Continue to wrap all the filling balls with the dough balls. What do kee chang, bagels, pretzels and ramen have in common? = tablespoon Instructions: 1 Combine 120g golden syrup, 60g cooking oil and 2 Tbsp. If it does not stick, you can add a bit more oil and glutinous rice flour. Sep 21, 2020 - This mooncake recipe includes instructions as well as a video to show you how to make traditional mooncakes from scratch without store-bought golden syrup or lye water. To check if the syrup is ready, dip a chopstick in the syrup briefly, then let it drop on a plate. Make the Lye Water. 2. Mooncake is one of the most famous Chinese traditional pastries, the Mid-Autumn Festival (15 Aug in the lunar calendar) food. = teaspoon and Tbsp. Note: You can get the complete guide on how to make the traditional mooncake here (those with Chinese pastries and lotus paste). This recipe includes step-by-step instructions to make traditional mooncakes from scratch without store-bought golden syrup or lye water. Cut lap cheong into thin strips then dice into small cubes. Take the cakes out of the oven and brush all sides and the top one more time. This recipe shows you how to create traditional Cantonese mooncakes from scratch without purchasing golden syrup or kansui. Mix glutinous and cake flour and bake for 15 minutes at 180 degree C. Stir twice. 02. Following picture is the store bought versions I get from bakery stores in China. Among the choices for cooked meat, lap cheong is the most essential one. Hi Hidemi, the alkaline water or lye water helps to make the dough more stretchable, and allows the mooncakes to brown nicely upon baking. lye water. They all use a unique ingredient called lye water. Continue with the remaining filling. Stir to distribute all ingredients evenly in the mixture. Mooncake is a delicacy of the Mid-Autumn festival. Stir till all ingredients emulsify. Please do not use them without our written permission. And, it does not involve baking either. You can taste and adjust the flavorings to taste. 15 grams of baked baking soda + 45 grams of water = 60 grams of Kansui water. Then add all remaining nuts and pulse a few more times. Add the flour and gently bring the dough together. 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. Noel also lent me her mini moon cake plastic mould. Cook the beans or seeds first. Let the mooncakes cool completely on the baking sheet. Most mooncake dough recipes call for the use of alkali water (a.k.a. Combine the syrup, oil, soda and lye water in a bowl and mix with a fork. Lye water is a strong alkaline liquid that changes the consistency and taste of certain foods. The finished syrup will have a rich amber color with a runny texture that is thinner than honey and will thicken over time. If all corners are evenly filled with dough, you can release the cake from the mold. Add a bit of oil to a pan over medium heat. Arrange mooncakes on a baking sheet lined with parchment paper. You can also use a different filling such as lotus seed, black sesame seed or mung bean paste. I told her that I had a wooden one that I had bought 2-3 years ago partly because I was interested in making mooncakes, partly because I liked the boat shape … You can use candied winter melon, candied ginger or candied lotus seed. Your email address will not be published. Knead each portion a little and form each into a ball . Nowadays, you can find colourful ones which are even more attractive. It takes slightly longer and more egg wash for the cakes to turn golden compared to using previous year’s syrup. Place the filling ball in the center. Nowadays, you can purchase a pre-made solution made from 80% water, 15% sodium carbonate and 5% potassium carbonate. PRIVACY POLICY. So it’s more novice-friendly. According to both original posts, one serving of the skin recipe is enough to make 12 x 50g mini mooncakes. I recommend reading the post for detailed explanations and tips if you have time. If the temperature in your oven is uneven, you may want to rotate the baking sheet so that the cakes will have even colors. 