Archive for mooncakes

Chocolate Mooncakes (baked)

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Chocolate Mooncakes

Recipe adapted from Anncoo’s Journal

For Chocolate dough:

Ingredients:
115g plain flour
15g cocoa powder
85g special mooncake syrup
25g cooking oil or corn oil
1/2 tsp alkaline water

Lotus paste mixed with some toasted melon seeds

3 salted egg yolks – brush with some chinese wine and bake for 10-15 minutes at 150C on top rack until transculent and cooked

mini moulds: 20g:30g (dough:filling)

large moulds: 45g:50g + 1 egg yolk

Method:

Mix syrup, oil and alkaline water in a mixing bowl, stir to combine.
Add in flour and cocoa powder, mix and combine to a soft dough. Set aside to rest for 30 mins.
Scale chocolate dough accordingly. Flatten the chocolate dough ball, put a lotus paste filling at the centre and wrap the dough round the paste and roll into a ball. Place the dough into a mooncake mould. Place the mould with the dough inside on a flat surface and press firmly and to remove the mooncake from mould, just simply push the lever up.
Bake at a pre-heated oven at 160c for 10mins, remove mooncakes from oven and set aside to cool for at least 15mins.
Return mooncakes into oven and bake at preheated oven at 160c for 15mins.
Store in air-tight container at room temperature. Best to enjoy the next day when mooncakes has absorbed some of the oil from the lotus paste..

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Custard filled Greentea Snowskin Mooncakes

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Green Tea Custard Snowskin Mooncakes Recipe
By Christine’s Recipes
Yield: 8 mooncakes (each 65 grams, size 4.5cm x 4.5cm x 2.5cm)

Ingredients of snowskin:

40 gm glutinous rice flour
20 gm rice flour
8 gm wheat starch
12 gm plain flour
35 gm caster sugar
160 ml milk
35 ml condensed milk
30 ml vegetable oil (such as sunflower oil or canola oil)
1½ tsp matcha powder
3 Tbsp cooked glutinous rice flour, for coating

Ingredients of filling:

20 gm cake flour
20 gm custard powder
20 gm milk powder
55 gm caster sugar
30 gm whisked egg
30 ml condensed milk
80 gm coconut cream
45 gm butter, melted

Method:
To prepare the filling:

Sieve all flours in a large mixing bowl. Add sugar. Whisk together the egg, condensed milk and coconut cream until combined before adding melted butter. Pour into flour and mix until a smooth. Strain into  a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium-high heat. Once firm remove and let it cool down, give it a few kneads until smooth then wrap in cling film and chill in fridge for later use. Divide into 8 portions of 32g each and roll into balls.

Rolled into balls and keep chilled until needed for easier wrapping

Rolled into balls and keep chilled until needed for easier wrapping

To prepare the snowskin:

Sieve all flours in a large mixing bowl then add sugar and stir with a whisk to mix.  Mix milk and condensed milk together before pouring into the flour mixture. Mix until combine then stir in vegetable oil.  Strain through a fine sieve into a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium high heat. Let it cool down before transfering to your mixing bowl and add greentea powder. Knead until you get an even green dough. Divide into 8 portions of 33g each. Roll each piece into a flat circle, keeping the centre thicker.

It's easier to roll between two sheets of cling film or plastic

It’s easier to roll between two sheets of cling film or plastic

To ensemble mooncakes:

Wrap the filling with the snowskin dough firmly and seal the edges well. Coat with cooked glutinous rice flour. Shake away the excess then press in a floured mooncake mould firmly then press it out to unmould. Store in an air-tight container covered with a kitchen paper in the fridge for a couple of hours before cutting and serve. These mooncakes are really soft and need to be handled gently. If you like, you can freeze first in order to cut them into neat slices.

Mooncakes can be kept for a few weeks in the chiller. Just thaw it before serving.

