www.ricenflour.com/recipe/how-to-make-traditional-baked-mooncakes-recipe Early Bird Privileges 20% OFF all online mooncake purchases with selected bank partners, till 25 Sep 2020. ), Jewellery weighing machine and plastic mooncake mould. InterContinental Singapore Peranakan-Inspired Chendol, Pulut Hitam, Durian Pengat, and Pandan & Coconut Kaya Snow Skin Mooncakes . The skin will also become darker as it rests. I have a separate jewellery weighing machine to weigh out the lye water. Pop these mooncakes into a container and keep them chilled in a fridge, they will remain fresh for about a week. These mini lotus paste mooncakes looks so wonderful and make great mid-autumn festival gifts as well! Leave dough to rest for 30 minutes. Definitely a must as precision is key. Chill the rolled balls in the refrigerator while you work on the dough. Fold the melon seeds into your desired mooncake filling by hand gently. Now you can make you own no-bake, fuss-free snowskin mooncake too. 1) To make the dough, sift the flour into a large mixing bowl. Brush with a second layer of egg wash and bake for another 10 to 13 minutes until the top is golden brown. 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. Lower the oven temperature to 175°C (conventional) / 165°C (convectional). Steam salted eggs for about 5-10 minutes. Whisk egg yolk and water together in a small bowl. Make sure to scrape the bottom of the mixing bowl to ensure all the flour has been mixed in. Flatten dough. Hold the skin in one palm, use your other hand to to close the skin over the lotus paste. Mooncakes are luxurious gifts in Singapore and are very popular as gifts to clients, friends and family. Cover with a clingwrap to prevent the dough from drying out. What Is Snow Skin Mooncake. Mooncake Moulds. Roll each portion into a ball. Remove from oven and let mooncakes cool. Learn how your comment data is processed. Simple and classic, these traditional baked mooncakes are my childhood favourites. 5) To make the filling, toast the melon seeds until fragrant. Wrap the dough neatly over the lotus paste ball. Water spray lightly on the mooncakes. I will be looking for recipes to use them up, hopefully there are some good recipes out there for me to blog about them! Have fun! Snowskin mooncakes in Singapore feature flavours ranging from Lychee Martini, Baileys, Matcha Red Bean, durian, and various fruit pastes. Today’s recipe introduces a simple alternative: snow skin mooncakes which don’t involve baking. 75 grams of icing sugar (糖粉). 7-Eleven Singapore. Space the mooncakes 2 inches apart. 3) Pour liquid ingredients into the flour. A must-have for the Mooncake/Mid-Autumn Festival. Let the mooncakes rest for 2 to 3 days at room temperature in an airtight container before serving. 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. Place the lotus paste ball in the center of the mooncake skin. Filed Under: Asian, Pastries & Petit Fours Tagged With: egg yolk, golden syrup, plain flour, red bean paste, © Jasline N. and Foodie Baker, 2008 – 2020. 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. 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. The traditional baked mooncake contains a rich, dense and sweet filling encapsulated in a thin crust. Knock mould on all sides and slide the mooncake out. Boil 1 litre water with 6 pandan leaves one or two days ahead and store in the fridge. This recipe was included in Page 11-13 of the “Easy Mooncake Recipes E-book”. Mooncakes are traditionally made with pork lard, but these days peanut oil is used instead. Mix golden syrup, oil and alkaline water in a bowl. To prepare the Chinese mooncake dough use a large bowl, mix the golden syrup, alkaline water and oil well. Sorry, your blog cannot share posts by email. Take it out & brush with egg, then bake for another 13-15minutes. I have catered an additional 10% buffer for the dough so you may end up with leftover dough. This calculator is only for traditional baked mooncake with melon seeds but no salted egg yolks. Bake for 5 minutes. 2) Whisk the liquid ingredients in a measuring jug until thoroughly combined. Mooncake Making Class – Sweeten your life with home-made Snow Skin Mooncake this autumn. Wrap the dough neatly over the lotus paste ball. FREE LOCAL SHIPPING for product purchases above $150.00. 6) Knead the cooled melon seeds into the mooncake filling (I'm using storebought red bean filling). 