Not to mention, these mini mooncakes … Set the baking sheets on a rack and let the mooncakes cool completely. A golden-brown crust hiding dense and delicious fillings and egg yolk in the centre, mooncakes are rich and satisfying like no other desserts. Learn how your comment data is processed. When this is done, shape mooncake into a ball by gently rolling it in both palms. Snowskin mooncakes in Singapore feature flavours ranging from Lychee Martini, Baileys, Matcha Red Bean, durian, and various fruit pastes. 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. Toast for 10 to 20 minutes until lightly golden and fragrant, shaking the tray every 5 minutes so that the seeds toast evenly. Inside the filling may sometimes contain salted duck egg yolks. The traditional baked mooncake contains a rich, dense and sweet filling encapsulated in a thin crust. I have a separate jewellery weighing machine to weigh out the lye water. How Many Calories Per Serving? Wow that mooncake looks so commercial, perfect in many ways! 75 grams of icing sugar (糖粉). Place mooncake on greased tray. Dip a pastry brush into the egg wash. Store them in the refrigerator to last longer. Once incorporated, weigh the mooncake filling and divide the total weight by 30 to derive the number of portions you will get. Mooncake Recipes . There’s a lot to love about the Mid-Autumn Festival, one of the most vibrant festivals in Singapore, and mooncakes are among them. Gently press the mooncake into the mould to form the shape. Do take note of the following: Don’t be too eager to dig into the baked mooncake on the day it’s baked. Here is a simplified traditional mooncake recipe that will help […] 2) Whisk the liquid ingredients in a measuring jug until thoroughly combined. InterContinental Singapore Peranakan-Inspired Chendol, Pulut Hitam, Durian Pengat, and Pandan & Coconut Kaya Snow Skin Mooncakes . 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. Divide the dough into 30g balls and wrap the durian filling in it. It is made of Cooked Glutinous Rice flour (Gao Fen) which you can get at any Asian grocery shops or bakery supply shops. The red bean mooncakes are small, about 2-inches wide, with no salted egg yolk inside. Somehow my family is never really into louts seed mooncakes, salted egg yolks or those snowskin varieties. 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. 9) Flatten a dough and enclose a filling ball inside. Leave dough to rest for 30 minutes. Dust the mould lightly with flour and stamp out the mooncake. You will most likely be disappointed – it will be dry and the crust will be firm. Line baking sheets with parchment paper / silpat. Water spray lightly on the mooncakes. You can customize your dough/filling proportions according to the size of your mooncake mould (small/medium /large). Flatten a piece of dough and enclose a filling ball inside. Boil 1 litre water with 6 pandan leaves one or two days ahead and store in the fridge. This is needed to brush the top of the mooncakes with egg wash. Fold the melon seeds into your desired mooncake filling by hand gently. An average box of 4 mooncakes cost US$60. The traditional baked mooncake contains a rich, dense and sweet filling encapsulated in a thin crust. 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. 1) To make the dough, sift the flour into a large mixing bowl. Whisk egg yolk and water together in a small bowl. 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. Store in an airtight container, lined with clear plastic wrap to prevent … Many years ago, I ever attended a mooncake workshop that taught how to make these Teochew styled flaky yam mooncakes. What Is Snow Skin Mooncake. The common shapes are square and round, but I’ve also seen flower-shape and animal-shape moulds online. There are different shapes and sizes for mooncake moulds. 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. Roll each portion into a ball. May 10, 2016 - Explore Joe Nguyễn's board "Mooncake" on Pinterest. When I was growing up, there was only one kind of mooncake … Lye Water. Cover with a clingwrap to prevent the dough from drying out. Let the mooncake come to room temperature for 10 to 15 minutes. It is required to weigh out ingredients and portioning the dough and filling accurately. Blk 10 Haig Rd #01-363/365, Singapore 430010. www.ricenflour.com/recipe/how-to-make-traditional-baked-mooncakes-recipe 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. Dust the mooncake mould lightly with flour, place the mooncake inside and stamp out directly onto the lined baking sheet. I have tried making golden syrup from scratch once but it’s a tad too tedious. Other than the traditional baked flavor, there are now numerous contemporary take on it. Mix golden syrup, oil and alkaline water in a bowl. Steam salted eggs for about 5-10 minutes. Add flour to mixture and knead into a soft dough. Traditional baked mooncakes, a Chinese bakery product, are usually eaten during the Mid-Autumn festival. Spread melon seeds onto a baking sheet. Flatten the dough into an even square / rectangular layer and divide the dough into 40 portions. Press dough into a mooncake mould dusted with flour. The filling is usually made from red bean or lotus seeds. Mooncake is a Chinese pastry traditionally eaten during the Mid-Autumn Festival (中秋节 zhōng qiū jié). Wrap the dough neatly over the lotus paste ball. Cover with cling wrap or tea towel and let rest at room temperature for 30 minutes. 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. 7) Divide the mooncake filling into 30-gram portions and roll into a ball. Make a hole in the center and insert the salted egg yolk, then fold & roll into ball shape. The Durian Snowskin Mooncakes series comes with three varieties of durian: Mao Shan Wang (with blue snowskin), D24 (with purple snowskin), and Red Prawn (with pink snowskin). Copyright © 2021 Foodie Baker on the Brunch Pro Theme. Mooncake is a Chinese pastry traditionally eaten during the Mid-Autumn Festival (中秋节 zhōng qiū jié). You can use whatever filling you like. Scrape the dough out onto the counter and knead briefly to ensure dough is smooth, dusting very lightly with flour if needed. 