During this Festival, people give family, friends and colleagues mooncakes. It is the second biggest festival after The Lunar New Year in China. Mid Autumn Festival falls on the 15th day of the eighth month in the Chinese calendar. MID AUTUMN FESTIVALis also know as Moon Festival because at that time of the year the moon is at its roundest and brightest. They look nice and neat when giving them as a gift. I also bought these containers and bags in Hong Kong. However, you may like the 100g as it’s easier to work with. I personally do not like anything bigger than 75g or smaller than 63g. The disk can be removed for easy cleaning. I ordered this customized mooncake mold in Hong Kong. Wait for 2 days before serving, the skin will become soft and shiny, called “回油” in Chinese. Leave mooncakes to cool completely and store in air tight containers. After baking, the skin doesn’t have the shiny look (picture 12).Return to oven and change the oven temperature to 325F and continue to bake for another 25-30 mins. After 15 minutes, brush the top with very little egg wash (Note: too much egg wash, the pattern will disappear after baking).Remove from oven and leave to cool for 15mins (Note: this step helps stabilizing the pattern on top). Position the rack in the upper third of the oven and bake for 10 mins.(Note: this step prevents the mooncakes from cracking during baking.) (Picture 10) Lightly spray some water on the mooncakes.Prepare the egg wash by whisking the egg, sift through a fine sieve. Line the baking sheet with parchment paper and place mooncakes on top.Press the handle, then remove the mooncake from the mold.Tip: When wrapping the filling, the dough is thicker on the closing end, the thicker side of the dough should go into the mold first as you will get the pattern pressed on this side. Place the stuffed dough into the mooncake mold. Lightly dust the stuffed dough with some flour and lightly dust the mold.Wrap the dough around the filling and shape it into a ball.The dough is sticky, I suggest putting a piece of cling wrap on top and roll it out. Flatten each dough into a small disc with a rolling pin.Take a lotus paste ball and poke a hole in the middle with your finger.Divide lotus paste into 17 equal portions as well, each weighs 52g, the salted egg yolks are roughly 5g each half. Divide dough into 17 equal portions, each weighs 23g. Before making mooncakes, bring the dough to room temperature for 30 mins.Leave it in the fridge to rest for at least 2 hours or overnight. Shape it into a round ball and wrap with cling wrap. Gently knead the dough till smooth (takes 1~2 mins). Add flour into the syrup mixture and combine well.(Note: if you don’t want to use cooking wine, you can use salt water to rinse the egg yolks to remove the excess egg whites). Wipe dry the yolks with kitchen paper after a few minutes. Golden Syrup (recipe courtesy of Christine Ho – here)ĭirections: (The dough/filling ratio is 3:7) Ingredients for making the dough: (yield: 17 mooncakes – 52g each dough ball) 200g Ingredients for Lotus Paste (yield: 17 pieces – 23g each paste ball): 400gĭirections for making the lotus paste are in my previous mooncake recipe here. If you have a sweet tooth, you may want to increase the sugar amount as my recipe is a healthier version – less sugar and less oil. Please plan ahead of time as (i) the paste needs to be made and refrigerated (or you can buy the paste from a store), and (ii) the skin normally needs to rest for 2 days after baking to get the best texture, called “回油” in Chinese. I’m posting this again with the ingredients for a 75g mold. I made these traditional mooncakes two years ago with a 63g mooncake mold.
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