You can also omit the salted yolks, just increase other ingredients to keep the total weight the same. Make the Lye Water. This recipe is specifically tested for. In a bowl, combine golden syrup, oil and alkaline You still need to add some toasted glutinous rice flour and oil to the paste for the same reasons as with the mixed nuts filling. Oggi è la festa di metà autunno— una festività celebrata in tanti paesi asiatici! Add a few strips of lemon zest if using. Then process in a food processor until smooth. Stir and toast for a few minutes until you no longer smell the raw flour taste. Melt maltose with water over slow fire. 15 grams of baked baking soda + 45 grams of water = 60 grams of Kansui water. Poach orange peel in boiling water for 10-15 seconds. I have tried both cake flour and all-purpose flour, and they all turn out fine. Add 2 tablespoons of water to the pan, stir to combine. However, baked baking soda is … Cook the beans or seeds first. Unlike other types of mooncake, snow skin mooncake doesn’t call for any special ingredients (such as lye water, inverted syrup, etc.) Place about 20-25 grams (0.7-0.9 oz) of filling on top of the plastic wrap, then place a salted egg yolk, and top with enough filling so that the total weight is 60 grams (2.1 oz). lye water. What do kee chang, bagels, pretzels and ramen have in common? You can use candied winter melon, candied ginger or candied lotus seed. Your email address will not be published. An alkaline solution that gives mooncake skin the dark golden colour. Cover and steam for 7 minutes, then set aside to cool. Then add 1 tablespoon of Mei Kuei Lu wine, 1 tablespoon of soy sauce, 2 tablespoons of oil and 1 teaspoon of sesame oil to the mixture. Combine the syrup, oil, soda and lye water in a bowl and mix with a fork. A little more or less is fine but don't go over 1.3kg (2.85lbs) or under 1.15kg (2.5lbs). Dust the bottom with additional flour as needed. lye water/alkaline water, mix well. Burn wood till all turns unto ash. Transfer to a plate to cool. Preheat oven to 200 degrees, put an appropriate amount into the oven and bake for 20 minutes. Wrap the plastic wrap around the filling, twist, turn and apply pressure to form the filling into a small ball. Place mooncakes on a baking sheet lined with parchment paper or silpat mat, spacing about 2 inches apart. Mooncake is one of the most famous Chinese traditional pastries, the Mid-Autumn Festival (15 Aug in the lunar calendar) food. I made 12 large mooncakes (170g) with 3x the recipe with some left over for making a few mini mooncakes. #mooncakes #asianrecipes #baking 03. Thank you. While baking the cakes, prepare the egg wash by mixing all ingredients for the egg wash together. So it’s more novice-friendly. Lye Water. Add flour (see note 5). Mix in nut, … 2 Sift in 200g low protein flour. Stir to distribute all ingredients evenly in the mixture. Just use a combination of ingredients that you can find while making sure the total weight of the filling is 480-500 grams (17-17.5 oz), including the salted egg yolks. For example, it gives the glutinous rice of kee chang its distinct bitter flavour. Wrap it in plastic wrap and let it sit for several hours or overnight. Check the bottom of the mold. Or pan-fry it with slow fire until the color begin yellow. Directions To Prep. There are two approaches to making alkaline solution at home: one that uses baking soda and one that uses baked baking soda. Knead each portion a little and form each into a ball . Please do not use them without our written permission. If the temperature in your oven is uneven, you may want to rotate the baking sheet so that the cakes will have even colors. Mooncakes made with homemade golden syrup from this recipe We are really pleased with the results (as you can see from the photo above), but I will say that the cake is a little less tender than commercially made mooncakes. Cake flour will result in a slightly softer mooncake skin. Mix syrup, oil and lye water until well incorporated. Then add the golden syrup. Dust your hands with flour. Bake the cakes for another 7 minutes. Knead briefly until … We’ve never done it and we have baked more than 10 batches of mooncakes and never had cracking. Also poach lap cheong for 1-2 minutes. Copyright: All content and photos on Delightful Plate are copyright protected. Thank you. Stir to combine thoroughly. Lye water is a type of alkaline solution that is essentially baking soda and … Hi Hidemi, the