Moon Cakes Recipe 445

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MOON CAKE



Moon Cake image

I got this simple yet delicious recipe from a lady named Elaine, who I work for. I work in a kitchen of a country club and this is one of many desserts that they serve, and by far my favorite! Drizzle with chocolate syrup and use a knife to make a design.

Provided by TARYN003

Categories     Desserts     Cakes

Time 1h30m

Yield 35

Number Of Ingredients 9

1 cup water
½ cup margarine
1 cup all-purpose flour
4 eggs
2 (3.4 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
¼ cup chocolate syrup

Steps:

  • Preheat oven to 400 degrees F (200 degrees C) and lightly grease a jelly roll pan.
  • In a large saucepan, bring water and margarine to a boil. Remove from heat, and mix in flour with electric mixer. Add eggs, one at a time, beating well after each. Spread evenly in prepared pan .
  • Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes. Set aside to cool completely
  • In large bowl, combine pudding mix, milk and cream cheese. Mix with electric mixer until smooth. Spread evenly over cooled crust. Top with whipped topping and drizzle with chocolate syrup. Chill in refrigerator and serve cold.

Nutrition Facts : Calories 132.9 calories, Carbohydrate 11.9 g, Cholesterol 81.9 mg, Fat 8.1 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 140 mg, Sugar 6.9 g

MOONCAKES



Mooncakes image

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 hallmark 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. Our take is filled with 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).

Provided by Food Network Kitchen

Time 11h55m

Yield 12 mooncakes

Number Of Ingredients 9

1 cup dried lotus seeds
3/4 cup plus 2 tablespoons sugar
1 tablespoon plus 1/3 cup vegetable shortening
1/4 cup golden syrup
1/2 teaspoon alkaline water (also called kansui)
2 tablespoons vegetable oil
2/3 cup cake flour
1/3 cup all-purpose flour, plus more for dusting
1 large egg, lightly beaten

Steps:

  • For the lotus paste: Place the dried lotus seeds in a medium bowl and cover with plenty of room temperature water. Let the seeds soak and rehydrate for at least 6 hours, and preferably overnight.
  • Rinse the lotus seeds under cold water, then split them in half to remove and discard the green sprout in the center (they are very bitter). Transfer the seeds to a large pot and fill with plenty of water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer until the seeds are tender enough to smash with a fork, about 1 hour. Drain well, then transfer the seeds to a food processor while they are still warm, add 3/4 cup sugar and puree until very smooth. (Add 1 to 2 tablespoons water if necessary to get a very smooth texture). Strain through a fine mesh sieve into a medium bowl.
  • Melt 1 tablespoon vegetable shortening and the remaining 2 tablespoons sugar in a medium nonstick skillet over medium-high heat, then cook until caramelized and deep golden, about 5 minutes. Add the lotus puree and cook, stirring continuously, until most of the moisture has been cooked out and the puree is similar in texture to thick mashed potatoes, 6 to 8 minutes. Add the remaining 1/3 cup vegetable shortening, then continue to cook, stirring continuously, until all of the shortening has fully incorporated and the paste is very thick, glossy and pulls away from the sides of the pan, about 6 minutes more. (The final lotus paste should be amber brown in color and almost stretchy in texture.) Transfer to a medium bowl and let cool completely.
  • For the mooncake dough: Meanwhile, whisk together the golden syrup, alkaline water and vegetable oil in a large bowl until combined. Add the cake and all-purpose flours, then stir with a wooden spoon until a shaggy dough forms. Gently knead the dough until it comes together completely, then wrap in plastic wrap and set aside to rest, about 45 minutes.
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Divide the lotus paste into 12 equal pieces (each about 2 1/2 tablespoons) and roll into golf ball-size balls. Place on a plate and chill in the refrigerator, 20 to 30 minutes. The colder the balls, the easier it will be to shape the mooncakes.
  • Roll about 1 tablespoon of the mooncake dough into a ball, then place between 2 pieces of parchment paper that have been lightly dusted with flour. Use a rolling pin to flatten the dough to about 1/8 inch thick and 3 1/2 to 4 inches wide. Place one of the lotus paste balls in the center of the dough, and shape the dough around it, pinching the edges to seal. Roll the ball in your hands to smooth the exterior.
  • Place the assembled ball in a plastic 2-inch wide miniature mooncake press mold, then turn the press upright on your work surface. Press the plunger down until you feel resistance, then lift the mooncake mold off the table and use the plunger to carefully press the mooncake out. Transfer to the prepared baking sheet, then refrigerate while you make the remaining mooncakes in the same manner.
  • 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).

