Knead into a dough. Learn how your comment data is processed. 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. Mooncake Moulds. Set the baking sheets on a rack and let the mooncakes cool completely. I choose not to use a spatula to mix as it will crush the melon seeds. Spritz the surface of the mooncakes with water. An alkaline solution that gives mooncake skin the dark golden colour. You can customize your dough/filling proportions according to the size of your mooncake mould (small/medium /large). There are different shapes and sizes for mooncake moulds. Gently press the mooncake into the mould to form the shape. 7-Eleven Singapore. Whisk golden syrup, lye water and oil in a separate measuring jug until thoroughly combined. Flatten the dough into an even square / rectangular layer and divide the dough into 40 portions. The Raffles Mooncakes are available for orders at https://rafflescelebrations.com.sg. Can you gift me some please. 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. Yes, you can now get mooncakes from convenience stores. Total recipe time does not include time to make filling. Knock mould on all sides and slide the mooncake out. 2) Whisk the liquid ingredients in a measuring jug until thoroughly combined. There’s a lot to love about the Mid-Autumn Festival, one of the most vibrant festivals in Singapore, and mooncakes are among them. Inside the filling may sometimes contain salted duck egg yolks. 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. Every year, fans can’t get enough of this … Recipe makes eight 100g mooncakes or sixteen 50g mooncakes. Store the cooled mooncakes in an airtight container. 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. For this mooncake recipe, we’ll be using the mini sized mooncake moulds (70g) to make the mooncakes. See more ideas about moon cake, mooncake festival, chinese moon cake. Fold the melon seeds into your desired mooncake filling by hand gently. This recipe was included in Page 11-13 of the “Easy Mooncake Recipes E-book”. InterContinental Singapore Peranakan-Inspired Chendol, Pulut Hitam, Durian Pengat, and Pandan & Coconut Kaya Snow Skin Mooncakes . Let the mooncakes rest for 2 days to allow the skin to soften before consuming. Don’t over–stir. Add flour to mixture and knead into a soft dough. The filling is usually made from red bean or lotus seeds. It is required to weigh out ingredients and portioning the dough and filling accurately. 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. Mooncake filling, making sure they are approx. Place the lotus paste ball in the center of the mooncake skin. Somehow my family is never really into louts seed mooncakes, salted egg yolks or those snowskin varieties. 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. Making mooncake at home is a lot cheaper and fun too. 20-gram and roll into a ball. For foodies across Singapore, the autumn season marks the oncoming of mooncake festival as they get to relish delicious, creamy and fruity mooncake along with a hot cup of tea.. Mooncakes which are eaten during Mid-Autumn Festival (中秋节) will be celebrated this year on 8th of September (Lunar New Year). Mix golden syrup, oil and alkaline water in a bowl. 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. Divide the dough into 30g balls and wrap the durian filling in it. Filed Under: Asian, Pastries & Petit Fours Tagged With: egg yolk, golden syrup, plain flour, red bean paste, © Jasline N. and Foodie Baker, 2008 – 2020. Hold the skin in one palm, use your other hand to to close the skin over the lotus paste. Place in the cold oven and turn on the oven to 170°C. These mini lotus paste mooncakes looks so wonderful and make great mid-autumn festival gifts as well! 4) Stir to form a dough. 18. Phoon Huat’s filling are all 1-kg each. 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. FREE LOCAL SHIPPING for product purchases above $150.00. Flatten the mooncake filling into an even square / rectangular layer and divide the dough into the number of portions you will get. When this is done, shape mooncake into a ball by gently rolling it in both palms. To prepare the Chinese mooncake dough use a large bowl, mix the golden syrup, alkaline water and oil well. Dust the mould lightly with flour and stamp out the mooncake. Servings: Prepare 4 mooncakes of about 8cm diameter (weigh about 160-170 grams per mooncake) 400 grams of pure durian flesh, deseed. It is made of Cooked Glutinous Rice flour (Gao Fen) which you can get at any Asian grocery shops or bakery supply shops. Cover with cling wrap or tea towel and let rest at room temperature for 30 minutes. If you are seeking to use our photos for commercial use, please drop an email to discuss further. 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. Copyright © 2021 Foodie Baker on the Brunch Pro Theme. Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. Here is a simplified traditional mooncake recipe that will help […] Not to mention, these mini mooncakes … Lye Water. Lastly, Amethyst Pastry & Cakes, a small bakery in Bukit Panjang, sells the Hainanese Pepper Salt Crispy Mooncake (S$5.50 each, S$42 for eight). 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! Pastry Brush. I will be looking for recipes to use them up, hopefully there are some good recipes out there for me to blog about them! Preheat oven to 180°C (conventional) / 170°C (convectional). 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. 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. Dough is about 40% vs 60% filling to make up the whole mooncake. 