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). Mooncake is a special dessert of the Mid-Autumn festival. In a mixing bowl, mix golden syrup, alkaline water and peanut oil together with a whisk. Lye water (枧水) Lye water … Cake flour will result in a slightly softer mooncake skin. This recipe is specifically tested for. The bottom of the cakes may get darker colors when baked on a dark-colored baking sheet. Add a few strips of lemon zest if using. Well if your uncomfortable using lye water in your kitchen you can substitute it easily by boiling one cup of water (240 grams) with 1/2 teaspoon ( 3 grams) of sodium bicarbonate ( baking soda) and boil for about 7-8 minutes. Use a small and sharp needles to poke several small holes on top and on the sides of the cakes. (Reminder: Spray with water will prevent mooncakes from cracking when baked.) You can see this test in the video. After 3 days, you can store them in the refrigerator for 1-2 weeks. Copyright: All content and photos on Delightful Plate are copyright protected. Cut candied winter melon and ginger into thin strips then dice into small pieces. Then add 1 tablespoon of Mei Kuei Lu wine, 1 tablespoon of soy sauce, 2 tablespoons of oil and 1 teaspoon of sesame oil to the mixture. 6 Spray the mooncakes with water just before baking. That’s how it got the name “snow skin”. Take a dough ball and flatten it out with your fingers or with a rolling pin. 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. Use your hand to break the egg and mix it with the oil. Lightly flour (using cake flour) your hands. 5 Arrange filled dough on a lined baking tray, print the pattern with mooncake mould (75-g size). Then add the golden syrup. It helps to give a nice browning on the mooncake skin. I have just written the recipe not long ago. Prepare Kansui at a ratio of 1 (baking sodto 3 (water). Dust your hands with flour. Preheat oven to 350°F. Step 6. The mooncake is round, and it is shared by family, which symbolizes… 2 Sift in 200g low protein flour. Add all other ingredients: pork floss, mixed nuts, candied fruits, orange peel and kaffir lime leaves to the pan. To toast the glutinous rice flour, spread them in a pan over medium-low to medium heat. Mix syrup, oil and lye water until well incorporated. Make a small well in the center of the flour, then add an egg yolk and 30 grams (1 oz) of oil. Add sugar and water to a deep saucepan. Remove out and let it cool down. Mung bean and lotus pastes go really well with coconut oil, but for black sesame paste, you should use toasted sesame oil. Mix in nut, … I also prefer a light-colored baking sheet over a dark one for this recipe. Roll and form each piece into a small ball. Oggi è la festa di metà autunno— una festività celebrata in tanti paesi asiatici! Wrap the plastic wrap around the filling, twist, turn and apply pressure to form the filling into a small ball. A little more or less is fine but don't go over 1.3kg (2.85lbs) or under 1.15kg (2.5lbs). Roll the mooncake in your hands to lightly dust it with flour. The filling should stick to itself (not tightly, but not too loosely) when you press it together. 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. Wrap the dough around the filling to seal the filling completely. You can see this test in the video in the post. 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. Bake the cakes for another 7 minutes. lye water/alkaline water, mix well. This recipe is enough to make many batches of mooncakes, probably about 90 mooncakes with 100 grams each. Just use a combination of ingredients that you can find while making sure the total weight of the filling is 480-500 grams (17-17.5 oz), including the salted egg yolks. In a bowl, combine golden syrup, oil and alkaline Snow skin mooncake is made with glutinous rice flour, rice flour, and wheat starch, without golden syrup and lye water. Wrap it in plastic wrap and let it sit for several hours or overnight. Then divide the dough into 8 pieces, each piece weighs 40 grams (0.14 oz). Another way to check is by measuring the weight of the syrup. You can avoid this by lining the baking sheet with 2 or 3 layers of parchment paper. Divide mooncake paste to 120g (for big mooncake with yolks) and 30g (small mooncake), 140g (big mooncakes without yolks). Place mooncakes on a baking sheet lined with parchment paper or silpat mat, spacing about 2 inches apart. Take the cakes out of the oven and lower the oven temperature to 330°F or 165°C. Transfer to a plate to cool. But with just pantry staples and a few specialty ingredients—a mooncake mold, golden syrup, and lye water, which can all be purchased online or at an Asian market—you can easily make these luxurious delicacies at home. Let the mixture simmer for about 35-40 minutes. Unlike other types of mooncake, snow skin mooncake doesn’t call for any special ingredients (such as lye water, inverted syrup, etc.) You can watch how to do this in the video. If you want to use roasted chicken, it’s best to use roasted drumsticks with Asian flavors that aren’t spicy, such as honey-soy sauce. Preheat oven to 200 degrees, put an appropriate amount into the oven and bake for 20 minutes. Salted chicken or duck yolks (in the refrigerated section of Asian grocery stores by the eggs) 1 recipe sweet adzuki bean paste. Then bake for another 7-8 minutes or until the cakes are golden. water; Note: tsp. Follow step 3 and step 4 of this mooncake recipe to make the rest. 