BAKED MOONCAKE RECIPE RECIPES
MOON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I have six grandchildren and this is one of their favorite desserts. If I don't take it to potlucks, I hear lots of groans! Everyone wants the recipe after they've tried it.
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield about 15 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition., Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance. , Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts.
Nutrition Facts : Calories 253 calories, FatContent 17g fat (11g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 238mg sodium, CarbohydrateContent 19g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 5g protein.
BAKED MATCHA MOONCAKES RECIPE | SIDECHEF
These Baked Matcha Mooncakes are almost the same as my Baked Chocolate Mooncakes, but with slight adjustments. It has a mild matcha fragrance and pair well with red bean paste. No egg wash or glaze is required on these green moonies. Super easy to make!
Provided by Anncoo Journal
Categories Pescatarian Vegetarian Vegan Baked Goods Comfort Food Dairy-Free Shellfish-Free Intermediate Egg-Free Soy-Free Entertaining Oven Fish-Free Tree Nut-Free Tomato-Free
Total Time 4500S
Yield 12
Number Of Ingredients 6
Steps:
- Mix Sugar Syrup (100 gram), Peanut Oil (30 gram) and Alkaline Water (1/2 teaspoon) together thoroughly.
- To make the dough skin, sift All-Purpose Flour (120 gram) and Matcha Powder (2 1/2 teaspoon) in a bowl. Make a well in the center and pour sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough. Cover with a cling wrap and let it rest for 30 minutes.
- Divide the dough skin into 14 portions, 18 grams each, and roll into balls. Wrap the dough around the Red Bean Paste (420 gram), divided into 14 portions, 30g each.
- Shape it into ball and dust with some flour. Press firmly into the mold, remove and place on a lined baking tray.
- Preheat oven to 340 degrees C (170 degrees C).
- Bake for 10 minutes
- Remove from oven and rest mooncakes to cool for about 15 minutes.
- Then bake the chocolate mooncakes again for another 10-15 minutes.
- Leave mooncakes to cool down completely before storing into an airtight container. This mooncake can be eaten immediately after baked or wait for about 3 days for the mooncakes for skin to soften (??) before serving.
Nutrition Facts : Calories 15 calories, ProteinContent 0.2 g, FatContent 0.2 g, CarbohydrateContent 3.0 g, FiberContent 0.1 g, SugarContent 2.0 g, SodiumContent 2.3 mg, SaturatedFatContent 0.0 g, TransFatContent 0 g, CholesterolContent 0 mg, UnsaturatedFatContent 0.2 g
More about "baked mooncake recipe recipes"
MOON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I have six grandchildren and this is one of their favorite desserts. If I don't take it to potlucks, I hear lots of groans! Everyone wants the recipe after they've tried it.
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Desserts
Calories 253 calories per serving
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Desserts
Calories 253 calories per serving
- In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition., Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance. , Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts.
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TRADITIONAL CHINESE MOONCAKES RECIPE | SIDECHEF
Mooncake (??) is often consumed during Mid-Autumn Festival (???). Lotus paste, red bean paste are all common fillings in mooncake.
From sidechef.com
Reviews 5
Total Time 13800S
Category Pescatarian, Vegetarian, Baked Goods, Comfort Food, Dairy-Free, Shellfish-Free, Weekend Project, Soy-Free, Oven, Fish-Free, Peanut-Free, Tree Nut-Free, Sugar-Free, Tomato-Free
Cuisine Chinese
Calories 50 calories per serving
From sidechef.com
Reviews 5
Total Time 13800S
Category Pescatarian, Vegetarian, Baked Goods, Comfort Food, Dairy-Free, Shellfish-Free, Weekend Project, Soy-Free, Oven, Fish-Free, Peanut-Free, Tree Nut-Free, Sugar-Free, Tomato-Free
Cuisine Chinese
Calories 50 calories per serving
- Leave the mooncake to cool completely and store in air tight containers. Wait for a day for the mooncakes' skin to soften before serving.
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TRADITIONAL BAKED MOONCAKE (2010) - RECIPE PETITCHEF
Recipe Other Traditional baked mooncake (2010) - Recipe Petitchef
From en.petitchef.com
Reviews 5
Total Time 1 hours 5 minutes
Cuisine en
From en.petitchef.com
Reviews 5
Total Time 1 hours 5 minutes
Cuisine en
- Knead lotus paste well and weigh 150g each - roll into a ball shape. 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. Use 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 50g each. Wrap the lotus paste 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, bang one end each of the mold on a thick phone directory or hard surface with equal force. Place mooncake on lined baking tray, not too close about 10 pieces on one tray for even baking. Baked in preheated oven 180C for 7 mins and egg wash mooncake with a soft brush and bake for another 15 mins at 175C. Remove mooncakes from oven and brush some glaze on mooncake. Leave mooncakes to cool and store in airtight container.
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MOONCAKES RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
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TRADITIONAL BAKED MOONCAKES RECIPE ????? | HUANG KITCHEN
Sep 21, 2015 · Others Start by making the mooncake skin. Prepare all ingredients needed to make the pastry. In a large bowl, add in golden syrup. Add in peanut oil. Followed by alkaline water. Whisk together the golden syrup, alkaline water and peanut oil until well blended. Next, add in the all-purpose flour (240 ...
From huangkitchen.com
From huangkitchen.com
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HOW TO MAKE TRADITIONAL BAKED MOONCAKES (RECIPE) - RICE 'N ...
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TRADITIONAL BAKED MOONCAKES - MALAYSIAN CHINESE KITCHEN
Sep 26, 2015 · Bake in a preheated 375°F (190°C) oven for 10 minutes. Remove from oven and allow mooncakes to cool for 5 minutes. Brush mooncakes all over with egg wash and return to oven for another 8 to 10 minutes or until golden brown. Remove from oven and brush on some mooncake glaze just on the top of mooncakes.
