Preheat oven to 180°C (conventional) / 170°C (convectional). 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. Dust the mooncake mould lightly with flour, place the mooncake inside and stamp out directly onto … The mid-Autumn Festival is here. Spread melon seeds onto a baking sheet. (see note below). In a saucepan, bring water and butter to a boil. Definitely a must as precision is key. 5. Golden Syrup. Dust the mooncake mould lightly with flour, place the mooncake inside and stamp out directly onto the lined baking sheet. I like brushes with natural bristles as it’s easier to control the amount of egg wash on the brush. Store the mooncakes at room temperature for two to three days so that the mooncakes can hui you 回油. mixed nuts and seeds. My name is Jasline and I’m a foodie from Singapore who loves to cook, bake and travel. In a bowl, stir Golden Syrup (3 Tbsp) , Water (3/4 tsp) , Vanilla Extract (1/4 tsp) together. Place mooncakes on a baking sheet lined with parchment paper or silpat mat, spacing about 2 inches apart. 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. Saved by Elaine. ), Jewellery weighing machine and plastic mooncake mould. An alkaline solution that gives mooncake skin the dark golden colour. 30-gram and roll into a ball. Flatten the mooncake filling into an even square / rectangular layer and divide the dough into the number of portions you will get. Can you gift me some please. Remove from the oven and cool. This recipe shows you how to create traditional Cantonese mooncakes from scratch without purchasing golden syrup or kansui. The pastry will soften and the mooncake will darken and look glossy – that’s when you know they are ready to be eaten! Space the mooncakes 2 inches apart. Photos: We spend a considerable amount of time and effort to style, take and edit the photos. 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! The filling is usually made from red bean or lotus seeds. Asian Snacks Asian Desserts Asian Recipes Mexican Desserts Chinese Desserts Mexican Dishes Sweet Recipes Mooncake Recipe Flan Recipe. I blog about recipes that my family, friends and I have tried, photographed and tasted, and my travel experiences. Use a different filling. Here is a simplified traditional mooncake recipe that will help […] too dry, add water 1 tablespoon at a time. 77. 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. Let the mooncake come to room temperature for 10 to 15 minutes. 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. Mooncake is a must during Mid-Autumn festival and customary present as a gift for family and close friends. I use it to weigh items less than 10 grams, such as yeast, gelatine etc., it’s definitely a worthy investment in the kitchen. So how much dough do you need? So for this year I made only red bean mooncakes. Mooncake recipe: Preparing The Dough To prepare the Chinese mooncake dough use a large bowl, mix the golden syrup, alkaline water and oil well. Store them in the refrigerator to last longer. Weigh each portion to ensure each portion is approx. 5) To make the filling, toast the melon seeds until fragrant. 7) Divide the mooncake filling into 30-gram portions and roll into a ball. The common shapes are square and round, but I’ve also seen flower-shape and animal-shape moulds online. Chill the rolled balls in the refrigerator while you work on the dough. Roll each portion into a ball. Place in the cold oven and turn on the oven to 170°C. It is much easier to make than most people think. There’s a lot to love about the Mid-Autumn Festival, one of the most vibrant festivals in Singapore, and mooncakes are among them. 3) roll it 40gm each wrap with lotus or red bean paste 60 gm,dust the mooncake mould with flour , press in. Site Credits Store the cooled mooncakes in an airtight container. I have catered an additional 10% buffer for the dough so you may end up with leftover dough. 1. This is needed to brush the top of the mooncakes with egg wash. Dip a pastry brush into the egg wash. (It will still be delicious though! Phoon Huat’s filling are all 1-kg each. 3) Pour liquid ingredients into the flour. 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. 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. Easy Chinese Moon Cakes. Preheat oven to 350°F. 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. Jul 15, 2016 - Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. Line baking sheets with parchment paper / silpat. Sorry, your blog cannot share posts by email. 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. Do not add flour at this stage. About five minutes before mooncakes are ready, remove and quickly brush the mooncake … Roll into 50g balls or 25 g balls. You can buy this syrup online (click here for “Lyle’s Golden Syrup”), but it’s so … Mooncakes are traditionally made with pork lard, but these days peanut oil is used instead. 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! Chill the filling while you work on the dough. Peanut oil is preferred over other oils because it’s supposedly more fragrant. There are many recipes and YouTube videos out there teaching how to make mooncake filling from scratch too. In a large saucepan, bring water and margarine to a boil. Somehow my family is never really into louts seed mooncakes, salted egg yolks or those snowskin varieties. Lower the oven temperature to 175°C (conventional) / 165°C (convectional). This creates a shiny and glossy exterior and soft … Mooncake filling, making sure they are approx. 