AuthorLe-ThermiqueCategoryDessertsDifficultyIntermediate 100 g Mooncake (10 pcs)
- Mold : 6.5cm
- Weight: 34g (skin) / 51g (paste+melon seeds) / 15g (yolk)
- Add the golden syrup, peanut oil, peanut butter, lye water in the mixing jar to mix.
Settings: Timer: 10 Seconds / Speed 3
- Add flour in the mixing jar and mix.
Settings: Timer: 30 Seconds / Speed 3
- Transfer the dough to the worktop and wrap with the cling film.
- Rest for 1 hour to 2 hours in the refrigerator.
- 500 g of beans paste
Notes: Refer to Beans Paste recipes : White Lotus, Red Beans, Mung Beans or purchase the ready made bean paste.
- Clean salted egg by removing the black charcoal from the egg. Then rinse egg under running water.
- Crack the cleaned salted egg to remove the yolk. Repeat the same with the rest of the eggs.
- Soak in corn oil for 1 hour or overnight.
- Preheat oven at 170°C
- Bake the salted egg yolks in the oven for 7 Minutes . Set-asides.
Notes: This method is to let the egg yolk absorb the oil.
or Use a piece of cloth or kitchen paper towel to pat dry. This method can maintain the eggs yolk shape and moist.
- Bake the melon seeds in the preheated oven 170°C for 5 Minutes .
Skin
- Remove the dough from cling film, and gently knead the rested dough just until it comes together and firms up.
- Split the dough to 15 equal portions weighing at 34 g each. Form each into a ball.
- Cover with cling film or cloth to prevent dough dry and crack.
Filling
- Mix the baked melon seeds into the bean paste. Lightly knead to combine the melon seeds into the paste.
- Roll the paste into a log, divide into 10 equal potions about 51 g each and roll into balls.
- The skin dough ball (34g), beans paste ball (51g) and salted egg (15g) to assemble the mooncake
Notes: Total filling weight is 66 g.
Wrap the salted egg yolk with bean paste
- Flatten the bean paste on you both palm, place the salted egg yolk in the middle and carefully shape into round ball and set aside.
Wrap the bean paste ball with skin
- Flatten skin dough on your both palm, place the bean paste ball on the flattened dough and enclose filling by gently pressing edges until filling is sealed.
- Gently push, press and squeeze the dough, holding the ball securely in your palm, until the dough skin gradually covers the paste ball. Repeat this step to finish the remaining dough skin and paste balls.
- Dust a little flour on the mooncake mold.
- Place the assembled mooncake into the mold.
- Turn it UPRIGHT on the surface. Then press the plunger down until you feel resistance.
- Gently pull up the mold and use the flat dough cutter transfer the mooncake to the lined parchment paper baking pan.
- Preheat oven to 180°C
- Spray a very thin layer of water on surface to avoid cracking surface (especially you used larger amount of dusting flour).
- Bake for 10 Minutes and remove out from the oven and leave to cool on wire rack for 5 Minutes
- Lightly brush as thoroughly as possible the top of mooncakes with beaten egg yolk.
Tips on egg wash:
- Whip the egg yolk , pinch of salt and 1 tbsp water/milk and strain it for the best egg wash that is smooth and lump free.
- Use a dry cloth pads on the mooncake surface to extract the excess egg yolk
- Place mooncakes back in the oven and continue bake 10 Minutes until the egg wash turns golden brown.
- Let mooncakes cool in the tray before removing. Use a spatula to gently push mooncakes to detach them from the baking tray. Transfer to a plate to cool completely.
( Notes: The mooncakes will be flaky and soft when hot. If you remove them right after baking, you will crush the cakes easily.)
- Store mooncakes in an airtight container for 2 days. (Picture showed fresh mooncake from oven, the mooncake skin will become soft and shiny in minimum 2 days after oil release)
Tips for soft and oily skin:
- The mooncake needs 2 to 5 days oil return. Oil release or oil return refers to a certain amount of moisture in the moon cake.
- The outer skin of the mooncake is relatively hard and filling is soft inside. After a few days, the filling will be absorbed by the skin and skin become soft and oily.
