TRADITIONAL MOONCAKES RECIPES
TRADITIONAL CHINESE MOONCAKES RECIPE | SIDECHEF
Mooncake (??) is often consumed during Mid-Autumn Festival (???). Lotus paste, red bean paste are all common fillings in mooncake.
Provided by ZaTaYaYummy
Categories 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
Total Time 13800S
Yield 6
Number Of Ingredients 8
Steps:
- In a bowl, stir Golden Syrup (70 gram), Water (4 milliliter), Vanilla Extract (1/4 teaspoon) together. Add Vegetable Oil (25 milliliter) and continue to mix well.
- In a bigger bowl with the syrup mixture, add in All-Purpose Flour (100 gram) and mix well.
- Gently knead the dough using a spatula till smooth, about 30 seconds. Wrap with cling wrap and leave to rest for at least 3 hours.
- Preheat your oven to 350 degrees F (180 degrees C).
- Dust the dough with some flour. Give the dough a light kneading to smoothen it. Divide dough into 15 gram pieces. Shape each piece of dough into a ball.
- Divide the Lotus Seed Paste (430 gram) into 35 gram pieces. Shape those into balls as well.
- Roll each dough ball over some flour. Dust your hands with flour and flatten each dough into a small disc.
- Wrap it around the filling and shape it into a ball until the filling is completely covered. Dust your hands with some flour to avoid the dough from sticking.
- Lightly dust the wrapped dough with some flour.
- Press it into the mooncake mold and shake the mooncake out.
- Place mooncake on a baking tray lined with parchment paper. Spray some water on the mooncakes to prevent the mooncakes from cracking during baking. Bake them for 10 minutes.
- Remove them from the oven and leave them to cool for 25 minutes. This is to prevent the filling from expanding and cause the crust to crack.
- Mix Egg (1) and Water (1 tablespoon) for the egg wash. Brush the top of the mooncakes. Return to oven and continue to bake for another 12 to 15 minutes until golden brown.
- Leave the mooncake to cool completely and store in air tight containers. Wait for a day for the mooncakes' skin to soften before serving.
Nutrition Facts : Calories 50 calories, ProteinContent 1.2 g, FatContent 0.9 g, CarbohydrateContent 9.5 g, FiberContent 0.7 g, SugarContent 5.5 g, SodiumContent 17.9 mg, SaturatedFatContent 0.6 g, TransFatContent 0.0 g, CholesterolContent 5.1 mg, UnsaturatedFatContent 0.2 g
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.
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MOONCAKES RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Mooncakes are traditionally enjoyed during the Chinese and Vietnamese Mid-Autumn Festival, when families gather to give thanks for the harvest and pray for longevity and good fortune. Making and sharing mooncakes is one of the hallmarks of this festival (some even call it the Mooncake Festival!). In Chinese culture, a round shape symbolizes completeness and reunion, and sharing the round pastries with relatives signifies the unity of families. The pastries are made of a tender dough stuffed with a sweet filling -- often lotus seed paste or red bean paste. The top of each mooncake has an intricate design, achieved by pressing the pastry into a mold; traditional molds are shaped like wooden paddles, modern presses are spring-loaded and made of plastic. Bakeries stamp their mooncakes with their own designs; flowers, vines and moons are common. Every family has its favorite version of the pastry, based on passed-down recipes or where they like to buy the cakes. Most feature a sweet filling wrapped around a salted duck egg yolk, but our take skips the yolk and focuses on white lotus paste, made by boiling and pureeing dried lotus seeds that you then cook with caramelized sugar. To set the beautiful stamped design, we bake the mooncakes for 10 minutes before brushing them with egg wash (the key to their glossy finish).
From foodnetwork.com
Reviews 4.8
Total Time 11 hours 55 minutes
Cuisine asian
From foodnetwork.com
Reviews 4.8
Total Time 11 hours 55 minutes
Cuisine asian
- Bake the mooncakes until the tops are no longer shiny and the dough has just set, 10 to 12 minutes. Let cool 10 minutes. Whisk the egg together with a splash of water in a small bowl, then brush over the tops and sides of each mooncake. Return to the oven and bake until deep golden brown, 10 to 15 minutes more. Let cool on the baking sheet 10 minutes, then transfer to a rack to cool completely. Enjoy fresh or store in an airtight container for 2 days (they'll get shinier as they sit).
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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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Shanghai mooncake is characterised by its short crust pastry. The crisp and buttery crust of the skin goes very well indeed with the oriental mooncake lotus paste fillings. A modern variation compared to the typical traditional mooncakes: these mooncakes combine a western style crisp biscuit like pastry with a traditional chinese filling which is soft, sweet yet salty from the egg yolks.
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