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… 😀 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
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!
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)
Hi Ann, would like to get your advise on what can actually cause kungchai biscuits to be hard? I baked 2 batches and they were still hard after few days. How does golden syrup viscosity supposed to be? Mine seems to be very thick n sticky. Could be over mixing or over baking? Can I replace HK flour with super fine flour?
Hi Audrey,You're using my recipe? I'm using Sunlik sugar syrup, They labeled as golden syrup too but the syrup is not very thick and my dough is very soft to manage. Probably you have over kneaded the dough as the flour can be "起筋”.Yes, you can use super fine flour or even plain flour. Please refer to my recent post Mooncake Biscuits.You wait for a few more days to see whether your biscuits can be soften or not.
May I know what glaze did you used for the final part?
I try looking for it at phoon huat, dont see any mooncake glaze, does the gel glaze works?
Hi Shirlyn, Is mooncake glaze.
Hi Shirlyn, Did you ask the PH staff? They should know what is mooncake glaze. In their small bottle packing is super glaze.
Thanks so much for coming to my rescue!
@AnncooThank 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?
@kh0annguyenYou can use superfine flour to replace HK flour. Some people do use all-purpose flour too.
The artistic nature of the mooncakes really impress me. I just saw Kritsy's mooncakes, now yours. These are beautiful.Wow!Velva
I have never tasted mooncakes before. But your cakes are just beautiful. Picture perfect, actually. And I hope to try them one day! : )
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.
@Blessed HomemakerBlessed Homemaker, Please leave your email address in my contact. I'll pass you the catalog.
These moon cakes are just beautiful! They look like works of art 🙂
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 😛
@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。
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?
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)
花纹很明显,好喜欢 ^_^
Gosh… these are so beautiful, I reckon it's more perfect thn those selling extravagantly at any exclusively restaurant!
@corinna
Corinna, Buy the mooncake glazing from PH or Sunlik.
Hi AnnIf i got extra dough..can i keep it till next day then only do the shaping and baking? thanks in advance!
ahh got it..thanks heaps..btw..love ur blog 😉
Cannot leh…. the dough will dries up. Why not make half of the recipe.
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!
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.
Hi Ann, how many mooncake did you yield from your recipe?
Hi, I used 9 salted egg yolks, so the mooncakes are 9 pieces.
@yingHi Ying,You can check at this http://esjoie.wordpress.com and ask Elyn to mail you the mooncake catalog.
Dear Ann,I tried your recipe today, the dough was very sticky and the puffed up at the bottom when I bake it in the oven. When I floured the plunger, the mooncake cracked while baking. Any advice?Thanks & regardsVenez
Hi Ann, I followed the recipe exactly no more no less. Is it because I knead the dough too long? How long is the kneading time? Thanks.
Hi Ann,I have tried resting 40 mins and overnight but the dough still looked melted once I start to roll and then it sticks to my hands. And in the oven it will slowly melt away and become disfigured shape.Thank you.
Hi Lin ven,I'm really sorry to hear that 🙁 Many of my readers had tried this recipe and the feedback were good. Wonder did you follow the steps accordingly? Like first you must mix the sugar syrup, oil and alkaline water till very well. Then pour it into the flour….
Hi Ann,Yes I am Singaporean. Will try tomorrow again hope it turn out well. Thanks for the advice.
Hi Lin Ven,The kneading time is very short. After rested the dough, only add a small of amount of flour on it to knead. The dough is not sticky at all.Are you from S'pore?
Hi Venez, The puffed up the bottom probably due too much air got inside the dough and filling during wrapping. You may like to watch from this youtube on how to wrap mooncake. http://www.youtube.com/watch?v=xYVULm9qGrkHow long have you rested the dough? The method of making the dough is exactly the same as my recent post Mooncake biscuits. I've posted up a few pics of mixing the dough or you can also refer to my tutorial at handmde piggy. They're all the same recipe.
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.
Thank you very much Ann 🙂
golden moooncake, looks perfect
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?
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.
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!
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!
Ai Li, no problem at all. 😀
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!
Ai Li, hahaa… you're testing my mathematics and I'm very poor in calculations 😀 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.
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.
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.
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!
Hi Ann,I tried to make and the colour turn out not balance :(. May i knw how u brush urs? Any tricks? Thanks!!
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.
Thanks!! Will try again 🙂
@kh0annguyenThat is because your oven is too hot. You must monitor your oven in the last few minutes to prevent the mooncakes crack.
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
These are perfect! These are absolutely perfect.
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??
我来吃月饼了!!月饼做得真美喔….
@Jeanniehahaa…Jeannie, you're right but sometime just cannot resist 😀
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 🙂
very pretty mooncake.
Love your moon cakes. Very neat and fine imprint.
I don't knew this recipe. Very interesting!
Amount of alkaline water is missing in your recipe. Can alkaline water be omitted in making these mooncakes?thks alot for the recipe :)Liz
@茄子是啊!哪是莲花,你有没有买这些模?
真的很美叻!
Lovely mooncakes, the golden brown is so beautiful!
that looks perfect, so beautiful! what's more, the traditional mooncake is the hardest to do!
you are a mooncake master! all your mooncakes look so beautiful and look like store-bought quality.
This looks absolutely yummy…I should try this soon…Thanks for the recipe dear…
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!
Ann,What do you use to glaze the baked mooncakes?
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 🙂
@AnonymousLiz ~ 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.