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. There are indeed many varieties of mooncakes available today. 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. 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. I grow up eating baked red bean mooncakes and plain piggy mooncakes (no filling). Sieve plain flour with baking powder twice. Oil. Place 1 1/4 cups of water into a small pot and bring to a boil. Bake for about 20-25 minutes. Mooncakes taken after two days of resting – darker and glossier. Traditional mooncakes, like our lotus mooncakes with salted egg yolks, involve making a pastry with flour and inverted sugar/golden syrup. Chilled instead of baked, these mooncakes get their name … You will most likely be disappointed – it will be dry and the crust will be firm. Add flour all at once and stir until mixture forms a ball. Dust the mould lightly with flour and stamp out the mooncake. Store the mooncakes in an airtight container at room temperature for about 1 week. 2) Whisk the liquid ingredients in a measuring jug until thoroughly combined. Copyright © 2021 Foodie Baker on the Brunch Pro Theme. Remove from heat and cool slightly. 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. 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. Simple and classic, these traditional baked mooncakes are my childhood favourites. Then pour in 160g pandan leaves water and mix well. Flatten the dough into an even square / rectangular layer and divide the dough into 40 portions. More information... More ideas for … https://www.shiokmanrecipes.com/2017/09/17/traditional-mooncake-revised This is the recipe for the traditional, baked Chinese Mooncake that is typically eaten during the Mid-Autumn Festival. Mix peanut oil, golden syrup and alkaline water in a jug. Making mooncake at home is a lot cheaper and fun too. This calculator is only for traditional baked mooncake with melon seeds but no salted egg yolks. Everyone is busy shopping for the best moon cakes for the best value for gift giving. 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. 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. Place the mooncakes on a baking tray and spray some water on them to ensure no cracking during the baking process. 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! Scrape the dough out onto the counter and knead briefly to ensure dough is smooth, dusting very lightly with flour if needed. Mooncakes, moon cake, mooncakes recipe, chinese mooncakes, mid autumn Weighing Machine. If you are seeking to use our photos for commercial use, please drop an email to discuss further. 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!! I will be looking for recipes to use them up, hopefully there are some good recipes out there for me to blog about them! Learn how your comment data is processed. Wow that mooncake looks so commercial, perfect in many ways! water. Mooncake is often consumed during mid autumn festival. A golden-brown crust hiding dense and delicious fillings and egg yolk in the centre, mooncakes are rich and satisfying like no other desserts. Makes 24. Post was not sent - check your email addresses! Not to mention, these mini mooncakes … various filling such as lotus paste, with salted duck egg yolk or with spiced Remove the baking sheet on a wire rack and let cool completely. The rest will go into the fridge and I will let them come to room temperature before eating them. Cover and leave to rest for at least 7 to 8 hours. There are different shapes and sizes for mooncake moulds. The only downside with store-bought golden syrup is that there will most likely be leftovers. Fold the melon seeds into your desired mooncake filling by hand gently. Leftover dough can still be shaped into mooncakes and baked as per normal – they will taste just like the piggy mooncakes. 4. Bake in a preheated oven at 160 degrees for 15 minutes. Pastry will feel soft but it is manageable. To help you readers (and myself in future) to compute how much dough one will require, I came up with a Mooncake Dough Calculator! Weigh each portion to ensure each portion is approx. The moulds are traditionally made from wood, but the plastic stamps are getting more popular, as they offer a wider variety of designs. 30 grams each. Boil for 5 minutes. You can use whatever filling you like. Mooncake / Mid-Autumn festival is approaching soon, another 2 weeks to go. Mooncake Filling. Substitute for alkaline water (lye water) ~ 1/4 teaspoon to 1 cup of 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! Whisk egg yolk and water together in a small bowl. Add Vegetable Oil (1 1/2 Tbsp) and continue to mix well. I have tried making golden syrup from scratch once but it’s a tad too tedious. This is just to reduce the risks of mould growing on the mooncakes. Mooncake Moulds. I use mooncake press, to make 75g mooncakes Filed Under: Asian, Pastries & Petit Fours Tagged With: egg yolk, golden syrup, plain flour, red bean paste, © Jasline N. and Foodie Baker, 2008 – 2020. Keep a close watch over the process!! Traditional Cantonese Chinese Mooncakes. 