It is said that the moon is the roundest on the15th day of the eighth month of the lunar calendar this year, that is, on September 27th. So the moon cake craze will start again at this time.
Nowadays, moon cakes are not cheap. I think housewives are keen on baking moon cakes for their families and giving them as gifts to relatives and close friends. Here are some recipes to get you started.
Mooncake syrup
Component: (a)
1200g sugar
Lkg water
1 lime-cut into 4 pieces and squeeze in
Juice and put into the skin.
3 tablespoons maltose
Method:
Put the raw material (a) into a pot and boil it until the sugar is dissolved. Turn off the heat and continue to simmer until it is thick and syrupy.
Turn off the heat and add maltose. Fully stir and dissolve. Let it cool and keep it as syrup for dough (crust).
Mooncake cake
Composition:
400 grams of golden syrup
1 teaspoon baking soda
1 1/2 tbsp alkaline water (kan sui)
100 ml peanut oil
550g flour
Method:
Pour the golden syrup, sodium bicarbonate and oil into the The Mixing Bowl. Add alkaline water and stir with a wooden spoon. Gradually add flour and stir into a firm dough. Let the dough stand for five hours.
Lotus paste stuffing (Lin Yong)
Composition:
500 grams of lotus seeds (Xiang Lian)
1 1/2 tbsp alkaline water (kan sui)
340ml peanut oil
450g sugar
1 tbsp maltose
1 tbsp baking powder (cooked glutinous rice flour)
Method:
Add alkaline water to lotus seeds, mix well and leave for 20 minutes. Pour boiling water, cover and stew for 20-30 minutes. Filter and wash lotus seeds and peel them.
Boil the lotus seeds until soft. Put them in a blender with some water and stir them into a thick paste.
Heat the wok with a quarter of oil and a quarter of sugar. When the sugar turns light brown, add the mixed lotus seed paste and the remaining sugar. Stir continuously until the paste becomes smooth and sticky. Gradually add the remaining oil. Stir the paste continuously until it thickens. Finally, add maltose and stir well.
Sift in 1 tbsp Kao powder to thicken the paste. Leave it for one night before use.
Making moon cakes
Method:
Divide your dough into even pieces of 40 grams each. Roll the dough into a ball and flatten it by hand.
It is called lotus seed paste. If you like salted egg yolk, you can put one in the middle.
Put the stuffing in the middle of the flat ball and wrap it slowly. Seal the edges and gently knead the dough with your palm until the filling is hidden.
Sprinkle flour lightly on the mold. Press the dough into the moon cake mold. Knock the mold on the table and take out the moon cake.
Bake in a preheated oven at 180℃ for 10 min. Take out and cool for 5 minutes. Brush the egg glaze. Bake again 10 minutes or until golden brown.
Note: Don't bake moon cakes too much, or the stuffing will overflow and the moon cakes will be deformed.
Egg glaze
Mix these ingredients together:
1 yolk
1/2 teaspoons of water
a pinch of salt
Gongcha mooncakes (statue mooncake biscuits) and Ping Pei mooncakes or iced mooncakes.
Gongchai bapeng
(figurine moon cake biscuit)
Method:
Add 50 grams of flour to the mooncake skin to make the dough firm. Cookies are baked at the same temperature and time as lotus seed cakes.
Chaozhou spiral yam moon cake
Filling ingredients:
500g cooked yam-mashed
250g sugar
90 ml of oil
Bake these raw materials:
25 grams of melon seeds
25g roasted olive nuts
Method:
Boil mashed potatoes with sugar and oil until dry. When stirring, the paste should be kept clean around the pot. After cooling, add melon seeds and olive kernels and stir well. Divide into equal balls and set aside as stuffing.
Flaky crust dough
Composition:
Water surface mass (a)
375g flour
45g sugar
150g corn oil
165ml water
1 teaspoon lime juice
Oil dough
375g flour
200g shortening/lard
Method:
Mix the ingredients (a) together. Leave it for 20-30 minutes. Divided into 100 grams.
Mix flour and shortening evenly. Put it aside. Divide into small portions of 60 grams each.
Flatten the dough and coat it with oily dough. Flattened longitudinally and rolled into Swiss rolls. Flatten vertically again and roll up like a Swiss roll again. Cut in half.
Gently press the center, and then expand the sides. Carefully wrap the stuffing balls with dough. Bake at 180℃ for 25-30 minutes.
Ping Pei moon cakes or iced moon cakes.
Composition:
Stuffing-Use lotus paste stuffing
Cake (skin)
225g Kao (cooked glutinous rice
Flour)
200 grams of sugar
290 ml of water
1 tablespoon condensed milk
3 tablespoons shortening
Any color you choose.
Method:
Boil water and sugar together until the sugar dissolves. After cooling, add condensed milk and stir well.
Sift Kao powder into the cooled syrup solution. Add shortening and stir to form a smooth dough. Put it aside, cover it and leave it 15-20 minutes.
Divide the dough into equal parts. Wrap the stuffing with dough. Press into the moon cake mold, take it out and put it in the refrigerator for refrigeration.
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