Tuesday, August 30, 2011

Traditional Mooncake 传统莲蓉月饼

Traditional baked Mooncake 传统莲蓉月饼

Mooncake / Mid-Autumn festival is approaching soon, another 2 weeks to go. This year i managed to make my own mooncake at home. I was so confident and thought that it shouldn't have any problem for me to make this traditional baked mooncake as those recipes i have sound easy....But it turned out i have to re-do few batches to get a success baked mooncake!



Traditional baked Mooncake 传统莲蓉月饼


This was my 1st baked- the skin all cracked and the crust was hard.
I immediately run to the bakery ingredients shop where i bought the mooncake ingredients and asked to the shop worker for what reason for a cracked mooncake. Then only i realized that I did not wait for the half cooked mooncake to cool down then only apply egg wash. Check out below recipes for more tips to get a success mooncake.

Traditional baked Mooncake 传统莲蓉月饼



wrap lotus paste (with matcha powder) with dough, check below recipes on how to wrap...

mooncake


one hand holding the mooncake and another hand take picture, not bad huh, hehehe..

Traditional baked Mooncake 传统莲蓉月饼



These are half-cooked mooncakes (before apply egg wash), and I only have these two patterns

mooncake



I don't really fancy mooncake because it's sweetness, but i still like to learn how to make this..

Traditional baked Mooncake 传统莲蓉月饼

I was made reference to  鲸鱼蓝蓝蓝 and Anncoo Journal recipes and worker from the bakery shop with minor changes.



Traditional baked mooncake 传统莲蓉月饼
*makes 4 mooncakes x 3” diameter


Traditional baked Mooncake 传统莲蓉月饼120g Hong Kong flour水仙粉
72g golden syrup 糖浆
32g peanut oil 花生油
1/2tsp Alkaline water 碱水


440g lotus paste 莲蓉馅
Some melon seeds 瓜子


Egg wash- Add 1tbsp milk and 1tbsp water into 1 egg yolk, lightly stir well


Method
1. Sifted flour in a mixing bowl.
2. Mix syrup, peanut oil and Alkaline water, slowly pour into flour.
3. Use a spatula to mix till form a soft dough. Cover and rest it for 20mins.
4. Weight lotus paste 110g each and add melon seeds together, roll into a ball.
5. Weight dough 55g each and roll into a ball.
6. Flatten the dough ball and place a lotus paste ball on top, wrap and seal the dough by slowly push the dough until totally cover the whole lotus paste ball. Slightly shape into a ball again.
7. Dush some flour on the mooncake mould, knock out excess flour.
8. Place mooncake inside the mould, flatten dough to conform to shape of mould.
9. Knock the mooncake mould on solid surface and slowly remove the mooncake and place on a baking pan.
10. Bake at a pre-heated oven at 180c for 7mins.
11. Remove mooncake from oven and set aside to cool for at least 15mins.
12. Apply egg wash (either top only or top & sides) and bake at preheated oven at 170c for 15mins.
13. Remove mooncake from oven, immediately transfer to wire rack to cool. Serve after 1-2 days in room temperature as to let the skin soften.


** reduce lotus paste weight to 80g if you intend to add 1 salted egg yolk. Add matcha powder if you want green tea flavour of lotus paste.

IMG_3020


My note- i still feel the mooncake crust slightly hard if compare to store-bought's mooncake, i suspected the egg wash made the crust turned hard. But without egg wash, it will not look glossy !!  Anyway, the crust will turn softer after 24hrs...so the egg wash is not an issue now..


Traditional baked Mooncake 传统莲蓉月饼


Happy Baking !!


54 comments:

Food, Fun and Life in the Charente said...

An educational post for me, I have never heard of mooncakes, I am fascinated. Probably too sweet for me as well but I would love to try one. Diane

Nate @ House of Annie said...

Beautiful pictures. We've been having fun making mooncakes too. We even made the piggy mooncakes with the leftover dough. Come check out our post:

http://www.houseofannie.com/how-to-make-piggy-mooncakes/

鲸鱼蓝蓝蓝 said...

啊.....
有够美的
花纹好清楚好漂亮喔:)

Min said...

Good try, Sonia! I still don't dare to make my own moon cake, too difficult for me to handle I think. Yours look great, maybe next year I will give it a try :)

Joelyn said...

saya mahu satu ya......:)

AhTee said...

Sonia, Manyak Cantik la! Good TRY!! ^^

Mel said...

Your mooncake look very beautifully baked! Good for you to bake your own.

Anncoo said...

Sonia, your mooncake looks pretty. I love the designs.
Thanks for the mention.

Rachana said...

These cakes look so beautiful. I gotta try out one :.-)

蓝色小厨 said...

I didn't bake mooncake this year...because lazy and my kids don't like this type mooncake...so...share me some!!haha...

Honey Bee Sweets said...

Sonia, I couldn't agree with you more on this. I love making mooncakes but don't really fancy the sweetness. :D I think your mooncakes are so nice! Very nice attempt indeed! ;)

My Little Space said...

Sonia, your mooncake looks fantastic and the shape looks really sharp as well. Love your mould. Well done, dear! Btw, the mooncake tastes better the longer you keep them and the crust will became just perfect to consume 2-3 days after.
Happy holiday!
Kristy

neyeeloh said...

Didn't know the cooling step is so important, thks for sharing this info Sonia ^_^

Dzoli said...

What a great cake;)) Thanks for sharing:)

daphne said...

