The final mixture should be somewhat dry and slightly crumbly, but you should be able to squeeze everything together tightly and form a ball. You made it. Quickly put the mold down, and press the mooncake out with the top pressure bar.

I highly recommend using cake flour instead of regular all-purpose flour as it yields tender mooncakes. Continue with the rest of the dough and filling

Love your website and been following your site for years! You should be able to use these guidelines when assembling the mooncakes: Each dough ball is around 25 to 30 grams. The color will darken too as they cool down, Baked mooncakes are not made to be consumed on the same day. This year’s Mid-Autumn Festival is on October 4, which means…it’s time for a mooncake recipe! Hi Katie, when you assemble the mooncakes, reduce the filling size and the skin dough size (or adjust accordingly) by half to fit your mold. Cover and rest the dough for 1 hour Where’s the full recipe - why can I only see the ingredients? Wrap another one with clear plastic, because you’ll use it to press the mooncake from the bottom. This recipe uses 100g mooncake mould. I can get thin skin without much difficulty. You’ll still come out ahead of store-bought prices. Wrap another one with clear plastic, because you’ll use it to press the mooncake from the bottom. Accompanied by step-by-step photos and a video so you can make this successfully at home too. https://mykitchen101en.com/mixed-nuts-mooncake-wu-ren-yuebing-recipe Use slightly more flour for dusting if this becomes a persistent issue. Now, dust the inside of the mold with plenty of flour, and shake off the excess. This year, I’m posting a long-awaited mooncake recipe: Ham and Nut Mooncakes, 五仁月饼 (wu ren yue bing). Mix Wheat Starch Flour and Low Gluten Flour together using whisk/fork.

4. The images are taken at a kinda dark kitchen - … You can buy this syrup online (click here for “Lyle’s Golden Syrup”), but it’s so simple to make that I suggest that you save the $9. Keep adding the hot water until you get the right consistency.). Just be mindful of the respective weights and total ratios for each ingredient to make sure you’re balancing the flavors and textures of the mooncake filling.

Dip your fingers into a bowl of water, and fling the water on your fingers onto the mooncakes a couple of times. I would never drink it, but believe me, plenty of people do!

ALKALINE WATER (KANSUI) COOKING OIL

Place the baking sheet back into the oven, the same position, and bake for another 8 minutes or until you have a nice golden brown Tried this recipe? Here’s how: 9-50 grams mooncakes. We're Bill, Judy, Sarah, and Kaitlin––a family of four cooks sharing our home-cooked and restaurant-style recipes. My tip is that once you smell a nutty aroma after 3-4 minutes, stand in front of the oven until the nuts are toasted to your liking. These days, you can also buy your Mooncakes on Amazon! Lastly, slowly add in the toasted sweet rice flour to bind all the ingredients together. My mooncake mold holds 100 grams, which means that each mooncake should weigh about 100 grams after assembly. I googled some info on what ingredient can ... Hi-Fiber Cheesecake  Original recipe taken from:  http://www.myresipi.com/recipes/11496-hi-fibre-cheese-cakes 9" loose base... .

Just stir to roughly mix it. I bought from the shop – Black sesame flavor – 1 packet (1 kg) (RM 21) can make 14 moon cakes. Now, dust the inside of the mold with plenty of flour, and shake off the excess. Not many sellers make or sell this version that is actually good. The golden syrup gives the mooncakes its tender texture because it helps to retain moisture and it prolongs the shelf-life of the product too. Red - from colouring. All the tips you need to know to make this successfully at home. Gently push the mooncake out and voila, you have just shaped the dough into a mooncake with imprint on top. 3 Pan-fry glutinous rice flour with a dry pan over medium-low heat for about 5 minutes. Now add in the liquids: the water from steaming the ham, the bai jiu, the “cooked” peanut oil, and the water. Mix well.

First, mix the inverted sugar syrup, oil, and lye water together. Stir everything to combine. Stir often, and adjust the heat accordingly to prevent burning. This is fairly easy to make compared to the baking-required moon cake. Dust the balls of dough with flour. My cousin owns a chinese sausages (lap chueng) store in California so I will substitute that instead of the ham. 2. 3. I'm Marvellina! Shanghai Savory Mooncakes (Xian Rou Yue Bing) | The Woks of Life This savory mooncakes recipe is a version of a popular meat-filled mooncake prized in Shanghai.

Before we begin, here are a few important tips: This recipe makes 18 mooncakes. The dough for skin is about 49 g and filling is about 67 g. 11 Place the dough in between cling wrap and flatten into round shape, wrap mix nuts filling with flattening dough.

. Place the mooncakes on a, Phew! Mooncakes tend to be quite dense and heavy.

Mooncake Recipe PART I: Inverted sugar syrup.

If you can’t find any, you can always make your own homemade golden syrup.

60 g golden syrup (Please refer: Homemade Golden Syrup Recipe). 4. Place the mooncakes on a baking sheet as you make them. Or else, you will have a hard time looking at funny looking squeezed-out moon cakes. Now, prepare the egg wash by whisking together an egg yolk with 3 tablespoons of water. FREEZER: For longer storage, you can place them on a baking sheet lined with a parchment paper, not touching each other and let them freeze for one hour and then transfer to a freezer bag, they won’t stick to each other anymore. It is a guilt-free healthier alternative to the mooncake that uses bean paste filling. Gently flatten them with your palm. Carrot Ginger Pork Buns, Two Ways (Bao Zi).

How to use homemade kansui in this recipe? This is very normal.

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. Skin for mix nuts mooncake will be slightly thicker than traditional mooncake, Black Sesame Salted Egg Yolk Flaky Crust Mooncake, How to Render Perfect White Lard from Pork Fat, How to Cook Small Sago Pearls-Translucent & Chewy, Simple Version Caramel Nian Gao (a.k.a. Turn off the heat, and let it cool. You will see that the mooncakes appear very dry when they just come out from the oven on day 1.

5. Let’s start! Get our full story here. Sorry, your blog cannot share posts by email. Note: I used organic sugar, so my syrup is slightly darker in color compared with syrup made with regular granulated white sugar. You can find bai jiu in certain Chinese supermarkets. Don’t walk away from the oven, because the nuts can burn quickly! Bake in a preheated oven at 350 F (177 C) for 30 minutes.

Now add in the liquids: the water from steaming the ham, the bai jiu, the “cooked” peanut oil, and the water.

Can I just add salt instead? Beat the eggs with a small pinch of salt and dip your brush inside the egg yolk and brush off any excess egg wash. Homemade version will not last as long as the commercial one because we do not put any other preservative and additives. Dust the balls of dough with flour. . Mixed Nuts Mooncake (五仁月饼) is a traditional Cantonese style mooncake that calls for different types of nuts dry fruits as filling. Freeze for up to one month for the best result. 4. They cracked on the surface and had “waists” This year I was determined to get it crossed out of my list and finally I could , It does involve a bit of work, but trust me, it’s not complicated. The filling usually also contains dried fruits like candied winter melon, although I think candied orange and candied ginger are better picks. The syrup can keep for a long time and the longer it keeps, the flavor gets better I don’t recommend reducing the amount of oil or golden syrup or omitting kan sui in the recipe. LET THE MOONCAKES AGE