材料： 饼皮 （Ａ） 140g 转化糖浆 4g 枧水 45g 花生油 （Ｂ） 200g 中筋面粉 馅料： 30g 杏仁，烘香剁粹 30g 核桃， 烘香剁粹 30g 开心果，烘香剁粹 30g 腰豆，烘香剁粹 30g 葵瓜子仁， 烘香 15g 白芝麻， 烘香 15g 黑芝麻， 烘香 30g 冬瓜糖，剁香 30g 蔓越莓， 浸泡沥干 30g 杂果丁 30g 肉丝 （可不放） 100g 糕粉 1 大匙蜜糖 30g 麦芽糖 1大匙玫瑰酱 140g 莲蓉馅料 50g-60g清水 40g 花生油 五香粉、盐，玫瑰露，南乳汁适量（可不放） 扫面蛋液： 1 个蛋黄 1/2 个蛋白 一小滴油 月饼做法：（86g模具）馅料50g: 皮36g 1.将材料（Ａ）用力混合和搅拌均匀。 2.慢慢加入筛过的面粉，用勺子搅拌均匀。 3.搓成面团后，盖上保险袋纸醒4个小时；或隔夜。 4. 将馅料干的成份先用木匙搅拌均匀。加上调味料，然后加入水混匀。最后才加入莲蓉馅料混匀。馅料捏成50g 5.将醒好面团分成每份36g，以湿布盖好。 6.拿一份搓圆好的饼皮压扁，包入一份馅料，封口，搓圆。 7.月饼滚上一些干粉后，放入模具中，用手压平再叩出月饼（若撒上过量的粉，必须在叩出月饼后刷扫掉多余的粉) 8.喷上少许清水，上下火200C 烘5分钟定型。取出冷却5分钟后， 扫上蛋液。 9.转190继续烘烤10-12分钟， 出炉后放凉，密封保存。 注 ⚠️刚出炉的月饼比较硬，必须等三天以上回油后再吃。
INTRODUCTION My kids loved Shanghai moon cakes not because of the egg yolk or filling, but the short crust pastry. At times, while I am not paying attention , they will “dig” out and throw away the filling and egg yolk and eat the pastry only.. The same with my wife who is not a […]
Who's in the mood for some delectable moon cakes? These traditional Chinese pastries are a must-have during the Mid-Autumn Festival. Filled with sweet lotus
Chinese Moon Cakes
Przepis na tradycyjne chińskie księżycowe ciasteczka z nadzieniem z pasty z fasoli i w wersji migdałowej z kakao.
Moon Cake von EAT SMARTER: Spezialität aus der chinesischen Küche
Just in time here is an easy Chinese moon cake recipe for you to share with your family and friends during this year's mid autumn moon festival which takes place on the 15th day of the of the 8th lunar moon. Chinese moon cakes distinctively shaped round with symbols on the crown are a staple in Chinese and Asian cultures and are celebrated during the fall and New Year.
Chinese Mid-Autumn Festival, Chinese Moon Festival, Moon Cake and Legendary Stories
No baking required, snow skin mooncakes consist of a tender skin and a creamy custard filling. Follow my detailed instructions to make some!
UPDATED POST ON 11-7-2016 I have decided to incorporate any recipe of the less common dual filling variants of the la pia. In mandarin, it is called 双亨朥饼。 It is usually made of white tausa and black tausa. In addition, candied pork belly or winter melon is used. You can put nuts if you preferred […]
Moon Cakes are a traditional Chinese pastry typically enjoyed during the Mid-Autumn Festival, also known as the Moon Festival. This festival is celebrated on the 15th day of the 8th month of the lunar calendar, usually falling between mid-September and early October in the Gregorian calendar. The festival is a time for families to come together, appreciate the full moon, and give thanks for the harvest. Moon Cakes are round in shape, symbolizing the full moon and unity. Chef Eddy starts with a tender pastry crust filled with a sweet pistachio mixture and pressed into a beautiful moon cake mold. In addition to being enjoyed during the Mid-Autumn Festival, moon cakes are often given to friends and family as a symbol of good wishes and to express gratitude. Who will you share your moon cakes with?