MOON CAKE



Moon Cake image

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

Time 50m

Yield about 15 servings.

Number Of Ingredients 13

CRUST:
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs
FILLING:
2 packages (3.4 ounces each) instant vanilla pudding mix
3 cups cold whole milk
1 package (8 ounces) cream cheese, softened
TOPPING:
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate sauce
Chopped nuts

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, Fat 17g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 238mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 5g protein.

EASY MOONCAKE RECIPE



Easy Mooncake Recipe image

Traditional Chinese mooncake with lotus paste and salted egg yolk.

Provided by KP Kwan

Categories     Dessert

Time 40m

Number Of Ingredients 7

60g golden syrup
1/4 tsp lye water (kansui)
24g vegetable oil
100g cake flour
10 salted egg yolk
220g store-bought lotus paste (See note)
Egg wash to brush the mooncake

Steps:

  • Mix golden syrup, lye water, and vegetable oil accurately in a mixing bowl.
  • Sieve the flour. Add all at once to the above mixture.
  • Combine all the ingredients.
  • Place the dough on a piece of cling wrap. Refrigerate for thirty minutes to let the dough relax.
  • Wash the salted egg yolk with water to remove the white sticking to the yolk. Pat dry.
  • Wrap the yolk with the lotus paste
  • Then roll it into a ball. Set aside.
  • Roll out the pastry in between two plastic sheets or cling wraps.
  • Remove the cling film on top, fold the pastry toward the filling.
  • Pinch away the excess pastry where the pastry is double folded to ensure consistent thickness.
  • Roll the mooncake with your palms to form a ball.
  • Roll the mooncake on a surface dusted with flour.
  • Plunge the piston of the mold to the flour, and shake off the excess.
  • Place the dough on the baking tray.
  • Put the mooncake mold on the dough and plunge the piston downward. The dough will take the shape of the mold, and the pattern will be imprinted on the surface.
  • Bake it at the middle rack, 175°C/350°F top and bottom temperature for five minutes or until the surface starts to firm up.
  • Remove the mooncake from the oven and brush the surface of the mooncake with egg wash.
  • Bake for another ten minutes or until golden brown.
  • Remove the cake from the oven to cool at room temperature.
  • Transfer the mooncake to an airtight container and keep for three days before serve.

Nutrition Facts : Calories 140 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 mooncake, Sodium 53 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

MOON CAKES RECIPE - (4.4/5)



Moon Cakes Recipe - (4.4/5) image

Provided by debjones

Number Of Ingredients 12

Filling:
Dough: 3 boxes pre-made pie crust like Pilsbury
1/2 c. coconut flakes
1/4 c. walnuts
1/4 c. salted almonds
1/4 c. raisins
3/4 c. dried cranberries
4 oz. red bean paste (1/2 of a can)
Glaze:
1 large egg
1 tsp. water
Sesame seeds(optional)

Steps:

  • 1. Preheat oven to 350 degrees. 2. Put filling ingredients into a food processor and mix for 2 minutes until nuts and fruit are finely chopped. 3. Remove dough from package and flatten out. Using a wide mouth cup or glass (about 3" in diameter), cut circles. Place circle into mold or keep flat on the table if you are not using a mold. Add 1 - 2 teaspoons of filling, depending on the size of the mold. Bend the edges toward the center to seal. If using a mold, press down firmly. Then whack the mold on the side of a counter to release the cake. 4. Place the cake on a cookie sheet covered in parchment paper. Continue until all dough is used. 5. Paint the egg mixture over each cake and sprinkle with sesame seeds if desired. 6. Bake for 18 minutes. 7. Remove from cookie sheets and cool before serving. 8. Happy Moon Festival!