Have to be really gentle with these mooncakes, do not press too hard otherwise it will stick to the mould

Have to be really gentle with these mooncakes, do not press too hard otherwise it will stick to the mould

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Comments (8)

Traditional Mooncakes

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After baking for 20 minutes

After baking for 20 minutes, remove from oven and allow to cool for 15 minutes before applying egg glaze

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after applying glaze, put back to bake another 10 minutes or until golden brown

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@2016

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@2016 with single yolk

Traditional Mooncakes – makes 16 large and 4 mini mooncakes

Ingredients:

for dough: (multiply by 5 for more mooncakes)
100g plain flour  (500g)
70g golden syrup (350g) (I have used 300g before as I ran out of syrup)
2ml alkaline water (10 g) 2.5 tsp
25ml peanut oil (125g)

for filling:

Your favourite filling, add some melon seeds to mix before dividing and shaping into balls.

Mini mooncakes: 20g/50g (dough:filling) = 70g
Large mooncakes: 50g/130g (dough:filling) = 180g

Note: if you are using salted egg yolks, weigh the yolk and reduce the filling accordingly

Method:

1. Mix lotus paste with melon seeds. Divide the filling into portions and shape into balls. Set aside.

2. Place golden syrup, alkaline water and oil in a bowl. Stir with a whisk until combined.

3. In a stand mixer, place flour then add the syrup mixture. Mix with paddle attachment to form a soft dough. Remove and shape it into a smooth dough then cover with cling film and leave to rest for at least 2 hours to make the dough pliable.

4. Divide dough into portions. Shape each dough into a ball and roll it into a flat round disc. Wrap it around the filling and shape it into a ball. Dust hand with some flour if the dough is sticky.

5. Lightly dust the wrapped dough with some flour and insert it in the mooncake mould and press the mooncake out. Place mooncake on a baking tray line with parchment paper. Repeat until all completed.

6. Spray some water on the mooncakes; this helps to minimize cracking while baking.
Bake at preheated oven at 170C for 20 mins on higher level of your oven. Remove from oven and leave to cool for about 15 mins before glazing with egg wash. Return to oven to bake for another 10-15 mins or until nicely golden. (keep watch the last few minutes to avoid over browning)

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After 20 minutest at 170C, this is how the cakes look

6. Leave mooncake to cool completely and store in air tight containers.  Keep for2 ~ 3 days before serving.

After the second bake, which is nicer? I personally think without glaze look better:P

After the second bake, which is nicer? I personally think without glaze look better:P

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@2016

Comments (8)

Snow skin Mooncakes

Blue pea juice for blue, mint for green, strawberry for pink and lemon for yellow

Blue pea juice for blue, mint for green, strawberry for pink and lemon for yellow

Multi coloured and flavors:D

Multi coloured and flavors:D

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Snowskin Mooncake
Ingredients :

Prepare the snowskin ingredients as below:
150g kao fen (cooked glutinous rice flour)
150g icing sugar
50g Shortening
140g bluepea flower juice (soak a handful of bluepea flowers in hot water and strain)

Filling :
600g Mung Beans (Soak overnight) I soak only for 4 hours
200g Sugar
1 1/2 tsp Salt
8 pcs Shallots (finely minced) or buy pre-fried shallots, about 2 tablespoons, crushed
100g Vegetable oil

Method:
Wash the mung beans thoroughly and steam on medium heat until the beans splits (takes about 15 to 20 mins)
Place the beans in a blender and blend till fine.
In a wok or frying pan, heat up oil and cook minced shallots until slightly golden brown (if using pre-fried shallot, can skip this part), add mashed bean, salt and sugar and combine well with the Shallot oil. Cook over low heat until the paste become a dough form and does not stick to the pan. Remove from heat and set aside until it is completely cooled.
Roll paste into 45-50g each

Too lazy to make? Just use store bought filling:D

Snow skin weight: 25g

1. Divide the filling and roll them into balls and set aside.

2. In a large mixing bowl, add all ingredients for dough and mix well into a pliable dough. Divide the dough into 25g each.