From malaysianchinesekitchen.com
From malaysianchinesekitchen.com
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MOONCAKE RECIPE - HOW TO MAKE CHINESE MOONCAKE (QUICK AND ...
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BAKED MOONCAKES RECIPE – MONO AND CO
Sep 23, 2015 · christine's mooncake skin recipe 100g hongkong flour 60g golden syrup ½ teaspoon alkaline water/lye water 28g peanut oil noobcook's mooncake skin recipe 100g hongkong flour 70g golden syrup ½ teaspoon alkaline water/lye water 25g peanut oil fillings store bought red bean paste / lotus seed paste others 1 egg, for egg wash clingwrap for shaping the mooncake into balls mooncake mould
From monoandco.com
From monoandco.com
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TRADITIONAL BAKED MOONCAKE RECIPE - KITCHEN-RECIPES.COM
Aug 15, 2021 · 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 tablespoon of water mix ...
From kitchen-recipes.com
From kitchen-recipes.com
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TRADITIONAL BAKED MOONCAKE | BAKE KING SINGAPORE
TRADITIONAL BAKED MOONCAKE. Steam salted eggs for about 5-10 minutes. Mix melon seeds with lotus paste. Divide lotus paste and roll into balls. Make a hole in the center and insert the salted egg yolk, then fold & roll into ball shape. Mix golden syrup, oil and alkaline water in a bowl. Add flour to mixture and knead into a soft dough.
From bakeking.com.sg
From bakeking.com.sg
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BAKED MOONCAKES RECIPE – MONO AND CO
Sep 23, 2015 · 01. Choose one of the skin recipe above. I made 12 large mooncakes (170g) with 3x the recipe with some left over for making a few mini mooncakes. According to both original posts, one serving of the skin recipe is enough to make 12 x 50g mini mooncakes. 02. In a mixing bowl, mix golden syrup, alkaline water and peanut oil together with a whisk. 03.
From monoandco.com
From monoandco.com
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TRADITIONAL BAKED MOONCAKES RECIPE - NOOB COOK RECIPES
Aug 15, 2014 · Place the mooncakes on a baking tray lined with parchment paper. Spray the mooncakes with water (to prevent the skin from cracking during baking). Bake in preheated oven of 180 °C (356 °F) for 10 minutes. Get Recipe. Take out the tray and let it cool outside for 20 minutes.
From noobcook.com
From noobcook.com
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TRADITIONAL BAKED MOONCAKE - FOODIE BAKER
Sep 26, 2020 · Mooncake is a Chinese pastry traditionally eaten during the Mid-Autumn Festival (??? zhong qiu jié). The traditional baked mooncake contains a rich, dense and sweet filling encapsulated in a thin crust. The filling is usually made from red bean or lotus seeds. Inside the filling may sometimes contain salted duck egg yolks.
From foodiebaker.com
From foodiebaker.com
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TRADITIONAL BAKED MOONCAKE RECIPE | HOUSE OF ANNIE
Aug 23, 2011 · This is the recipe for the traditional, baked Chinese Mooncake that is typically eaten during the Mid-Autumn Festival. The mooncake filling consists of a salted egg yolk, surrounded by sweet lotus seed paste, which is wrapped in a thin, tender skin and then pressed into a round or square mold to impart a design onto the skin.
From houseofannie.com
From houseofannie.com
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TRADITIONAL MOONCAKES (????) | CHRISTINE'S RECIPES: EASY ...
Spray the mooncake mould and place the stuffed mooncake into the mould. Lightly press the mould handle, then remove the mooncake from the mould. Transfer the stuffed mooncake onto a lined baking tray. Repeat this step to finish the remaining dough and lotus paste. Bake in the preheated oven for about 10 to 12 minutes.
From en.christinesrecipes.com
From en.christinesrecipes.com
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MOONCAKE RECIPE WITH 5 POPULAR FILLINGS (LOTUS SEED, RED ...
Dec 06, 2021 · Another popular usage of green tea in yue bing comes in the form of snow skin mooncakes. These are not baked but are instead simply cooled, and typically are filled with ice cream, mochi, or custard. Green tea is a popular addition to the dough. Our mooncake recipe below covers only the traditional style with a baked exterior.
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From honestfoodtalks.com
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MINI LOTUS PASTE MOONCAKES RECIPE ?????? | HUANG KITCHEN
Sep 03, 2016 · Bake Mooncakes: To bake the mooncakes, first preheat oven to 190 degree C and place rack in centre of oven. Then bake the mooncakes until the mooncake skin toughens and the edges of the mooncakes start to turn golden, about 10 minutes. Remove the mooncakes from the oven to cool for 15 minutes.
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From huangkitchen.com
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WHAT IS MOONCAKE AND 15 EASY MOONCAKE RECIPES - IZZYCOOKING
Sep 03, 2021 · A mooncake (??)is a traditional Chinese pastry that is eaten during the Mid-Autumn Festival celebrations. As this pastry is so often associated with the festival, the event is also called the Moon Cake Festival. We’ve collected 15 Easy Mooncake Recipes that you can make at home this year!
From izzycooking.com
From izzycooking.com
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HOW TO MAKE A TRADITIONAL BAKED MOONCAKE? | THE MOST ...
Dust hands with remaining flour, and portion out 30 g of mooncake dough. Roll into a ball and set aside. Roll 45 g lotus paste into a ball, then wrap in mooncake dough. Roll into a ball, then insert into mini mooncake mold. Press ball into the corners, so the cake will be imprinted with the patterns. Lightly tap on a flat surface for the ...
From asianfoodnetwork.com
From asianfoodnetwork.com
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