材料： 饼皮 （Ａ） 140g 转化糖浆 4g 枧水 45g 花生油 （Ｂ） 200g 中筋面粉 馅料： 30g 杏仁，烘香剁粹 30g 核桃， 烘香剁粹 30g 开心果，烘香剁粹 30g 腰豆，烘香剁粹 30g 葵瓜子仁， 烘香 15g 白芝麻， 烘香 15g 黑芝麻， 烘香 30g 冬瓜糖，剁香 30g 蔓越莓， 浸泡沥干 30g 杂果丁 30g 肉丝 （可不放） 100g 糕粉 1 大匙蜜糖 30g 麦芽糖 1大匙玫瑰酱 140g 莲蓉馅料 50g-60g清水 40g 花生油 五香粉、盐，玫瑰露，南乳汁适量（可不放） 扫面蛋液： 1 个蛋黄 1/2 个蛋白 一小滴油 月饼做法：（86g模具）馅料50g: 皮36g 1.将材料（Ａ）用力混合和搅拌均匀。 2.慢慢加入筛过的面粉，用勺子搅拌均匀。 3.搓成面团后，盖上保险袋纸醒4个小时；或隔夜。 4. 将馅料干的成份先用木匙搅拌均匀。加上调味料，然后加入水混匀。最后才加入莲蓉馅料混匀。馅料捏成50g 5.将醒好面团分成每份36g，以湿布盖好。 6.拿一份搓圆好的饼皮压扁，包入一份馅料，封口，搓圆。 7.月饼滚上一些干粉后，放入模具中，用手压平再叩出月饼（若撒上过量的粉，必须在叩出月饼后刷扫掉多余的粉) 8.喷上少许清水，上下火200C 烘5分钟定型。取出冷却5分钟后， 扫上蛋液。 9.转190继续烘烤10-12分钟， 出炉后放凉，密封保存。 注 ⚠️刚出炉的月饼比较硬，必须等三天以上回油后再吃。
Sweet thin dough filled with traditional lotus paste, it is time that you make these delicious Chinese goodies at home.
When I first saw this recipe at Zoe's blog, I thought it's really interesting as it differs from the usual mooncakes which use lotus paste as fillings and I bookmarked it right away! :) When I saw it at Karen's blog few days ago, I was even more determined to try it out! This baked custard mooncakes are really popular in Hong Kong and are selling like hot cakes! Thanks to Master Chef Ye ( 葉潤發師傅) who is the creator of this delectable pastry mooncake. He was inspired by the Fried Custard Bun (炸奶黃包) which was so well received in the hotel restaurant where he used to work and successfully created the mooncake version after his tenth attempt. The mid-autumn festival is just around the corner, here's wishing everyone 中秋节快乐！ Baked Custard Mooncakes 强力推荐酥皮奶黄月饼 (recipe adapted and modified from blogger friends' blogs- Bake for Happy Kids and Luv Sweet and Savory) Ingredients: (makes 14 pieces using 50g mooncake mould ) Smooth and Milky Custard Filling (Makes about 300g) 25g butter, softened at room temperature (I used 30g) 60g caster sugar 3 egg yolks from 80g eggs, roughly beaten (I used one whole egg 65g) 1 tbsp condensed milk (I used 25g) 40ml cream (I omitted) 60ml coconut milk (I used 100g Ayam brand's coconut milk) 20g all purpose flour (I used organic unbleached flour) 15g custard powder 10g tapioca flour (I used potato starch) 奶黄馅材料：(我用50克的月饼模做了 14个 ) 25g 牛油 ( 我用30克 ) 60g 幼糖 3粒蛋黄取之80克蛋 (我用一粒65克全蛋液） 一大匙炼乳 (我用25克） 40毫升 奶油 (我没放） 100毫升 椰奶 (我用100克Ayam牌子的椰奶） 20克 普通面粉 (我用有机无漂白面粉） 15克 卡士达/吉士粉 10克 木薯粉（我用马铃薯淀粉） Methods 方法 : 1. In a small bowl, combine flour, custard powder and potato starch. In another bowl, use a wooden spoon, beat the butter and sugar until light and combined. While beating, add egg gradually and beat until combined. Beat in condensed milk, cream and coconut milk. Sift flour mixture into the egg yolk mixture and mix until combined. 1。在一个小碗里，混合面粉，吉士粉和马铃薯淀粉。另一个碗，用木勺，搅拌牛油和糖直到蓬松。逐渐加入鸡蛋打至混合，再加入炼乳，奶油和椰奶，搅拌均匀。混合粉类筛入蛋黄糊中拌匀。 2. Pour the mixture into a heat resistance container and steam over medium heat for 25 mins with stirring in every 5 mins. Set aside for mixture to cool a little. 2。将拌好的奶黄馅糊倒入钢碗，放入水滚的蒸锅中蒸约25分钟，蒸的过程，每5分钟要搅拌一次， 让馅均匀的蒸熟。放一旁稍微待冷。 