MOON CAKES



Moon Cakes image

Categories     Cake     Sauce     Side     Bake     Marinate     Roast     Thanksgiving     Fall     Brine     Pastry     Boil

Yield makes 10 to 12 moon cakes, depending on mold size

Number Of Ingredients 31

Sugar Syrup
1 1/4 cups sugar
1/4 plus 1/8 teaspoon citric acid (sour salt)
1/2 cup water
Filling
12 Salted Preserved Eggs (page 101), unboiled
3 ounces pork fatback, blanched in boiling water for about 1 minute until firm, cooled, and finely diced (about 1/2 cup)
1/2 cup finely diced Char Siu Pork (page 142)
1 Chinese sweet sausage, finely chopped
1/2 cup powdered sugar
1/2 cup roasted sunflower seeds
2/3 cup chopped toasted walnuts, with any loose bits of skin removed
3 tablespoons chopped toasted cashews
2 tablespoons chopped toasted slivered blanched almonds
1/3 cup sesame seeds, toasted (page 332)
1/4 cup chopped crystallized ginger
3/4 cup chopped candied citron or fruitcake mix
1/4 cup drained canned white chunk chicken, flaked
1 cup plus 1 tablespoon sugar
3 tablespoons light corn syrup
1/3 cup Chinese sorghum and rose petal liquor (mei kwei lu chiu)
3 tablespoons freshly grated lime zest, or 10 tender young lime leaves (any variety), minced
Dough
1/4 cup canola or other neutral oil, plus extra for shaping
3 tablespoons Caramel Sauce (page 316), or as needed
3/4 teaspoon potassium bicarbonate solution (lye water)
Sugar syrup
2 3/4 cups plus about 2 tablespoons all-purpose flour, plus extra for dusting
Glaze
3 egg yolks
2 1/2 teaspoons Caramel Sauce (page 316)

Steps:

