米的香味。金黄色的上海饼皮，奶香口感酥松入口即化，搭配里面香甜辣的参巴虾米和流油的咸蛋黄，真的没骗你的香~

收藏方式：室温最好7天内吃完。烤好，凉透收密封容器，要收更久就放冰库冷冻，吃前解冻，toaster中火烤热，放凉酥皮脆回，温吃。

It will be Mid-Autumn Festival in two weeks. Let’s make Singaporean and Malaysian favorite flavor “Nyonya Sambal Shrimp Mooncake”. Even my husband who doesn’t like sambal shrimp was conquered at the first bite, everyone in my family likes this special taste~haha~ This recipe uses Traditional Shanghai Mooncake Crust, and the filling is less sweet white lotus paste combined with homemade sambal shrimp, full of spices and shrimp aroma as well as the indispensable belacan(fermented shrimp paste). After baked, the whole house is filled with sambal shrimp aroma. The golden Shanghai mooncake crust has a milky flaky texture that melts in your mouth. Paired with the sweet and spicy sambal shrimp and oil-moist salted egg yolk inside, irresistible aroma really not lying~

Storage method: Best eaten within 7 days in room temperature. Once baked, cool thoroughly, and put in airtight container. To keep longer, store in the freezer. Thaw and toast over medium heat. Let cool till pastry is flaky and eat warm.
　
♦Ingredients食材 =10pcs Sambal Shrimp Mooncakes参巴虾米月饼
=Dried Sambal Shrimp参巴虾米=
45g Dried Shrimp 虾米
10g Dried Chilies (Remove Seeds) 辣椒干 (去籽)
21g Red Chili 红辣椒
36g Shallots 红葱
10g Garlic 蒜头
10g Belacan (Fermented Shrimp Paste) 荅拉煎/马来盏 (腌制虾酱)
15g Caster Sugar 细砂糖
30g Water 水
7g Vegetable Oil 植物油

=Crust饼皮 (10pcs, 40g/pc)=
47g Egg 鸡蛋
100g Unsalted Butter (Cold) 无盐牛油（冷）
168g All Purpose Flour 普通中筋面粉
28g Milk Powder 奶粉
28g Cornstarch 玉米淀粉
36g Icing Sugar 糖粉
1.5g Salt 盐

=Fillings馅料 (10pcs, 50g/pc)=
325g Less Sweet White Lotus Paste低糖白莲蓉
55g Dried Sambal Shrimp参巴虾米
10g Salted Egg Yolk 咸蛋黄 (处理咸蛋方式Handling Salted Egg Yolks: https://youtu.be/ZizgSE0-JUA?si=QMvRhA08Udb2pmy4)

=Egg Wash蛋黄液=
1pc Egg Yolk 蛋黄
1tsp Milk 牛奶

=Toppings装饰=
Melon Seeds瓜子
Black Sesame Seeds黑芝麻

(Top Bottom Heat, No Fan Force, Middle Rack)
(1st Bake) Preheated Oven 180C: 15minutes, apply egg wash and toppings,
(2nd Bake) Preheated Oven 180C: 15minutes

(上下火，不开旋风，中层烤)
(第一烤)预热烤箱180C: 15分钟. 抹蛋液和装饰
(第二烤)预热烤箱180C: 15分钟

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love

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#NyonyaSambalShrimpMooncakeRecipe #SpicySalty #Fragrant #ShanghaiMooncake #Mid-AutumnRecipe #mooncakes