This post was written last year but since Mooncake Festival is round the corner, you might want to try this. Also I wanted to slowly migrate those worthy recipes from my old blog to here for recording purposes. My mom loves *五仁 moon cakes. I decided to bake her some. After all, the past years, I have never attempted on baked moon cakes as what I understand is that you need an oven with different top and bottom heat to attain that lovely even toned golden brown that a good moon cake should have. Getting together the ingredients is not that easy as I have to make a special trip down to town. The shop ran out of olive seed (榄仁). According to the man, the market retail price is S$100/kg now and it is out of stock! So I actually bought some pine nuts to substitute it. Since it is home made, I guess that perfection will never be able to achieved. I will trade quality over looks anytime. Will you? Here is my attempt on the 五仁月饼. This I bring it along when I met up with DK this morning for some discussion over a project that I am embarking on. Her feedback is that it is good except that the pastry is a little dry. I think I will have to leave it for a few days to give a final verdict as baked moon cakes actually cannot be consumed freshly baked. It has to “rest” to give that 游水look. Initially I was worried about the uneven tone. I blamed it on my oven but after a few hours, the colour seems to look nicer (even though it is still not commercial standard) but I am happy with the presentation. I thank the invention of the plunger system mould. It sure makes the whole moon cake making process a breeze. Overall, this is relatively easy to put together. I think even beginners will have no problem. Stay tuned for snowskin version. * Note: Five kernel (五仁, wǔ rén)) : A filling consisting of 5 types of nuts and seeds, coarsely chopped, is held together with maltose. Modified from source: What you need: 100g almonds, toasted and chopped 100g walnuts, toasted and chopped 100g melon seeds, toasted 100g white sesame, toasted 100g pine nuts, toasted 150g candied melon, diced small 3 pcs barbecued meat, diced small 3 pcs candied mandarin orange, diced small Seasoning: 3 tbsp rose wine 2 tbsp cognac 3 tbsp peanut oil 1 tbsp light soya sauce 3 tbsp rose flavoured sugar (avail in Sun Lik @ 200g for S$2.50) 1/2 tsp salt 3 tbsp castor sugar (you might want to increase to 4 tbsp but since I am giving it to my mom I held back) 130g fried glutinous rice flour (糕粉) 10 Tbsp. water Dough 400g Hong Kong flour 40g corn flour 130g corn oil * I will increase this to 135g as I still find the texture dry after 3 days 300g golden syrup Method: Fillings: Put all dry ingredients into a big bowl and mixed well. Add in the seasoning and mixed again. Let it rest for 10 mins and round them into balls. (mine is 30g). Set aside. Dough: Mixed dough ingredients in a med sized bowl till dough formed and let it rest for 1 hour (form into balls of 20g) Preheat oven to 200 degree. Wrap fillings with dough. Easing the dough to close up on the fillings. Place on baking tray and spray lightly with water onto moon cakes. Bake for about 10mins Remove moon cakes from oven and let it cool down for approx 2 mins before brushing with egg glaze. After brushing with egg glaze, continue baking at 175 deg for another 10 mins. or till golden in colour. Remove and cool. Cheers
Sweet thin dough filled with traditional lotus paste, it is time that you make these delicious Chinese goodies at home.
It's almost that time of year again. Mid-Autumn Festival or Moon Festival will be on September 8, 2014. One of the main ways it is celebrated is by eating mooncakes. In anticipation of the upcoming
Types of mooncake Mooncakes with various flavor Snowy Mooncakes Special food serving during the Mid-Autumn Festival. Types of mooncake Traditional mooncakes with sweet or savory fillings inside. Th…
This is a friendlier version of the no salted egg moon cake. All ingredients are easy to find in a regular supermarket. I can't find salted eggs... Making moon cakes taught me that I need to stock up on salted eggs for the next apocalypse. Apparently it has been out of stock for the same amount of time toilet paper has. Hmmm... maybe they wouldn't need so much toilet paper if they didn't eat so many salted eggsAnyway, this forced me to come up with some adjustment on the custard filing since I c
Sweet thin dough filled with traditional lotus paste, it is time that you make these delicious Chinese goodies at home.
This is a friendlier version of the no salted egg moon cake. All ingredients are easy to find in a regular supermarket. I can't find salted eggs... Making moon cakes taught me that I need to stock up on salted eggs for the next apocalypse. Apparently it has been out of stock for the same amount of time toilet paper has. Hmmm... maybe they wouldn't need so much toilet paper if they didn't eat so many salted eggs Anyway, this forced me to come up with some adjustment on the cus
It's that time of the year again... Where it's balmy, typhooney and rainy... Where the weather is nothing like autumn... ...and we're bombarded with 24-7 mooncake ads everywhere, we might get sick of mooncakes before we even tried any. Last year, I made a big deal outta Mid Autumn Festival. I tried ram horn nuts for the first time, went to a huge lantern festival, carried around cute lanterns, lit candles, consumed mooncakes in a moon lit (with super bright, glaring street lights - this is Hong Kong after all) park, and all that jazz. This year, I haven't got any plans laid out yet, but in terms of mooncakes, I am all prepared! I received a couple Premium Bird Nest Snowy Skin Mooncakes (from Tai Pan), a gift from sous chef's mom. In hot weather, snowy skin mooncakes are your best bet. The skin is wonderfully soft and chewy, the mashed bean filling is light and sweet, and the bird nest is....not a big deal as bird nest is pretty much flavorless and there's not a whole lotta it for me to enjoy the texture. There are lots of mooncake selections out there, but for a classic mooncake, I always love Maxim's. They're reliable and consistent (am I describing mooncakes or an investment bank?)...rich and flavorful. Just look at how beautiful they are... This one is the ultimate classic mooncake, thin skin baked to perfection, satiny smooth lotus paste filling, and oh mama....four salted egg yolks! Hello cholesterol... Happy Mid Autumn Festival!