  • Make the Sugar Syrup
  • In a small saucepan, combine the sugar, citric acid, and water and let stand for 30 minutes. Then bring the mixture to a boil over medium heat and cook for 2 to 3 minutes, or until the syrup turns pale yellow (the color of canola oil). If the citric acid turns dark yellow during boiling, swirl the pan or stir the contents to distribute. Remove from the heat and pour into a large measuring cup or heatproof bowl.
  • Set the syrup aside for about 4 hours to cool completely. It will thicken and darken a bit as it cools. Then cover with plastic wrap and keep at room temperature. There should be a scant 1 cup syrup. (The syrup can be made up to 3 days in advance and kept at room temperature until using.)
  • Cook and Shape the Filling
  • Position a rack in the middle of the oven and preheat to 250°F. Line a baking sheet with parchment paper. Crack each salted egg and separate the yolk from the white, discarding the white and depositing the yolk on the prepared baking sheet. Discard yolks that are liquid, but keep yolks that hold their shape, even if they are partial ones; you can make a double-yolk cake. Once you have enough yolks (either 10 or 12, whole and partial ones combined), stop; the number of yolks needed depends on the size of your mold. Save any left over salted eggs for another use.
  • Bake the egg yolks for 12 to 15 minutes, or until they have lost most of their sheen. You want the yolks to cook sufficiently to hold their shape in the cakes. If the surfaces crack, they have baked a little too long but will be okay in the cakes. Remove the yolks from the oven and let cool. When cool enough to handle, use your fingers or a paring knife to pry the yolks from the baking sheet. Trim each yolk so that it is as round as possible and place on a plate or in a plastic container. Cover and set aside.
  • Put the pork fatback, Char Siu Pork, and sausage in a bowl and use a fork to combine well. Add the powdered sugar and toss to coat the pork and sausage thoroughly. Set aside for at least 30 minutes or up to 1 hour to marinate. The meat will look wet as it absorbs the sugar.
  • Put the marinated meats and the sunflower seeds, walnuts, cashews, almonds, sesame seeds, crystallized ginger, candied citron, chicken, sugar, and corn syrup into a 12-inch nonstick skillet. Place over medium heat and sauté gently for about 10 minutes, or until the pieces of fatback are clear and the sugar has melted. (If you taste some, you should detect just a bit of graininess from the sugar.) Turn off the heat and wait for the bubbling sugar to subside before stirring in the liquor and lime zest. Let cool for 30 minutes before continuing.
  • To shape the filling into balls, line the baking sheet with fresh parchment paper and gather the following: the filling, plastic wrap, the baked yolks, and a scale. Tear off 4 pieces of plastic wrap each about 20 inches long, and fold each piece in half. Put a folded sheet on the scale. Scoop up 1/3 cup of the filling and deposit it on the plastic wrap. Make a depression in the middle, and put an egg yolk in the depression. Top with 1 to 2 tablespoons of the filling to achieve the total weight you want: 3 ounces for a 1/2-cup mold, or 3 1/2 ounces for a 2/3-cup mold. Gather up the edges of the plastic wrap and pick up the bundle in one hand. With the other hand, twist and squeeze the plastic to compress the filling into a ball the size of a tangerine (about 2 1/4 inches in diameter). Use some pressure to make sure the elements have stuck together. Undo the plastic and roll the filling onto the prepared baking sheet. Th e ball should hold together as it sits. If it falls apart, squeeze it back into shape. Repeat with the remaining filling, using new pieces of plastic wrap as the old ones get too tacky to release the balls easily once they are shaped. (If lots of clear, thickish liquid remains toward the end, don't try to use it all, or the filling will be too wet.) Set the balls of filling aside.
  • Make the Dough
  • Add the 1/4 cup oil, 3 tablespoons caramel sauce, and potassium bicarbonate solution to the sugar syrup. Use a rubber spatula to stir for about 1 minute, or until the mixture has increased in volume, is opaque, and is a rich caramel color. If necessary, add caramel sauce, 1/4 teaspoon at a time, to darken.
  • Put the 2 3/4 cups flour into a large bowl and make a well in the center. Pour the sugar syrup mixture into the well and use the spatula to stir until you have a soft dough with the texture of marzipan. Turn the dough out onto a lightly floured work surface and knead in about 2 tablespoons flour to create a smooth, very malleable, slightly tacky dough. It may spread a bit when left to sit.
  • Shape the dough into a log 2 inches in diameter. For 1/2-cup molds, cut the log at scant 1-inch intervals to yield 2-ounce pieces; for 2/3-cup molds, cut at 1-inch intervals to yield 2 1/2-ounce pieces. Weigh each piece for accuracy, pinching off or adding on dough as necessary. Save extra dough for emergency patching up. Cover the dough pieces loosely with plastic wrap and set aside. (The dough may be prepared 1 hour in advance of shaping the cakes.)
  • Shape the Cakes
  • Set up a station that allows you to whack the wooden mold firmly against a hard surface. Kitchen counters are not good. I typically put a piece of plywood and a section of a two-by-four on a dining room chair. Both pieces of wood should roughly span the width of the chair. The plywood does not have to match the depth of the chair. Position the wood pieces at the edge of the chair. The thin, wide plywood acts as a stabilizer, while the thicker two-by-four takes the pressure. (If you want to protect the floor, fold a towel or blanket to create a double or triple thickness and put it under the chair's feet.) When you are satisfied with the setup, take the mold by the handle and practice the whacking sequence outlined in step 17. Strike with confidence and strength to get a loud whack. If your arrangement seems sufficiently sturdy, continue to the next step.
  • Set up a station for shaping the moon cakes near the "whacking station," outfitting it with the following: a large work surface (such as a cutting board), flour for dusting, a small bowl of oil, a pastry brush, a rolling pin (preferably an Asian-style pin, which is essentially a 1-inch wood dowel), the dough pieces, the balls of filling, and the mold(s). Line 2 baking sheets with parchment paper, oil the paper, and place them with the other tools.
  • To shape each moon cake, first oil and flour the mold. Use a pastry brush dipped in oil to coat the carved surfaces lightly. Sprinkle in some flour and tap the mold against your hand to spread the flour evenly over the entire interior surface. Invert and tap the mold against the sink to remove excess flour. Set the prepared mold by your work area.
