traditional mooncake recipe

Store the cooled mooncakes in an airtight container. Makes 24. A Miniature Version Of The Traditional Lotus Paste Mooncakes: For this mooncake recipe, we’ll be using the mini sized mooncake moulds (70g) to make the mooncakes. I have tried making golden syrup from scratch once but it’s a tad too tedious. Easy Chinese Moon Cakes. I use it to weigh items less than 10 grams, such as yeast, gelatine etc., it’s definitely a worthy investment in the kitchen. There are many recipes and YouTube videos out there teaching how to make mooncake filling from scratch too. Bake in a preheated oven at 160 degrees for 15 minutes. Using pastry scraper, mix till just combine into a dough. Everyone is busy shopping for the best moon cakes for the best value for gift giving. Cover and leave to rest for at least 7 to 8 hours. This calculator is only for traditional baked mooncake with melon seeds but no salted egg yolks. November 2020. For 3 layers mooncake, 25g pastry, 25g mixed nuts and 25g lotus and seeds {*See Video} Most mooncakes have a dough : filling ratio of 1:2, but I prefer my mooncakes to have a bit more dough, so I’m using a ratio of 2:3. Inside the filling may sometimes contain salted duck egg yolks. Developed by ANMATT Place mooncakes on a baking sheet lined with parchment paper or silpat mat, spacing about 2 inches apart. I’d love to visit your blog to see what you’ve done with my recipe, not to see my recipe there, copy and pasted word for word! Toast for 10 to 20 minutes until lightly golden and fragrant, shaking the tray every 5 minutes so that the seeds toast evenly. Oil. In a bowl, using a rubber spatula roughly mix the premix powder and shortening together. In a bowl, stir Golden Syrup (3 Tbsp) , Water (3/4 tsp) , Vanilla Extract (1/4 tsp) together. If you apply too much egg wash, the egg wash will fill the gaps in the designs, and the resulting mooncakes won’t be as pretty. 3. Sorry, your blog cannot share posts by email. Making mooncake at home is a lot cheaper and fun too. So how much dough do you need? Place the mooncakes on a baking tray and spray some water on them to ensure no cracking during the baking process. This creates a shiny and glossy exterior and soft … (see note below). The only downside with store-bought golden syrup is that there will most likely be leftovers. 2014 Ho Chi Minh & Mui Ne, Vietnam (5 days), 2015 Naples and Amalfi Coast, Italy (7 days). Dip a pastry brush into the egg wash. There are many different types of ways that you can fill your mooncake. Dust the mooncake mould lightly with flour, place the mooncake inside and stamp out directly onto … Use a different filling. Mooncake filling, making sure they are approx. Brush with a second layer of egg wash and bake for another 10 to 13 minutes until the top is golden brown. Flour. Mooncakes, moon cake, mooncakes recipe, chinese mooncakes, mid autumn Mooncake is a traditional Chinese dessert eaten during Mid-Autumn festival. Weighing Machine. Thank you for your understanding and cooperation! Inverted sugar syrup. Chinese Mooncake (Yue Bing)—Traditional Version. The mooncake filling consists of a salted egg yolk, surrounded by sweet lotus seed paste, which is wrapped in a thin, tender skin and then pressed into a round or square mold to impart a design onto the skin. Cover with cling wrap or tea towel and let rest at room temperature for 30 minutes. Store them in the refrigerator to last longer. Chilled instead of baked, these mooncakes get their name … This is needed to brush the top of the mooncakes with egg wash. Remove from heat and cool slightly. Can you gift me some please. Cover with a clingwrap to prevent the dough from drying out. The traditional baked mooncake contains a rich, dense and sweet filling encapsulated in a thin crust. It’s very interesting because the mooncakes will be golden at the top fresh out of the oven, but after a few days of resting, the mooncakes will slowly become darker and more golden in colour. I like brushes with natural bristles as it’s easier to control the amount of egg wash on the brush. 4. As my mom and I love baked mooncake, I try to bake a batch of these mooncakes every year during Mid-Autumn Festival period. Weigh each portion to ensure each portion is approx. This year i managed to make my own mooncake at home. Kwong Cheong Thye used to sell 500-gram of filling but due to COVID-19, they told me they aren’t allowed to repack them into smaller packages. Preheat oven to 350°F. However, my favourite mooncake would still be the simple traditional baked mooncakes filled with lotus seed paste and 1 egg yolk or better still, 2 egg yolks with the skin baked and glazed to a shiny golden brown. Pastry Brush. The skin will also become darker as it rests. Substitute for alkaline water (lye water) ~ 1/4 teaspoon to 1 cup of (It will still be delicious though! If the mixture is too wet, Place 1 1/4 cups of water into a small pot and bring to a boil. They are also eaten as part of an autumn, harvest type celebration which falls on the 15th day of the 8th lunar month. This site uses Akismet to reduce spam. Phoon