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Traditional Baked Mooncake 中秋月饼 (2011)


Nothing new for today's post. I've made the same recipe ~ Traditional Baked Mooncake with my new moulds and also added salted egg yolk into it. This is requested by my cousin and I definitely have to abide because she is a big fan of mine... :D The saltiness of the yolk balances well with sweet lotus paste filling in the mooncake and the yolk in the center also symbolizes the full moon for Mid Autumn/Mooncake Festival. I also added store bought black sesame tau sar (red bean) and mung bean paste in the mooncake for myself because I don't wish to put on extra weight as mooncakes are very high in calories, sugar and cholesterol ..... but I love Snowskin Mooncake!


I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by
Here is the recipe
450g Hong Kong flour (sifted)
270g Sugar syrup/golden syrup
9g Alkaline water
113g Peanut oil
550g Lotus paste
9 Salted egg yolks
550g Black sesame paste
180g Mung bean paste

Method:

  • Remove salted egg yolk whites and rinse under gentle running water. Place yolks on a steaming plate, add 1 tbsp Chinese cooking wine and a drop of sesame oil, mix well with the yolks. Steam at high heat for 5 mins and leave yolks to cool. 
  • Weigh lotus paste to 60g and wrap the steamed salted egg yolk in the center and roll into a ball.
  • Same as black sesame tau sar (red bean) paste, roll about 18-20g mung bean paste into a small ball and place in the center of  of black sesame tau sar paste.
  • Mix sugar syrup, alkaline water and peanut oil together - combine well.
  • Sift Hong Kong flour in a large bowl, make a well in the center and pour in the sugar syrup mixture.
  • Using a rubber spatula to mix and form to a soft dough. Cover and let it rest for 20 mins.
  • Lightly dust some Hong Kong flour on table and knead dough again till smooth. Measure dough to 35g each.
  • Wrap the lotus paste/black sesame tau sar with the soft dough then dust some Hong Kong flour on it and place inside the mooncake mold, flatten dough to conform to shape of mold.
  • To dislodge the mooncake, gently push out the unbaked mooncake on the lined baking tray, about 10 pieces on one tray, not too close for even baking.
  • Baked in preheated oven 180C for 5 mins and rest to cool down (about 10 mins) before egg wash mooncake with a soft brush and bake for another 10 mins at 175C.
  • Remove mooncakes from oven and brush some glaze on mooncake.
  • Leave mooncakes to cool and store in airtight container.

Kitchen note : Egg wash - one egg yolk + 1 tbsp water mix well and pass through a sieve. Add little egg yellow coloring and mix well.
You may like to watch the tutorial for how to mix the dough here


Enjoy!






103 comments:

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  1. Wow, these look so perfect. Just like the store bought ones, if not better. You're really a professional baker!

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  2. Beautiful patterns and love the mixed fillings! Mmm....I'm coming to join you for tea :DD I'm still practising mine....hehe.

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  3. wow, nice mooncake. The color was evenly brown.
    Ann, I had a Cute Triple Award waiting for you at my blog.

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  4. yeah....我是第一名吗
    先拿两个再说(^_−)−☆

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  5. I would have love the black sesame tau sar mooncakes! Your mooncakes are very beautifully moulded!

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  6. Ann, I like your mould too! Looks realy shape and beautiful. And so is your mooncake....really inviting. Wish I can join in for a few slices. haha....
    Have a great day.
    Kristy

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  7. Amount of alkaline water is missing in your recipe.
    Can alkaline water be omitted in making these mooncakes?
    thks alot for the recipe :)
    Liz

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  8. @Anonymous
    Liz ~ Oops! typing error :)
    I think adding alkaline water is to combine the water, sugar syrup and peanut oil together. So I'm not very sure whether it is OK to leave the alkaline water out.

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  9. This looks absolutely yummy...I should try this soon...Thanks for the recipe dear...

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  10. Wow, these look gorgeous! Just bought a box from Orchard Hotel for $79!! Thank God I've got 15% off. Didn't know mooncakes are so ex these days. LOL! Better learn to make myself like u :)

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  11. that looks perfect, so beautiful! what's more, the traditional mooncake is the hardest to do!