9) Flatten a dough and enclose a filling ball inside. The pastry will soften and the mooncake will darken and look glossy – that’s when you know they are ready to be eaten! As my mom and I love baked mooncake, I try to bake a batch of these mooncakes every year during Mid-Autumn Festival period. Flatten dough. For more mooncake recipes, you can have a copy of “Easy mooncake recipes – A step by step guide” that was packed with 20 recipes, 45 pages at a reasonable convenience fee of USD4.00. Remember to dust your work surface, hands and rolling pin with flour to prevent sticking. Golden Syrup. Toast for 10 to 20 minutes until lightly golden and fragrant, shaking the tray every 5 minutes so that the seeds toast evenly. The rest will go into the fridge and I will let them come to room temperature before eating them. Take it out & brush with egg, then bake for another 13-15minutes. Do take note of the following: Don’t be too eager to dig into the baked mooncake on the day it’s baked. I use it to weigh items less than 10 grams, such as yeast, gelatine etc., it’s definitely a worthy investment in the kitchen. Inside the filling may sometimes contain salted duck egg yolks. Flatten a piece of dough and enclose a filling ball inside. How Many Calories Per Serving? Use a spatula to combine all the ingredients. Oil. This calculator is only for traditional baked mooncake with melon seeds but no salted egg yolks. 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. I have a separate jewellery weighing machine to weigh out the lye water. Store them in the refrigerator to last longer. 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. Spread melon seeds onto a baking sheet. WHAT IS REQUIRED. The only downside with store-bought golden syrup is that there will most likely be leftovers. Pour liquid into the flour and stir with a wooden spoon / spatula until a dough has formed. 7) Divide the mooncake filling into 30-gram portions and roll into a ball. But I don’t think it’ll hold up that long, because they will be in your tummy in no time. Flatten dough. Wrap the dough neatly over the lotus paste ball. 3) Pour liquid ingredients into the flour. ), and an excellent youtube video to learn from. An average box of 4 mooncakes cost US$60. Bake for 5 minutes. Cover and let rest for 30 minutes at room temperature. Place mooncake on greased tray. Mooncake Recipes . If you have other storage ideas for baked mooncake, do share in the comments below , Mooncake dough, rolled into 20-gram pieces. I have tried making golden syrup from scratch once but it’s a tad too tedious. Wrap the dough neatly over the lotus paste ball. Store the mooncakes in an airtight container at room temperature for about 1 week. Today’s recipe introduces a simple alternative: snow skin mooncakes which don’t involve baking. This moonake recipe gives you about 12 mini snowskin mooncakes. So for this year I made only red bean 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! Mooncakes can be eaten on the 3rd day after baking. Pop these mooncakes into a container and keep them chilled in a fridge, they will remain fresh for about a week. Leave dough to rest 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! 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. Remove from oven and let mooncakes cool. There are many recipes and YouTube videos out there teaching how to make mooncake filling from scratch too. 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. The skin will also become darker as it rests. Mooncake is a Chinese pastry traditionally eaten during the Mid-Autumn Festival (中秋节 zhōng qiū jié). This will prevent the mooncakes from cracking. Flour. https://en.christinesrecipes.com/2011/09/traditional-mooncakes.html Roll each portion into a ball. 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. Leftover dough can still be shaped into mooncakes and baked as per normal – they will taste just like the piggy mooncakes. Scrape the dough out onto the counter and knead briefly to ensure dough is smooth, dusting very lightly with flour if needed. The filling is usually made from red bean or lotus seeds. Bake in preheated oven at 180C for 7 minutes. The mooncake still retains its the unique black snow skin exterior with actual gold dust sprinkled on top. Weighing Machine. The method that was taught was using the deep fried way to make these mooncakes… The common shapes are square and round, but I’ve also seen flower-shape and animal-shape moulds online. May 10, 2016 - Explore Joe Nguyễn's board "Mooncake" on Pinterest. Dip a pastry brush into the egg wash. Make a hole in the center and insert the salted egg yolk, then fold & roll into ball shape. Homemade Mooncakes from Scratch You won't need a trip to the Asian market - this recipe from a registered dietician uses ingredients available at major supermarkets, with a red bean paste filling made from dry red kidney beans. Dust a 50g mooncake mold with some gao fen. Weigh each portion to ensure each portion is approx. Brush with a second layer of egg wash and bake for another 10 to 13 minutes until the top is golden brown. 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. 8) Knead the mooncake dough briefly and divide the into 20-gram portions. Mix egg yolks with wine. 5) To make the filling, toast the melon seeds until fragrant. Whisk egg yolk and water together in a small bowl. Weigh each portion to ensure each portion is approx. Many years ago, I ever attended a mooncake workshop that taught how to make these Teochew styled flaky yam mooncakes. Let the mooncake come to room temperature for 10 to 15 minutes. My name is Jasline and I’m a foodie from Singapore who loves to cook, bake and travel. Definitely a must as precision is key. Make sure to scrape the bottom of the mixing bowl to ensure all the flour has been mixed in. Mooncake recipe: Preparing The Dough. 30-gram and roll into a ball. Mooncakes are now readily available as early as a month before the actual day of the festival, which falls on 30th September this year. Press dough into a mooncake mould dusted with flour. This is a must try recipe for those who loves Snowskin Mooncakes. Snowskin mooncakes in Singapore feature flavours ranging from Lychee Martini, Baileys, Matcha Red Bean, durian, and various fruit pastes. Cover with film wrap and rest for 40 minutes. You will most likely be disappointed – it will be dry and the crust will be firm. 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. 30 grams each. 1) To make the dough, sift the flour into a large mixing bowl. Mooncakes are luxurious gifts in Singapore and are very popular as gifts to clients, friends and family. A bowl, are usually eaten during the Mid-Autumn Festival period have a separate measuring until. Are square and round, but these days peanut oil is preferred over other because. To clients, friends and I will let them come to room temperature this autumn or two days of –! 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