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. Try to make the holes not too obvious. Stir to combine thoroughly. Place the mooncake into the mold, then place the mold on a flat surface and slowly press the handle. You can omit the pork floss and roasted chicken, and replace with other ingredients like nuts. Julienne then mince orange peel and kaffir lime leaves finely. Transfer it to a clean container and let it cool completely. Then store them in a cool, dry place and cover. I made 12 large mooncakes (170g) with 3x the recipe with some left over for making a few mini mooncakes. Mix peanut oil, golden syrup and alkaline water in a jug. Thank you. Do it while cooking the filling on the stove. The traditional mooncake dough is made with lye water, which is a combination of Kansui powder and alkaline. If you cannot find them at Asian grocery stores, you may try using dried fruits that are sweet. For example, it gives the glutinous rice of kee chang its distinct bitter flavour. 120g golden syrup (refer golden syrup recipe) 60g cooking oil; 2 tsp lye water/alkaline water; Egg Wash: 1 egg yolk + 1 Tbsp. Burn wood till all turns unto ash. Then add roasted chicken and lap cheong, stir and cook briefly until fragrant. Fold and knead the mixture into a smooth dough. PRIVACY POLICY, Vietnamese Snow Skin Mooncakes (Banh deo), Vietnamese Square Sticky Rice Cake (Banh Chung). Then cover and store in a dry place at room temperature. Mooncake is a delicacy of the Mid-Autumn festival. You should have about 1.2kg (about 2.65lbs) of syrup. Alkaline water neutralizes the acid in the golden syrup so there will be no sour taste in the mooncakes. Stir and bring the mixture to a boil, then reduce heat to a simmer and skim off any foam. Lye water is a type of alkaline solution that is essentially baking soda and … 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. Firstly, the two important ingredients for the dough of Cantonese mooncake: lye water and golden syrup (invert syrup). When I use homemade golden syrup made several weeks before, I use a three-phase baking process with brushing the cakes twice. This mooncake dough recipe is specifically tested with our. Your email address will not be published. Also dust the mooncake mold with flour thoroughly. 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. Lye water is also a preservative. As an Amazon associate, we earn from qualifying purchases at no extra cost to you. The recipe will make 8 cakes, 100 grams (3.5 oz) each. neutral-flavored oil, plus more for cooking, all-purpose flour or cake flour, plus more for dusting. Melt maltose with water over slow fire. 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. In this recipe, you get a delicious black sesame filling, a dough that has a good mouthfeel and keeps its shape, 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. While baking the cakes, prepare the egg wash by mixing all ingredients for the egg wash together. If the droplet spreads slightly on the plate but still forms a round shape, the syrup is ready. The filling in this recipe … We’ve never done it and we have baked more than 10 batches of mooncakes and never had cracking. 03. We will need 8 small balls of filling. Unfortunately, lye water is not commonly available in the USA – I’ve sure it can be found somewhere, or online – but I just didn’t feel like driving all over just to add a small amount of this ingredient. Step 4. www.ricenflour.com/recipe/how-to-make-traditional-baked-mooncakes-recipe 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. Sprinkle some flour into the moon cake mold evenly, then put the oval dough into the mold and shape the dough. Each salted egg yolk weighs about 11-14 grams (0.4-0.5 oz). #mooncakes #asianrecipes #baking Thank you. Ciao! This time of year, pre-made mooncakes abound in Chinese bakeries and markets, often exquisitely packaged with high-end price tags to match. The first press can be gentle, then increase the pressure with subsequent presses. The candied fruits are already sweet, so that’s why there’s no additional sugar in the filling. Cut pork floss into short pieces and shred roasted chicken into thin strips, if using. I usually give it 2 weeks before using it to make mooncakes. Bake for about 20-25 minutes. However, baked baking soda is … Poach orange peel in boiling water for 10-15 seconds. Add flour (see note 5). Keep an eye on it and adjust heat as needed. 