All the tips are so true!! Ah.. I miss making them! no chance this year again but it's ok!! I can drool over yours!

ICook4Fun said...

Very nice looking mooncakes. Love the lotus leaves design one. We can't get the ready-made filling here so no point making it as it will be too much work if I try making everything from scratch :)

susanyee said...

thanks for sharing about d baking tips..^^

ur moncake looks like great!!

Amelia's De-ssert said...

Good try, your mooncake looks good and the design is very nice.

Three-Cookies said...

Good job. They do look quite complicated to make, you did great.

Sherleen.T said...

nice try, sonia. yours look great :)
i'm not going to bake any mooncakes this year...come over to ask some from u yeah...

lena said...

infact just finished eating some. Beautiful pictures..even the cracked ones!!

Eileen@Hundred Eighty Degres said...

Your mooncake looks nice!

DG said...

They looks great and ready to give to your love ones :)

Swee San @ The Sweet Spot said...

If I'm not wrong, the mooncake needs to be matured; like keep for 2-3 days then only the skin will be soft. Last time I made before, also have to wait a few days for the skin to become softer...

Lyndsey said...

Sonia, your mooncakes are beautiful. I like how you showed us what went wrong too. I finally made my mooncakes last year after seeing Kisty's blog, then Anncoo's. I love seeing everyones molds and creativity. I didn't use a mold cuz I didn't have one yet. I don't like it too sweet either.

Small Small Baker said...

I don't dare to try baked mooncakes yet. So I will start by making snowskin mooncakes. Yours look very beautiful!

Biren @ Roti n Rice said...

Your mooncakes turned out beautifully even though it took you a few tries. I have never made traditional mooncakes as I do not have the mold and we cannot get lotus paste here. Too much trouble to make your own. Can only ise red bean paste. I will have to get some mooncake molds the next time I visit :)

Cheah said...

Sonia
I agree with you. I'm still trying. The cakes need to mature for a few days before consuming. You can actually freeze them, defrost, then heat up in the oven toaster. I've been doing that with store bought ones for years. Doubt I can come up with a post on traditional mooncakes this year ..... looks easy but when you do it, you'll know! But yours still look good, thumbs up!

Angel @ Cook.Bake.Love said...

I can't believe this is your first attempt. The mooncakes are so pretty .

Thanks for sharing the tips too.

Cuisine Paradise said...

Gosh!!! Beautiful Mooncakes and look at those generous fillings!!!! Thumb up!!!

Gloria said...

This mooncake look fabulous Sonia! gloria

Pushpa said...

Delicious and beautiful cake...

Ah Tze said...

I don't dare to make traditional mooncakes, it sounds difficult to me. Your mooncakes are lovely, it looks perfect as the one from bakery.

Quay Po Cooks said...

Sonia, good job! Haiyah, if you made this last Saturday, I know you will surely bring to our meet up last Sunday. We would have tasted them. Too bad, now can see cannot taste, can only drool lah:D Hey thanks again for the Shanghai noodles you brought back from Shanghai. So thoughtful of you. My mum told me to make sure to thank you for her.

kitchen flavours said...

Your mooncake looks perfect! I have not made this in years, have forgotten how to make them now! Thanks for sharing!

Jeannie said...

Great looking mooncakes, I have not attempted these yet, not sure I can pull it off!

tigerfish said...

I like traditional mooncake - lotus paste with double egg yolk. Nowadays, the stores make them less sweet, so I am ok with eating more....hee heee..

Nami | Just One Cookbook said...

Sonia, this is SUPER impressive! I enjoyed your experience with this first attempt and I think you did really well considering you had never made this before. I can see your determination when you went to the store right back and asked questions. ;-) You keep inspiring me with bread and sweets and gosh, you are an amazing cook!! I love the matcha powder ball...so smooth and cute! =P

Somewhere in Singapore said...

I bought the ingredients wanted to do, in the end, only try out shanghai mooncake, but have not tried traditional mooncake...

Honey boy said...

I love your moon cake moulds! And Thanks for sharing the recipe, I will definitely going to try it out!!

Anonymous said...

Hi there,
May I ask if you know what will make the mooncake out of shape badly?

Many thanks.

cherry potato said...

我也喜欢绿茶口味的,还有剩的吗?

Anonymous said...

dear sonia,
1 question I hv, cooked or uncooked egg yolk to use?

MnYfoodtalk said...

very nice leh. look like the one sell outside.

Sonia (Nasi Lemak Lover) said...

anonymous, use cooked egg yolk, just steam it.

Christine's Pantry said...

Love the mooncake. Thanks for sharing.

FromMegwithLove said...

Wow, you;ve made this? it's so amazing!
i only buy it :)
all the best, i like your blog so much!

Anonymous said...

hi sonia,
tq so much for earlier reply I hv one more doubtful question,thats peanut oil. Is it an extract fr peanut or cooking oil flavour with peanut. I hv asked around in the shop but couldnt get. thks again.

Sonia (Nasi Lemak Lover) said...

Anonymous, i use cooking oil flavour with peanut, the brand i use is Red Eagle brand. Hope this helps.

simply.food said...

Wow so pretty love to get my hands on some of these moulds. These look so pretty with the design on them.

Simonne said...

Uer mooncakes are so beautiful!!

金龍 said...

heard some baker said that golden syrup need to make at least 2 week early before making moon cake, some of them even store it for years for soft skin mooncake.

Annie Home Baking said...

very beautiful bravo~~

Annie said...

Dear, May I know where can I get White Lotus Paste now after the Mooncake Festival

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