3. While the custard is still warm, wear a vinyl glove (powder free and food service grade) to massage it until smooth. Then wrap it in cling wrap and chill it in the refrigerator for about half an hour. Mixture can be kept in the fridge up to a week before baking. 3。等温度变温后，戴上手套（无粉，适合食品用）按摩奶黄馅至更细滑。然后再包上保鲜纸，放进冰箱冷藏半小时。奶黄馅可以保存在冰箱里长达一个星期。 Buttery Mooncake Pastry 100g butter, softened at room temperature (I used 120g) 30g shortening, (I omitted) 90g icing sugar (I reduced to 60g) 1 small egg, 60g, roughly beaten (I used 65g) 220g all purpose flour (I used organic unbleached flour) 35g custard powder 1/4 tsp baking powder 月饼皮材料： 100克 牛油，软化在室温下（我用120克） 30克 白油，(我没放） 90克 糖粉（我用60克） 1粒蛋 60克，稍微搅打 (我用65克) 220克 中筋面粉 (我用有机无漂白面粉） 35克 卡式达/吉士粉 1/4小茶匙 发粉 Egg wash for surface: 1 egg yolk + 1 tsp milk, mix well and strained. 蛋液： 蛋黄1个 + 1汤匙牛奶, 搅拌均匀后过滤。 1. Using an electric mixer, cream butter and sugar until light and fluffy. While beating, add beaten egg gradually and beat until well combined. (I used a hand whisk to beat) 1。用电动搅拌器，搅打牛油和糖直到蓬松。逐渐加入鸡蛋打至混合。（我用手搅拌器） 2. Sift flour, custard powder and baking powder into the butter mixture and mix until incorporated. Using your hand, mix mixture together and combine them to form a dough. Wrap dough with cling wrap and let it rest in the fridge for at least 1 hour. 2。再筛入面粉，吉士粉，泡打粉，搅拌至混合。用手形成一个面团。面团包好保鲜纸，放进冰箱休面至少1小时。 3. Divide the custard filling into 20g each and pastry dough into 30g each. Shape each into balls. Set aside. (I added 5g more to each pastry dough as there were still quite a bit left after dividing and I didn't want to waste it.) 3。将奶黄馅分成每粒20克，饼皮分成每粒30克，搓圆。（分割完后，饼皮还有剩蛮多的，为了不浪费，每份面皮我多加了5克。） 4. Using a lightly floured hand, flatten a portion of pastry dough into a flat and round circle. Place a custard ball in the middle of the flatten dough. Enclose the custard filling inside the pastry and roll them into smooth balls. (I put each pastry dough in between 2 layers of cling wrap, press it flat, remove the top layer of cling wrap and place the custard filling on the pastry dough. enclosed and roll into balls.) 4。手粘些手粉，将饼皮搟平成圆形。包入一粒馅料拌圆。（我将一份饼皮，用保鲜膜上下包住，再用手压整成外薄内厚的饼状，再包入奶黄馅。包裹时隔着保鲜膜操作，等饼皮封口时再拿掉。） 5. Place each ball into a lightly floured mooncake mould and press it gently until all the edges of the mould are well-filled with the pastry. Press out onto baking tray laid with baking paper. (I floured my hand each time before rolling the ball and putting it into the mooncake mould.) 5。月饼模刷上手粉后，月饼放进模里，均匀施力的压出刻花形状，立在垫有烘焙纸的烤盘上。（在每粒月饼放进模里之前，我的手粘些手粉，搓在月饼上。） 6. Preheat the oven to 175°C or 160°C fan forced. Brush with a thin layer of egg wash and bake for 25 mins. Allow the mooncakes to cool slightly on the tray for 10 mins and transfer them to a wire rack to cool completely. (I baked at 160°C using traditional pulse function for my brandt oven for 10 minutes, remove from oven to cool for 10 minutes, apply another thin layer of egg wash, return to the oven and bake for 15 minutes.) 