  • Lightly flour the work surface and place a piece of dough on top of it. With a lightly floured hand, smack the dough to flatten it to a 1/4-inch-thick disk. Flip it over. Quickly dip 2 fingers into the oil and very lightly oil the rolling pin; this tiny bit of oil makes the dough easier to manipulate. With short, fast strokes, roll the dough away from its center, leaving a plump, roughly 1-inch-wide "belly" in the middle. With each roll, pick up the dough and give it a quarter turn to prevent sticking. When it is about 4 inches in diameter, stop turning the dough and make the final passes to create a circle 5 to 5 1/2 inches in diameter and a generous 1/8 inch thick at the edge. This Chinese method of rolling dough ensures an even thickness all around the cake. (If the dough sticks or breaks, scrape it up with a plastic dough scraper or knife, knead it back into a ball, and start over. It is a forgiving dough.)
  • Pick up the dough circle and put it in one hand. Place a ball of filling in the center of the circle, and then invert the entire thing into the other hand; the dough will naturally droop over the filling. (The dough side that now faces you will be the pretty top of the cake.) Pass the ball back to the other hand so that the bottom of the cake now faces upward. Cupping the cake in one hand, use the fingers of your other hand to seal the dough, completely encasing the filling. Gently press, nudge, and mold the dough as needed. Once sealed, cup the ball in both hands and gently roll and pat it smooth. The pastry will take on a slight sheen.
  • Place the ball, top side down, into the mold. Using the fleshy part of your hand between the base of your thumb and wrist, press the ball into the mold. Try to apply even pressure. Once the cake has filled the mold, go around the edge to press the pastry inward gently and away from the side walls of the mold. Th is helps the cake to release.
  • To loosen the cake from the mold, step over to your whacking station. Take the handle of the mold and firmly whack it against the wood in this precise order: The first 4 whacks are applied to each side of the mold (left , top, right, and bottom). For the dramatic fifth and final whack, turn the mold so that the cake faces down and place your hand underneath to catch the cake as it falls out. Place the cake on the baking sheet. Repeat with the remaining dough and filling, spacing the cakes about 2 inches apart on the baking sheets. As you work, take note of the following: If the cake threatens to jump out of the mold while you are whacking, immediately reduce the amount of pressure and continue through the entire sequence. If you have to set the ball of filling and dough down at any time, place it on a floured surface to prevent sticking. Because the carved impressions dull as oil and flour accumulate in the mold, occasionally pause between shaping the cakes to clean out the mold. (Use 2 molds and you will clean less often.) For cleaning, use a toothpick, skewer, or the tip of a paring knife to dislodge bits. A hard spray of water from the sink faucet also helps. After spraying, dry the mold with paper towels before oiling and flouring it for the next cake.
  • Bake and Glaze the Cakes
  • Position a rack in the lower third of the oven and preheat to 250°F. Meanwhile, make the glaze by combining the egg yolks and caramel sauce in a small bowl and mixing with a fork until well blended. Pass the glaze through a fine-mesh sieve into another small bowl. Discard the solids and set the bowl aside. Fill the spray bottle halfway with water and set aside.
  • Use a toothpick to poke 3 or 4 air vents into the top of each cake, about 1/4 inch deep. (This helps the cakes bake more evenly.) Flat toothpicks make less conspicuous holes than round ones.
  • Baking moon cakes is a three-step process, and you must bake only 1 sheet at a time. Loosely cover the unbaked cakes on 1 sheet with parchment paper. Slip the other sheet into the oven and bake for 22 to 25 minutes, or until the cakes look dull and a little puffed. Remove from the oven, and immediately spray the cakes with water to soften the dough. Wait for about 2 minutes, or until the water is absorbed, and then use your fingers to push and straighten up the cakes. (They are not that hot.) This "cosmetic surgery" helps to produce prettier cakes. Ideally, the sides should be straight, not flared. The cakes should retain most of their out-of-the-mold appearance but be slightly puffed.
  • Once you are satisfied with how the cakes look, brush the tops with the glaze and return the cakes to the oven. Bake this second time for 10 minutes. Remove the cakes from the oven, brush again with the glaze, and return to the oven. Bake for a final 10 minutes, or until the tops are richly colored and shiny. Remove from the oven and put on a rack to cool. When the cakes are cool enough to handle, after about 30 minutes, you may straighten any lopsided, unsightly cakes. While the first baking sheet cools, bake the second sheet.
  • As the moon cakes cool, they darken from the caramel sauce in the dough and glaze. When they are completely cool, store them in an airtight plastic container. Before eating them, allow them to age for 1 to 2 days to soften the pastry and develop the flavors. They will keep at room temperature for up to 5 days and in the refrigerator for up to 2 weeks. Enjoy them at room temperature, cut into small wedges. To freeze, wrap each cake in plastic wrap and place the cakes on a baking sheet. Put the baking sheet in the freezer for several hours, or until the cakes are hard. Transfer the cakes to zip-top plastic bags and freeze for up to 6 months. To thaw, remove the plastic wrap from the still-frozen cakes, put the cakes in an airtight plastic container, and let stand at room temperature for 1 to 2 days before cutting and eating.
  • Notes
  • Wooden moon cake molds are typically sold at Chinese and Vietnamese cookware stores, especially as the holiday nears. Or, check the Resources section (page 335) for an online vendor. Look for molds with holes pierced on the sides; they provide handy drainage and air vents. Moon cake molds hold either 1/2 cup or 2/3 cup and are sometimes marked 150 or 200 grams, respectively. If you are unsure, fill the mold with water to determine the size. For your first time making moon cakes, use the larger mold (about 2 3/4 inches in diameter and 1 1/4 inches deep), which is easier to work with. Molds from Vietnam are for making either baked moon cakes (this recipe) or for chewy unbaked cakes called banh deo (also eaten on this holiday). In general, molds for the former are carved with small, delicate scalloped edges, while molds for the latter have much bigger, robust edges. Although I have made this recipe with both kinds of molds, the cakes are prettiest when made with the proper mold.
  • Here are some tips for locating ingredients:
  • Citric acid, sold in crystallized form as sour salt (also called citric salt), is usually stocked in the kosher-food section of mainstream supermarkets.
  • Potassium bicarbonate solution (lye water) is sold at Chinese markets in glass bottles shelved near the vinegars.
  • Sorghum and rose petal liquor (mei kwei lu chiu) is available at Chinese markets, too. Look for the Chinese name on the bottles or boxes. It is also great for sipping.
  • Health-food stores with a bulk section are great places to buy small quantities of nuts.
  • Candied citron and fruitcake mix are seasonal ingredients that may be stored for several years. Buy a small supply in November, when they are sold for holiday baking.
  • See page 169 for tips on finding pork fatback.

