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The annual Mid-Autumn Festival will be here in a few days! Brisbane is becoming more and more festive and not as quiet as it was a decade ago. Although Christine is not a fan of traditional mooncakes and prefers snowskin mooncakes (such as custard snowskin mooncakes or bean paste snowskin mooncakes), she should also have fun making traditional mooncakes this year to celebrate the festival.
If you don’t do it, feel free to do it, but if you do it, it will really be a “big formation”! When I returned to Hong Kong in May this year, I bought a mooncake mold. More than a month ago, I made pickled salted eggs (salted eggs), and I had to use salted egg yolks. A few days ago, I made lotus paste and invert syrup. In this way, it seems that making mooncakes is scary. In fact, if you buy ready-made fillings and syrup, it will be done quickly.
Everything is ready to start work. When it comes to making the mooncakes in the end, it’s not as difficult as you imagined. Just follow the steps and wrap the fillings layer by layer inside the crust. Freshly baked mooncakes are as hard as cookies, but after a day or two, the oil will return and become soft, moist, and beautiful.
Traditional Cantonese mooncake recipe
Christine@Easy Recipes
category: baking, desserts, festivals
Cuisine: Chinese style
Preparation time:
cooking time:
weight: 12 pieces (50g each)
- 100g plain flour
- Invert syrup (homemade orReady-made)60g
- Jianshui (available at Chinatown) ½ teaspoon
- 28 grams of vegetable oil
fillings:
- Lotus paste (homemade or ready-made) 420g
- 6 salted egg yolks (homemade or ready-made)
- 1 tablespoon rose wine
Pastry dough materials:
- 1 egg yolk
- 2 tablespoons egg white
- Put the syrup, juice and vegetable oil into a plate and mix well. Sift in the flour and mix gently with a spatula. Do not over mix to avoid gluten formation. Cover the dough with plastic wrap and let it rest for 40 minutes.
- Mix salted egg yolk with rose wine and wait for a while before patting dry. I used homemade salted eggs. I just separated the egg whites and egg yolks. After mixing with wine for a while, I saw that the egg whites were decomposed by the wine. Wipe clean with kitchen paper. Cut each salted egg yolk in half and set aside. Roll the lotus paste into a long strip, divide into 12 equal parts, round and set aside.
- Preheat the oven to 180C (356F). Prepare the ingredients for the cake dough: mix the egg yolks and egg whites, sift and set aside.
- Divide the dough into 12 equal parts and roll into balls. Separate the small dough with plastic wrap and press it into a round cake. Pick up a lotus paste ball, use your fingers to make a hole in the center, wrap half of the salted egg yolk in the lotus paste, roll it into a ball, place it in the center of the small dough crust, and wrap it carefully. Put it into the mooncake mold and press it out gently. If so, repeat this step to complete 12 mini mooncakes.
- Place in preheated oven and bake for about 10 to 12 minutes. 5 minutes before completion, take out the mooncakes, sprinkle with egg wash, return to the oven, continue baking until cooked through and golden brown, and it’s done. Once cool, place in an airtight box. After one or two days, the mooncakes will return to oily state. The crust becomes soft and the color is moist.
Kind tips:
- The filling needs to be cooked enough to dry out the water, otherwise the water in the filling will evaporate and the crust will become sticky and soft in two days. The filling is made with oil instead of water to give it a better texture.
- The ratio of crust to filling for this recipe is 3:7. A 50g mooncake mold is used. That is 15 grams of crust and 35 grams of filling for each cake. I think the mooncake skin is thin enough.
- You can use different ratios, such as 4;6 or 2;8. Of course, the thinner the skin, the harder it is to wrap the filling. You can also use different sizes of cake molds.
- Supplement: The uses of Lishui. First, the sour water can neutralize the acidity in the inverted syrup. Because if the pie crust is acidic, it will be difficult to color. Therefore, the amount of water added depends on the invert syrup used. If the crust is not colored enough, that is, not enough water has been added. On the other hand, if the color is too dark, you have added too much. Secondly, the water can help the pie crust to fluff up.
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