This recipe includes step-by-step instructions as well as a video to show you how to make traditional mooncakes from scratch without store-bought golden syrup or lye water. Continue to wrap all the filling balls with the dough balls. I also prefer a light-colored baking sheet over a dark one for this recipe. = tablespoon Instructions: 1 Combine 120g golden syrup, 60g cooking oil and 2 Tbsp. About five minutes before mooncakes are ready, remove and quickly brush the mooncake tops with egg wash. Place back in oven and bake until golden brown, about 5-10 minutes. Alkaline water neutralizes the acid in the golden syrup so there will be no sour taste in the mooncakes. Carefully brush all sides and the top of the cakes with egg wash. Don't let excess egg wash fill the gaps on the top of the cakes or the patterns will not turn out pretty. Disclosure: Delightful Plate is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Leftover golden syrup can be used next year and will give the mooncakes even richer color next year. Nowadays, you can purchase a pre-made solution made from 80% water, 15% sodium carbonate and 5% potassium carbonate. PRIVACY POLICY. Firstly, the two important ingredients for the dough of Cantonese mooncake: lye water and golden syrup (invert syrup). Thank you. We’ve never done it and we have baked more than 10 batches of mooncakes and never had cracking. Shape it into a ball, cover and rest for 40-45 minutes. Add flour (see note 5). Hi Hidemi, the alkaline water or lye water helps to make the dough more stretchable, and allows the mooncakes to brown nicely upon baking. Melt maltose with water over slow fire. lye water/alkaline water, mix well. Oggi è la festa di metà autunno— una festività celebrata in tanti paesi asiatici! Bake the cakes for another 7 minutes. Use a small and sharp needles to poke several small holes on top and on the sides of the cakes. Preheat your oven to 365°F or 185°C. 2 Sift in 200g low protein flour. As an Amazon associate, we earn from qualifying purchases at no extra cost to you. Noel also lent me her mini moon cake plastic mould. However, just a small amount is needed, if used more than recommended, it will give the mooncake a very dark colour. As an Amazon associate, we earn from qualifying purchases at no extra cost to you. Prepare a scale with a piece of plastic wrap on top. www.ricenflour.com/recipe/how-to-make-traditional-baked-mooncakes-recipe Wrap the dough around the filling to seal the filling completely. Cook the filling on the stove over medium low heat to reduce water content while adding sugar. I made 12 large mooncakes (170g) with 3x the recipe with some left over for making a few mini mooncakes. Your email address will not be published. You may need to release the handle, press again and repeat a few times. 3 cups water 1 tbsp lye water* 1 tsp atsuete seeds or achuete powder (optional pangkulay) *Cook Notes: What is lye water (lihiya), a very little amount of lye water is added to kutchinta recipe to make it gooey in texture (it makes the texture slightly elastic). Then divide the dough into 8 pieces, each piece weighs 40 grams (0.14 oz). Combine the syrup, oil, soda and lye water in a bowl and mix with a fork. Stir to distribute all ingredients evenly in the mixture. Thank you. Mix in nut, … That’s how it got the name “snow skin”. Let the mooncakes cool completely on the baking sheet. You can avoid this by lining the baking sheet with 2 or 3 layers of parchment paper. Then add the golden syrup. You can see this test in the video in the post. This time of year, pre-made mooncakes abound in Chinese bakeries and markets, often exquisitely packaged with high-end price tags to match. neutral-flavored oil, plus more for cooking, all-purpose flour or cake flour, plus more for dusting. Then add roasted chicken and lap cheong, stir and cook briefly until fragrant. There are two approaches to making alkaline solution at home: one that uses baking soda and one that uses baked baking soda. The first press can be gentle, then increase the pressure with subsequent presses. According to both original posts, one serving of the skin recipe is enough to make 12 x 50g mini mooncakes. In this recipe, you get a delicious black sesame filling, a dough that has a good mouthfeel and keeps its shape, and … Arrange mooncakes on a baking sheet lined with parchment paper. I recommend reading the post for detailed explanations and tips if you have time. Knead each portion a little and form each into a ball . Among the choices for cooked meat, lap cheong is the most essential one. Check the bottom of the mold. In a mixing bowl, mix golden syrup, alkaline water and peanut oil together with a whisk. Lye water is a type of alkaline solution that is essentially baking soda and … You still need to add some toasted glutinous rice flour and oil to the paste for the same reasons as with the mixed nuts filling. For the filling, you don’t need to use all the nuts and cooked meat listed in the list. Poach orange peel in boiling water for 10-15 seconds. Following picture is the store bought versions I get from bakery stores in China. 03. Dust your hands with flour. This recipe shows you how to create traditional Cantonese mooncakes from scratch without purchasing golden syrup or kansui. 