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Mid Autumn Festival 2012 (中秋节)

Been using the same recipe for years, and it has always been our family’s favourite.

Wishing everyone a Happy Mid Autumn Festival 2012!

Source : Adapted with slight modification from Aunty Yochana

Makes 10 mooncakes

Traditional Mooncake

Ingredients

350g Hong Kong Flour

90g oil ( I used peanut oil)

200g Mooncake Syrup ( I used Kwong Cheong Thye 广祥泰)

1-1/4 tsp Alkaline Water

1kg White Lotus Paste  ( I used ready-made paste from 广祥泰, $22/kg)

Egg glaze : 1 egg yolk + 1/2 egg white

Method

1. Mix flour, oil, mooncake syrup and alkaline water together and rest for at least 1 hour before moulding it with lotus paste ( I rested the dough for 6 hours)

For my mould  :

  • weigh 47g dough, roll into round
  • weigh 98g lotus paste, roll into round
  • Flatten dough to the size not bigger than your palm size or just big enough to take the size of the lotus paste
  • Place the lotus paste in the center of the dough
  • Using your palms to push the dough up to cover the paste
  • Press into mooncake mould, push out/knock out from the mould

2. Preheat oven at 200 degrees C.

3. Bake the mooncake at 200 degrees C for 10 mins.  Remove and let it cool.

4. Adjust the oven temperature to 175 degrees C.

5. Once the mooncake is cooled, brush with egg glaze, then re-bake again at 175 degrees C for another 10 mins or till golden brown.

6. Once the mooncake is completely cooled, overturn the mooncake to age for 2-3 days before consumption.

Notes : any remaining dough can be made into mooncake piglet 豬仔餅 or using the mould to mould out the shape just like what I did.

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Traditional Mooncake

These mooncakes are best to be served 3 days after they are baked.  Typically, these mooncakes are hard and dry when they are freshly baked, the aging time allows oil to seep in to soften the crust and to develop a glossy sheen effect.  During this waiting time, you may also notice the colour of the mooncake turns a little darker.

Source : Aunty Yochana. Click here for recipe.

Am submitting this post to Aspiring Bakers #11:Mid-Autumn Treats (September 2011) hosted by Happy Home Baking.

Chocolate Snowskin Mooncake

The chocolate flavour wasn’t strong.  Prefer pandan to chocolate snowskin mooncake.

White lotus paste coated with chocolate rice

Click here for the recipe.  Replace 150ml water with the same amount of chocolate milk, omit pandan leaves and pandan paste and add chocolate paste instead.  

I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking.

Flaky Mooncake

The original recipe uses century egg which I’ve omitted.  This is just a plain flaky mooncake filled with store-bought white lotus paste.

I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking.

Source : Y3K 爱.月饼 ‘Mooncakes’ by Alan Ooi  ( modification due to omission of century eggs )

Flaky Mooncake

Ingredient for water skin (A)

170g plain flour

15g icing sugar

60g shortening

80ml water

Ingredient for oil skin (B)

160g plain flour

90g shortening

For fillings :  560g lotus paste

Method

1. Divide fillings to 35g portions. Shape round.  Set aside.

2. Combine flour, icing sugar, shortening of ingredient (A) together.  Add in water and knead to a dough.  Roll into a long strip.  Cut into 16 parts. 

3. Combine ingredient (B) together.  Roll into a long strip.  Cut into 16 parts.

4. Flatten a piece of no (2).  Wrap in no (3).  Use a rolling pin to flatten. Next, roll up like a swiss roll.  Repeat the step once more.  Now roll it out into a round.  Wrap in no (1) and seal edges facing downwards.  Repeat process.  Arrange on a baking tray lined with greaseproof paper.  Glaze the surfaces.

5. Bake no (4) in a preheated oven at 180C for 20-25 minutes till golden.  Remove and cool well.

Winter Plum Blossom Flower Flaky Mooncake 梅花酥

 I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking.

Source : Y3K 爱.月饼 ‘Mooncakes’ by Alan Ooi

Winter Plum Blossom Flower

Ingredients for water skin (A)

210g plain flour

20g icing sugar

80g shortening

110ml water

Ingredients for oil skin (B)

200g plain flour

120g shortening

Fillings

800g chestnut paste ( I use white lotus paste )

For glazing : 1 egg yolk, lightly beaten

Method

1. Divide fillings into 50g portions, shape round, set aside.

2. Combine flour, icing sugar and shortening of ingredient (A).  Add in water and knead into a soft dough.  Roll it to a long strip, cut into 16 parts.

3. Combine ingredient (B) together.  Roll into a long strip, cut into 16 parts.

4. Flatten no. (2) and wrap in no. (3). Shape round and roll up like a swiss roll.  Do the same with remaining pieces.  Repeat the process of flattening and rolling up once again.  Pull apart and wrap in no. (1).  Shape round, flatten and cut into a winter plum blossom shape.  Make a depression in the centre with your thumb.

5. Arrange no.(4) on a baking tray lined with greaseproof paper.  Bake in a preheated oven at 180C for 20-25 minutes.  Cool well.

Pandan Snowskin Mooncake

The fifteenth day of the eighth month of Lunar calendar, chinese celebrate mid-autumn festival.  This year, the festival commonly known as Lantern Festival or Mooncake Festival falls on Monday, 12 September 2011.

I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking.

Source :  A Baking Passion ( Recipe via email.  Slight modification on steps and methods)

Makes 15 mooncakes (using 75g mooncake mould)

Pandan Snowskin Mooncake

Ingredients

150g Fried Glutinous Rice Flour ( prepare 50g extra for coating and flouring )

200g Icing Sugar, sifted ( I used 175g )

80g Shortening

150ml Water

3 Pandan Leaves, tie into a knot

1 tsp Pandan Paste

For Filling : 1kg lotus paste, pandan flavour ( I used white lotus paste ), 100g melon seeds, toasted at 160C for 10 mins ( I omitted ) 

Method

1.  Boil water with pandan leaves for 10 minutes.  Heat off and leave to cool.  Add pandan paste and stir till well combined.  Chill in the fridge before use.

2. Add toasted melon seeds with lotus paste. Roll into balls to required size ( about 67g each. This is for 75g mooncake mould.  You need to adjust accordingly to the size of your mould )

3. Place fried glutinous rice flour, icing sugar and shortening into a mixing bowl.  Either Mix with spatula, or use electrical mixer at low speed, mix till mixture turns into crumb-like texture.

4. Add cold pandan water into the crumb-like mixture.  Either mix with spatula, or use electrical mixer at low speed to form a soft dough.  This takes 1-2 mins. 

5. Remove dough from mixing bowl and lightly knead for few seconds on the floured table top to form a dough ball.  Rest dough for 10 mins.

(Only use fried glutinous rice flour to flour the table top)

6. Cut the dough into required size ( About 33g.  This is for 75g mooncake mould.  You need to adjust accordingly to the size of your mould ).

7. Flatten each dough and wrap in lotus paste.  Use your hand to push up the dough to cover the paste. Seal and shape into ball. 

8.  Place the dough ball into a flour dusted mooncake mould, press firmly.  Dislodge imprinted mooncake from mould. 

( Only use fried glutinous rice flour to dust mooncake mould. Knock out the excess flour before placing the dough ball into mould )

9. Repeat step 7 & 8 for the remaining dough.  Keep the mooncakes refrigerated.  ( Best to bring the chilled mooncake to room temperature at least 30 mins to allow the skin to be softer before consumption )