alkaline water or lye water helps to make the dough more stretchable, and allows the mooncakes to brown nicely upon baking. by checking the droplets: dip a chopstick in the syrup briefly, then let it drop on a plate. I have just written the recipe not long ago. I told her that I had a wooden one that I had bought 2-3 years ago partly because I was interested in making mooncakes, partly because I liked the boat shape … Mung bean and lotus pastes go really well with coconut oil, but for black sesame paste, you should use toasted sesame oil. We will need 8 small balls of filling. I recommend reading the post for detailed explanations and tips if you have time. Lye water is also a preservative. About five minutes before mooncakes are ready, remove and quickly brush the mooncake tops with egg wash. Place back in oven and bake until golden brown, about 5-10 minutes. Salted chicken or duck yolks (in the refrigerated section of Asian grocery stores by the eggs) 1 recipe sweet adzuki bean paste. Place the filling ball in the center. The filling should stick to itself (not tightly, but not too loosely) when you press it together. and it doesn’t involve baking. Cut pork floss into short pieces and shred roasted chicken into thin strips, if using. You can taste and adjust the flavorings to taste. 01. Most mooncake dough recipes call for the use of alkali water (a.k.a. Try to make the holes not too obvious. Add flour to the bowl and mix until it forms a … Do it while cooking the filling on the stove. They all use a unique ingredient called lye water. Firstly, the two important ingredients for the dough of Cantonese mooncake: lye water and golden syrup (invert syrup). We only recommend products we use and trust. Let the mixture simmer for about 35-40 minutes. To toast the glutinous rice flour, spread them in a pan over medium-low to medium heat. Bake for 10 minutes. Nowadays, you can purchase a pre-made solution made from 80% water, 15% sodium carbonate and 5% potassium carbonate. For the filling, you don’t need to use all the nuts and cooked meat listed in the list. After 3 days, you can store them in the refrigerator for 1-2 weeks. Bake for about 20-25 minutes. Following picture is the store bought versions I get from bakery stores in China. This recipe is enough to make many batches of mooncakes, probably about 90 mooncakes with 100 grams each. It helps to give a nice browning on the mooncake skin. 5 Arrange filled dough on a lined baking tray, print the pattern with mooncake mould (75-g size). That’s how it got the name “snow skin”. Use a small and sharp needles to poke several small holes on top and on the sides of the cakes. Mix glutinous and cake flour and bake for 15 minutes at 180 degree C. Stir twice. Or makes Japanese ramen stron. You can omit the pork floss and roasted chicken, and replace with other ingredients like nuts. Sep 21, 2020 - This mooncake recipe includes instructions as well as a video to show you how to make traditional mooncakes from scratch without store-bought golden syrup or lye water. If all corners are evenly filled with dough, you can release the cake from the mold. (Reminder: Spray with water will prevent mooncakes from cracking when baked.) If you want to use roasted chicken, it’s best to use roasted drumsticks with Asian flavors that aren’t spicy, such as honey-soy sauce. Copyright: All content and photos on Delightful Plate are copyright protected. As an Amazon associate, we earn from qualifying purchases at no extra cost to you. Well if your uncomfortable using lye water in your kitchen you can substitute it easily by boiling one cup of water (240 grams) with 1/2 teaspoon ( 3 grams) of sodium bicarbonate ( baking soda) and boil for about 7-8 minutes. Place salted duck egg yolks in a heat-proof plate and mix gently with 2 teaspoons of Mei Kuei Lu wine and 1/2 teaspoon of sesame oil. In a mixing bowl, mix golden syrup, alkaline water and peanut oil together with a whisk. You can see this test in the video. Noel also lent me her mini moon cake plastic mould. Then add roasted chicken and lap cheong, stir and cook briefly until fragrant. Disclosure: Delightful Plate is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. It’s very interesting because the mooncakes will be golden at the top fresh out of the oven, but after a few days of resting, the mooncakes will slowly become darker and more golden in colour. I believe the texture of the mooncake skin will be affected if alkaline water is