Take a dough ball and flatten it out with your fingers or with a rolling pin. I usually give it 2 weeks before using it to make mooncakes. What do kee chang, bagels, pretzels and ramen have in common? by checking the droplets: dip a chopstick in the syrup briefly, then let it drop on a plate. Lye Water. If you cannot find them at Asian grocery stores, you may try using dried fruits that are sweet. by weight: you will find detailed information in the recipe card below. Cut candied winter melon and ginger into thin strips then dice into small pieces. Roll and form each piece into a small ball. Cook the filling on the stove over medium low heat to reduce water content while adding sugar. When I use homemade golden syrup made several weeks before, I use a three-phase baking process with brushing the cakes twice. Add a bit of oil to a pan over medium heat. It can be steaming lotus seeds or split mung beans, or toasting black sesame seeds. Keep an eye on it and adjust heat as needed. Your email address will not be published. Transfer it to a clean container and let it cool completely. 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. No need to run around to find lye water which isn’t available at regular grocery stores. That’s how it got the name “snow skin”. 2. You may need to release the handle, press again and repeat a few times. Take the cakes out of the oven and brush all sides and the top one more time. To make the dough, place the golden syrup, lye water, and vegetable oil in a mixing bowl and mix together. If the droplet spreads slightly on the plate but still forms a round shape, the syrup is ready. For the Filling. lye water/alkaline water, mix well. = teaspoon and Tbsp. Please do not use them without our written permission. After 3 days, you can store them in the refrigerator for 1-2 weeks. (Reminder: Spray with water will prevent mooncakes from cracking when baked.) 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. Mix in nut, … “lye water”). Cake flour will result in a slightly softer mooncake skin. Thank you. When it comes to oven temperature and baking time, you may need to adjust as needed since not all ovens are the same. Follow step 3 and step 4 of this mooncake recipe to make the rest. I made 12 large mooncakes (170g) with 3x the recipe with some left over for making a few mini mooncakes. It helps to give a nice browning on the mooncake skin. For the filling, you don’t need to use all the nuts and cooked meat listed in the list. Add cashew to a food processor and pulse a couple of times. 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. Directions To Prep. 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. Prepare Kansui at a ratio of 1 (baking sodto 3 (water). Stir to combine thoroughly. If the droplet spreads slightly on the plate but still forms a round shape, the syrup is ready. You can watch how to do this in the video. Then add the golden syrup. Roll the mooncake in your hands to lightly dust it with flour. Sprinkle some flour into the moon cake mold evenly, then put the oval dough into the mold and shape the dough. and it doesn’t involve baking. The first press can be gentle, then increase the pressure with subsequent presses. Use a small and sharp needles to poke several small holes on top and on the sides of the cakes. Mooncake is a special dessert of the Mid-Autumn festival. As an Amazon associate, we earn from qualifying purchases at no extra cost to you. Then store them in a cool, dry place and cover. Knead each portion a little and form each into a ball . Another way to check is by measuring the weight of the syrup. Step 6. Make a small well in the center of the flour, then add an egg yolk and 30 grams (1 oz) of oil. Cover and steam for 7 minutes, then set aside to cool. You should have about 1.2kg (about 2.65lbs) of syrup. 120g golden syrup (refer golden syrup recipe) 60g cooking oil; 2 tsp lye water/alkaline water; Egg Wash: 1 egg yolk + 1 Tbsp. There are two approaches to making alkaline solution at home: one that uses baking soda and one that uses baked baking soda. lye water. The syrup is ready to use after about a week. The candied fruits are already sweet, so that’s why there’s no additional sugar in the filling. Try to make the holes not too obvious. This time of year, pre-made mooncakes abound in Chinese bakeries and markets, often exquisitely packaged with high-end price tags to match. Melt maltose with water over slow fire. Shape it into a ball, cover and rest for 40-45 minutes. Or makes Japanese ramen stron. You can omit the pork floss and roasted chicken, and replace with other ingredients like nuts. It takes slightly longer and more egg wash for the cakes to turn golden compared to using previous year’s syrup. 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). Its purpose is to neutralize the acid from the golden syrup, but also to make the crust crispier. I believe the texture of the mooncake skin will be affected if alkaline water is omitted. Mung bean and lotus pastes go really well with coconut oil, but for black sesame paste, you should use toasted sesame oil. Step 4. Sprinkle baking soda over flour and then mix thoroughly. 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. Step 5. You can taste and adjust the flavorings to taste. Copyright: All content and photos on Delightful Plate are copyright protected. If the temperature in your oven is uneven, you may want to rotate the baking sheet so that the cakes will have even colors. The finished syrup will have a rich amber color with a runny texture that is thinner than honey and will thicken over time. Most mooncake dough recipes call for the use of alkali water (a.k.a. We will need 8 small balls of filling. Stir and bring the mixture to a boil, then reduce heat to a simmer and skim off any foam. Add flour either to a mixing bowl or on a clean working surface. We’ve never done it and we have baked more than 10 batches of mooncakes and never had cracking. 02. Among the choices for cooked meat, lap cheong is the most essential one. Add a few strips of lemon zest if using. Mooncake is one of the most famous Chinese traditional pastries, the Mid-Autumn Festival (15 Aug in the lunar calendar) food. As an Amazon associate, we earn from qualifying purchases at no extra cost to you. Snow skin mooncake is made with glutinous rice flour, rice flour, and wheat starch, without golden syrup and lye water. However, baked baking soda is … To toast the glutinous rice flour, spread them in a pan over medium-low to medium heat. 6 Spray the mooncakes with water just before baking. They all use a unique ingredient called lye water. Alkaline water neutralizes the acid in the golden syrup so there will be no sour taste in the mooncakes. Bake the cakes for another 7 minutes. Unlike other types of mooncake, snow skin mooncake doesn’t call for any special ingredients (such as lye water, inverted syrup, etc.) 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. Place mooncakes on a baking sheet lined with parchment paper or silpat mat, spacing about 2 inches apart. We only recommend products we use and trust. The bottom of the cakes may get darker colors when baked on a dark-colored baking sheet. Then bake for another 7-8 minutes or until the cakes are golden. This recipe is specifically tested for. Add flour (see note 5). Thank you. Salted chicken or duck yolks (in the refrigerated section of Asian grocery stores by the eggs) 1 recipe sweet adzuki bean paste. Arrange mooncakes on a baking sheet lined with parchment paper. You can use candied winter melon, candied ginger or candied lotus seed. Use your hand to break the egg and mix it with the oil. Also when reacting with acid, the carbon dioxide released will make the mooncake soft and fluffy. Nowadays, you can find colourful ones which are even more attractive. I have just written the recipe not long ago. Copyright: All content and photos on Delightful Plate are copyright protected. Hi Hidemi, the alkaline water or lye water helps to make the dough more stretchable, and allows the mooncakes to brown nicely upon baking. Mooncake is a delicacy of the Mid-Autumn festival. Check the bottom of the mold. Preheat your oven to 365°F or 185°C. Dust the bottom with additional flour as needed. They taste best after about 2-3 days. Ciao! Wrap the dough around the filling to seal the filling completely. 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). Julienne then mince orange peel and kaffir lime leaves finely. This recipe is enough to make many batches of mooncakes, probably about 90 mooncakes with 100 grams each. Prepare a scale with a piece of plastic wrap on top. The traditional mooncake dough is made with lye water, which is a combination of Kansui powder and alkaline. 5 Arrange filled dough on a lined baking tray, print the pattern with mooncake mould (75-g size). Lye water is also a preservative. Wrap the plastic wrap around the filling, twist, turn and apply pressure to form the filling into a small ball. 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