Five Happiness Nutty Mooncakes

This is my final bake on mooncake and my first time baking this type of mooncake. Mum has requested me to bake this for praying purpose.

Recipe Source: Sonia

Pastry
130g Hong Kong Flour
90g   Golden Syrub
30g   Cooking oil or Peanut Oil
1/4tsp Alkaline

Filling
40g Almongd, toasted and grind coarsely
40g Pistachio, toasted and grind coarsely.
40g Walnut, toasted and grind coarsely.
25g Pumpkin Seeds, toasted
25g Sunflower Seeds, toasted
20g Raisin, chopped into small pieces.
25g Cranberry, chopped into small pieces.
25g Winter Melon, chopped into small pieces
20g Chicken FLoss

60g Kor Fun ( Cooked Glutinuous flour) or adjust accordingly.
50g water or adjust accordingly.
20g sugar or adjust accordingly.
1/2 tsp Nam Yue ( I omitted this)
a pinch of chinese five-spice powder

Egg Wash - 1 egg yolk + 1 tsp milk (whisked and sieved)

Methods
1.   Sift flour in a mixing bowl.
2.   Mix syrub, peanut oil and alkaline water, slowly pour into flour.
3.   Mix till form a soft dough.
4.   Cover and rest for 1 hour.
5.   Divide the dough according to the mooncake mould size to from the shape.
6.   Mix the filling together.
7.   Weigh and wrap with a piece of cling film and shape into a ball according to mould size.
8.   Place the filling into the dough and press it firmly to form the shape.
9.   Bake at pre-heated oven at 180 degrees for 7 mins.
10. Remove mooncakes from oven and set aside to cool for a at least 15 mins.
11. Apply egg wash on the whole mooncake and bake at preheated oven at 170 degrees for 15-20 mins or till golden brown.

                  Wish everyone a Happy Mid-Autumn Festival!!

Dragonfruit Jelly Mooncake

I love the vibrant colour of this Dragon Fruit Jelly Mooncake.

Recipe Source: Joceline with minor changes

Makes : 4 Jelly mooncakes

Ingredients

A. Jelly Egg Yolk (1 tray)

200g water

1tsp agar agar/jelly powder

30g Sugar

1tbsp evaporated milk

1 drop orange colouring or more

Bring all the ingredients A to boil at medium heat and keep stirring with a hand whisk. Pour jelly mixture into ball shaped mould. Keep in the fridge for 15 minutes. Remove from mould and set aside.

B.  Soya Milk Filling 

300g Soya Milk

5g Agar agar powder

2 pandan leave, knotted

Bring all ingredients B to boil at medium heat.

Put Jelly Egg yolk in the center of muffin cup.

Pour the Soya Milk muxture B into muffin cup and fill 1/2cm high.

Chill and set in the fridge for 15 mins.

Remove and set aside.

C. Dragon Fruit Mooncake Skin

100g Dragon Fruit flesh

500g Water

3 tbsp sugar or adjust according to your taste

7g Agar agar powder.

Blend the Dragon Fruit flesh with water and set aside.

Bring all ingredients C to boil at medium heat.

Pour some Dragon Fruit jelly mixture C into jelly mould, let them set for 3 minutes. Put the Soya Milk filling in the center of the jelly mould, pour the remaining mixture until full.
Allow the jelly to set completely and keep jelly refrigerated until ready to serve.

Teochew Sprial Yam Mooncakes

Recipe Source:  pengskitchen

Yam Paste

Ingredient (enough for 10 mooncakes)

• 500gm peeled yam, sliced
• 2 shallots, sliced
• 70gm corn oil
• 200gm sugar (can be further reduced to 150gm if you do like like it too sweet)
• 50gm water
• 50gm wheat starch
• 40gm melon seeds, toasted
• 10 salted egg yolks*

Method

1. Steam sliced yam over high heat until soft.
2. Using a food processor, blend hot yam, sugar & water until smooth.
3. Heat pan with 70gm oil. Add shallots and fry till fragrant and golden brown. Remove the fried shallots.
4. Add in blended yam paste and fry until thick, approx 5 mins, over medium heat.
5. Sieve in wheat starch and fry till mixture is non-sticky, approx 5 mins. You will notice that the paste will start to pull away from the edges of the pan. 
6. Cool completely before use.
7. Add in melon seeds into cooled yam paste and knead evenly. Divide into 75gm each and wrap in a salted egg yolk. Shape into round. 

* Rinse salted egg yolk and soak in rice wine for 5mins. Drain away the wine and bake the yolks in preheated oven at 160 deg cel for 8mins. Cool completely before use.