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. It can be steaming lotus seeds or split mung beans, or toasting black sesame seeds. by weight: you will find detailed information in the recipe card below. This recipe is enough to make many batches of mooncakes, probably about 90 mooncakes with 100 grams each. Add 2 tablespoons of water to the pan, stir to combine. Or pan-fry it with slow fire until the color begin yellow. Step 6. Try to make the holes not too obvious. Cut lap cheong into thin strips then dice into small cubes. 2. Note: You can get the complete guide on how to make the traditional mooncake here (those with Chinese pastries and lotus paste). Unlike other types of mooncake, snow skin mooncake doesn’t call for any special ingredients (such as lye water, inverted syrup, etc.) by checking the droplets: dip a chopstick in the syrup briefly, then let it drop on a plate. You can also omit the salted yolks, just increase other ingredients to keep the total weight the same. 5 Arrange filled dough on a lined baking tray, print the pattern with mooncake mould (75-g size). Vietnamese Mooncakes (Banh Trung Thu Nhan Thap Cam) ». While baking the cakes, prepare the egg wash by mixing all ingredients for the egg wash together. 02. This mooncake recipe includes step-by-step instructions as well as a video to show you how to make traditional mooncakes from scratch without store-bought golden syrup or lye water. Mooncake is a delicacy of the Mid-Autumn festival. Keep an eye on it and adjust heat as needed. It helps to give a nice browning on the mooncake skin. Add a bit of oil to a pan over medium heat. (Reminder: Spray with water will prevent mooncakes from cracking when baked.) For the Filling. Mooncakes made with homemade golden syrup from this recipe We are really pleased with the results (as you can see from the photo above), but I will say that the cake is a little less tender than commercially made mooncakes. Please do not use them without our written permission. Sprinkle baking soda over flour and then mix thoroughly. Some recipes require spraying the cakes with a thin layer of water before baking to prevent cracking. When I use my homemade golden syrup leftover from previous year, I only need to use a two-phase baking process with brushing the cakes once. Add cashew to a food processor and pulse a couple of times. Each salted egg yolk weighs about 11-14 grams (0.4-0.5 oz). Roll the mooncake in your hands to lightly dust it with flour. This mooncake dough recipe is specifically tested with our. Disclosure: Delightful Plate is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. You can watch how to do this in the video. Mix glutinous and cake flour and bake for 15 minutes at 180 degree C. Stir twice. Place salted duck egg yolks in a heat-proof plate and mix gently with 2 teaspoons of Mei Kuei Lu wine and 1/2 teaspoon of sesame oil. Mix peanut oil, golden syrup and alkaline water in a jug. Mooncake is a delicacy of the Mid-Autumn festival. Prepare Kansui at a ratio of 1 (baking sodto 3 (water). The finished syrup will have a rich amber color with a runny texture that is thinner than honey and will thicken over time. Let the mixture simmer for about 35-40 minutes. (Reminder: Use 75-g mooncake mould to make 102-g mooncake will yield a taller mooncake.) “lye water”). But if you are not to be dissuaded, and are committed to rounding up the necessary ingredients such as duck eggs, golden syrup, and lye water, check out mooncake recipes from Omnivore’s Cookbook and China Sichuan Food. We only recommend products we use and trust. Cake flour will result in a slightly softer mooncake skin. Add the lemon juice and continue to simmer. The more alkaline water you add, the darker the final mooncakes will be. Do it while cooking the filling on the stove. Add 2 tablespoons of glutinous rice flour to the pan. After 3 days, you can store them in the refrigerator for 1-2 weeks. Cook the beans or seeds first. The bottom of the cakes may get darker colors when baked on a dark-colored baking sheet. 15 grams of baked baking soda + 45 grams of water = 60 grams of Kansui water. Burn wood till all turns unto ash. The syrup is ready to use after about a week. When it comes to oven temperature and baking time, you may need to adjust as needed since not all ovens are the same. To check if the syrup is ready, dip a chopstick in the syrup briefly, then let it drop on a plate. 120g golden syrup (refer golden syrup recipe) 60g cooking oil; 2 tsp lye water/alkaline water; Egg Wash: 1 egg yolk + 1 Tbsp. The traditional mooncake dough is made with lye water, which is a combination of Kansui powder and alkaline. Preheat oven to 350°F. Snow skin mooncake is made with glutinous rice flour, rice flour, and wheat starch, without golden syrup and lye water. Bake for about 20-25 minutes. Lye water is a strong alkaline liquid that changes the consistency and taste of certain foods. Then add all remaining nuts and pulse a few more times. Also when reacting with acid, the carbon dioxide released will make the mooncake soft and fluffy. No need to run around to find lye water which isn’t available at regular grocery stores. Please do not use them without our written permission.