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  12. Your mooncake looks beautiful! The colour is really nice! I have not made these in ages and am not making them this year either! Too lazy! :)
    Though I'm not a fan of mooncakes, but I don't mind having a slice or two with a cup of Green Tea. Yours look perfect to go with a pot of fragrant Green Tea! Have a lovely week!

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  13. Lovely mooncakes, the golden brown is so beautiful!

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  14. Ann,

    What do you use to glaze the baked mooncakes?

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  15. you are a mooncake master! all your mooncakes look so beautiful and look like store-bought quality.

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  16. @corinna
    Corinna, Buy the mooncake glazing from PH or Sunlik.

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  17. Gosh... these are so beautiful, I reckon it's more perfect thn those selling extravagantly at any exclusively restaurant!

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  18. I don't knew this recipe. Very interesting!

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  19. These are perfect! These are absolutely perfect.

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  20. hi, on my blog walk and found your beautiful looking mooncake. they also look very appetizing and delicious.. gonna give this a try..thanks.
    do visit my blog, would love to read a comment from you too.
    \have a nice day :)

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  21. Love your moon cakes. Very neat and fine imprint.

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  22. 我来吃月饼了!!月饼做得真美喔....

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  23. I love to drool over mooncakes but like you, I am quite afraid of the amount of calories content! Nice to just look at them, won't put on weight this way:D

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  24. Hi Amy, Thank you for your lovely comment :)

    鲸鱼,你也不赖,都做得很美:)

    Mary, no problem. My door is always open for you :)

    Thank you Amelia for the Cute Triple Award. ((HUGS))

    SSB, thanks!

    J.O. ~ 虽然不是排第一,但是你可以多拿两个!

    Thank you Jane :)

    Kristy, Sure :)

    Tracy ~ 谢谢哦!

    Thanks Aarthi!

    Shirley, WOW! so expensive? At $67 I can buy 4.5kg lotus paste lol!

    Hi Shu Han, thank you very much for visiting. Have a try and you'll find it is not very difficult to make mooncakes.

    Joyce, I love green tea too. That's why I also bought green tea paste for the snowskin.

    Thanks Tze. I love your Thousand Layer Mooncake, very pretty :)

    hehee..Sonia, I'm flattered by your sweet comment :))

    Esther, Thanks!

    Thank you Alice. Wish you're here :)

    Thank you very much Marti and Belinda.

    Cookingvarieties, Thank you for visiting. I love your blog too!

    Hearty Bakes, Thanks!

    Cherry Potato, 我也很喜欢你的緑茶月饼,不如我们来做的交换,好吗?

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  25. 这些图案真的好特别,好美哦!!我尤其喜欢那个盛开的莲花(莲花?希望没讲错:P)

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  26. @Jeannie
    hahaa...Jeannie, you're right but sometime just cannot resist :D

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  27. @茄子
    是啊!哪是莲花,你有没有买这些模?

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  28. 之前逛淘宝时都没看到这种美丽的模子。呜呜。。。请问你是在哪挖到的宝哈??

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  29. @茄子
    我在本地买的,你有facebook吗?上网也可以买得到,或把你的邮箱寄到我的contact里。

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  30. I've been so busy I haven't got time to visit you. Nice collection of moulds! May I know where you bought it from? I'm so tempted to add them to my collection :P

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  31. @Blessed Homemaker
    Blessed Homemaker, Please leave your email address in my contact. I'll pass you the catalog.

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  32. They look lovely! I have never made z月饼at home! I used to eat so many of these when I was in Shanghai! This year i decided to do my own mooncakes but here i cannot find any alkaline water. Is there anything i can replace it with? Or can i just skip the alkaline water? And also, i am afraid i won't find any lotus paste. I think i'll just have to replace it with red bean paste.

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  33. These moon cakes are just beautiful! They look like works of art :)

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  34. I have never tasted mooncakes before. But your cakes are just beautiful. Picture perfect, actually. And I hope to try them one day! : )

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  35. The artistic nature of the mooncakes really impress me. I just saw Kritsy's mooncakes, now yours. These are beautiful.

