这个蝶豆花燕菜月饼的颜色特别好看，味道清甜，加上甜度刚刚好的内陷，好吃！😋
This Butterfly Pea Flower Jelly mooncake color is beautiful, and the sweetness is just right, it is delicious!😘
👆可爱的内陷,像不像荷包蛋啊!
Do there look like poached egg? 😜
Jelly Egg Yolk
Ingredient 材料 :
Carrot juice 300ml 红萝卜汁 300毫升*
Caster sugar 30g 细砂糖 30克
Agar powder 1tsp 燕菜粉 1茶匙
Instant Jelly powder 1tsp 既溶果冻粉 1茶匙
*红萝卜1条+300ml水，用搅拌机搅打后，过滤。
* 1 carrot + 300 ml of water, blended and filtered.
做法：
1) 将全部材料不断的搅拌，以中火煮至沸腾后熄火。
2) 准备燕菜果冻蛋黄模，放入煮好的燕菜水倒入至满，轻轻盖上模具盖子，再用重物压在上面，待冷后放进冰箱冷藏至凝固，脱模备用。
Method:
1) Put all the ingredients into a pot, stir constantly, boil over medium heat until boiling and turn off.
2) Prepare the jelly egg yolk mold, pour the boiled jelly water till full, gently cover the mold lid, and then press it with a heavy object. After it is cooled, put it in the refrigerator and freeze it until it is solidified.
Filling 内陷(10-12pcs):
Water 300ml 清水
Whipping cream 60g 动物性鲜奶油
Caster sugar 40g 细砂糖
Agar powder 1+1/4tsp 燕菜粉
Instant jelly powder 1/2tsp 即溶果冻粉
做法：
1) 将全部材料不断的搅拌，以中火煮至沸腾后熄火。
2) 倒入松饼模具里，在中间放入燕菜蛋黄，等待凝固取出待用。。
Method:
1) Stir all the ingredients continuously, boil over medium heat until boiling and turn off.
2) Pour into muffin mould. Gently place in a jelly egg yolk into each mould, leave to cool and till set.
Butterfly Pea Flower skin蓝花外皮：（大概5个外皮4-5 pcs）
Butterfly Pea Flower water蓝花水480ml
Caster sugar幼糖3tbp（甜度可自调）
Agar powder燕菜粉2tsp
Pandan leaves 2, knotted 班兰叶2片，打结
*蓝花水我用大约20朵的干蓝花加450ml热水浸泡出颜色后过滤。蓝花份量视个人喜欢的颜色深浅来决定，只供参考。
* Butterfly Pea Flower Water I used about 20 dried Butterfly Pea Flowers and soak in 450ml hot water. The amount of Butterfly Pea Flower is for reference only, dark or light colour is depend on the amount of flowers.
做法：
1) 将全部材料不断的搅拌，以中火煮至沸腾后熄火。
2) 先倒一些蓝花燕菜水在模具内，待半凝固后放入内馅，再把蓝花燕菜水填至满模，待冷却后放进冰箱冷藏大概2个小时，即可脱模享用。
Method:
1) Stir all the ingredients continuously, boil over medium heat until boiling and turn off.
2) First, pour some blue-flower jelly water in the mold, put the filling in the center when the blue-flower jelly water is semi-solidification, then fill the blue-flower jelly water till full, and then put it in the refrigerator for about 2 hours.
Source from: Little Duck's Kitchen
Happy Making!
This Butterfly Pea Flower Jelly mooncake color is beautiful, and the sweetness is just right, it is delicious!😘
Do there look like poached egg? 😜
Jelly Egg Yolk
Ingredient 材料 :
Carrot juice 300ml 红萝卜汁 300毫升*
Caster sugar 30g 细砂糖 30克
Agar powder 1tsp 燕菜粉 1茶匙
Instant Jelly powder 1tsp 既溶果冻粉 1茶匙
*红萝卜1条+300ml水，用搅拌机搅打后，过滤。
* 1 carrot + 300 ml of water, blended and filtered.
做法：
1) 将全部材料不断的搅拌，以中火煮至沸腾后熄火。
2) 准备燕菜果冻蛋黄模，放入煮好的燕菜水倒入至满，轻轻盖上模具盖子，再用重物压在上面，待冷后放进冰箱冷藏至凝固，脱模备用。
Method:
1) Put all the ingredients into a pot, stir constantly, boil over medium heat until boiling and turn off.
2) Prepare the jelly egg yolk mold, pour the boiled jelly water till full, gently cover the mold lid, and then press it with a heavy object. After it is cooled, put it in the refrigerator and freeze it until it is solidified.
Filling 内陷(10-12pcs):
Water 300ml 清水
Whipping cream 60g 动物性鲜奶油
Caster sugar 40g 细砂糖
Agar powder 1+1/4tsp 燕菜粉
Instant jelly powder 1/2tsp 即溶果冻粉
1) 将全部材料不断的搅拌，以中火煮至沸腾后熄火。
2) 倒入松饼模具里，在中间放入燕菜蛋黄，等待凝固取出待用。。
Method:
1) Stir all the ingredients continuously, boil over medium heat until boiling and turn off.
2) Pour into muffin mould. Gently place in a jelly egg yolk into each mould, leave to cool and till set.
Butterfly Pea Flower skin蓝花外皮：（大概5个外皮4-5 pcs）
Butterfly Pea Flower water蓝花水480ml
Caster sugar幼糖3tbp（甜度可自调）
Agar powder燕菜粉2tsp
Pandan leaves 2, knotted 班兰叶2片，打结
*蓝花水我用大约20朵的干蓝花加450ml热水浸泡出颜色后过滤。蓝花份量视个人喜欢的颜色深浅来决定，只供参考。
* Butterfly Pea Flower Water I used about 20 dried Butterfly Pea Flowers and soak in 450ml hot water. The amount of Butterfly Pea Flower is for reference only, dark or light colour is depend on the amount of flowers.
做法：
1) 将全部材料不断的搅拌，以中火煮至沸腾后熄火。
2) 先倒一些蓝花燕菜水在模具内，待半凝固后放入内馅，再把蓝花燕菜水填至满模，待冷却后放进冰箱冷藏大概2个小时，即可脱模享用。
Method:
1) Stir all the ingredients continuously, boil over medium heat until boiling and turn off.
2) First, pour some blue-flower jelly water in the mold, put the filling in the center when the blue-flower jelly water is semi-solidification, then fill the blue-flower jelly water till full, and then put it in the refrigerator for about 2 hours.
Source from: Little Duck's Kitchen
Happy Making!
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