Do not overwork the dough–this step should only take about a minute or two. Check out our detailed step-by-step lotus mooncakes recipe for instructions! However, please follow the recipe and do not increase its volume as this will result in a bitter dough. Various online calculators also provide different results, depending on their sources. Preheat the oven to 350 degrees. You can make this one day ahead of time, and I found that it’s easier to work with when the filling has been chilled. If your mooncake mould makes the traditional size (100g each), you can place two yolks to make it extra “luxurious”. But I did find them to be slightly drier than I would normally like. Looking for more authentic recipes? Mash the the yolk with a fork until it becomes a coarse paste. Another year has gone by, and it’s mooncake time again––the Mid-Autumn Festival! Just in case you do overcook the syrup, and it’s too thick, add a few drops of hot water to thin it out. Place it inside the mooncake mold with the mold opening facing up. You can use shop-bought golden syrup instead. Copyright © 2020 Red House Spice on the Brunch Pro Theme. (Just in case you do overcook the syrup, and it’s too thick, add a few drops of hot water to thin it out. Also the. Any suggestions to correct this? These little cakes are a lot of work, and I’d hate to see your efforts foiled by a few minutes too long in the oven! Using a butter knife, gently split the lotus seeds in half through the top opening. Happy Mid-Autumn Festival, from our family to yours! You can buy this syrup online (search for “Lyle’s Golden Syrup”), but it’s so simple to make that I suggest that you save the $9. Wrap another one with clear plastic, because we will use it to press the mooncake from the bottom;, Now dust the inside of the mold with plenty of flour and shake off the excess. When and if a small piece of dough gets stuck and does not come out, get a small piece of the “scrap”/“mending” dough to patch up the area. Quickly sit the mold down, and press the mooncake out with the top pressure bar. Compared to the no bake Snow Skin Mooncakes that I shared previously, this recipe involves more time and effort. Another year has gone by, and it’s mooncake time again––the Mid-Autumn Festival! Please do not use without permission. So instead of talking about folklore, l want to focus on why exactly you should go through the trouble of making your own mooncakes. However, if you are new to making mooncakes, I suggest you start with the 4:6 ratio as it’s easier to assemble with a little extra dough. Where can i buy this. This recipe is for making mooncakes of 50g each. Add sugar and oil in batches. Cantonese mooncake filled with sweet paste and salted egg yolk are a great example. Knead briefly until combined. If you find it difficult to blend, add a little water to help. Only yummy culinary inspirations & No spam! Judy is the mom of The Woks of Life family. Also for 100g what dough and filling amount should I use if I’m not using an egg yolk? I usually make small-sized mooncakes (about 50 grams each) which hold one whole egg yolk inside. Mix syrup, oil and lye water until well incorporated. Alternatively you can use raw salted duck eggs and cook the yolks yourself. Now turn the opening facing up, and slowly press the dough together to close the opening, keeping the distribution of the dough as even as possible. After the mooncakes have been baking for 5 minutes, take them out of the oven and immediately lower the oven temperature to 300 degrees. Drain and remove the green centre (if any). Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. The dough feels like Play-doh, so it’s easy to break, but it’s also easy to squish back together. Once the water reaches a boil, turn the heat to low, and let the seeds simmer for 30 minutes. You can also prepare this ahead of time...just make sure to store them in an airtight container and in the fridge. In a separate bowl, separate the cooked salted egg yolks from the whites. Hi Jessica, did you make any change to the ingredients? I hope this detailed post has inspired you to make some mooncakes for your loved ones for this special occasion. Now lightly dust the assembled ball with additional flour. Here are a few tips: It’s not unusual to find classic Chinese dishes wonderfully combining the taste of sweetness and saltiness. When the time has elapsed, take them out and let them cool completely. Now pour the sugary liquid into a heatproof container, and let it cool completely before storing it in the refrigerator. All images & text are copyright protected. With each batch, make sure the sugar and oil is well incorporated before adding more. They consist of a rich, sweet filling and a thin, moist crust. 1 ⅔ cups flour (about 250 grams) and more for dusting. You may purchase ready-to-use salted egg yolks which often come in airtight plastic bags. Do not stir during this time frame! The lotus filling is done once the lotus paste is slightly firmer/can hold its shape. The dough filling ratio varies depending on personal preferences. Gently push the paste upwards to seal completely. This will shorten the frying process later on. Read More…. Put it into a mooncake mould (see note 6). Please tell me what happened. Turn the heat to medium low, and stir/flip/turn the puree using a rubber spatula non-stop for about 30 minutes (nice to have the TV or an audiobook on as you’re doing this). Soak dried lotus seeds long enough (overnight preferably) to reduce the boiling time. Now lightly brush each mooncake with egg wash, and put them back in the oven. You can also buy whole cooked salted duck eggs, and extract the whole yolk. Please check your email for further instructions. Then, immediately put the mooncakes in the oven and bake for 5 minutes.