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. An alkaline solution that gives mooncake skin the dark golden colour. Preheat oven to 350°F. Boil for 5 minutes. The red bean mooncakes are small, about 2-inches wide, with no salted egg yolk inside. Cover with cling wrap or tea towel and let rest at room temperature for 30 minutes. My name is Jasline and I’m a foodie from Singapore who loves to cook, bake and travel. Mooncakes taken after two days of resting – darker and glossier. They are also eaten as part of an autumn, harvest type celebration which falls on the 15th day of the 8th lunar month. Leftover dough can still be shaped into mooncakes and baked as per normal – they will taste just like the piggy mooncakes. Weighing Machine. Do not add flour at this stage. Chilled instead of baked, these mooncakes get their name … This recipe shows you how to create traditional Cantonese mooncakes from scratch without purchasing golden syrup or kansui. Let the mooncakes rest for 2 to 3 days at room temperature in an airtight container before serving. Let the mooncake come to room temperature for 10 to 15 minutes. Remove the excess egg wash and brush the top of the mooncakes gently and lightly. 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! Saved by Elaine. Then pour in 160g pandan leaves water and mix well. Pastry will feel soft but it is manageable. Add Vegetable Oil (1 1/2 Tbsp) and continue to mix well. Inside the filling may sometimes contain salted duck egg yolks. The common shapes are square and round, but I’ve also seen flower-shape and animal-shape moulds online. Mooncakes are Chinese bakery dessert celebrating mid autumn. You can use whatever filling you like. Filed Under: Asian, Pastries & Petit Fours Tagged With: egg yolk, golden syrup, plain flour, red bean paste, © Jasline N. and Foodie Baker, 2008 – 2020. Transfer the mooncakes out and brush a very very very thin layer of egg … Using pastry scraper, mix till just combine into a dough. 3. There’s a lot to love about the Mid-Autumn Festival, one of the most vibrant festivals in Singapore, and mooncakes are among them. It is much easier to make than most people think. Peanut oil is preferred over other oils because it’s supposedly more fragrant. Sift … Add flour all at once and stir until mixture forms a ball. Not to mention, these mini mooncakes … Place mooncakes on a baking sheet lined with parchment paper or silpat mat, spacing about 2 inches apart. There are many recipes and YouTube videos out there teaching how to make mooncake filling from scratch too. Use a different filling. 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. Here is a simplified traditional mooncake recipe that will help […] Mooncake recipe: Preparing The Dough To prepare the Chinese mooncake dough use a large bowl, mix the golden syrup, alkaline water and oil well. 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!! 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. In this recipe, you get a delicious black sesame filling, a dough that has a good mouthfeel and keeps its shape, and … Keep a close watch over the process!! 3) Pour liquid ingredients into the flour. Whisk egg yolk and water together in a small bowl. Mooncakes are traditionally made with pork lard, but these days peanut oil is used instead. Bake for about 20-25 minutes. Roll into 50g balls or 25 g balls. 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. 2. It is required to weigh out ingredients and portioning the dough and filling accurately. 2014 Ho Chi Minh & Mui Ne, Vietnam (5 days), 2015 Naples and Amalfi Coast, Italy (7 days). Can you gift me some please. 5) To make the filling, toast the melon seeds until fragrant. Remove from heat, and mix in flour with … Everyone is busy shopping for the best moon cakes for the best value for gift giving. Lower the oven temperature to 175°C (conventional) / 165°C (convectional). Add the rest of the ingredients into the well. This is needed to brush the top of the mooncakes with egg wash. Line baking sheets with parchment paper / silpat. Instead of spending on high priced moon cakes packed in a fancy packaging why not make your own. 8) Knead the mooncake dough briefly and divide the into 20-gram portions. Jul 15, 2016 - Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. 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. There are indeed many varieties of mooncakes available today. I blog about recipes that my family, friends and I have tried, photographed and tasted, and my travel experiences. Dip a pastry brush into the egg wash. Contributed by Shirley. If the mixture is too wet, Roll each portion into a ball. 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! add almond meal 1 tablespoon at a time. I have tried making golden syrup from scratch once but it’s a tad too tedious. Traditional Cantonese Chinese Mooncakes. The mid-Autumn Festival is here. 7) Divide the mooncake filling into 30-gram portions and roll into a ball. These traditional delicacy is rich in flavour with thin pastry wrapping around 2) Whisk the liquid ingredients in a measuring jug until thoroughly combined. Flour. There is nothing more satisfying than being able to make something from scratch. I choose not to use a spatula to mix as it will crush the melon seeds. 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. Mooncakes, moon cake, mooncakes recipe, chinese mooncakes, mid autumn Store the mooncakes at room temperature for two to three days so that the mooncakes can hui you 回油. 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! 6) Knead the cooled melon seeds into the mooncake filling (I'm using storebought red bean filling). Mooncake Filling. There are different shapes and sizes for mooncake moulds. Space the mooncakes 2 inches apart. … Pastry Brush. Oil. Chinese Mooncake (Yue Bing)—Traditional Version. This is the recipe for the traditional, baked Chinese Mooncake that is typically eaten during the Mid-Autumn Festival. Store the mooncakes in an airtight container at room temperature for about 1 week. Makes 24. Let the mooncakes rest for 2 days to allow the skin to soften before consuming. 30 grams each. 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. If you are seeking to use our photos for commercial use, please drop an email to discuss further. Copyright © 2021 Foodie Baker on the Brunch Pro Theme. In a small bowl, whisked one egg yolk with 1 tablespoons of egg whites. Sieve plain flour with baking powder twice. This year i managed to make my own mooncake at home. Make a well in the middle of the bowl. Asian Snacks Asian Desserts Asian Recipes Mexican Desserts Chinese Desserts Mexican Dishes Sweet Recipes Mooncake Recipe Flan Recipe. The only downside with store-bought golden syrup is that there will most likely be leftovers. Dust the mooncake mould lightly with flour, place the mooncake inside and stamp out directly onto … A must-have for the Mooncake/Mid-Autumn Festival. 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. Add a little more water if necessary to form a … too dry, add water 1 tablespoon at a time. Flatten a piece of dough and enclose a filling ball inside. Preheat oven to 180°C (conventional) / 170°C (convectional). Bake for 5 minutes. 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). 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. 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. ! have a separate measuring jug until thoroughly combined minutes until the top of the mooncakes at temperature. Well in the middle of the mixing bowl 1/4 teaspoon to 1 cup of water into a ball combine. Also become darker as it ’ s a tad too tedious water ( lye water shapes and sizes for moulds... Lightly with flour if needed and edit the photos the recipe for the best value for gift giving can. 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