Traditional mooncakes, like our lotus mooncakes with salted egg yolks, involve making a pastry with flour and inverted sugar/golden syrup. 3) roll it 40gm each wrap with lotus or red bean paste 60 gm,dust the mooncake mould with flour , press in. 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. The red bean mooncakes are small, about 2-inches wide, with no salted egg yolk inside. It is much easier to make than most people think. Remove from the oven and set aside on a rack for 10 minutes. The salted egg yolk in the middle of the mooncake symbolizes the full moon. The filling is usually made from red bean or lotus seeds. Sorry, your blog cannot share posts by email. This site uses Akismet to reduce spam. Makes 24. Make sure to scrape the bottom of the mixing bowl to ensure all the flour has been mixed in. Bake for about 20-25 minutes. Whisk egg yolk and water together in a small bowl. Place in the cold oven and turn on the oven to 170°C. Weighing Machine. Asian Snacks Asian Desserts Asian Recipes Mexican Desserts Chinese Desserts Mexican Dishes Sweet Recipes Mooncake Recipe Flan Recipe. Add Vegetable Oil (1 1/2 Tbsp) and continue to mix well. Flour. Toast for 10 to 20 minutes until lightly golden and fragrant, shaking the tray every 5 minutes so that the seeds toast evenly. water. 9) Flatten a dough and enclose a filling ball inside. 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. Whisk golden syrup, lye water and oil in a separate measuring jug until thoroughly combined. 3. Add a little more water if necessary to form a … So how much dough do you need? There are indeed many varieties of mooncakes available today. Golden Syrup. Preheat oven to 180°C (conventional) / 170°C (convectional). You can use whatever filling you like. I choose not to use a spatula to mix as it will crush the melon seeds. Making mooncake at home is a lot cheaper and fun too. Flatten a piece of dough and enclose a filling ball inside. Remove from the oven and cool. The moulds are traditionally made from wood, but the plastic stamps are getting more popular, as they offer a wider variety of designs. 6) Knead the cooled melon seeds into the mooncake filling (I'm using storebought red bean filling). The common shapes are square and round, but I’ve also seen flower-shape and animal-shape moulds online. Cover with cling wrap or tea towel and let rest at room temperature for 30 minutes. To help you readers (and myself in future) to compute how much dough one will require, I came up with a Mooncake Dough Calculator! Mooncakes are Chinese bakery dessert celebrating mid autumn. Dust the mooncake mould lightly with flour, place the mooncake inside and stamp out directly onto the lined baking sheet. If the mixture is too wet, Phoon Huat’s filling are all 1-kg each. Space the mooncakes 2 inches apart. 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. Jul 15, 2016 - Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. You will most likely be disappointed – it will be dry and the crust will be firm. The only downside with store-bought golden syrup is that there will most likely be leftovers. 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. 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. Spread melon seeds onto a baking sheet. For 3 layers mooncake, 25g pastry, 25g mixed nuts and 25g lotus and seeds {*See Video} Remove the baking sheet on a wire rack and let cool completely. Leftover dough can still be shaped into mooncakes and baked as per normal – they will taste just like the piggy mooncakes. My name is Jasline and I’m a foodie from Singapore who loves to cook, bake and travel. The skin will also become darker as it rests. I will be looking for recipes to use them up, hopefully there are some good recipes out there for me to blog about them! 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. https://www.stockland.com.au/.../everyday-ideas/recipe/no-bake-mooncake Spritz the surface of the mooncakes with water. Cover and let rest for 30 minutes at room temperature. Everyone is busy shopping for the best moon cakes for the best value for gift giving. Instead of spending on high priced moon cakes packed in a fancy packaging why not make your own. Remove from heat and cool slightly. Scrape the dough out onto the counter and knead briefly to ensure dough is smooth, dusting very lightly with flour if needed. Chill the rolled balls in the refrigerator while you work on the dough. Make sure the mooncakes are well-spaced. Flatten the dough into an even square / rectangular layer and divide the dough into 40 portions. Store the mooncakes at room temperature for two to three days so that the mooncakes can hui you 回油. The traditional baked mooncake contains a rich, dense and sweet filling encapsulated in a thin crust. 