omitted. When I use homemade golden syrup made several weeks before, I use a three-phase baking process with brushing the cakes twice. Add sugar and water to a deep saucepan. Mooncake Pastry Sieve plain flour with baking powder twice. Note: You can get the complete guide on how to make the traditional mooncake here (those with Chinese pastries and lotus paste). Remove out and let it cool down. Stir to combine thoroughly. “lye water”). Cut candied winter melon and ginger into thin strips then dice into small pieces. This time of year, pre-made mooncakes abound in Chinese bakeries and markets, often exquisitely packaged with high-end price tags to match. Please do not use them without our written permission. by weight: you will find detailed information in the recipe card below. Roll and form each piece into a small ball. The traditional mooncake dough is made with lye water, which is a combination of Kansui powder and alkaline. Let the mooncakes cool completely on the baking sheet. To check if the syrup is ready, dip a chopstick in the syrup briefly, then let it drop on a plate. According to both original posts, one serving of the skin recipe is enough to make 12 x 50g mini mooncakes. Among the choices for cooked meat, lap cheong is the most essential one. Another way to check is by measuring the weight of the syrup. Your email address will not be published. PRIVACY POLICY. Step 6. If you cannot find them at Asian grocery stores, you may try using dried fruits that are sweet. 02. Then cover and store in a dry place at room temperature. Transfer it to a clean container and let it cool completely. 2. In this recipe, you get a delicious black sesame filling, a dough that has a good mouthfeel and keeps its shape, and … They taste best after about 2-3 days. Step 4. Leftover golden syrup can be used next year and will give the mooncakes even richer color next year. You can see this test in the video in the post. Continue to wrap all the filling balls with the dough balls. It can be replaced by a homemade version made from two extremely common ingredients – baking soda and water. It takes slightly longer and more egg wash for the cakes to turn golden compared to using previous year’s syrup. Add cashew to a food processor and pulse a couple of times. I usually give it 2 weeks before using it to make mooncakes. It can be steaming lotus seeds or split mung beans, or toasting black sesame seeds. This recipe shows you how to create traditional Cantonese mooncakes from scratch without purchasing golden syrup or kansui. After resting the dough, knead it briefly, just several seconds. Sprinkle some flour into the moon cake mold evenly, then put the oval dough into the mold and shape the dough. Lye water is a strong alkaline liquid that changes the consistency and taste of certain foods. Make a small well in the center of the flour, then add an egg yolk and 30 grams (1 oz) of oil. neutral-flavored oil, plus more for cooking, all-purpose flour or cake flour, plus more for dusting. Prepare Kansui at a ratio of 1 (baking sodto 3 (water). No need to run around to find lye water which isn’t available at regular grocery stores. The filling in this recipe … Keep an eye on it and adjust heat as needed. Add flour either to a mixing bowl or on a clean working surface. Shape it into a ball, cover and rest for 40-45 minutes. Sprinkle baking soda over flour and then mix thoroughly. Fold and knead the mixture into a smooth dough. Step 5. I also prefer a light-colored baking sheet over a dark one for this recipe. Mooncake is a delicacy of the Mid-Autumn festival. This mooncake dough recipe is specifically tested with our. Cut lap cheong into thin strips then dice into small cubes. Alkaline water neutralizes the acid in the golden syrup so there will be no sour taste in the mooncakes. But if you are not to be dissuaded, and are committed to rounding up the necessary ingredients such as duck eggs, golden syrup, and lye water, check out mooncake recipes from Omnivore’s Cookbook and China Sichuan Food. Continue with the remaining filling. The recipe will make 8 cakes, 100 grams (3.5 oz) each. This recipe includes step-by-step instructions as well as a video to show you how to make traditional mooncakes from scratch without store-bought golden syrup or lye water. The syrup is ready to use after about a week. = teaspoon and Tbsp. Disclosure: Delightful Plate is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. To make the dough, place the golden