2014 Ho Chi Minh & Mui Ne, Vietnam (5 days), 2015 Naples and Amalfi Coast, Italy (7 days). Filed Under: Asian, Pastries & Petit Fours Tagged With: egg yolk, golden syrup, plain flour, red bean paste, © Jasline N. and Foodie Baker, 2008 – 2020. Make sure to scrape the bottom of the mixing bowl to ensure all the flour has been mixed in. There are many recipes and YouTube videos out there teaching how to make mooncake filling from scratch too. Pop these mooncakes into a container and keep them chilled in a fridge, they will remain fresh for about a week. The moulds are traditionally made from wood, but the plastic stamps are getting more popular, as they offer a wider variety of designs. This is an inverted sugar syrup which helps baked goods to retain moisture and have a tender texture. A must-have for the Mooncake/Mid-Autumn Festival. 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. This moonake recipe gives you about 12 mini snowskin mooncakes. 30-gram and roll into a ball. Turn the mould over … Store the mooncakes at room temperature for two to three days so that the mooncakes can hui you 回油. The filling is usually made from red bean or lotus seeds. Space the mooncakes 2 inches apart. Weighing Machine. I have catered an additional 10% buffer for the dough so you may end up with leftover dough. 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. Knead into a dough. Sorry, your blog cannot share posts by email. Remove from oven and let mooncakes cool. Store the mooncakes in an airtight container at room temperature for about 1 week. Mooncakes are traditionally made with pork lard, but these days peanut oil is used instead. Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. Store the cooled mooncakes in an airtight container. Weigh each portion to ensure each portion is approx. This will prevent the mooncakes from cracking. Brush with a second layer of egg wash and bake for another 10 to 13 minutes until the top is golden brown. The rest will go into the fridge and I will let them come to room temperature before eating them. Preheat oven to 180°C (conventional) / 170°C (convectional). Mooncakes are now readily available as early as a month before the actual day of the festival, which falls on 30th September this year. Sift in the flour. 20-gram and roll into a ball. Inside the filling may sometimes contain salted duck egg yolks. This calculator is only for traditional baked mooncake with melon seeds but no salted egg yolks. 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! Phoon Huat’s filling are all 1-kg each. 18. Use a spatula to combine all the ingredients. I use it to weigh items less than 10 grams, such as yeast, gelatine etc., it’s definitely a worthy investment in the kitchen. 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. The pastry will soften and the mooncake will darken and look glossy – that’s when you know they are ready to be eaten! See more ideas about moon cake, mooncake festival, chinese moon cake. The mooncake still retains its the unique black snow skin exterior with actual gold dust sprinkled on top. 5) To make the filling, toast the melon seeds until fragrant. Recipe makes eight 100g mooncakes or sixteen 50g mooncakes. Don’t over–stir. Divide dough into small portions. For this mooncake recipe, we’ll be using the mini sized mooncake moulds (70g) to make the mooncakes. In a large bowl add snowskin flour and icing sugar together, mix well. Chill the filling while you work on the dough. Place the lotus paste ball in the center of the mooncake skin. 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! 6) Knead the cooled melon seeds into the mooncake filling (I'm using storebought red bean filling). This is a must try recipe for those who loves Snowskin Mooncakes. 7-Eleven Singapore. Flatten the mooncake filling into an even square / rectangular layer and divide the dough into the number of portions you will get. Knock mould on all sides and slide the mooncake out. https://en.christinesrecipes.com/2011/09/traditional-mooncakes.html As my mom and I love baked mooncake, I try to bake a batch of these mooncakes every year during Mid-Autumn Festival period. Whisk golden syrup, lye water and oil in a separate measuring jug until thoroughly combined. Remember to dust your work surface, hands and rolling pin with flour to prevent sticking. Known as Bing Pi Yue Bing/冰皮 in Chinese, snow Skin Mooncake is believed to have originated in Hong Kong (although some argue that it’s from Singapore). Mooncake Moulds. Press dough into a mooncake mould dusted with flour. Cover and let rest for 30 minutes at room temperature. 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. This recipe was included in Page 11-13 of the “Easy Mooncake Recipes E-book”. Remove the baking sheet on a wire rack and let cool completely. Spritz the surface of the mooncakes with water. 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. Pastry Brush. Have fun! Early Bird Privileges 20% OFF all online mooncake purchases with selected bank partners, till 25 Sep 2020. Our first mooncake of the day will be their signature all-black Mao Shan Wang Durian Mooncake. 30 grams each. ), and an excellent youtube video to learn from. Place in the cold oven and turn on the oven to 170°C. Making mooncake at home is a lot cheaper and fun too. The skin will also become darker as it rests. 3) Pour liquid ingredients into the flour. (It will still be delicious though! Pour liquid into the flour and stir with a wooden spoon / spatula until a dough has formed. Lower the oven temperature to 175°C (conventional) / 165°C (convectional). 