3. Roll a piece of dough into a ball and flatten it, then wrap a ball of filling inside. Flour it with kao fen and press it into the mooncake mould before de-moulding onto a tray. Repeat until all the ingredients are used up.
Store in airtight container in the fridge. Serve cold.

How I did the variations ~ only for half the above recipe:

  1. 1/2 tsp mint paste with a few drops of green coloring mix into the water and keep in fridge to cool; Or use the natural colour of Pandan juice
  2. 1 tsp of strawberry paste and a few drops of red coloring mix into the water and keep in fridge to cool;
  3. 1 tsp of lemon paste and a few drops of yellow coloring mix into the water and keep in fridge to cool.

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Comments (5)

Mixed Nuts Mooncakes (Kum Tui)

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@2016


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Recipe for Mixed Nuts and Meat Floss Mooncakes
Source of reference: No-Frills Recipe

Ingredients
180 gm walnuts, toasted and chopped
180 gm almonds, toasted and chopped
40 gm pumpkin kernels, toasted
30 gm melon seeds, toasted
225 gm candied lime (kat paeng) chopped
330 gm tong toong kua (candied melon)
190 gm sesame seeds, toasted
90 gm meat floss (chicken or pork)
6 pcs of grill minced pork (bakwa) chopped (my addition)
120 gm caster sugar
13 Tbsp vegetable oil
13 Tbsp water
2 Tbsp rose concentrate
2 Tbsp golden syrup
3/4 tsp salt
6 kaffir leaves, shredded and fried (optional) – (omitted)
300gm koh fun (cooked glutinous rice flour) – original was 360g

Method:
Mix the above items except for the last two ingredients. Let it rest for half hour.
Mix in the koh fun and brandy, if using. Divide into balls of about 130 gm portions for big mould and 50g for small mould. For this quantity I managed to get 16 large and 3 small.

Ingredients for Skin Dough:
450 gm superfine flour (may need to add more if too soft to handle)
270 ml golden syrup
114 ml vegetable oil
6 ml alkaline water (Kan Shuei) or lye
Egg wash – 1 whole egg + 1 tsp water, mix and strain

Method:
Mix syrup, oil and alkaline water thoroughly till no oil surface. Can use hand whisk or use the paddle attachment if using stand mixer.
Sift in flour, mix well with spatula and let rest for 2 hours.
Knead lightly on floured surface. Weigh out required dough, flatten and wrap in a piece filling before putting into a floured mould and press in firmly to obtain a clear imprint. Remove and repeat until all dough and fillings are used up.
Bake for Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. Remove from oven and let mooncakes cool for 15 mins. Brush on the eggwash. Return mooncakes to the oven and bake again for 7 to 9 min. until golden brown.
Keep mooncakes uncovered for 3 to 4 days before consuming.

Personal notes for reference:
Dough skin is 50 to 55 gm for big mould and 25g for small mould (I used only 21g for mixed nuts filling because it is easier to handle. If using paste fillings then 25g should be easier to wrap)
Filling is 130g for big mould can decrease to 120g and 60g for small mould (for mixed nuts filling) and 50g for paste fillings.

This was last year's photo, I don't have extras to cut lol!

This was last year’s photo, I don’t have extras to cut lol!

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@2016

Comments (4)

Mooncakes!

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This mooncake dough contains lotus paste to produce a very soft and delicious mooncakes dough.

Mooncake recipe (Plain mooncakes without fillings)

Adapted from:Joceline Lor and Aunty Young
Ingredients:

350g plain flour,sifted
230g golden syrup
100g peanut oil
5g alkaline water
150g lotus seed paste

For glaze:
1 egg + 1 tbsp milk, mix well and strain

For nuts fillings see recipe below. The red bean paste and lotus paste are store bought.

Method:

1. In a mixing bowl, add in syrup,peanut oil, alkaline water and lotus seed paste. Stir mix until well combined.

2. Add in sifted flour and form dough. Cover the dough with a cloth and rest for 2 – 3 hours.

3. Divide the dough into 25g each if you are making plain mooncakes without fillings. Mould into ball. Dust a mooncake mould with some flour. Press the dough into mould . Tap lightly to demould. Arrange in a baking tray.

