Flower Mooncakes 花式月饼
These Flower Mooncakes are so pretty to look at. Do you agree? Definitely a great giveaway as a gift for the coming Mooncake Festival (Mid-Autumn Festival). It’s very easy to make these flower mooncakes with a mooncake plunger mould. Just use a traditional baked mooncake recipe and mix with natural dragon fruit powder. You need to divide the dough into two portions and mix one of it with dragon fruit powder. Then wrap the dough in three layers (please watch the video below). Remember that don’t over knead the dough and do not use dark sugar syrup, as it will not bring out the beautiful colour on the mooncakes after baking. Besides dragon fruit powder, you may also use any other natural fruit colour you prefer.
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Flower Mooncakes
Ingredients
- 90 g golden syrup
- 30 g peanut oil
- 1/2 tsp alkaline water
- 135 g plain flour - sifted
- 1.5 tbsp dragon fruit powder
- 1 tsp matcha powder
- 250 g lotus paste
Instructions
- Mix sugar syrup, peanut oil and alkaline water together thoroughly for a minute or two.
- Add in sifted flour and use a rubber spatula to mix and form to a dough. Then knead dough to smooth.
- Divide dough into two portions. One plain dough and one mix with red dragon fruit powder, knead well. Then cut dragon fruit dough into two portions.
- Wrap one portion of red dragon fruit dough inside the plain dough and roll into a ball shape. Followed by the second portion of red dragon fruit dough wrap over the ball dough.
- Form the dough into long length and cut into 10 pieces and roll into round balls, about 23 grams each.
- Wrap the dough around the lotus paste filling (25g).
- For the remaining dough, mix with matcha powder, knead well as 'pistil in the center part of the flower' and divide matcha dough into 10 tiny knobs.
- Dust plunger mould with little flour, then press the green knob in the center of the flower mould.
- Roll the dough ball with some flour. Press firmly into mould, press and release on a lined baking tray.
- Bake at preheated oven 200 deg C for 5 minutes. Remove moonies from oven and place on wire rack. At the same time reset temperature at 135 deg C.
- Mix about 2-3 teaspoons of red dragon powder in 2 tablespoons of hot water, mix well. Then brush on top of the flower mooncakes. Bake the mooncakes again for another 15 minutes.
- Leave mooncakes to cool down completely before storing into an airtight container. Wait for about 3 days for the mooncake skin to soften (回油) before consuming.
Notes
- 花式月饼 Flower Mooncakes
- 中秋节快要到了. 这款超美的花式月饼拿来送人一定很受欢迎~
- 做法非常的简单, 只用广式传统月饼食谱和月饼摸具就能做出颜值非常高的月饼了.
- 材料:
- 90克 黄金糖浆
- 30克 花生油
- 1/2茶匙 碱水
- 135克 中筋面粉, 过筛
- 1.5汤匙 火龙果粉
- 1.5茶匙 抹茶粉
- 250克 莲蓉馅
- 做法:
- 将糖浆，花生油和碱水充分混合均匀 ,约1-2分钟.
- 倒入过筛面粉, 用刮刀拌匀至成面团. 然后用手搓匀至光滑.
- 把面团分成两份. 其中一份加入火龙果粉, 柔成粉色. 再把粉色面团分成两份.
- 用白色面团包容1/2的粉色面团, 搓圆. 剩下的1/2的粉色面团, 包入整个白面团, 搓圆即可. 把面团搓成张条形, 割成10等份, 约23克一粒, 再搓圆即可.
- 压扁面团, 包入莲蓉馅（25克）.
- 剩下的面团, 加入抹茶粉调成绿色当花心. 再分成10等份.
- 在摸具中间拍一点面粉, 填入摸具花心的位置.
- 将面团粘上少许粉，压入月饼模，扣出排放在烤盘上（底部铺纸）.
- 送进预热烤箱200度烘烤5分钟, 然后取出月饼放在凉架上. 顺便把烤箱温度调低至135度.
- 将2-3茶匙火龙果粉和2汤匙热水搅拌均匀. 然后用刷子沾一点粉色液体刷在月饼上, 这样烤好的月饼更上色更迷人. 刷完后再送进烤箱第二次, 烤约15分钟即可.
- 待月饼完全凉后装进盒子里。等月饼回油后(越3天)，即可享用了。
- 温馨提醒:
- 烤箱温度和烘烤时间务必根据自家烤箱来定
- 不要用黑糖浆, 因为很难把颜色呈现出来
- 不要过度搓揉面团, 免得起筋
- 可以用自己喜欢的色素调不同颜色的月饼.