6。月饼刷上极薄的蛋液，放进烤箱以175摄氏度或160摄氏度上下火烤25分钟。让月饼在烤盘上稍微冷却10分钟，再转移到凉网完全冷却。 （我的烤箱用160℃上下火烤10分钟，从烤箱取出，冷却10分钟后，再刷上第二层极薄的蛋液，放回烤箱继续烤15分钟。） 7. Allow the mooncakes to rest in room temperature before serving. The mooncakes are cookie-like when they are freshly baked and will develop into moist and tender pastry after subsequent days. 7。月饼冷却后就可以享用。当天烤好的饼皮是酥脆的，隔天就开始软化了。 Notes 笔记: 1. This custard mooncakes can be kept in the room temperature for 3 days. It can be kept in the refrigerator for 2 to 3 weeks. 1。烤好的月饼室温下可放3天，冰箱冷藏约可保存2~3周 2. If you are consuming the mooncake the next day or after, suggest that you put it into the oven to re-bake at 160 degrees Celcius for 5~6 minutes. After it has cooled down, the crust will be crispy just as it was freshly baked. 2。隔天以后的月饼，可在食用前，放进烤箱以160摄氏度烤约5~6分钟，降温后就会恢复酥度 。 3. The pastry dough must not be too thin, otherwise you will not be able to achieve a cookie-like crust. 3。月饼皮不能太薄，太薄就不酥了。 For more mooncake recipes 其他月饼食谱: 1. Click here for Healthy All Natural Snow-skin Mooncake 健康全天然材料冰皮月饼 2. Click here for Baked Chocolate Mooncakes 巧克力烤皮月饼 3. Click here for Fish Doll Mooncake 简易鱼儿公仔饼 4. Click here for Rainbow Snowskin Mooncakes 彩虹冰皮月饼 5. Click here for Shanghai Mooncakes 上海月饼 6. Click here for Watermelon Shaped Pastry Mooncake 西瓜造型月饼 7. Click here for Healthy Purple Sweet Potato Snowskin Mooncakes 健康紫薯冰皮月饼 8. Click here for Cheesy Shanghai Mooncakes 芝士上海月饼 9. Click here for Baked Mooncake with Mandarin Peel Red Bean Paste 陈皮红豆沙烤皮月饼 I am linking this post to Best Recipes For Everyone August Event : Mooncakes, hosted by Fion of XuanHoms' Mom Kitchen Diary “It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.” 编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱，请提供在这里的相关链接，谢谢。" © Copyright 2014 bakingtaitai.blogspot.sg
It's almost that time of year again. Mid-Autumn Festival or Moon Festival will be on September 8, 2014. One of the main ways it is celebrated is by eating mooncakes. In anticipation of the upcoming
No baking required, snow skin mooncakes consist of a tender skin and a creamy custard filling. Follow my detailed instructions to make some!
This is my second moon cake for the year and also one that I did not expect would work out so well. It is a wonder how you can just get ideas from what is left from your pantry when you try to come up with recipes. Blueberries has been dirt cheap for weeks here in Melbourne and my fridge has been stocked up with punnets of them and need I say more? This mooncake is great when served cold, so when you have prepared them, give them a little chill in the fridge before serving, the kids will love it
Sweet thin dough filled with traditional lotus paste, it is time that you make these delicious Chinese goodies at home.
Soft and chewy snow skin mooncakes with an irresistible creamy filling: a delicate treat for Mid-Autumn Festival.
My first attempt at making baked mooncakes :) Click here for recipe.