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From zhangcatherine.com


MOONCAKE RECIPE WITH 5 POPULAR FILLINGS (LOTUS SEED, RED BEAN, …
2022-02-26 Add the liquor to a bowl and submerge the eggs for 1 hour. Then add the eggs to the dry brining vessel along with the liquor and the cooled salt water. Seal the vessel and let it rest for 30 days or more. After they have brined for a month, boil one egg in salt water. Cut them in half to check the yolk.
From honestfoodtalks.com


TRADITIONAL CHINESE MOONCAKES RECIPE | SIDECHEF
Add Vegetable Oil (1 1/2 Tbsp) and continue to mix well. Step 2. In a bigger bowl with the syrup mixture, add in All-Purpose Flour (3/4 cup) and mix well. Step 3. 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. Step 4.
From sidechef.com


BEST MOONCAKES RECIPE FOR MID-AUTUMN FESTIVAL - HOW TO …
2021-09-21 The most popular Moon Festival dishes include mooncakes, pumpkin-based recipes, duck, pomelo, buffalo nut, walnuts, river snails, taro, wine fermented with osmanthus flowers, edamame, lotus root ...
From parade.com


LOTUS MOONCAKES WITH SALTED EGG YOLKS - THE WOKS OF LIFE
2021-09-17 In a medium pot, add the lotus seeds and 4 to 4 1/2 cups of water (the water level should be above the lotus seeds). Bring the mixture to a boil over high heat. Once the water reaches a boil, reduce the heat to low, and simmer for 30 minutes. It’s done once the lotus seeds are softened but have maintained their shape.
From thewoksoflife.com


SNOW SKIN MOONCAKES: DETAILED RECIPE! - THE WOKS OF LIFE
2020-09-22 Gather all your dough ingredients. In a large mixing bowl, combine the powdered sugar, milk, and oil. Sift in 50g glutinous (sweet) rice flour, 35g rice flour, and 35g wheat starch. Stir and mix well until there are no lumps. Pour the dough mixture into a heat-proof bowl that will fit in your steamer.
From thewoksoflife.com


THE ULTIMATE GUIDE TO TRADITIONAL MOONCAKE (传统广式月饼)
2020-10-05 Spray a thin layer of water onto the mooncakes to prevent the dough from cracking. Beat the egg yolk with a pinch of salt in a small bowl. Bake on the middle rack for 8 to 9 minutes, until the dough toughens and the edges of the mooncakes start to turn golden. Remove the mooncakes from the oven.
From omnivorescookbook.com


HOW TO MAKE TRADITIONAL LOTUS SEED MOONCAKES - CHINESE …
2020-05-10 Place the mooncake on a lightly greased baking sheet. Repeat steps 5-7 with each piece of dough and lotus seed paste ball. 8. Once all 10 mooncakes are arranged on a baking sheet, place them in a preheated 400 degree oven for 10 minutes. Remove and brush the top of the mooncakes with the beaten egg.
From chineseamericanfamily.com


TRADITIONAL BAKED MOONCAKES - MALAYSIAN CHINESE KITCHEN
2015-09-26 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


PURPLE YAM MOONCAKES - MALAYSIAN CHINESE KITCHEN
2016-09-22 Instructions. You will also need a 150g to 185g mooncake mold. Steam purple yam for 10 minutes until very soft. Remove and puree with an immersion blender while still warm. Do the same for sweet potatoes. Combine pureed purple yam, ¼ cup (60ml) vegetable oil, and ¼ cup (55g) granulated sugar in a nonstick fry pan.
From malaysianchinesekitchen.com