Huat’s filling are all 1-kg each. Chewy mooncake crusts are made using a combination of thick sugar syrup, lye water (枧水, sodium hydroxide [NaOH]) or sodium carbonate (碱面 [Na2CO3]), flour, and oil, thus giving this crust its rich taste and a chewy yet tender texture. Remove the excess egg wash and brush the top of the mooncakes gently and lightly. Mooncakes are Chinese bakery dessert celebrating mid autumn. In a separate pot add the 1/2 cup of granulated sugar and 4 tablespoons of water into a medium size pot and turn stove to medium low setting and bring to a simmer. You will most likely be disappointed – it will be dry and the crust will be firm. Dust the mould lightly with flour and stamp out the mooncake. In a bigger bowl with the syrup mixture, add in … Directions. Somehow my family is never really into louts seed mooncakes, salted egg yolks or those snowskin varieties. 30-gram and roll into a ball. Spread melon seeds onto a baking sheet. 9) Flatten a dough and enclose a filling ball inside. Do take note of the following: Don’t be too eager to dig into the baked mooncake on the day it’s baked. Mooncake / Mid-Autumn festival is approaching soon, another 2 weeks to go. In a large saucepan, bring water and margarine to a boil. Definitely a must as precision is key. Weigh each portion to ensure each portion is approx. I guess it’s so that vegetarians can enjoy mooncakes as well? Mooncake recipe: Preparing The Dough To prepare the Chinese mooncake dough use a large bowl, mix the golden syrup, alkaline water and oil well. If you are using a different-sized mooncake mould or want a different dough : filling ratio, use the Mooncake Dough Calculator to compute the quantities of each ingredient required! 4) Stir to form a dough. Jul 15, 2016 - Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. Again, only a little lye water is required for a batch of mooncakes and I’m going to try finding recipes to use them up. Step by step traditional Chinese moon cake recipe.Mid-Autumn Festival is just around the corner.We wish you and your family a Happy Mid-Autumn Festival. Remove from heat, and mix in flour with … 8) Knead the mooncake dough briefly and divide the into 20-gram portions. Pastry will feel soft but it is manageable. Asian Snacks Asian Desserts Asian Recipes Mexican Desserts Chinese Desserts Mexican Dishes Sweet Recipes Mooncake Recipe Flan Recipe. Preheat oven to 180°C (conventional) / 170°C (convectional). Flatten the mooncake filling into an even square / rectangular layer and divide the dough into the number of portions you will get. Transfer the mooncakes out and brush a very very very thin layer of egg … 77. 5) To make the filling, toast the melon seeds until fragrant. Flatten a piece of dough and enclose a filling ball inside. Boil for 5 minutes. Photos: We spend a considerable amount of time and effort to style, take and edit the photos. Add Vegetable Oil (1 1/2 Tbsp) and continue to mix well. 10) Brush with egg wash and bake for 5 minutes at 180°C (conventional) / 170°C (convectional, 12) Brush with egg wash again and bake for 10 to 13 minutes at 175°C (conventional) / 165°C (convectional) until the top is golde. Recipes: If you’d like to use, share and/or publish my recipes, please re-write them in your own words and include a link back to the recipe. Mooncake Filling. 3) Pour liquid ingredients into the flour. There are different shapes and sizes for mooncake moulds. In a saucepan, bring water and butter to a boil. 1. Let the mooncake come to room temperature for 10 to 15 minutes. festivals, I am the cook, photographer and the voice of,, 50g roasted sunflower seeds and pumpkin seeds. Remove from the oven and cool. Add the rest of the ingredients into the well. 5. Let the mooncakes rest for 2 days to allow the skin to soften before consuming. Do not add flour at this stage. If you are seeking to use our photos for commercial use, please drop an email to discuss further. Traditional mooncakes, like our lotus mooncakes with salted egg yolks, involve making a pastry with flour and inverted sugar/golden syrup. Sift … I used to buy Hong Kong flour specifically to make mooncakes, but always did not manage to finish the remaining flour by its expiration date. I blog about recipes that my family, friends and I have tried, photographed and tasted, and my travel experiences. Whisk egg yolk and water together in a small bowl. I have a separate jewellery weighing machine to weigh out the lye water. Whisk golden syrup, lye water and oil in a separate measuring jug until thoroughly combined. Pour liquid into the flour and stir with a wooden spoon / spatula until a dough has formed. Copyright © 2021 Foodie Baker on the Brunch Pro Theme. 