4. Bake in preheated oven at 160’C for 10 minutes. Remove and leave to cool for about 10minutes. Brush the top with beaten egg glaze.

5. Bake in oven again for another 10 – 15 minutes or until golden brown.

Notes by Aunty Young:
* Adding milk to the egg yolk makes it less concentrated so that it is easier to apply on the surface of the mooncake.

* Wait till the mooncakes are cooled before the egg glaze is applied to get a more even coloring.
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Traditional dough for mooncakes with fillings see the recipe below:

Mixed Nuts and Meat Floss recipe from No-Frills Recipes
Recipe for Mixed Nuts and Meat Floss Mooncakes
Ingredients
60 gm walnuts, toasted and chopped
60 gm almonds, toasted and chopped
20 gm pumpkin kernels, toasted
10 gm melon seeds, toasted
75 gm candied lime (kat paeng), chopped
140 gm tong toong kua (candied melon)
65 gm sesame seeds, toasted
2 pcs of Bak wa (grilled sweet minced meat), chopped
30 gm meat floss (chicken or pork)
40 gm caster sugar
4.1/2 Tbsp vegetable oil
4.1/2 Tbsp water
1.1/2  Tbsp rose concentrate
3/4 Tbsp golden syrup
1/4 tsp salt
6 kaffir leaves, shredded and fried (optional) – omitted
120 gm koh fun (cooked glutinous rice flour)
3 Tbsp Brandy (optional) – omitted

Method:
Mix the above items except for the last two ingredients.  Let rest for 30 mins.or more.
Mix in the koh fun and Brandy.  Roll out into balls of about 130 gm portions.

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Ingredients for Traditional Skin Dough for mooncakes with fillings:
150 gm superfine flour (may need to add more if too soft to handle)
90 ml golden syrup
38 ml vegetable oil
2 ml alkaline water
Egg wash – 1 whole egg + 1 tsp water, mix and strain

Method:
Mix syrup, oil and alkaline water thoroughly till well combined. Use a handwhisk to do this.
Sift in flour, mix well with spatula and let rest for 2 hours or more.
Knead lightly on floured surface.
Dough skin is 50 to 55 gm

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Snowskin Mooncake
mostly adapted from Aunty Young’s recipe
Snowskin Ingredients :

Prepare two portions of the snowskin ingredients as below:
50g kao fen (cooked glutinous rice flour)
65g icing sugar
12g Shortening
40g cold water – change colour accordingly

One portion add bluepea water and another use pandan water

Filling :

290g Lotus seed paste with melon seeds
290g Red bean paste with melon seeds,
~ divide both pastes into 4 x 50g and 2 x 45g.

2 salted egg yolk, coated with chinese wine and baked for 30 minutes at 150C, halved

Snow skin weight: 25g
Filling weight without yolk: 50g
Filling weight with yolk: 45g

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photo 5 (800x800)

For Chocolate dough:

Ingredients:
115g plain flour
15g cocoa powder
85g special mooncake syrup
25g cooking oil or corn oil
1/2 tsp alkaline water

Method:

Mix syrup, oil and alkaline water in a mixing bowl, stir to combine.
Add in flour and cocoa powder, mix and combine to a soft dough. Set aside to rest for 30mins or more.
Scale chocolate dough at 20g each and lotus paste filling at 30g each, and roll into balls (for mini mooncakes moulds).
Flatten the chocolate dough ball, put a lotus paste filling at the centre and wrap the dough round the paste and roll into a ball. Place the dough into a mooncake mould. Press firmly, dislodge imprinted mooncake from mould.
Bake at a pre-heated oven at 160c for 10mins, remove mooncakes from oven and set aside to cool for at least 15mins.
Return mooncakes into oven and bake at preheated oven at 160c for 15mins.
Store in air-tight container at room temperature. Best to enjoy the next day when mooncakes has absorbed some of the oil from the lotus paste.

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