BAKED CHOCOLATE MOONCAKES 烤巧克力皮月饼 - ANNCOO JOURNAL
2014-08-25 Wrap the dough around the coffee lotus paste. Roll it into ball and dust with some flour. Press firmly into mould, unmould and place on a lined baking tray. Bake at preheated oven 170C 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.
From anncoojournal.com


TRADITIONAL BAKED MOONCAKE RECIPE - HOUSE OF ANNIE
Method. Combine golden syrup, cooking oil, baking soda and alkaline water in a bowl and mix well. Slowly add the superfine flour to the liquid, using your hand to mix the ingredients well. The dough will be sticky like taffy. Wrap the dough in plastic wrap and set aside for at least 3 hours and up to 3 days.
From houseofannie.com


HOMEMADE SNOWY MOON CAKES - HEALTHY WORLD CUISINE
2018-09-20 Next roll the dough into a ball. Take your ball and roll into one long rope about 1 inch in diameter. Next cut your rope in half, and then in half again and each section in 4 pieces for a total of 16 pieces. Take one of the moon cake skin pieces and roll into a ball. Then with your fingers flatten slightly.
From hwcmagazine.com


MINI LOTUS PASTE MOONCAKES RECIPE 迷你莲蓉月饼 | HUANG KITCHEN
2016-09-03 Hi Angie Tried ur mooncake recipe (sweet potato n mini lotus paste) I realised the Skin grammage (ur recipe totally 490g) which doesn’t tally to make 22minis when is recommended to use 25g each. Requirement (70g mould) – Yolks 15g – Lotus Paste 30g – Skin 25g (measurement prorated only 22.272g)
From huangkitchen.com


CHINESE MOONCAKE (YUE BING)—TRADITIONAL VERSION - CHINA …
2016-09-07 Preheat oven to 180 degree C (356F). Spay a very very thin layer of water on the surface of the mooncake can help to avoid cracking surfaces. But too much water will spoil the pattern on the surface. Bake for 5 minutes to firm the shape. In a small bowl, whisked one egg yolk with 1 tablespoons of egg whites.
From chinasichuanfood.com


EASY CHINESE MOONCAKE RECIPE - BAKINGO BLOG
2021-01-29 Take a mixing bowl and pour golden syrup, lye water, and vegetable oil, until well combined. Sieve the flour and pour on top of this mixture, all at once. Combine all the ingredients and place the dough on a piece of cling wrap. Let the dough relax for a while as you refrigerate it. Now for the filling, wash salted egg yolks with water.
From bakingo.com


MOONCAKES (WITH STEP BY STEP INSTRUCTIONS) - KIRBIE'S CRAVINGS
2012-10-14 Repeat with remaining mooncakes. Preheat oven to 350°F. Place mooncakes on a baking sheet lined with parchment paper or silpat mat, spacing about 2 inches apart. Bake for about 10 minutes. Remove and quickly brush the mooncake tops with egg wash. Place back in oven and bake until golden brown, about 5-10 minutes.
From kirbiecravings.com


HOW TO MAKE HOMEMADE MOONCAKES - FOOD NETWORK
2019-09-12 Recipe of the Day. Perfectly Baked Beans. Trending Recipes. Tomato + Cucumber Salad. Grilled Clambake Dinner . Strawberry Shortcake Ice Cream Bars. No-Boil Smoker Macaroni + Cheese. Shows Shows ...
From foodnetwork.com


MOON CAKE RECIPE - SIMPLE CHINESE FOOD
1. Put the sunflower oil, lye and invert syrup in a clean bowl and stir until they are completely combined. 2. Slowly sift the weighed low-gluten flour and high-gluten flour into the mixed syrup, oil, and alkali solution, and fuse them with a spatula. 3. Wrap the yellow noodles in plastic wrap and put them in the refrigerator for 1 hour.
From simplechinesefood.com


TRADITIONAL BAKED MOONCAKES RECIPE 传统烘月饼 | HUANG KITCHEN
2015-09-21 This festival is also known as the Moon Cake Festival (Zhong Qiu Jie 中秋节 ). During this day, a special kind of sweet cake (yue bing 月饼) is prepared in the shape of a full moon. These cakes are typically filled with sesame seeds, ground lotus seeds and salted duck eggs. Mid-Autumn festival is celebrated on the 15th day of the 8th month ...
From huangkitchen.com