3) roll it 40gm each wrap with lotus or red bean paste 60 gm,dust the mooncake mould with flour , press in. As I made a huge batch of mooncakes, I will store whatever I can finish in one week at room temperature in an airtight container. There are indeed many varieties of mooncakes available today. My name is Jasline and I’m a foodie from Singapore who loves to cook, bake and travel. add almond meal 1 tablespoon at a time. 30 grams each. Scrape the dough out onto the counter and knead briefly to ensure dough is smooth, dusting very lightly with flour if needed. I was so confident and thought that it shouldn't have any problem for me to make this traditional baked mooncake as those recipes i have sound easy....But it turned out i have to re-do few batches to get a success baked mooncake! mixed nuts and seeds. In this recipe, you get a delicious black sesame filling, a dough that has a good mouthfeel and keeps its shape, and … This is just to reduce the risks of mould growing on the mooncakes. 1) To make the dough, sift the flour into a large mixing bowl. There is nothing more satisfying than being able to make something from scratch. Hong Kong flour is pretty similar to all-purpose / plain flour in terms of gluten content, just that it’s supposed to be finer in texture. Space the mooncakes 2 inches apart. Wow that mooncake looks so commercial, perfect in many ways! According to Shirley, Moon Cakes are eaten on Chinese New Years because the Chinese New Year is based on the lunar calendar (and the little treats look like the moon). ), Jewellery weighing machine and plastic mooncake mould. Make a well in the middle of the bowl. Snowskin Mooncakes These were the first "modern" mooncakes, made to satisfy the public's desire for something lighter, healthier and made with less oil than traditional mooncakes. Site Credits Make sure to scrape the bottom of the mixing bowl to ensure all the flour has been mixed in. Not to mention, these mini mooncakes … My mooncake filling has always been store-bought as 1) I didn’t have time to make my own red bean paste from scratch; and 2) I worry they won’t turn out well. Mooncake is a Chinese pastry traditionally eaten during the Mid-Autumn Festival (中秋节 zhōng qiū jié). water. This year I made my mooncakes using all-purpose flour and without a side-by-side comparison, it’s hard to tell if mooncakes made with Hong Kong flour are better than those made with all-purpose flour. Line baking sheets with parchment paper / silpat. Roll into 50g balls or 25 g balls. … Peanut oil is preferred over other oils because it’s supposedly more fragrant. I will be looking for recipes to use them up, hopefully there are some good recipes out there for me to blog about them! Over the years mooncake price have become overly expensive not because of the cost of making them, but the elaborate packaging, a bigger chunk of price than the cake itself. More information... More ideas for … This is the recipe for the traditional, baked Chinese Mooncake that is typically eaten during the Mid-Autumn Festival. Lye Water. Mooncakes are traditionally made with pork lard, but these days peanut oil is used instead. Chewiness can be … 2) Whisk the liquid ingredients in a measuring jug until thoroughly combined. 1)place all the ingredients into 20 sec sp 0-3 2) cover and rest the dough for 30 min . This is an inverted sugar syrup which helps baked goods to retain moisture and have a tender texture. Sizes range from 50 grams to 150 grams but I own only 50-gram mooncake moulds because I like my mooncakes small: 1) I can try to stop at one; and 2) small things are cute! Lotus Seed Mooncakes This recipe comes from famous chef and cookbook author Martin Yan – the mooncakes are filled with lotus seed paste and chopped walnuts. Bake for about 20-25 minutes. Chill the filling while you work on the dough. Bake for 5 minutes to firm the shape. Cover and let rest for 30 minutes at room temperature. I use mooncake press, to make 75g mooncakes Then pour in 160g pandan leaves water and mix well. If you are a fellow blogger who wishes to use our photos on your website, please let us know via foodiebaker[at]gmail[dot]com and provide credit and link in your article back to the post(s) where you took the photo(s) from. 20-gram and roll into a ball. The rest will go into the fridge and I will let them come to room temperature before eating them. There’s a lot to love about the Mid-Autumn Festival, one of the most vibrant festivals in Singapore, and mooncakes are among them. A golden-brown crust hiding dense and delicious fillings and egg yolk in the centre, mooncakes are rich and satisfying like no other desserts. I will still want to make my filling from scratch in the future though, one day… Some common places to get mooncake filling are Phoon Huat (aka Red Man) and Kwong Cheong Thye. Spritz the surface of the mooncakes with water. I have catered an additional 10% buffer for the dough so you may end up with leftover dough. I grow up eating baked red bean mooncakes and plain piggy mooncakes (no filling). So for this year I made only red bean mooncakes. About five minutes before mooncakes are ready, remove and quickly brush the mooncake … Lower the oven temperature to 175°C (conventional) / 165°C (convectional). You can buy this syrup online (click here for “Lyle’s Golden Syrup”), but it’s so … Post was not sent - check your email addresses! If you have other storage ideas for baked mooncake, do share in the comments below , Mooncake dough, rolled into 20-gram pieces. A