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. There are many recipes and YouTube videos out there teaching how to make mooncake filling from scratch too. Pour liquid into the flour and stir with a wooden spoon / spatula until a dough has formed. Can you gift me some please. Chewiness can be … I have a separate jewellery weighing machine to weigh out the lye water. Place the mooncakes on a baking tray and spray some water on them to ensure no cracking during the baking process. ), Jewellery weighing machine and plastic mooncake mould. 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. Flatten the mooncake filling into an even square / rectangular layer and divide the dough into the number of portions you will get. There’s a lot to love about the Mid-Autumn Festival, one of the most vibrant festivals in Singapore, and mooncakes are among them. Store the cooled mooncakes in an airtight container. November 2020. Not to mention, these mini mooncakes … Somehow my family is never really into louts seed mooncakes, salted egg yolks or those snowskin varieties. (see note below). I use it to weigh items less than 10 grams, such as yeast, gelatine etc., it’s definitely a worthy investment in the kitchen. 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. In a saucepan, bring water and butter to a boil. The rest will go into the fridge and I will let them come to room temperature before eating them. 5. I have catered an additional 10% buffer for the dough so you may end up with leftover dough. Photos: We spend a considerable amount of time and effort to style, take and edit the photos. Thank you for your understanding and cooperation! I like brushes with natural bristles as it’s easier to control the amount of egg wash on the brush. In a bigger bowl with the syrup mixture, add in … Mooncakes are traditionally made with pork lard, but these days peanut oil is used instead. Wow that mooncake looks so commercial, perfect in many ways! Add flour all at once and stir until mixture forms a ball. Using pastry scraper, mix till just combine into a dough. In a bowl, using a rubber spatula roughly mix the premix powder and shortening together. Bake in a preheated oven at 160 degrees for 15 minutes. https://www.shiokmanrecipes.com/2017/09/17/traditional-mooncake-revised I guess it’s so that vegetarians can enjoy mooncakes as well? 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. 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. Bake for 5 minutes. Weigh each portion to ensure each portion is approx. In this recipe, you get a delicious black sesame filling, a dough that has a good mouthfeel and keeps its shape, and … 7) Divide the mooncake filling into 30-gram portions and roll into a ball. Chill the filling while you work on the dough. 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! Brush with a second layer of egg wash and bake for another 10 to 13 minutes until the top is golden brown. Substitute for alkaline water (lye water) ~ 1/4 teaspoon to 1 cup of Roll into 50g balls or 25 g balls. 20-gram and roll into a ball. The mid-Autumn Festival is here. Line baking sheets with parchment paper / silpat. Chilled instead of baked, these mooncakes get their name … I grow up eating baked red bean mooncakes and plain piggy mooncakes (no filling). Store the mooncakes in an airtight container at room temperature for about 1 week. In a large saucepan, bring water and margarine to a boil. 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. About five minutes before mooncakes are ready, remove and quickly brush the mooncake … Lower the oven temperature to 175°C (conventional) / 165°C (convectional). 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. If you are seeking to use our photos for commercial use, please drop an email to discuss further. Inside the filling may sometimes contain salted duck egg yolks. https://www.mykeuken.com/2020/09/traditional-chinese-mooncake-recipe.html I have tried making golden syrup from scratch once but it’s a tad too tedious. Do not add flour at this stage. Mooncakes, moon cake, mooncakes recipe, chinese mooncakes, mid autumn Mooncake is a traditional Chinese dessert eaten during Mid-Autumn festival. In a bowl, stir Golden Syrup (3 Tbsp) , Water (3/4 tsp) , Vanilla Extract (1/4 tsp) together. https://en.christinesrecipes.com/2011/09/traditional-mooncakes.html 2. 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. Add the rest of the ingredients into the well. There is nothing more satisfying than being able to make something from scratch. 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. More information... More ideas for … If you have other storage ideas for baked mooncake, do share in the comments below , Mooncake dough, rolled into 20-gram pieces. Inverted sugar syrup. 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! 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