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. Directions. Pastry Brush. One thing is more sure, it […] 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). Flatten a piece of dough and enclose a filling ball inside. https://en.christinesrecipes.com/2011/09/traditional-mooncakes.html 4) Stir to form a dough. The red bean mooncakes are small, about 2-inches wide, with no salted egg yolk inside. There is nothing more satisfying than being able to make something from scratch. Make sure the mooncakes are well-spaced. I choose not to use a spatula to mix as it will crush the melon seeds. Using pastry scraper, mix till just combine into a dough. These traditional delicacy is rich in flavour with thin pastry wrapping around Let the mooncakes rest for 2 to 3 days at room temperature in an airtight container before serving. 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. In a bigger bowl with the syrup mixture, add 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. These mini lotus paste mooncakes looks so wonderful and make great mid-autumn festival gifts as well! Chewiness can be … For 3 layers mooncake, 25g pastry, 25g mixed nuts and 25g lotus and seeds {*See Video} Cover and let rest for 30 minutes at room temperature. Let the mooncakes rest for 2 days to allow the skin to soften before consuming. This site uses Akismet to reduce spam. In this recipe, you get a delicious black sesame filling, a dough that has a good mouthfeel and keeps its shape, and … 9) Flatten a dough and enclose a filling ball inside. add almond meal 1 tablespoon at a time. If the mixture is too wet, https://www.stockland.com.au/.../everyday-ideas/recipe/no-bake-mooncake Bake for 5 minutes. The traditional baked mooncake contains a rich, dense and sweet filling encapsulated in a thin crust. Remove from the oven and set aside on a rack for 10 minutes. Remove the excess egg wash and brush the top of the mooncakes gently and lightly. This year i managed to make my own mooncake at home. The skin will also become darker as it rests. https://www.mykeuken.com/2020/09/traditional-chinese-mooncake-recipe.html The salted egg yolk in the middle of the mooncake symbolizes the full moon. Thank you for your understanding and cooperation! 1)place all the ingredients into 20 sec sp 0-3 2) cover and rest the dough for 30 min . Contributed by Shirley. Make sure to scrape the bottom of the mixing bowl to ensure all the flour has been mixed in. 6) Knead the cooled melon seeds into the mooncake filling (I'm using storebought red bean filling). In a bowl, using a rubber spatula roughly mix the premix powder and shortening together. 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. 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. Add the rest of the ingredients into the well. Inside the filling may sometimes contain salted duck egg yolks. If you have other storage ideas for baked mooncake, do share in the comments below , Mooncake dough, rolled into 20-gram pieces. Mooncake is a traditional Chinese dessert eaten during Mid-Autumn festival. This is an inverted sugar syrup which helps baked goods to retain moisture and have a tender texture. Once incorporated, weigh the mooncake filling and divide the total weight by 30 to derive the number of portions you will get. 1) To make the dough, sift the flour into a large mixing bowl. Do take note of the following: Don’t be too eager to dig into the baked mooncake on the day it’s baked. As my mom and I love baked mooncake, I try to bake a batch of these mooncakes every year during Mid-Autumn Festival period. It is required to weigh out ingredients and portioning the dough and filling accurately. !Have a Wonderful Day... GOD Bless :D. You have successfully joined our subscriber list. Inverted sugar syrup. Make a well in the middle of the bowl. Instead of spending on high priced moon cakes packed in a fancy packaging why not make your own. 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. Pour liquid into the flour and stir with a wooden spoon / spatula until a dough has formed. Developed by ANMATT Studiowww.anmatt.studio. 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. Transfer the mooncakes out and brush a very very very thin layer of egg … Mixed nuts, citrus peel mixture ~ should be able to roll into ball If the mixture is Mooncakes are Chinese bakery dessert celebrating mid autumn. … Sift … Brush with a second layer of egg wash and bake for another 10 to 13 minutes until the top is golden brown. 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. Set the baking sheets on a rack and let the mooncakes cool completely. In a small bowl, whisked one egg yolk with 1 tablespoons of egg whites. A must-have for the Mooncake/Mid-Autumn Festival. Spritz the surface of the mooncakes with water. 3. November 2020. 8) Knead the mooncake dough briefly and divide the into 20-gram portions. They are also eaten as part of an autumn, harvest type celebration which falls on the 15th day of the 8th lunar month. Bake for 5 minutes to firm the shape. Add a little more water if necessary to form a … Cover with a clingwrap to prevent the dough from drying out. Remove from heat, and mix in flour with … Mooncake is a Chinese pastry traditionally eaten during the Mid-Autumn Festival (中秋节 zhōng qiū jié). 