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. I have tried both cake flour and all-purpose flour, and they all turn out fine. To make the dough, place the golden syrup, lye water, and vegetable oil in a mixing bowl and mix together. (Reminder: Use 75-g mooncake mould to make 102-g mooncake will yield a taller mooncake.) by weight: you will find detailed information in the recipe card below. Step 5. However, just a small amount is needed, if used more than recommended, it will give the mooncake a very dark colour. Stir and toast for a few minutes until you no longer smell the raw flour taste. Some recipes require spraying the cakes with a thin layer of water before baking to prevent cracking. 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. Please do not use them without our written permission. I believe the texture of the mooncake skin will be affected if alkaline water is omitted. Prepare a scale with a piece of plastic wrap on top. When it comes to oven temperature and baking time, you may need to adjust as needed since not all ovens are the same. Add 2 tablespoons of water to the pan, stir to combine. Cover and steam for 7 minutes, then set aside to cool. Copyright: All content and photos on Delightful Plate are copyright protected. Knead briefly until … Add flour to the bowl and mix until it forms a … Check the bottom of the mold. There are two approaches to making alkaline solution at home: one that uses baking soda and one that uses baked baking soda. Mooncake Pastry Sieve plain flour with baking powder twice. You may need to release the handle, press again and repeat a few times. Add flour either to a mixing bowl or on a clean working surface. Place about 20-25 grams (0.7-0.9 oz) of filling on top of the plastic wrap, then place a salted egg yolk, and top with enough filling so that the total weight is 60 grams (2.1 oz). You can watch this step in the video. It can be steaming lotus seeds or split mung beans, or toasting black sesame seeds. Choose one of the skin recipe above. For the filling, you don’t need to use all the nuts and cooked meat listed in the list. Dust the bottom with additional flour as needed. 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. Or pan-fry it with slow fire until the color begin yellow. and it doesn’t involve baking. Or makes Japanese ramen stron. Leftover golden syrup can be used next year and will give the mooncakes even richer color next year. Directions To Prep. Also poach lap cheong for 1-2 minutes. Stir to combine thoroughly. Cook the filling on the stove over medium low heat to reduce water content while adding sugar. If the droplet spreads slightly on the plate but still forms a round shape, the syrup is ready. Also when reacting with acid, the carbon dioxide released will make the mooncake soft and fluffy. Lye Water. Preheat your oven to 365°F or 185°C. Then process in a food processor until smooth. As an Amazon associate, we earn from qualifying purchases at no extra cost to you. Its purpose is to neutralize the acid from the golden syrup, but also to make the crust crispier. Bake for 10 minutes. We only recommend products we use and trust. It can be replaced by a homemade version made from two extremely common ingredients – baking soda and water. The more alkaline water you add, the darker the final mooncakes will be. www.ricenflour.com/recipe/how-to-make-homemade-golden-syrup-recipe Shape it into a ball, cover and rest for 40-45 minutes. An alkaline solution that gives mooncake skin the dark golden colour. The syrup is ready to use after about a week. 01. Add the lemon juice and continue to simmer. Add 2 tablespoons of glutinous rice flour to the pan. Put a piece of oil-absorbing paper on the baking tray, then put the shaped mooncakes on it. After resting the dough, knead it briefly, just several seconds. No need to run around to find lye water which isn’t available at regular grocery stores. We only recommend products we use and trust. Sprinkle baking soda over flour and then mix thoroughly. “lye water”). Vietnamese Mooncakes (Banh Trung Thu Nhan Thap Cam) ». For the Filling. Add cashew to a food processor and pulse a couple of times. They taste best after about 2-3 days. With 100 grams ( 0.4-0.5 oz ) sit for several hours or overnight adjust heat as needed not... More oil and lye water, which is a type of alkaline solution that thinner... 102-G mooncake will yield a taller mooncake. home: one that uses baked baking soda over flour all-purpose..., if using = tablespoon Instructions: 1 Combine 120g golden syrup, but not too loosely when! Powder twice while adding sugar the baking sheet with 2 or 3 layers of parchment paper a! 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