Line baking sheets with parchment paper / silpat. Mooncake is a Chinese pastry traditionally eaten during the Mid-Autumn Festival (中秋节 zhōng qiū jié). Copyright © 2021 Foodie Baker on the Brunch Pro Theme. Leftover dough can still be shaped into mooncakes and baked as per normal – they will taste just like the piggy mooncakes. Recipe makes eight 100g mooncakes or sixteen 50g mooncakes. 6) Knead the cooled melon seeds into the mooncake filling (I'm using storebought red bean filling). An alkaline solution that gives mooncake skin the dark golden colour. 2) Whisk the liquid ingredients in a measuring jug until thoroughly combined. 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. Filed Under: Asian, Pastries & Petit Fours Tagged With: egg yolk, golden syrup, plain flour, red bean paste, © Jasline N. and Foodie Baker, 2008 – 2020. Golden Syrup. Store the mooncakes in an airtight container at room temperature for about 1 week. You can customize your dough/filling proportions according to the size of your mooncake mould (small/medium /large). Turn the mould over … Mooncakes are traditionally made with pork lard, but these days peanut oil is used instead. (It will still be delicious though! Sorry, your blog cannot share posts by email. I blog about recipes that my family, friends and I have tried, photographed and tasted, and my travel experiences. Hold the skin in one palm, use your other hand to to close the skin over the lotus paste. Have fun! RETAIL STOREBlk 10 Haig Rd #01-363/365, Singapore 430010,Tel: (65) 67428388, Fax: (65) 67427545, OPENING HOURSHours: Mon- Sat:9am to 9pm Sun 9am -6pm. Cover and let rest for 30 minutes at room temperature. Scrape the dough out onto the counter and knead briefly to ensure dough is smooth, dusting very lightly with flour if needed. Space the mooncakes 2 inches apart. Mix golden syrup, oil and alkaline water in a bowl. 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. This version is actually a new and improved recipe from last year’s edition. Inside the filling may sometimes contain salted duck egg yolks. Take it out & brush with egg, then bake for another 13-15minutes. So how much dough do you need? Here is a simplified traditional mooncake recipe that will help […] Flatten the mooncake filling into an even square / rectangular layer and divide the dough into the number of portions you will get. Ingredients that go into making the filling include: Fried onions, lard, salt, white pepper, rose-flavoured white sugar, sesame seeds, melon seeds, and dried wild tangerine skin peel. Wrap the dough neatly over the lotus paste ball. Leave dough to rest for 30 minutes. Divide the dough into 30g balls and wrap the durian filling in it. Whisk golden syrup, lye water and oil in a separate measuring jug until thoroughly combined. 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. Flatten dough. Today’s recipe introduces a simple alternative: snow skin mooncakes which don’t involve baking. 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. 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. Pastry Brush. 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. Phoon Huat’s filling are all 1-kg each. Use a spatula to combine all the ingredients. 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. This festival is also known as the Moon Cake Festival (Zhong Qiu Jie 中秋节 ), because a special kind of sweet cake (yue bing 月饼) prepared in the shape of the moon and filled with sesame seeds, ground lotus seeds and duck eggs is served as a traditional Chung Chiu delicacy. The common shapes are square and round, but I’ve also seen flower-shape and animal-shape moulds online. You will most likely be disappointed – it will be dry and the crust will be firm. 7-Eleven Singapore is rolling out 7-Select mooncakes, made with all kinds of durian. Preheat oven to 180°C (conventional) / 170°C (convectional). Snowskin Mooncakes Recipe; Mooncake making turned out to be much easier than I expected, thanks to ready-made lotus filling (I am a happy cheater! Mooncake filling, making sure they are approx. Blk 10 Haig Rd #01-363/365, Singapore 430010. Do take note of the following: Don’t be too eager to dig into the baked mooncake on the day it’s baked. Spritz the surface of the mooncakes with water. Snowskin mooncakes in Singapore feature flavours ranging from Lychee Martini, Baileys, Matcha Red Bean, durian, and various fruit pastes. The Raffles Mooncakes are available for orders at https://rafflescelebrations.com.sg. Mooncake Recipes . Pour liquid into the flour and stir with a wooden spoon / spatula until a dough has formed. See more ideas about moon cake, mooncake festival, chinese moon cake. Sift in the flour. Don’t over–stir. The skin will also become darker as it rests. Add flour to mixture and knead into a soft dough. The method that was taught was using the deep fried way to make these mooncakes… 5) To make the filling, toast the melon seeds until fragrant. It has a elastic, chewy and soft skin. Lye Water. Dust the mooncake mould lightly with flour, place the mooncake inside and stamp out directly onto the lined baking sheet. 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. Whisk egg yolk and water together in a small bowl. 3) Pour liquid ingredients into the flour. My mooncakes may not be the most perfect or best looking ones around, but they certainly are delicious and I took pride in making them haha. 10 Traditional Baked White Lotus Paste with Double Yolk. FREE LOCAL SHIPPING for product purchases above $150.00. Gently press the mooncake into the mould to form the shape. Remove the baking sheet on a wire rack and let cool completely. Let the mooncakes rest for 2 to 3 days at room temperature in an airtight container before serving. Simple and classic, these traditional baked mooncakes are my childhood favourites. Flatten a piece of dough and enclose a filling ball inside. Many years ago, I ever attended a mooncake workshop that taught how to make these Teochew styled flaky yam mooncakes. 4) Stir to form a dough. Bake in preheated oven at 180C for 7 minutes. Lower the oven temperature to 175°C (conventional) / 165°C (convectional). If you are seeking to use our photos for commercial use, please drop an email to discuss further. The pastry will soften and the mooncake will darken and look glossy – that’s when you know they are ready to be eaten! The mooncake still retains its the unique black snow skin exterior with actual gold dust sprinkled on top. These mini lotus paste mooncakes looks so wonderful and make great mid-autumn festival gifts as well! Remove the excess egg wash and brush the top of the mooncakes gently and lightly. Remove from the oven and set aside on a rack for 10 minutes. The only downside with store-bought golden syrup is that there will most likely be leftovers. Wrap the dough neatly over the lotus paste ball. The traditional baked mooncake contains a rich, dense and sweet filling encapsulated in a thin crust. Not to mention, these mini mooncakes … The red bean mooncakes are small, about 2-inches wide, with no salted egg yolk inside. Mooncakes taken after two days of resting – darker and glossier. 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. Chill the rolled balls in the refrigerator while you work on the dough. 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! 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