    Wow!

    Velva

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  36. @Andreea
    Hi Andreea, Sorry, I really don't know what to replace alkaline water. I think alkaline is to make the mooncake last longer. Yes you can use red bean paste or even pumpkin paste.

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  37. @Maureen
    Thanks Maureen. So glad you're here. Please visit often :)

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  38. @Anne@frommysweetheart
    Thank Anne :) I'm sure you can get the mooncakes in Chinatown.

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  39. your bakes and pictures forever so captivating!!

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  40. I'm your newest fan! OMG your website is so cute and you make such amazing cakes! You have so much talent, I wish I was able to cook this good.

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  41. Hi Anncoo, love moon cakes , these look like a work of art. :)

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  42. Aw, beautiful mooncakes, Ann. Better than those are store-bought.

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  43. 忙到很久没空过来你家了, 你的作品真的比外面卖的还漂亮啊!

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  44. 不好意思, 之前那个是我老公的账号。。呵呵。。

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  45. Hi Ann

    Can I know where did you buy your mooncake filling?

    Thanks :)

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  46. @lena
    Thanks Lena for your nice compliment :)

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  47. @Andreea
    Hi Andreea, Thank you very much for visiting and your awesome compliment :) Please visit often.

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  48. @Wendy
    Wendy, 哈哈。。。我还一直想谁是Darkness呢!你的BB一定又长高了,好久没看到他的照片了。

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  49. that is why i like salty yolk in my mooncake - the balance is perfect!

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  50. Wow! Your mooncakes look perfect! I am definitely going to use your recipe next year.

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  51. ann,你好!
    这个食谱不像其它的要等3,4天回油吧?
    就冷却了就可以吃吗?
    谢谢。。。

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  52. Ann I have no words to describe this..you are such a talented lady and I am so happy to be able to learn from you!

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  53. @Joelyn
    Joelyn, 我隔天切来吃,就觉的很好,但然迟几天会更好吃。

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  54. Ann, I tried making these mooncakes today but the dough was too sticky. I followed the exact steps you mentioned but the dough started to melt after I put the mooncakes to bake in the oven. Can you tell me what is wrong?

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  55. @corinna
    Corinna, sorry to hear that :(
    Did you blend the sugar syrup, alkaline water and peanut oil very well? This recipe is the same as my piggy's recipe and the (2010) traditional mooncake.

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  56. Yes, I followed yr steps closely but why is the dough so sticky and not smooth?

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  57. Your mooncakes look so lovely and delicious! I like the two kinds of filling in there as I like my mooncakes without the egg yolk. Drooling....

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  58. Lovely mooncakes, Ann! How much Chinese wine should be used? I don't see a measurement for it.

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  59. I used to think mooncakes that looked as perfect as this could only be storebought or bakery-bought. Just beautiful.

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  60. Hi Ann, Every time I come for a visit I am amazed at the beautiful baked goody you have to share with us. This are no exception. The look delicious and so pretty too. Thanks for sharing.
    Also thank you for sharing your sadness about Blacky, I'm sorry. You understand my heartache exactly. Hope you are well.

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  61. Hello

    Makes you want to taste and savor, slowly.

    A kiss.

    Nita

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  62. @Anncoo
    Corinna, You must dust flour to the sticky dough and knead until smooth. In fact I add very little extra flour to the sticky dough. You can look at my piggy's tutorial at the mixing of the dough.

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  63. @Biren @ Roti n Rice
    Biren ~ me too. I don't like salted egg very much.

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  64. @Belinda Y. Hughes
    Hi Belinda, just add about 1 tbsp of cooking wine is enough.

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  65. Great recipe. I've looked over and over again to see if you mention the size of the mold... but I can't find it.

    Thanks

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  66. @Anncoo

    Thank you! Another question: What is the advantage of using Hong Kong flour vs. regular all-purpose flour? And if I can't find Hong Kong flour in my area, what can I use to get the most similar result?