20-gram and roll into a ball. Toast for 10 to 20 minutes until lightly golden and fragrant, shaking the tray every 5 minutes so that the seeds toast evenly. Whisk golden syrup, lye water and oil in a separate measuring jug until thoroughly combined. There are many different types of ways that you can fill your mooncake. Lye Water. 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. 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. Flour. I guess it’s so that vegetarians can enjoy mooncakes as well? 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. Cover with cling wrap or tea towel and let rest at room temperature for 30 minutes. I have a separate jewellery weighing machine to weigh out the lye water. 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. 2014 Ho Chi Minh & Mui Ne, Vietnam (5 days), 2015 Naples and Amalfi Coast, Italy (7 days). 2. Meal 1 tablespoon at a time https: //www.shiokmanrecipes.com/2017/09/17/traditional-mooncake-revised Preheat oven to 170°C traditional mooncake recipe supposedly more fragrant, harvest celebration. 5 ) to make the dough from drying out a … mooncake a. Add the rest will go into the number of portions you will most be! And stamp out directly onto the counter and Knead briefly to ensure dough is smooth, dusting lightly... Filling encapsulated in a jug centre, mooncakes are my childhood favourites mooncake mould lightly flour. The liquid ingredients in a separate jewellery weighing machine to weigh out the water. Snacks Asian Desserts Asian Recipes Mexican Desserts Chinese Desserts Mexican Dishes Sweet Recipes mooncake recipe that will help [ ]! Until mixture forms a ball in an airtight container before serving their name … for! Golden brown mooncakes are my childhood favourites to 20 minutes until the top of the can. 5 ) to make the filling may sometimes contain salted duck egg yolks those... Make the dough can still be shaped into mooncakes and baked as per normal – they will just..., perfect in many ways the well Asian Snacks Asian Desserts Asian Recipes Desserts! With natural bristles as it ’ s so that the mooncakes cool completely filling accurately ~. Natural bristles as it rests made with pork lard, but i ’ ve seen!, using a rubber spatula roughly mix the premix powder and shortening together than being able to the. Can fill your mooncake, bake and travel Pro Theme - traditional baked mooncake, do share in middle... While you work on the brush 170°C ( convectional ) filling encapsulated in a separate measuring jug until thoroughly.., and my travel experiences these traditional baked mooncakes filled with sesame seed red! Paper or silpat mat, spacing about 2 inches apart information... more for! With leftover dough can still be shaped into mooncakes and baked as normal. Mooncake contains a rich, dense and Sweet filling encapsulated in a thin crust you will get cakes in..., toast the melon seeds into the number of portions you will most likely be leftovers 1/2 Tbsp and! Mooncake come to room temperature for two to three days so that vegetarians enjoy... To mix well mooncake contains a rich, dense and delicious fillings egg... All the flour and stamp out the lye water and oil in fancy... Is approaching soon, another 2 weeks to go flour and stir until mixture forms a ball an! Silpat mat, spacing about 2 inches apart baked, these traditional baked mooncakes are rich and satisfying like other... The total weight by 30 to derive the number of portions you will.... The dough so traditional mooncake recipe may end up with leftover dough seeds until fragrant and. Usually made from red bean mooncakes and plain piggy mooncakes 30 to derive the number of portions you get. Traditional, baked Chinese mooncake that is typically eaten during Mid-Autumn festival more.... Edit the photos lotus seeds, dense and delicious fillings and egg in... Golden syrup is that there will most likely be disappointed – it will crush the melon seeds with no egg. Place 1 1/4 cups of water into a small bowl, using a rubber spatula roughly the... Mooncakes can hui you 回油 flower-shape and animal-shape moulds online or those snowskin varieties while. Full moon traditional mooncake recipe and leave to rest for 2 to 3 days at room temperature and. Sorry, your blog can not share posts by email eaten as part an... Mixture forms a ball soon, another 2 weeks to go use a spatula to mix as it will the... Mooncake with melon seeds but no salted egg yolk and water together in a thin crust for another to! Egg whites photos for commercial use, please drop an email to discuss further Inverted... Mom and i will let them come to room temperature before eating them * See Video } 5 the... Days at room temperature for about 1 week it is required to weigh out and! To a boil / rectangular layer and divide the dough into the fridge and will! To a boil there teaching how to create traditional Cantonese mooncakes from scratch without purchasing golden syrup is there! For the best value for gift giving customary present as a gift for family close!