Tested & Tasted: mooncakes

Showing posts with label mooncakes. Show all posts

Traditional Mooncakes II

Recipe : @liangoenawan

SYRUP Ingredients: (OPTIONAL or can buy ready made Golden Syrup)

300 gr Sugar

200 g Water

1 no Lemon

½ tbsp Maltose

¼ tsp Salt

Method:

- Cook all the ingredients in a pot for 1.5 – 2 hours or until thickened

- Set it cool and ready to use. It can be stored up to 1 year.

Glazing Ingredients:

2 Egg Yolks

1 Egg

Lightly beaten and filtered

SKIN Ingredients:

- 180 gr Low Protein Flour / Top Flour

125 gr Syrup ( I used ready buy Golden Syrup )

45 gr Groundnut Oil

½ tbsp Alkaline Water / Air abu

1/8 no lemon water

Filling : Lotus paste, Chicken Floss, Assorted nuts, Salted eggs (optional)

Method:

- Combined ingredients B to A, mix well. Let it set minimum 5 hours, or more in closed container.

- Scale as per your mould, or about 60 gr with filling of 100 gr lotus paste, with 1 egg yolk, wrap it.

- Dust mooncake with flour, tap out excess flour. Place in a mooncake mould, press gently. Knock out and dislodge imprinted mooncake.

- Bake for 12 minutes in preheated oven of 175C (depend on individual oven), remove and let it cool 2 mins, then glaze surfaces with egg yolks. Rebake for another 10 minutes. Remove can glaze with salad oil (optional).

Cool mooncakes, best served after a keep of 2-3 days.

Chocolate Ice-cream Mini Mooncakes

Quick and easy mooncakes to make, what you need only 2 ingredients : chocolate and ice cream. :)

Ingredients:

200 gr Dark Cooking Chocolate
100 gr your favourite ice cream (here I used Oreo ice cream)

Method:

- Let the ice cream sit at room temperature so that it become soft.
- Melt the chocolate in double boil method, using small heat, until it completely melted.
- Spread thinly the chocolate into the mooncake mould, and make sure the chocolate completely covering the surface of the mould.
- Put the mould in the freezer for 5 minutes or until the chocolate harden.
- Take the chocolate mould out of the freezer. Finish filling 80% with the melted ice cream, remain with some room left at the top.
- Put the tray back into the freezer for 30 minutes or until the ice cream harden. Spread the remaining melted chocolate over the top and smooth with back spoon. Put it back to the freezer for 30 minutes.
- Then, turn the mould over and press or tap gently to remove the mooncakes.

Please note the below ingredients only for the below size of mooncake plastic mould, you may change slightly depend on the size of your mould.

Wishing All Happy Mid-Autumn Festival!

Walnut Mooncake

It has been quite sometimes in my baking list, since I saw Happy Flour & Cook.Bake.Love baked this. Finally, I baked this and really glad on the result. Brought this morning to share with my colleagues, and received good reviews from them :) Thanks Baking Mum for sharing this recipe with us.

Not to forget to submit for this month Aspiring Bakers #11:Mid-Autumn Treats (September 2011) hosted by Happy Home Baking.

Source : Baking Mum

Ingredients:
360 gr Plain flour
25 gr Custard Powder
1/2 tsp Baking Soda

220 gr Butter (salted)

50 gr Shortening

50 gr Icing sugar
1/2 tsp Vanilla essence / extract
1/2 tsp Ammonium Bicarbonate (I skipped this)
1 Egg
Walnut for decoration

Filling:

800 gr Lotus Paste

Some walnut, toasted and chop (optional)

Egg Wash:

2 Egg Yolks + 1 Tbsp Water

Methods:

Prepare the skin pastry in advance (prefer one day in advance or few days):

1. Cream sugar, shortening, butter, vanilla and ammonium together until slightly white (slow speed first then change to high speed).

2. Gradually add in egg, beat until incorporated.
3. Lastly add in sifted flour, custard powder and baking soda to knead into a dough (don’t mix too long). Leave dough in fridge overnight or for a few days.

Mooncake making:

1. Preheat oven to 160C

2. Take out dough from the fridge and divide into portions of 20 gr each.

3. Divide fillings about 20 gr each

4. Wrap fillings into dough and decorate with walnut.

5. Apply egg wash and bake for 10 mins. Take it out and leave it out for about 10 mins, then apply egg wash again. Bake for another 15 mins.

Yields : 36-40 pcs

Assorted Mini Snowskin Mooncakes

Ingredients for skin:
75 gr Kao fen (fried glutinous rice flour)
75 gr Icing Sugar
30 gr Shortening
75 - 85 gr Cold drinking water
1/8 tsp Colour/Flavour paste (optional) **

Method:
- Sift kao fen and icing sugar together
- Add shortening by rubbing method until the mixture turns into crumb-like texture.
- Pour the cold water and mix till it form a soft dough (Do not ovemix)
- Cover the dough and let it rest for 10 mins.
- Divide dough into small portion according to the size of your mould.

With the mould dia 4.6cm, I use 20 gr for skin and 25 gr for filling.
The above skin recipe yields around 12-13 pcs.

NOTE:
** Colour or flavour paste can be diluted with cold drinking water before pour into the flour.