Place in the cold oven and turn on the oven to 170°C. Phoon Huat’s filling are all 1-kg each. Mooncake is a Chinese pastry traditionally eaten during the Mid-Autumn Festival (中秋节 zhōng qiū jié). add almond meal 1 tablespoon at a time. 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. You will most likely be disappointed – it will be dry and the crust will be firm. One thing is more sure, it […] 3. Cover with a clingwrap to prevent the dough from drying out. A must-have for the Mooncake/Mid-Autumn Festival. Making mooncake at home is a lot cheaper and fun too. My name is Jasline and I’m a foodie from Singapore who loves to cook, bake and travel. Mooncakes are Chinese bakery dessert celebrating mid autumn. I have tried making golden syrup from scratch once but it’s a tad too tedious. 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. Sift … Roll each portion into a ball. 4. The pastry will soften and the mooncake will darken and look glossy – that’s when you know they are ready to be eaten! 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. Mooncake filling, making sure they are approx. 2014 Ho Chi Minh & Mui Ne, Vietnam (5 days), 2015 Naples and Amalfi Coast, Italy (7 days). Inverted sugar syrup. More information... More ideas for … Somehow my family is never really into louts seed mooncakes, salted egg yolks or those snowskin varieties. Weigh each portion to ensure each portion is approx. Fold the melon seeds into your desired mooncake filling by hand gently. Mooncakes are traditionally made with pork lard, but these days peanut oil is used instead. Peanut oil is preferred over other oils because it’s supposedly more fragrant. 3) Pour liquid ingredients into the flour. Let the mooncakes rest for 2 to 3 days at room temperature in an airtight container before serving. I have a separate jewellery weighing machine to weigh out the lye water. The filling is usually made from red bean or lotus seeds. I use mooncake press, to make 75g mooncakes 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. Use a different filling. Cover with cling wrap or tea towel and let rest at room temperature for 30 minutes. November 2020. 30-gram and roll into a ball. 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. Can you gift me some please. 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! 6) Knead the cooled melon seeds into the mooncake filling (I'm using storebought red bean filling). Transfer the mooncakes out and brush a very very very thin layer of egg … The common shapes are square and round, but I’ve also seen flower-shape and animal-shape moulds online. Store them in the refrigerator to last longer. 4) Stir to form a dough. 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. This creates a shiny and glossy exterior and soft … 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! mixed nuts and seeds. 2) Whisk the liquid ingredients in a measuring jug until thoroughly combined. Flour. The traditional baked mooncake contains a rich, dense and sweet filling encapsulated in a thin crust. 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. In a bowl, stir Golden Syrup (3 Tbsp) , Water (3/4 tsp) , Vanilla Extract (1/4 tsp) together. Mooncake / Mid-Autumn festival is approaching soon, another 2 weeks to go. I choose not to use a spatula to mix as it will crush the melon seeds. Dust the mooncake mould lightly with flour, place the mooncake inside and stamp out directly onto … Remove the baking sheet on a wire rack and let cool completely. Jul 15, 2016 - Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. 1) To make the dough, sift the flour into a large mixing bowl. I guess it’s so that vegetarians can enjoy mooncakes as well? Add a little more water if necessary to form a … Toast for 10 to 20 minutes until lightly golden and fragrant, shaking the tray every 5 minutes so that the seeds toast evenly. The moulds are traditionally made from wood, but the plastic stamps are getting more popular, as they offer a wider variety of designs. The rest will go into the fridge and I will let them come to room temperature before eating them. The only downside with store-bought golden syrup is that there will most likely be leftovers. These mini lotus paste mooncakes looks so wonderful and make great mid-autumn festival gifts as well! You can buy this syrup online (click here for “Lyle’s Golden Syrup”), but it’s so … Mooncake is a must during Mid-Autumn festival and customary present as a gift for family and close friends. 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. Mooncake is a traditional Chinese dessert eaten during Mid-Autumn festival. 30 grams each. Remove from the oven and set aside on a rack for 10 minutes. I blog about recipes that my family, friends and I have tried, photographed and tasted, and my travel experiences. Oil. !Have a Wonderful Day... GOD Bless :D. You have successfully joined our subscriber list. Bake for about 20-25 minutes. Dust the mooncake mould lightly with flour, place the mooncake inside and stamp out directly onto the lined baking sheet. Substitute for alkaline water (lye water) ~ 1/4 teaspoon to 1 cup of Pastry Brush. Once incorporated, weigh the mooncake filling and divide the total weight by 30 to derive the number of portions you will get. 5. This year i managed to make my own mooncake at home. festivals, I am the cook, photographer and the voice of, https://www.mykeuken.com/2020/09/traditional-chinese-mooncake-recipe.html, 50g roasted sunflower seeds and pumpkin seeds. I grow up eating baked red bean mooncakes and plain piggy mooncakes (no filling). Bake in a preheated oven at 160 degrees for 15 minutes. Cover and leave to rest for at least 7 to 8 hours. In a small bowl, whisked one egg yolk with 1 tablespoons of egg whites. Site Credits Chill the filling while you work on the dough. Thank you for your understanding and cooperation! 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. Make sure to scrape the bottom of the mixing bowl to ensure all the flour has been mixed in. Weigh each portion to ensure each portion is approx. As my mom and I love baked mooncake, I try to bake a batch of these mooncakes every year during Mid-Autumn Festival period. Space the mooncakes 2 inches apart. Mix peanut oil, golden syrup and alkaline water in a jug. This site uses Akismet to reduce spam. I will be looking for recipes to use them up, hopefully there are some good recipes out there for me to blog about them! Photos: We spend a considerable amount of time and effort to style, take and edit the photos. 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!! water. They are also eaten as part of an autumn, harvest type celebration which falls on the 15th day of the 8th lunar month. 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. 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! Line baking sheets with parchment paper / silpat. 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. 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. For 3 layers mooncake, 25g pastry, 25g mixed nuts and 25g lotus and seeds {*See Video} 5) To make the filling, toast the melon seeds until fragrant. Lye Water. Not to mention, these mini mooncakes … This recipe shows you how to create traditional Cantonese mooncakes from scratch without purchasing golden syrup or kansui. 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. 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. Store the cooled mooncakes in an airtight container. In a large saucepan, bring water and margarine to a boil. Pour liquid into the flour and stir with a wooden spoon / spatula until a dough has formed. Weighing Machine. Post was not sent - check your email addresses! Place mooncakes on a baking sheet lined with parchment paper or silpat mat, spacing about 2 inches apart. Sieve plain flour with baking powder twice. So how much dough do you need? Make a well in the middle of the bowl. https://www.stockland.com.au/.../everyday-ideas/recipe/no-bake-mooncake Mixed nuts, citrus peel mixture ~ should be able to roll into ball If the mixture is Do take note of the following: Don’t be too eager to dig into the baked mooncake on the day it’s baked. Desserts Asian Recipes Mexican Desserts Chinese Desserts Mexican Dishes Sweet Recipes mooncake recipe will. Bigger bowl with the syrup mixture, add almond meal 1 tablespoon at a.. 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