Pastry Dough (makes 6 mooncakes)

(A)

Water Dough

• 30gm shortening
• 1/2 tbsp sugar
• 40gm warm water
• 1/4 tsp rice vinegar
• 90gm bread flour

Mix shortening & sugar evenly. Pour in warm water and vinegar gradually and stirring at the same time. Sift in flour and knead into a smooth dough. Cover and rest for 30mins. Divide dough into 2 equal portions.

(B)

Oil Dough

• 90gm plain flour 
• 50gm shortening
• few drops of purple colouring (I use wilton colour paste)

Bake plain flour in preheated oven at 130 deg cel for 10mins. Stirring once in between the baking time. Cool down completely before kneading in shortening. While a dough is formed, incorporate in the colour paste. Divide the dough into 2 equal portions. 

Final procedure, wrapping the oil dough into the water dough! The steps looks rather daunting but actually is not that difficult at all 

1. Lightly floured a working surface and rolling pin. Roll out the water dough into a flat round disc. Wrap in a piece of oil dough.
2. Roll it out into a long thin sheet.
3. Roll in up like a swiss roll. Turn the roll 90 deg and repeat step 2 and 3.
4. Cut the long thin sheet into 2 long stripes.
5. Stack them up and roll up again. Seal the edge with some water. 
6. Trim of the protruding parts on both ends, reserved for later use.
7. Slice the roll into 3 equal portions.
8. Repeat steps with the 2nd piece water dough and oil dough. You will get 6 round layer discs.
9. Using a rolling pin, roll out each disc. Wrap in yam paste filling.
10. Do not seal the bottom completely, leave some space. Roll out the reserved dough, smear with some water and stick to seal the bottom.
11. To deep fry : Heat some oil in a saucepan, the oil MUST BE HOT! Deep fry over medium heat until lightly browned. Drain well on kitchen paper. Cool completely before storing.
12. To oven bake : Bake in preheated oven at 160 deg for 15-20mins. The pastry will be soft when is out from oven. It will harden upon cooling. Cool completely before storing.

Baked Custard Mooncakes

Among all the mooncakes, Baked Custard Mooncakes are my favourite. I love the buttery crust and the custard filling.

Recipe Source:  Zoe@bakeforhappykids

Custard Fillings ( makes about 300g)

25g Butter, soften
60g Caster Sugar
3 Egg Yolks, roughly beaten
1 tbsp condensed milk
40ml cream
1/4 cup / 60ml coconut milk
20g all puropose flour
15g custard powder
10g tapioca flour

Methods:
 -  Beat butter and sugar until light and combined.
 - Add egg yolks one at at ime and beat until combined.
 - Add in condensed milk, cream and coconut milk.
 - Sift flour mixture into the egg yolk mixture and mix till combined.
 - Pour the mixture to a container and steam over medium heat for      25 mins with stirring every 5 mins.
 - Set aside for mixture to cool.
 - Knead mixture until smooth. Wrap custard in cling wrap and chill    in fridge until required.
 - Mixture can be kept in the fridge up to a week before baking.

Mooncake Pastry

Make about 24 mini mooncakes

100g butter, softened
30g shortening
90g icing sugar
1 egg, roughly beaten
220g all purpose flour
35g custard powder
1/4 tsp baking powder

Methods:
- Cream butter, shortening and sugar until light and fluffy.
- Add beaten egg gradually and beat until combined.
- Sift flour, custard powder and baking powder into the butter           mixture 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 fridge for at least 1      hour.
- Divide dough portion according to the mooncake mould size.
- Press dough into mould and press firmly to form the shape.
- Remove and place on baking tray.

- Brush with a tin layer of egg wash.
- Bake ate 160 degrees for 25 minutes.

Egg Wash:
1 egg yolk
1 tbsp milk

                                                            

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
                                        

公仔饼

I love these cute & adorable moonies. They don't need any filling and are easy to make too. Love the taste after resting it for a few days. Though I am not a big fan of moonies, somehow I am in love with these cuties. They are good as gifts for friends and relatives.