30 grams each. Phoon Huat’s filling are all 1-kg each. For the Mooncake: Mix golden syrup, oil and alkaline water in a bowl. Other than the traditional baked flavor, there are now numerous contemporary take on it. There are different shapes and sizes for mooncake moulds. Preheat oven to 180°C (conventional) / 170°C (convectional). Mix egg yolks with wine. The rest will go into the fridge and I will let them come to room temperature before eating them. It is made of Cooked Glutinous Rice flour (Gao Fen) which you can get at any Asian grocery shops or bakery supply shops. Mooncakes are now readily available as early as a month before the actual day of the festival, which falls on 30th September this year. Cover and let rest for 30 minutes at room temperature. Spread melon seeds onto a baking sheet. Leftover dough can still be shaped into mooncakes and baked as per normal – they will taste just like the piggy mooncakes. So how much dough do you need? Flatten the mooncake filling into an even square / rectangular layer and divide the dough into the number of portions you will get. You can use whatever filling you like. Golden Syrup. Making mooncake at home is a lot cheaper and fun too. In a large bowl add snowskin flour and icing sugar together, mix well. I blog about recipes that my family, friends and I have tried, photographed and tasted, and my travel experiences. 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). 4) Stir to form a dough. My name is Jasline and I’m a foodie from Singapore who loves to cook, bake and travel. Remove the excess egg wash and brush the top of the mooncakes gently and lightly. The filling is usually made from red bean or lotus seeds. 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. 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). Cover with cling wrap or tea towel and let rest at room temperature for 30 minutes. Toast for 10 to 20 minutes until lightly golden and fragrant, shaking the tray every 5 minutes so that the seeds toast evenly. Mooncake is a Chinese pastry traditionally eaten during the Mid-Autumn Festival (中秋节 zhōng qiū jié). This is an inverted sugar syrup which helps baked goods to retain moisture and have a tender texture. 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! The filling is usually made from red bean or lotus seeds. 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. Post was not sent - check your email addresses! Somehow my family is never really into louts seed mooncakes, salted egg yolks or those snowskin varieties. You can customize your dough/filling proportions according to the size of your mooncake mould (small/medium /large). 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. Press dough into a mooncake mould dusted with flour. 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. 7) Divide the mooncake filling into 30-gram portions and roll into a ball. Yes, you can now get mooncakes from convenience stores. When I was growing up, there was only one kind of mooncake … 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. You will most likely be disappointed – it will be dry and the crust will be firm. 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. Mooncake filling, making sure they are approx. As my mom and I love baked mooncake, I try to bake a batch of these mooncakes every year during Mid-Autumn Festival period. 10 Traditional Baked White Lotus Paste with Double Yolk. For this mooncake recipe, we’ll be using the mini sized mooncake moulds (70g) to make the mooncakes. 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. The common shapes are square and round, but I’ve also seen flower-shape and animal-shape moulds online. To help you readers (and myself in future) to compute how much dough one will require, I came up with a Mooncake Dough Calculator! Inside the filling may sometimes contain salted duck egg yolks. This is just to reduce the risks of mould growing on the mooncakes. Remove the baking sheet on a wire rack and let cool completely. https://en.christinesrecipes.com/2011/09/traditional-mooncakes.html The only downside with store-bought golden syrup is that there will most likely be leftovers. Flatten the dough into an even square / rectangular layer and divide the dough into 40 portions. The red bean mooncakes are small, about 2-inches wide, with no salted egg yolk inside. It is required to weigh out ingredients and portioning the dough and filling accurately. The traditional baked mooncake contains a rich, dense and sweet filling encapsulated in a thin crust. Remember to dust your work surface, hands and rolling pin with flour to prevent sticking. Use a spatula to combine all the ingredients. Weigh each portion to ensure each portion is approx. Dough is about 40% vs 60% filling to make up the whole mooncake. I have tried making golden syrup from scratch once but it’s a tad too tedious. Mooncake is a Chinese pastry traditionally eaten during the Mid-Autumn Festival (中秋节 zhōng qiū jié). Leave dough to rest for 30 minutes. Spritz the surface of the mooncakes with water. This site uses Akismet to reduce spam. Divide the dough into 30g balls and wrap the durian filling in it. Set the baking sheets on a rack and let the mooncakes cool completely. 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. Flatten a piece of dough and enclose a filling ball inside. Traditional Baked Mooncakes filled with sesame seed or red bean paste and salted egg yolk. This is a must try recipe for those who loves Snowskin Mooncakes. Many years ago, I ever attended a mooncake workshop that taught how to make these Teochew styled flaky yam mooncakes. 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