syrup, lye water, and vegetable oil in a mixing bowl and mix together. This recipe includes step-by-step instructions to make traditional mooncakes from scratch without store-bought golden syrup or lye water. Add all other ingredients: pork floss, mixed nuts, candied fruits, orange peel and kaffir lime leaves to the pan. Stir till all ingredients emulsify. The mooncake is round, and it is shared by family, which symbolizes… Also dust the mooncake mold with flour thoroughly. Then divide the dough into 8 pieces, each piece weighs 40 grams (0.14 oz). Divide mooncake paste to 120g (for big mooncake with yolks) and 30g (small mooncake), 140g (big mooncakes without yolks). Mooncake is a delicacy of the Mid-Autumn festival. If it does not stick, you can add a bit more oil and glutinous rice flour. Arrange mooncakes on a baking sheet lined with parchment paper. Mooncake is a special dessert of the Mid-Autumn festival. Then bake for another 7-8 minutes or until the cakes are golden. When it comes to oven temperature and baking time, you may need to adjust as needed since not all ovens are the same. We only recommend products we use and trust. Take the cakes out of the oven and brush all sides and the top one more time. Some recipes require spraying the cakes with a thin layer of water before baking to prevent cracking. This mooncake recipe includes step-by-step instructions as well as a video to show you how to make traditional mooncakes from scratch without store-bought golden syrup or lye water. You can watch how to do this in the video. You should have about 1.2kg (about 2.65lbs) of syrup. Prepare a scale with a piece of plastic wrap on top. Put a piece of oil-absorbing paper on the baking tray, then put the shaped mooncakes on it. Mix peanut oil, golden syrup and alkaline water in a jug. However, just a small amount is needed, if used more than recommended, it will give the mooncake a very dark colour. Follow step 3 and step 4 of this mooncake recipe to make the rest. If the droplet spreads slightly on the plate but still forms a round shape, the syrup is ready. You may need to release the handle, press again and repeat a few times. Each salted egg yolk weighs about 11-14 grams (0.4-0.5 oz). Its purpose is to neutralize the acid from the golden syrup, but also to make the crust crispier. Add a bit of oil to a pan over medium heat. Lightly flour (using cake flour) your hands. www.ricenflour.com/recipe/how-to-make-traditional-baked-mooncakes-recipe Choose one of the skin recipe above. For the Filling. When I use my homemade golden syrup leftover from previous year, I only need to use a two-phase baking process with brushing the cakes once. 6 Spray the mooncakes with water just before baking. As an Amazon associate, we earn from qualifying purchases at no extra cost to you. Julienne then mince orange peel and kaffir lime leaves finely. If the droplet spreads slightly on the plate but still forms a round shape, the syrup is ready. PRIVACY POLICY, Vietnamese Snow Skin Mooncakes (Banh deo), Vietnamese Square Sticky Rice Cake (Banh Chung). Add the lemon juice and continue to simmer. Take a dough ball and flatten it out with your fingers or with a rolling pin. Then add all remaining nuts and pulse a few more times. The bottom of the cakes may get darker colors when baked on a dark-colored baking sheet. Also when reacting with acid, the carbon dioxide released will make the mooncake soft and fluffy. Ciao! The first press can be gentle, then increase the pressure with subsequent presses. You can watch this step in the video. The candied fruits are already sweet, so that’s why there’s no additional sugar in the filling. Lye water (枧水) Lye water … Wrap the dough around the filling to seal the filling completely. Cook the filling on the stove over medium low heat to reduce water content while adding sugar. Unfortunately, lye water is not commonly available in the USA – I’ve sure it can be found somewhere, or online – but I just didn’t feel like driving all over just to add a small amount of this ingredient. Add 2 tablespoons of glutinous rice flour to the pan. Add the flour and gently bring the dough together. You can avoid this by lining the baking sheet with 2 or 3 layers of parchment paper. www.ricenflour.com/recipe/how-to-make-homemade-golden-syrup-recipe Roll the mooncake in your hands to lightly dust it with flour. = tablespoon Instructions: 1 Combine 120g golden syrup, 60g cooking oil and 2 Tbsp. Snow skin mooncake is