must-have for the Mooncake/Mid-Autumn Festival. Add flour all at once and stir until mixture forms a ball. Contributed by Shirley. Your comments will definitely brighten up my day :DAppreciate if you could leave your NAME at the end of your comment, should you choose to sign under ANONYMOUS... so I could address your reply accordingly... One more thing...No Spamming!! It is much easier to make than most people think. The moulds are traditionally made from wood, but the plastic stamps are getting more popular, as they offer a wider variety of designs. Leftover dough can still be shaped into mooncakes and baked as per normal – they will taste just like the piggy mooncakes. Remove the baking sheet on a wire rack and let cool completely. !Have a Wonderful Day... GOD Bless :D. You have successfully joined our subscriber list. While mooncake moulds are not an absolute must as you can shape them manually (like into piggies and rabbits), it will be very time-consuming without the moulds. The pastry will soften and the mooncake will darken and look glossy – that’s when you know they are ready to be eaten! Set the baking sheets on a rack and let the mooncakes cool completely. Let the mooncakes rest for 2 to 3 days at room temperature in an airtight container before serving. The mid-Autumn Festival is here. various filling such as lotus paste, with salted duck egg yolk or with spiced 6) Knead the cooled melon seeds into the mooncake filling (I'm using storebought red bean filling). To help you readers (and myself in future) to compute how much dough one will require, I came up with a Mooncake Dough Calculator! Flatten the dough into an even square / rectangular layer and divide the dough into 40 portions. One thing is more sure, it […] 2. This recipe shows you how to create traditional Cantonese mooncakes from scratch without purchasing golden syrup or kansui. Mooncake is often consumed during mid autumn festival. too dry, add water 1 tablespoon at a time. Once incorporated, weigh the mooncake filling and divide the total weight by 30 to derive the number of portions you will get. Mooncake is a must during Mid-Autumn festival and customary present as a gift for family and close friends. Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Telegram (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to email this to a friend (Opens in new window), Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. Store the mooncakes at room temperature for two to three days so that the mooncakes can hui you 回油. Mooncake Moulds. Fold the melon seeds into your desired mooncake filling by hand gently. Add a little more water if necessary to form a … The salted egg yolk in the middle of the mooncake symbolizes the full moon. Sieve plain flour with baking powder twice. I choose not to use a spatula to mix as it will crush the melon seeds. You can use whatever filling you like. If you choose to eyeball instead of accurately portioning out the dough and filling, you will end up with some mooncakes having more dough, or some with insufficient dough to wrap the filling completely. Golden Syrup. Store the mooncakes in an airtight container at room temperature for about 1 week. Chill the rolled balls in the refrigerator while you work on the dough. Mix peanut oil, golden syrup and alkaline water in a jug. These mini lotus paste mooncakes looks so wonderful and make great mid-autumn festival gifts as well! Dust the mooncake mould lightly with flour, place the mooncake inside and stamp out directly onto the lined baking sheet. Bake for 5 minutes. 7) Divide the mooncake filling into 30-gram portions and roll into a ball. Filed Under: Asian, Pastries & Petit Fours Tagged With: egg yolk, golden syrup, plain flour, red bean paste, © Jasline N. and Foodie Baker, 2008 – 2020. Mixed nuts, citrus peel mixture ~ should be able to roll into ball If the mixture is In a small bowl, whisked one egg yolk with 1 tablespoons of egg whites. These traditional delicacy is rich in flavour with thin pastry wrapping around Instead of spending on high priced moon cakes packed in a fancy packaging why not make your own. An alkaline solution that gives mooncake skin the dark golden colour. The filling is usually made from red bean or lotus seeds. Mooncakes taken after two days of resting – darker and glossier. Learn how your comment data is processed. Traditional Cantonese Chinese Mooncakes. Make sure the mooncakes are well-spaced. Simple and classic, these traditional baked mooncakes are my childhood favourites. Keep a close watch over the process!! Saved by Elaine. Roll each portion into a ball. Place in the cold oven and turn on the oven to 170°C. Remove from the oven and set aside on a rack for 10 minutes. The red bean mooncakes are small, about 2-inches wide, with no salted egg yolk inside. The common shapes are square and round, but I’ve also seen flower-shape and animal-shape moulds online. Here is a simplified traditional mooncake recipe that will help […] It is required to weigh out ingredients and portioning the dough and filling accurately.

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