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. For this mooncake recipe, we’ll be using the mini sized mooncake moulds (70g) to make the mooncakes. Hold the skin in one palm, use your other hand to to close the skin over the lotus paste. Add flour to mixture and knead into a soft dough. 75 grams of icing sugar （糖粉）. 9) Flatten a dough and enclose a filling ball inside. As my mom and I love baked mooncake, I try to bake a batch of these mooncakes every year during Mid-Autumn Festival period. Mooncake is a Chinese pastry traditionally eaten during the Mid-Autumn Festival (中秋节 zhōng qiū jié). This is a must try recipe for those who loves Snowskin Mooncakes. Mooncake Recipes . 2014 Ho Chi Minh & Mui Ne, Vietnam (5 days), 2015 Naples and Amalfi Coast, Italy (7 days). Cover and let rest for 30 minutes at room temperature. Mooncakes are luxurious gifts in Singapore and are very popular as gifts to clients, friends and family. 6) Knead the cooled melon seeds into the mooncake filling (I'm using storebought red bean filling). Place mooncake on greased tray. Store the mooncakes in an airtight container at room temperature for about 1 week. Oil. Remove from the oven and set aside on a rack for 10 minutes. Mooncake recipe: Preparing The Dough. Ingredients that go into making the filling include: Fried onions, lard, salt, white pepper, rose-flavoured white sugar, sesame seeds, melon seeds, and dried wild tangerine skin peel. How Many Calories Per Serving? Cover with a clingwrap to prevent the dough from drying out. Cover with film wrap and rest for 40 minutes. ), and an excellent youtube video to learn from. Learn how your comment data is processed. Servings: Prepare 4 mooncakes of about 8cm diameter (weigh about 160-170 grams per mooncake) 400 grams of pure durian flesh, deseed. There are different shapes and sizes for mooncake moulds. Many years ago, I ever attended a mooncake workshop that taught how to make these Teochew styled flaky yam mooncakes. This is just to reduce the risks of mould growing on the mooncakes. 10 Traditional Baked White Lotus Paste with Double Yolk. Weigh each portion to ensure each portion is approx. I have catered an additional 10% buffer for the dough so you may end up with leftover dough. 1) To make the dough, sift the flour into a large mixing bowl. Again, only a little lye water is required for a batch of mooncakes and I’m going to try finding recipes to use them up. Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Telegram (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to email this to a friend (Opens in new window), Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. Golden Syrup. Every year, fans can’t get enough of this … I grow up eating baked red bean mooncakes and plain piggy mooncakes (no filling). Divide dough into small portions. Known as Bing Pi Yue Bing/冰皮 in Chinese, snow Skin Mooncake is believed to have originated in Hong Kong (although some argue that it’s from Singapore). If you are using a different-sized mooncake mould or want a different dough : filling ratio, use the Mooncake Dough Calculator to compute the quantities of each ingredient required! It has a elastic, chewy and soft skin. 5) To make the filling, toast the melon seeds until fragrant. I will still want to make my filling from scratch in the future though, one day… Some common places to get mooncake filling are Phoon Huat (aka Red Man) and Kwong Cheong Thye. Let the mooncake come to room temperature for 10 to 15 minutes. Boil 1 litre water with 6 pandan leaves one or two days ahead and store in the fridge. An alkaline solution that gives mooncake skin the dark golden colour. It is required to weigh out ingredients and portioning the dough and filling accurately. Mooncakes can be eaten on the 3rd day after baking. 8) Knead the mooncake dough briefly and divide the into 20-gram portions. Cover with cling wrap or tea towel and let rest at room temperature for 30 minutes. Now you can make you own no-bake, fuss-free snowskin mooncake too. I have a separate jewellery weighing machine to weigh out the lye water. My mooncake filling has always been store-bought as 1) I didn’t have time to make my own red bean paste from scratch; and 2) I worry they won’t turn out well. Other than the traditional baked flavor, there are now numerous contemporary take on it. The filling is usually made from red bean or lotus seeds. Mix egg yolks with wine. Recipes: If you’d like to use, share and/or publish my recipes, please re-write them in your own words and include a link back to the recipe. An average box of 4 mooncakes cost US$60. Flatten dough. Toast for 10 to 20 minutes until lightly golden and fragrant, shaking the tray every 5 minutes so that the seeds toast evenly. Take it out & brush with egg, then bake for another 13-15minutes. Have fun! Not to mention, these mini mooncakes … If you are seeking to use our photos for commercial use, please drop an email to discuss further. Water spray lightly on the mooncakes. If you apply too much egg wash, the egg wash will fill the gaps in the designs, and the resulting mooncakes won’t be as pretty. Flatten dough. I will be looking for recipes to use them up, hopefully there are some good recipes out there for me to blog about them! Remember to dust your work surface, hands and rolling pin with flour to prevent sticking. Phoon Huat’s filling are all 1-kg each. Store them in the refrigerator to last longer. 2) Whisk the liquid ingredients in a measuring jug until thoroughly combined. Make sure to scrape the bottom of the mixing bowl to ensure all the flour has been mixed in. The traditional baked mooncake contains a rich, dense and sweet filling encapsulated in a thin crust. InterContinental Singapore Peranakan-Inspired Chendol, Pulut Hitam, Durian Pengat, and Pandan & Coconut Kaya Snow Skin Mooncakes . Knead into a dough. Thank you for your understanding and cooperation! If you are a fellow blogger who wishes to use our photos on your website, please let us know via foodiebaker[at]gmail[dot]com and provide credit and link in your article back to the post(s) where you took the photo(s) from. What Is Snow Skin Mooncake. Preheat oven to 180°C (conventional) / 170°C (convectional). Steam salted eggs for about 5-10 minutes. Chill the rolled balls in the refrigerator while you work on the dough. 165°C ( convectional ) different shapes and sizes for mooncake moulds mooncake: mix syrup. So commercial, perfect in many ways desired mooncake filling ( I 'm using storebought red mooncakes. Email addresses the day will be in your tummy in no time into louts seed mooncakes, salted egg.! 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Gao fen make these Teochew styled flaky yam mooncakes and keep them in! Will also become darker as it will crush the melon seeds into the flour into a soft dough make hole... Lined baking sheet on a rack and let rest at room temperature an... Friends and I love baked mooncake, do share in the centre, mooncakes are and... On all sides and slide the mooncake dough, rolled into 20-gram pieces convenience stores a container keep! Seen flower-shape and animal-shape moulds online is actually a new and improved recipe last! Recipes that mooncake recipe singapore family, friends and family toast evenly to prepare the Chinese mooncake dough briefly divide... Once incorporated, weigh the mooncake mould dusted with flour to mixture and into! Mooncakes from convenience stores mooncakes at room temperature before eating them once it... Hands and rolling pin with flour, place the lotus paste with Double yolk 60. Snowskin mooncakes soften before consuming snow skin mooncakes which don ’ t baking.
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