Peanut butter and brownie filled moon cakes 🥮by ilovemuesli
Moon Cakes are a traditional Chinese pastry typically enjoyed during the Mid-Autumn Festival, also known as the Moon Festival. This festival is celebrated on the 15th day of the 8th month of the lunar calendar, usually falling between mid-September and early October in the Gregorian calendar. The festival is a time for families to come together, appreciate the full moon, and give thanks for the harvest. Moon Cakes are round in shape, symbolizing the full moon and unity. Chef Eddy starts with a tender pastry crust filled with a sweet pistachio mixture and pressed into a beautiful moon cake mold. In addition to being enjoyed during the Mid-Autumn Festival, moon cakes are often given to friends and family as a symbol of good wishes and to express gratitude. Who will you share your moon cakes with?
Nothing can beat the taste of homemade mooncakes. This recipe shows you how to make traditional mooncakes with easy steps. A video is also included.
For this year's Chinese Mid-Autumn Festival in September, Mr Tashcakes and I will be going to Malaysia so he can meet my grandma, who un...
This year's mid-autumn festival is indeed a special occasion. My better half is able to celebrate this Chinese festival with us, just in time before he leaves for the airport for a mid-night flight :) The next 'biggest' thing for me is, I have finally attempted to make traditional baked mooncakes! Even though I know in advance that I will be hosting this month's Aspiring Baker's event, I didn't think that I would be ready to make any traditional moocncakes when the theme was firmed up. I only changed my whole impression on making baked mooncakes when I picked up a magazine from the library recently. I was flipping through the pages when a picture of some beautiful mini mooncakes appeared right in front of my eyes. With the easy-to-understand instructions and detailed step-by-step illustrations, I started to think that making traditional mooncakes is not that difficult after all. With the newly acquired knowledge, I set off to get the necessary ingredients. The recipe from the magazine has included instructions on how to make the lotus paste filling and golden syrup from scratch, I thought I should go for ready made ones this year. No matter what, I am a first-timer. I don't want my effort to go into waste if I failed miserably. You will be surprised at how easy to transform the basic ingredients into these mooncakes, all ready to go into the oven. The dough or skin of the mooncake is made by a simple mixing of golden syrup, alkaline water, peanut oil and flour. Peanut oil is used to enhance the flavour, but I replace it with canola oil as I couldn't get any peanut oil that comes in small bottle form. The alkaline water helps to make the dough more stretchable, and allows the mooncakes to brown nicely upon baking. However, just a small amount is needed, if used more than recommended, it will give the mooncake a very dark colour. The important point to note about the dough is, you need to let it rest for at least 2 hrs or more before using it. This step is known as 醒面. I am no stranger when it comes to wrapping the filling with the dough. I learned the trick when I first attempted to make some snowskin mooncakes years ago. You may ask what is so difficult about wrapping dough around the filling? It may appear to be an easy task, but not when you are wrapping a dough that is only 15g while the filling is 35g. By right the dough to filling ratio should be 2:8, so I will actually have to use only 10g dough. But for newbies like me, I opted to up the ratio a little, I worked on 3:7 instead. I am no professional baker, but since I am lousy with words, I think a video clip will be good to demonstrate how I went about wrapping the mooncake. As it is the school holidays, I got my younger son to help me take the video :) Notice the small piece of dough in comparison to the huge ball of filling? The trick here is to hold the dough between the thumb and index finger of one hand, and the thumb of the other hand should gently press the filling down while turning the dough and at the same time pushing the dough up to cover the filling. Sounds mind boggling right?! Besides the right technique of wrapping, another thing to note is, always dust your hands with flour to prevent the dough from sticking and tearing. Trust me, dust your hand lightly with flour every time you pick up the dough, it will make your mooncake making