FLAKY TARO MOONCAKES (TEOCHEW YAM MOONCAKES) 千层芋泥酥月饼 …
2015-09-05 Add in the mashed yam, sugar and wheat starch and stir fried till the mixture is thick and mashy. Turn off the flame and puree the mixture in a food processor till the texture is smooth. Divide the mixture into 30grams each and shape round. Set aside. Combine the ingredients for the flour skin in a mixer and mix till all are well combined.
From eatwhattonight.com


HOW TO MAKE MOONCAKES FOR THE MID-AUTUMN FESTIVAL | SBS FOOD
2020-09-27 1. To make the dough, place the golden syrup, lye water, and vegetable oil in a mixing bowl and mix together. 2. Add flour to the bowl and mix until it forms a pebbly dough and the ingredients ...
From sbs.com.au


TRADITIONAL DOUBLE YOLK MOON CAKE 双簧莲蓉月饼 - WOK DIARIES
2020-08-25 Step 1 Pour the maple syrup, lye water and cooking oil in a large mixing bowl. Avoid using plastic mixing bowl so that its easier to wash off the oil later. Whisk the wet ingredients in the mixing bowl until a thick paste is formed. Step 2 Divide the flour roughly into 4 portions.
From wokdiaries.com


TRADITIONAL BAKED MOONCAKE - FOODIE BAKER
2020-09-26 Spread melon seeds onto a baking sheet. Place in the cold oven and turn on the oven to 170°C. Toast for 10 to 20 minutes until lightly golden and fragrant, shaking the tray every 5 minutes so that the seeds toast evenly. Remove …
From foodiebaker.com


MOON CAKES | CHINESE RECIPES | GOODTOKNOW
2013-03-16 To make the cake filling, preheat the oven to 190ºC/170ºC Fan/375ºF/Gas Mark 4. Cream the butter and sugar together until light and fluffy. Beat in eggs and almond extract and then mix in the dry ingredients, adding some of the reserved apricot juice, until the mixture reaches a slow dropping consistency. Fill the pastry cases with the ...
From goodto.com


TRADITIONAL BAKED MOONCAKE (传统烘月饼) - THE BURNING KITCHEN
2020-09-22 Bake in a preheated oven at 160 degrees for 15 minutes. Make sure the mooncakes are well-spaced. Remove from the oven and cool. Mix and sieve the eggs and brush the egg wash over the mooncakes before putting them back …
From theburningkitchen.com


MOON CAKES | SALTED AND STYLED
2013-09-19 1 recipe Moon Cake Adzuki Bean Filling (recipe to follow) Moon Cake Molds (source guide below) Flour for dusting the molds 1 egg mixed with 2 tablespoons water for an egg wash. Take a heaping tablespoon of the moon cake dough (more or less depending on the size of your molds) and form into a circle the width of your mold and 1/8-inch thick. Roll 2-3 …
From saltedandstyled.com


BAKING TRADITIONAL MOONCAKES : 10 TIPS - MONO AND CO
2015-09-23 09. Mist the mooncakes with water before baking them in a preheat oven at 180C, for 10 minutes. 10. Prepare egg wash by running a lightly beaten egg through a sieve, add 2-3 drops of oil and mix well. 11. After 10 minutes of baking, take out the mooncakes and allow them to cool down for 15 minutes on the baking tray. 12.
From monoandco.com


HOW TO MAKE MOON CAKES (BANH TRUNG THU) - VIET WORLD KITCHEN
2009-10-02 When the eggs finished their salty soak in our hall closet, it was time to make moon cakes. The kind my family enjoys is filled with a savory sweet filling of toasted nuts, sweet meats (citron and ginger), roasted meats, lime leaf, and rose petal liquor (mei kwei lu chiu/mai que lo). It’s complex cooking and takes up a whole day.
From vietworldkitchen.com


WHAT IS MOONCAKE AND 15 EASY MOONCAKE RECIPES - IZZYCOOKING
2021-09-03 Place a piece of parchment paper and roll it out using a rolling pin. Place the mooncake filling in the center of each flattened dough. Pinch the four corners of the dough, and pinch the remaining corners together, shaping it into a ball. Press it in the mold, then turn it over onto the cutting board. Push down firmly.
From izzycooking.com


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