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. Chill the rolled balls in the refrigerator while you work on the dough. Thank you for your understanding and cooperation! Take it out & brush with egg, then bake for another 13-15minutes. Flour. Now you can make you own no-bake, fuss-free snowskin mooncake too. Let the mooncakes rest for 2 days to allow the skin to soften before consuming. Flatten dough. Flatten dough. Wrap the dough neatly over the lotus paste ball. Snowskin mooncake is a non-baked mooncake which is commonly eaten cold and fresh. 7-Eleven Singapore is rolling out 7-Select mooncakes, made with all kinds of durian. Post was not sent - check your email addresses! 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. My name is Jasline and I’m a foodie from Singapore who loves to cook, bake and travel. I will be looking for recipes to use them up, hopefully there are some good recipes out there for me to blog about them! Mooncake Making Class – Sweeten your life with home-made Snow Skin Mooncake this autumn. To help you readers (and myself in future) to compute how much dough one will require, I came up with a Mooncake Dough Calculator! Cover with film wrap and rest for 40 minutes. Peanut oil is preferred over other oils because it’s supposedly more fragrant. FREE LOCAL SHIPPING for product purchases above $150.00. Purchase and collection is at the Raffles Mooncake Booth, available daily from 9am to 8pm at the North Bridge Road Atrium of Raffles Arcade. So for this year I made only red bean mooncakes. To prepare the Chinese mooncake dough use a large bowl, mix the golden syrup, alkaline water and oil well. Mooncake recipe: Preparing The Dough. I like brushes with natural bristles as it’s easier to control the amount of egg wash on the brush. Can you gift me some please. 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. Simple and classic, these traditional baked mooncakes are my childhood favourites. I grow up eating baked red bean mooncakes and plain piggy mooncakes (no filling). An alkaline solution that gives mooncake skin the dark golden colour. Mooncakes can be eaten on the 3rd day after baking. So how much dough do you need? These mini lotus paste mooncakes looks so wonderful and make great mid-autumn festival gifts as well! 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. Oil. Bake in preheated oven at 180C for 7 minutes. Weigh each portion to ensure each portion is approx. Mooncake filling, making sure they are approx. Bake for 5 minutes. Add flour to mixture and knead into a soft dough. 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. I guess it’s so that vegetarians can enjoy mooncakes as well? 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. The method that was taught was using the deep fried way to make these mooncakes… Remove from the oven and set aside on a rack for 10 minutes. The Raffles Mooncakes are available for orders at https://rafflescelebrations.com.sg. Mooncakes taken after two days of resting – darker and glossier. Every year, fans can’t get enough of this … Leftover dough can still be shaped into mooncakes and baked as per normal – they will taste just like the piggy mooncakes. 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. 40 grams of fresh cream (optional) 40 grams of icing sugar (optional) 75 grams of Gao Fen (糕粉) or Cooked Glutinous Rice Flour. There is nothing more satisfying than being able to make something from scratch. Total recipe time does not include time to make filling. WHAT IS REQUIRED. Mix egg yolks with wine. The only downside with store-bought golden syrup is that there will most likely be leftovers. 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). Yes, you can now get mooncakes from convenience stores. This version is actually a new and improved recipe from last year’s edition. Let the mooncakes rest for 2 to 3 days at room temperature in an airtight container before serving. This is just to reduce the risks of mould growing on the mooncakes. This site uses Akismet to reduce spam. Dough is about 40% vs 60% filling to make up the whole mooncake. 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. 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. Servings: Prepare 4 mooncakes of about 8cm diameter (weigh about 160-170 grams per mooncake) 400 grams of pure durian flesh, deseed. 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! Leave dough to rest for 30 minutes. Remove the excess egg wash and brush the top of the mooncakes gently and lightly. Hold the skin in one palm, use your other hand to to close the skin over the lotus paste. 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). If you are seeking to use our photos for commercial use, please drop an email to discuss further. I choose not to use a spatula to mix as it will crush the melon seeds. ), Jewellery weighing machine and plastic mooncake mould. I blog about recipes that my family, friends and I have tried, photographed and tasted, and my travel experiences. 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. Definitely a must as precision is key. But I don’t think it’ll hold up that long, because they will be in your tummy in no time. For the Mooncake: Mix golden syrup, oil and alkaline water in a bowl. 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! Mooncake Filling. Golden Syrup. Photos: We spend a considerable amount of time and effort to style, take and edit the photos. 8) Knead the mooncake dough briefly and divide the into 20-gram portions. Today’s recipe introduces a simple alternative: snow skin mooncakes which don’t involve baking. If you have other storage ideas for baked mooncake, do share in the comments below , Mooncake dough, rolled into 20-gram pieces. It has a elastic, chewy and soft skin. 4) Stir to form a dough. Dust a 50g mooncake mold with some gao fen. Mooncakes are luxurious gifts in Singapore and are very popular as gifts to clients, friends and family. 10 Traditional Baked White Lotus Paste with Double Yolk.

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