天使们要吃月饼🥮，传统月饼目前还是不太适合肠胃敏感的她们...只好不断努力向小黄鸭老师偷师 ：
https://youtu.be/rl9uMTYGJS0，自己凑合做最简单快手的燕菜月饼咯，糖的份量「婆妈」减少了10克左右，主张给她们吃“清淡”些。 做了很多次，最满意是近期这次啦，拖了几年终于有时间逼自己做好视频纪录「婆妈」的简单快手煮妇经。
Kitty卡通造型燕菜月饼
{波波内馅材料} 糖粉20克， 燕菜粉 ½ 茶匙，即溶果冻粉 ½ 茶匙，紫薯粉 ½ 茶匙，清水200毫升
{透明大黑子内馅材料} 糖粉20克， 燕菜粉 ½ 茶匙，即溶果冻粉 ½ 茶匙，清水250毫升
{外皮材料} 糖粉50克，燕菜粉2 茶匙， 即容果冻粉1 ½ 茶匙， 清水450毫升，斑兰粉½ 茶匙，紫薯粉½ 茶匙。
{做法}
1. 其它内馅 - 大黑子，桂花等就先泡热水5-10分钟沥干备用。
2. 波波内馅：糖粉，燕菜粉和果冻粉拌均匀备用，紫薯粉加入清水中拌均成紫薯水后倒入锅中，再加入拌均的糖粉，燕菜粉和果冻粉再次拌均匀； 煮沸后泡冷水降温，倒入波波模具中，倒满盖紧，冷却后放入冰箱冷藏至少三小时，脱模备用。
3. 透明内馅： 糖粉，燕菜粉和果冻粉拌均匀备用，清水倒入锅中，再加入拌均的糖粉，燕菜粉和果冻粉再次拌均匀； 煮沸后泡冷水降温，适量的倒入造型模具中，加入波波/大黑子/桂花等内馅，再倒满盖完内馅，冷却后放入冰箱冷藏至少三小时，脱模备用。
4. 外皮：糖粉，燕菜粉和果冻粉拌均匀备用，清水倒入锅中，再加入拌均的糖粉，燕菜粉和果冻粉再次拌均匀，分成两份 （1份250毫升加入班兰粉，1份200毫升加入紫薯粉）； 分别煮沸后泡冷水降温，适量的倒入造型模具中，加入做法3的内馅，再倒满盖完内馅，冷却后放入冰箱冷藏至少三小时 。
5. 冷藏3-5小时后即可享用。
***如果想知道正确清水的量，请先把各模具用水量好倒入衡量杯就知道大概需要多少啦。
Kitty Jelly Mooncake
{Ball Filling Ingredients} Icing sugar x 20g, agar powder x ½ tsp, instant jelly powder x ½ tsp, purple sweet potato powder x ½ tsp, water 200 ml.
{Transparent Basil Seeds Filling Ingredients} Icing sugar x 20g, agar powder x ½ tsp, instant jelly powder x ½ tsp, water 250 ml.
{Skin Ingredients} Icing sugar x 50g, agar powder x 2 tsp, instant jelly powder x 1 ½ tsp, water 450 ml, pandan powder ½ tsp, purple sweet potato powder x ½ tsp.
{Directions}
1. Soak others fillings ingredient – basil seeds or osmanthus flowers in hot water for 5-10 min, set aside.
2. Ball fillings: Mix icing sugar, agar powder and jelly powder well, purple sweet potato powder mix with water and pour into cooking pot, follow by add in the powders’s mixture, bring to boil follow by soak in cold water to reduce heat, pour the cooked mixture into the mold, fully fill the mold and close tightly, keep refrigerated for at least 3 hours, remove from mold and set aside.
3. Transparent filling: Mix icing sugar, agar powder and jelly powder well, pour water into cooking pot, follow by add in the powders’s mixture, bring to boil follow by soak in cold water to reduce heat, pour the right amount of cooked mixture into the mold, add in balls filling/basil seeds/osmanthus flower, fully fill the mold, keep refrigerated for at least 3 hours, remove from mold and set aside.
4. Skin: Mix icing sugar, agar powder and jelly powder well, pour water into cooking pot, follow by add in the powders’s mixture, divide to 2 portions (1=250ml, add with pandan powder; 1=200ml, add with purple sweet potato powder), bring both portions to boil follow by soak in cold water to reduce heat, pour the right amount of cooked mixture into the mold,add in direction’s 3 fillings, fully fill the mold and wait slightly cool down, keep refrigerated for at least 3 hours.
5. Keep refrigerated for 3-5 hours and serve chilled.
***If wish to know the exact mililiter of waters, please fill the molds with water and pour into measurement cup to know the total ml that needed.
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