Bánh dẽo

Qua 1 ngày - bánh trong mềm

bột bánh dẽo-nước đường-dầu hoa bưởi đánh ra phải nhão như thế này sau 20 phút thì nó dẽo, bột nỡ mịn, nhấn có dấu tay

bột mới nhồi mà như thế này là hư rồi - không thể nhấn bánh được.

Bánh Dẻo (Vietnamese Ping Pei Mooncakes) by Hòang Tâm - Thank you Hòang Tâm nhiều. Syrup:

-1.5kg sugar

-1kg water

*Boil together until sugar dissolves, cool completely before using.

Dough:

-600-700g koh fun

-6 cups syrup (always measure syrup by volume never by weight)

-2 tsp cafe mali flavor or whatever flavor you want

-1 tbs lime juice

-2 tsp oil or shortening

-100g koh fun for dusting (approx.)

*In a bowl, stir together syrup, lime juice, extract, and oil.

*Add koh fun and mix well (will be very "syrupy" at this stage, the flour will "expand" as it soaks up the syrup). Let mixture rest for 1/2 hour or until thicken.

*Grease hands with oil and knead dough until smooth. Divide dough into the appropriate size (depends on mould). Take a portion of dough, flatten it and wrap filling in the center. Dust with koh fun and mould.

Filling:Refer to filling for Bánh Bía.

Note:

Dough is should be 2/3 the weight of the total pastry and filling should be 1/3 of the total weight. For example if the mould size you have is 150g (weight of pastry the mould will produce), then the dough should be 100g and filling is 50g.