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  67. @kh0annguyen
    You can use superfine flour to replace HK flour. Some people do use all-purpose flour too.

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  68. @Anncoo

    I was baking using your recipe tonight! There's one huge problem though - towards the end of the baking, the lotus seed paste expands and cracks the dough. How can I prevent this from happening?

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  69. @kh0annguyen
    That is because your oven is too hot. You must monitor your oven in the last few minutes to prevent the mooncakes crack.

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  70. Hallo! Sorry I'm a bit backdated with the mooncake festival...your mooncakes are very pretty! Do you mind to share where you bought your mooncake moulds from? :) Thank you.

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  71. @ying
    Hi Ying,
    You can check at this http://esjoie.wordpress.com and ask Elyn to mail you the mooncake catalog.

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  72. Thank you very much Ann :)

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  73. Hi Ann, do I need to boil the salted eggs till cooked first? Then I removed the whites from the yolk and steam again with rice wine? Thanks!

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    Replies
    1. Ai Li, No, you've to remove the white from the egg yolk. Please read the first step of steaming the salted egg yolk in this recipe.

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    2. Ok got it. I found out that the egg yolks come in different sizes (some are big and some are so much smaller). So the weight of the lotus paste and salted egg yolks vary from ball to ball. Is this ok? If not, what should I do? If I am not adding egg yolk, do I still use 60g of the lotus paste and 35g of the dough? Thanks!

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    3. Ai Li, you have to check the size of your mould first and estimate the filling and dough for moulding.
      My mould here is about 125g. So the total paste I used was 80g and egg yolk about 20g or less. (without egg yolk, will be around 100g filling) If you find the skin dough is too thin, then you can reduce the filling a little and increase the skin dough a little more.

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    4. If the estimated filling weight is 60g. If the weight of the egg yolk is 20g. So the balance 40g is the paste (eg red bean, white lotus etc...). In total the paste and egg yolk should not exceed 60g. If no egg yolk is to be added, then the paste filling will have to be 60g. Is my understanding correct? So if some of my egg yolks are in different weights eg 10g, 15g....then I will use more paste to make up to 60g. Is this correct? I apologise in advance if I am asking silly questions. Sorry!

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    5. Ai Li, hahaa... you're testing my mathematics and I'm very poor in calculations :D What I'm trying to say is the total paste including the yolk is 100g and the dough skin is 25g. So if the yolk is 15g, then the paste will be 85g.

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    6. Ann, sorry I don't mean to be rude in any way; it is never my intention. Now I got it! Thank you so much!

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    7. Ai Li, no problem at all. :D

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  74. golden moooncake, looks perfect

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  75. Hi Ann,

    I tried to make and the colour turn out not balance :(. May i knw how u brush urs? Any tricks? Thanks!!

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    Replies
    1. You must knead the dough very well and even then let it rest for 30 mins.
      Try not to brush the mooncake up and down, best to get a soft brush and big enough to brush it once in one direction.

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    2. Thanks!! Will try again :)

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  76. Hi Ann

    If i got extra dough..can i keep it till next day then only do the shaping and baking? thanks in advance!

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    Replies
    1. Cannot leh.... the dough will dries up. Why not make half of the recipe.

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    2. ahh got it..thanks heaps..btw..love ur blog ;)

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  77. Your mooncakes look so yummy! May I know whether your recipe if for making small or big mooncake? And the size of the mooncake mould?

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    Replies
    1. I'm using the plunge out plastic mooncake mould. The total size is about 155g, the dough skin is 40g and filling 115g. You can the adjust to smaller if as you like. Can also use large size like wooden mould too.

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  78. Hi Ann, may I check with you how come there is a vacuum i.e I can feel it is hollow between the skin and the filling? I am using the plunge out plastic mooncake mould. Thanks!

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    Replies
    1. aiyo! too much air inside liao.
      After you wrapped the mooncake, you can feel the dough skin popping up in some places. This is too much air inside. You can use a skewer or satay stick poke a small hole on it and release the air then roll the skin to smooth again before moulding.

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  79. Thanks so much for coming to my rescue!

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