experience a more enjoyable one ;) Stamping the mooncake was easy since the mould I have comes with a plunger. The only thing here is, instead of dusting the mould (I am not talking about the traditional wooden mould), I dust the wrapped dough with flour before putting it inside the mould. If you have dusted the mould AND the stamping plates with flour, some flour may get trapped inside the grooves of the patterns, and you may end up with a clump of flour on the imprints. Baking the mooncakes requires one to have patience. First, before sending them into the oven, spray or mist them with some water. This is to prevent the surface from cracking, and especially good if you have dusted the dough with too much flour. After the first 10mins of baking, the half-baked mooncakes have to be left to cool for about 15mins. Wait for them to cool off before applying egg wash on the top or top and sides as preferred. The next thing is to watch them carefully during the second baking. As all ovens work differently, check every now and then to make sure they don't get over browned. Do stand by at the oven at the last few minutes before the baking time is up. Take out the moonies when you feel that the colour is right. I made these mini mooncakes with tiramisu lotus paste (a better name for lotus paste added with coffee flavour!). I have also tried with red bean paste, and added melon seeds as I liked the nutty texture. It was a very good learning experience, especially for a self taught baker. I was already giving myself a pat on the shoulder while the mooncakes were baking in the oven. I received another huge encouragement when my better half went oooh and ahhh when he took the first bite. He even asked me whether I could make some for him to bring overseas for him to show off to his overseas colleagues (*^^) I'm submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (Sept 2011) which I am hosting :) Traditional Mooncakes (广式咖啡莲蓉月饼) Ingredients: (makes 12~13 mini mooncakes) for dough: 100g plain flour 70g golden syrup (I used Abram Lyle's Golden Syrup with maple flavor) 2ml alkaline water 25ml peanut oil (I replaced with canola oil) for filling: 415g tiramisu lotus paste 40g melon seeds Method: Mix lotus paste with melon seeds. Divide the filling into 35g portions and shape into balls. Set aside. (Note: I used a dough: filling ratio of 3:7, for 50g mooncake mould) Place golden syrup in a bowl. Add in alkaline water, stir to combine. Add in oil, mix well. Place plain flour in a mixing bowl,make a well in the centre. Add in the above mixture. Mix with a spatula to form a soft dough. Gently knead the dough till smooth (takes 1~2 mins). Shape it into a smooth round dough. Wrap with cling wrap and leave in fridge to rest for at least 2 hours or over night. This step is known as 醒面. Dust work surface with some flour. Give the dough a few light kneading to smooth it. Divide dough into 15g pieces. Shape each dough into a ball. Roll each dough over some flour. Dust hand with flour and flatten each dough into a small disc (about 5cm in diameter). Wrap it around the filling and shape it into a ball. (always dust hand with some flour to avoid the dough from sticking). Lightly dust the wrapped dough with some flour. Place it in the mooncake mould and press the mooncake out. Place mooncake on a baking tray line with parchment paper. Spray some water on the mooncakes. (Note: this helps to prevent the mooncake from cracking during baking.) Bake at preheated oven at 180degC for 10mins. Remove from oven and leave to cool for 15mins (do not skip this step). Brush the top with some egg wash. Return to oven and continue to bake for another 15mins until golden brown (since all oven works differently, do check after 10mins, and subsequently every other 2 mins to make sure the mooncakes are not over browned). Leave mooncake to cool completely and store in air tight containers. Wait for 2 ~ 3 days for the mooncakes to 回油 (for the skin to soften) before serving. Recipe source: adapted from 贝太厨房
Honey cakes bake up like summer solstice in a pan. Golden, sweet and almost glowing, this beautiful, pull apart honey cake makes the perfect addition to any Litha or Midsummer ritual. So pull up a stool, tie on an apron and follow the recipe below to make your Summer Solstice magical.
These snow skin mooncakes with custard filling are perfect for Mid-Autumn Festival! Now only are they aesthetically pleasing, they're also filled with a fragrant custard and wrapped in pleasantly chewy snow skin!