5 servings
pieces
- Amount per serving
- Calories853
- % Daily Value *
- Total Fat 15.3g20%
- Saturated Fat 3.8g19%
- Cholesterol 234mg78%
- Sodium 528mg23%
- Total Carbohydrate 155.8g57%
- Dietary Fiber 13.9g50%
- Total Sugars 85.2g
- Protein 24.7g
- Calcium 96mg8%
- Iron 6mg34%
- Potassium 53mg2%
- Vitamin D 1mcg5%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
100 g Mooncake (10 pcs)
- Mold : 6.5cm
- Weight: 34g (skin) / 51g (paste+melon seeds) / 15g (yolk)
- Add the golden syrup, peanut oil, peanut butter, lye water in the mixing jar to mix.
Settings: Timer: 10 Seconds / Speed 3
- Add flour in the mixing jar and mix.
Settings: Timer: 30 Seconds / Speed 3
- Transfer the dough to the worktop and wrap with the cling film.
- Rest for 1 hour to 2 hours in the refrigerator.
- 500 g of beans paste
Notes: Refer to Beans Paste recipes : White Lotus, Red Beans, Mung Beans or purchase the ready made bean paste.
- Clean salted egg by removing the black charcoal from the egg. Then rinse egg under running water.
- Crack the cleaned salted egg to remove the yolk. Repeat the same with the rest of the eggs.
- Soak in corn oil for 1 hour or overnight.
- Preheat oven at 170°C
- Bake the salted egg yolks in the oven for 7 Minutes . Set-asides.
Notes: This method is to let the egg yolk absorb the oil.
or Use a piece of cloth or kitchen paper towel to pat dry. This method can maintain the eggs yolk shape and moist.
- Bake the melon seeds in the preheated oven 170°C for 5 Minutes .
Skin
- Remove the dough from cling film, and gently knead the rested dough just until it comes together and firms up.
- Split the dough to 15 equal portions weighing at 34 g each. Form each into a ball.
- Cover with cling film or cloth to prevent dough dry and crack.
Filling
- Mix the baked melon seeds into the bean paste. Lightly knead to combine the melon seeds into the paste.
- Roll the paste into a log, divide into 10 equal potions about 51 g each and roll into balls.
- The skin dough ball (34g), beans paste ball (51g) and salted egg (15g) to assemble the mooncake
Notes: Total filling weight is 66 g.
Wrap the salted egg yolk with bean paste
- Flatten the bean paste on you both palm, place the salted egg yolk in the middle and carefully shape into round ball and set aside.
Wrap the bean paste ball with skin
- Flatten skin dough on your both palm, place the bean paste ball on the flattened dough and enclose filling by gently pressing edges until filling is sealed.
- Gently push, press and squeeze the dough, holding the ball securely in your palm, until the dough skin gradually covers the paste ball. Repeat this step to finish the remaining dough skin and paste balls.
- Dust a little flour on the mooncake mold.
- Place the assembled mooncake into the mold.
- Turn it UPRIGHT on the surface. Then press the plunger down until you feel resistance.
- Gently pull up the mold and use the flat dough cutter transfer the mooncake to the lined parchment paper baking pan.
- Preheat oven to 180°C
- Spray a very thin layer of water on surface to avoid cracking surface (especially you used larger amount of dusting flour).
- Bake for 10 Minutes and remove out from the oven and leave to cool on wire rack for 5 Minutes
- Lightly brush as thoroughly as possible the top of mooncakes with beaten egg yolk.
Tips on egg wash:
- Whip the egg yolk , pinch of salt and 1 tbsp water/milk and strain it for the best egg wash that is smooth and lump free.
- Use a dry cloth pads on the mooncake surface to extract the excess egg yolk
- Place mooncakes back in the oven and continue bake 10 Minutes until the egg wash turns golden brown.
- Let mooncakes cool in the tray before removing. Use a spatula to gently push mooncakes to detach them from the baking tray. Transfer to a plate to cool completely.
( Notes: The mooncakes will be flaky and soft when hot. If you remove them right after baking, you will crush the cakes easily.)
- Store mooncakes in an airtight container for 2 days. (Picture showed fresh mooncake from oven, the mooncake skin will become soft and shiny in minimum 2 days after oil release)
Tips for soft and oily skin:
- The mooncake needs 2 to 5 days oil return. Oil release or oil return refers to a certain amount of moisture in the moon cake.
- The outer skin of the mooncake is relatively hard and filling is soft inside. After a few days, the filling will be absorbed by the skin and skin become soft and oily.