卡皮巴拉冰皮月餅  Capybara Snow Skin Mooncake
【 份量 / Quantity 】 12個份 12 Pieces 【 材料】 巧克力奶黃餡 雞蛋 2個 牛奶 100g 澄粉 25g 奶粉 45g 糖 20g 黃油 30g 可可粉 10g 可可冰皮 糯米粉 40g 粘米粉 35g 澄粉 25g 細砂糖 30g 牛奶 180g 玉米油 20g 可可粉 2g (調色用) 熟糯米粉 少許 (防粘) 【 Ingredients List 】 Chocolate Custard Filling 2 Eggs 100g Milk 25g Wheat Starch 45g Milk Powder 20g Sugar 30g Butter 10g Cocoa Powder Cocoa Snow Skin 40g Glutinous Rice Flour 35g Rice Flour 25g Wheat Starch 30g Sugar 180g Milk 20g Corn Oil 2g Cocoa Powder (For coloring) Cooked Glutinous Rice Flour (For dusting) 【 製作步驟 / Steps 】  除黃油外所有材料攪勻，過篩到不粘鍋，加黃油小火不停翻炒至抱團（不要炒太乾），加可可粉揉勻。
Mix all ingredients except butter, sift into a non-stick pan, add butter, stir-fry over low heat until clustered, then knead in cocoa powder.  分成 20g 一份搓圓，冷藏定型。
Divide into 20g portions, roll into balls, and refrigerate.  粉類 + 糖 + 牛奶 + 油攪勻，過篩後蒸 20-25 分鐘。
Mix flours, sugar, milk, and oil, sift, then steam for 20-25 minutes.  趁熱揉成光滑麵團，加入可可粉揉勻，冷藏 1 小時。
Knead the hot dough until smooth, add cocoa powder, and refrigerate for 1 hour.  冰皮分成 25g 一份，搓圓按扁，包入巧克力餡收口搓圓。
Divide snow skin into 25g portions, flatten, wrap the filling, and roll round.  取少量深色冰皮捏出小圓耳朵和橢圓鼻頭，按到對應位置。
Shape small ears and nose with darker skin, attach to the body.  用黑芝麻或竹炭粉兌少量水，畫上表情。
Draw facial expressions with black sesame or bamboo charcoal water.  兩側各捏兩個小突起，細節感直接拉滿。
Pinch both sides to form small paws for extra detail. 美味食譜就在這小貼士 / Tips 冰皮太軟不好造型：放冰箱冷藏幾分鐘再取出來操作。 If the skin is too soft, refrigerate for a few minutes before shaping. 操作全程戴手套 + 撒熟粉防粘，不然冰皮會粘得到處都是。 Wear gloves and dust cooked flour throughout to prevent sticking. 餡料和冰皮的克數可以自由搭配，做大中小不同尺寸的水豚都很可愛。 Feel free to adjust weights to make capybaras in different sizes. 沒有模具完全 ok，手捏就行，卡皮巴拉本來就是圓滾滾的，不需要太精細。 No mold needed, just hand-shape it into a round body. 密封冷凍可保存一個月，吃之前常溫回溫就行。 Freeze sealed up to one month, thaw at room temperature before serving. 
|