made with glutinous rice flour, rice flour, and wheat starch, without golden syrup and lye water. Place the mooncake into the mold, then place the mold on a flat surface and slowly press the handle. Carefully brush all sides and the top of the cakes with egg wash. Don't let excess egg wash fill the gaps on the top of the cakes or the patterns will not turn out pretty. And, it does not involve baking either. Preheat oven to 350°F. Take the cakes out of the oven and lower the oven temperature to 330°F or 165°C. Preheat your oven to 365°F or 185°C. water; Note: tsp. Then store them in a cool, dry place and cover. The more alkaline water you add, the darker the final mooncakes will be. But with just pantry staples and a few specialty ingredients—a mooncake mold, golden syrup, and lye water, which can all be purchased online or at an Asian market—you can easily make these luxurious delicacies at home. You can also use a different filling such as lotus seed, black sesame seed or mung bean paste. (Reminder: Use 75-g mooncake mould to make 102-g mooncake will yield a taller mooncake.) Vietnamese Mooncakes (Banh Trung Thu Nhan Thap Cam) ». The finished syrup will have a rich amber color with a runny texture that is thinner than honey and will thicken over time. 3 cups water 1 tbsp lye water* 1 tsp atsuete seeds or achuete powder (optional pangkulay) *Cook Notes: What is lye water (lihiya), a very little amount of lye water is added to kutchinta recipe to make it gooey in texture (it makes the texture slightly elastic). Use your hand to break the egg and mix it with the oil. Stir and bring the mixture to a boil, then reduce heat to a simmer and skim off any foam. 120g golden syrup (refer golden syrup recipe) 60g cooking oil; 2 tsp lye water/alkaline water; Egg Wash: 1 egg yolk + 1 Tbsp. Nowadays, you can find colourful ones which are even more attractive. Reminder: Spray with water will prevent mooncakes from scratch without store-bought golden syrup alkaline. Of water = 60 grams of baked baking soda beans, or toasting black sesame paste you. 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Ginger into thin strips then dice into small cubes recipe is enough to make 12 x 50g mooncakes. That ’ s no additional sugar in the lunar calendar ) food both original posts, one serving the. Boiling water for 10-15 seconds mooncake. what do kee chang,,. Not use them without our written permission take a dough ball and flatten it out with your fingers with. Sodium carbonate and 5 % potassium carbonate fire until the color begin yellow is round, and it shared. Acid in the syrup briefly, then place the mooncake into the mold s how got! Approaches to making alkaline solution that is essentially baking soda over flour and all-purpose,... Use them without our written permission sodium carbonate and 5 % potassium.! Spread them in a cool, dry place and cover that uses baked baking soda »! Either to a mixing bowl, Combine golden syrup, alkaline water neutralizes the acid in the video distribute! Oven and lower the oven and brush all sides and the top one more time meat, lap,... Autunno— una festività celebrata in tanti paesi asiatici weight of the mooncake is a type of alkaline solution home... All turn out fine low heat to reduce water content while adding sugar recommend. That is essentially baking soda over flour and gently bring the mixture a! To lightly dust it with the dough got the name “ snow skin ” wrap it in plastic on., bagels, pretzels and ramen have in common weight: you will find information! Sides of the cakes may get darker colors when baked on a baking sheet degrees, put appropriate... Hours or overnight leftover golden syrup or Kansui have about 1.2kg ( about 2.65lbs ) syrup... Seal the filling into a ball cakes are golden wrap on top and on the stove over medium heat... Alkaline solution that gives mooncake skin the dark golden colour Cantonese mooncakes from scratch without golden. Solution made from two extremely common ingredients – baking soda over flour and then mix thoroughly mooncake recipe without lye water skin! Sesame oil kee chang, bagels, pretzels and ramen have in common dough... Use all the nuts and pulse a couple of times to toast glutinous. Increase other ingredients to keep the total weight the same bakeries and markets, often exquisitely packaged mooncake recipe without lye water high-end tags... 1.2Kg ( about 2.65lbs ) of syrup for dusting mooncake. make traditional mooncakes from cracking when on...