navy stars and moon fake cake jewellery box, with handmade golden stars and moon, around 7 inches,
A Blueberry Moon Milk Tart for Augustz Super Blue Moon. 🌝 🌙 ✨ The last one was in 2009 and the next won’t occur until 2037! This rare occurrence calls for a very special treat! This Moon Milk tart features a blueberry and white chocolate ganache. Since I am “Herbs” and all you know I had to includ
These are the baked mooncakes that I made this year. I am so happy and blessed to have a friend, I, who is very good at taking pictures (I loved the pictures she takes of her children) and was willing to take time to share her knowledge with me. Thank you, I. The recipe I used this time is the same as Traditional Mooncakes (Part 1). I just changed the flavor of the fillings. The fillings consist of white lotus paste with organic raspberry powder, white lotus paste with single yolk, white lotus paste with chopped macadamia nuts, black sesame lotus paste with white sesame, black sesame lotus paste with chopped macadamia nuts and black sesame lotus paste with single yolk. Baked Moon Cake Recipe (makes 10, 100g moon cakes) (Adapted from happy home baking) Ingredients: 130g plain flour/ Hong Kong flour (I used organic unbleached all purpose flour) 93g golden syrup 25g/33ml canola oil 1/2 tsp alkaline water Filling: 700g lotus paste 50g melon seed Steps to bake: Mix all the ingredients together and knead into a dough by hand. Cover the dough and let it rest for 15 min. Use the time to divide the lotus paste into 75g balls. Ratio of skin to filling is 1:3. Measure 25g of the dough. Flatten the dough and wrap it around the lotus paste. Place it into the mould, to form the shape. While moulding the moon cakes, preheat the oven to 180 degrees Celsius. Bake the moon cakes for 15 min. Take it out of the oven and brush the top and sides with egg wash and leave it out to cool for 15 min. Return the moon cakes into the oven and bake for another 8 - 10 min until skin is golden brown. Remove the moon cake from the oven and let cool completely on a rack. When it is completely cool, store in air tight container at room temperature for at least 3 days before consuming. This is because the oil in the filling will be absorbed by the outer pastry to soften it. The process is known as '回油'. These mooncakes pictures turned out so lovely under the guidance of friend, I. Before baking After baking Baked Mooncake with Raspberry Powder To be in the loop, click 'like' on Facebook: https://www.facebook.com/incookiehaven?fref=nf
Yeaaaaaaaah!!! Finally I made it!!!!! I been planing to make this and finally I made it! And it is super delicious!!!!!!! (sorry for my excitement ;) ) I love this sweetheart cake so much, yes, you…
So I wanted to combine my favorite American dessert (a brownie) with mooncakes for a recipe that is both Taiwanese and American, just like me!
Ingredients: 6 large eggs 1 cup sugar 1/2 cup Unsalted Butter, softened 1 1/2 tsp. baking powder 1 tbsp. lemon juice 1 ts...
Made from sweet yeast dough, vanilla custard cream and a crunchy honey almond topping - it can only be a Classic German Bienenstich or Bee Sting Cake. This most beloved of German cakes is perfect for afternoon tea and will surely have you coming back for more.
Mogu iskreno reći da mi je ovo skoro najbolji kolač od sitnih kolača sa orasima. Ja ga obožavam, lak je za pripremu i ne treba mnogo sastojaka, a ukus mu je odličan. Recept je nekada pravljen sa domaćim, velikim jajima. Ako kupujete manja, stavite onda 5 jaja. Sastojci kora 150 g. maslaca ili margarina 150 g. šećera 150 g. mlevenih oraha 4 belanca 70 g. brašna žuti deo 4 žumanca 150 g. šećera u prahu fil 150 g. mlevenih oraha 1 dcl. mleka 150 g. šećera 70 g. maslaca ili margarina Priprema Belanca umutiti u čvrst sneg. Posebno umutiti maslac i šećer. Dodati umućena belanca, orahe i brašno i sve lagano ručno izmešati. Tepsiju srednje veličine namazati blago uljem i posuti brašnom, rasporediti smesu i peći u prethodno zagrejanoj rerni na 180 stepeni oko 15 minuta. Dok se kora peče umutiti žumanca i šećer mikserom najvećom brzinom, dok žumanca ne "pobele". Na pečenu koru staviti umućena žumanca, smanjiti temperaturu na 100 stepeni, vratiti kolač u reernu i sušiti ga oko desetak minuta. Žumanca treba samo da se prosuše, nikako da se ispeku. Pečeno ohladiti do sobne temperature. za fil Prokuvati na tihoj vatri šećer i mleko pa dodati mlevene orahe. Ostaviti da se skroz ohladi pa umiksati maslac. Rasporediti fil preko kolača, posuti mlevenim orasima i ostaviti na hladno mesto da se dobro ohladi, najbolje preko noći.
I've been making these little sleep tonics for a couple years now and I've been wanting to share with you guys but I thought maybe it might be a little too hippy-dippy-new-agey for some of you. But when I asked you in a poll on Instastories a few weeks ago, overwhelmingly you guys were int