Recipe Source: Joceline

Yield : 28 pieces x 30g 

Ingredients

350g Flour, sifted
230g Golden Syrup
100g Peanut Oil ( I used Knife Blended Oil)
5g Alkali Water
150g Lotus paste ( I omitted this)

Egg Glaze
1 egg yolk + 1tbsp milk (sifted)

Fish Eyes
Chocolates or Black Beans

Methods

1. Mix the Oil with Golden Syrub and Akaline water until well combined.
2. Fold in sifted flour and mix to a dough.
3. Cover and let it rest for 2-3 hours till you press it won't stick to your finger.
4. Divide dough portion according to the mooncake mould size.
5. Dust flour in mould, then knock out excessive flour.
6. Press dough into mould and press firmly to form the shape.
7. Remove and place on baking tray.
8. Preheat oven at 160c and bake at 10-12 mins at middle rack.
9. Remove from oven, leave to cool (about 10 mins). Apply egg wash evenly.
10. Continue to bake for 15-20 min or until golden brown. 

                                                           

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
                                        

Pandan Jelly Mooncake

Last year I did not bake any mooncakes and there are a few recipes that I had bookmarked and one of this is from Anncoo Journal which is the Pandan Jelly Mooncake.

As I will be resting at home for 3 weeks to recuperate, I will have some time to do my bakes and rest at the same time. This is my first attempt making jelly mooncake and I quite enjoyed the whole process though is time consuming as you need to wait for the jelly to set.
                                 

Recipe Source: anncoojournal

Ingredients:

Jelly Egg Yolk for 1 tray

100g Pumpkin, chop to small pieces
150g Water
35g  Sugar
170g Water
1 1/2 tsp Agar agar powder

Methods:

- Bring 150g water, sugar and chopped pumpkin to boil in a pot till pumpkin becomes very soft and strain.
- Return pumpkin liquid to pot and add 170g water into it with agar agar powder. Stirring liquid with a hand
  whisk till boil at medium heat and pour into the ball-shaped mould and cover.
- Chill jelly egg yolk to set in the fridge for 15 minutes and remove them from mould. Set aside for later use.

Gula Melaka Filling - makes 5

100g Gula Melaka, chop to pieces
300g Water
2 Pandan Leaves, knotted
1 1/2 tsp Agar agar powder

Methods:

- Combine water, gula melaka, agar agar powder and pandan leaes together and bring to boil
   ( stirring continuously with a hand whisk) till gula melaka dissolves and strain.
- Turn off heat, discard pandan leaves and pour liquid into muffin cups (about 1/2 cm high) and add jelly egg    yolk in the center. Pour in the remaining liquid into the 5 muffin cups evenly. Allow to set completely for 15
   mins in the refrigerator.
- Remove the gula melaka jelly and set aside for later use.

Mooncake Skin - Makes 5

320g Water ( I used 250g coconut milk and 70g water)
3 Pandan Leaves, Knotted
100g Sugar
1 1/2 tsp Agar Agar Powder
2 tbsp Fresh Milk ( I omitted this)
1/4 tsp Pandan Paste ( I used pandan juice)

To Assemble Mooncake

- Pour Pandan Liquid into mooncake mould, about 1/2 cm high.
- Place the gula melaka filling into it and pour in the remaining liquid.
- Allow jelly to set completely and keep jelly refrigerated until ready to serve.

                                                           

This post is linked to the event, Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion XuanHom's Mom.

                                                         

Piglets Mooncakes

I love these Piglets Mooncakes. They looked so adorable. Wanted to bake these last year but it was so last minute and I don't have the time to do it. So this year, I tried to find some time to bake this.

Recipe Source: http://www.youtube.com/watch?v=c8Efg7LE4qg

Yields: 12 Piglets Mooncakes

Ingredients:

For the Dough:
1 cup All-purpose flour ( I used Plain Flour) - sieved
1/4 cup Cake Flour - sieved
1/3 cup Golden Syrub
2 Tbsp Peanut Oil ( I used Knife Blended Oil)
1 Egg Yolk

For the Piglets Eyes:
24 Black or Red Beans

For the Fillings:
Lotus Paste or Yam Paste

For the Egg Wash:
1 Egg Yolk
1 tsp Water
1/2 tsp Sesame Oil

Remarks: Kindly refer to the above link for the detailed steps of making the piglets                                  mooncakes.


                                                            

This post is linked to the event, Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion XuanHom's Mom.

                                                      

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
                                       

Chocolate Mooncakes

This is the first time I am making chocolate mooncakes. Ever since I know how to bake mooncakes, I hardly buy from outside. I will only buy those unique flavours to try the taste. 

Recipe Source: Joceline 

Mooncake Skin:

225g    Plain Flour
35g      Unsweetened Chocolate Powder ( I used Valrhona chocolate)
170g    Golden Syrub
50g      Peanut Oil ( I used Knife Blended Cooking Oil)
1 tsp    Alkaine Water
1/8 tsp Baking Soda

Fillings:  30g White Lotus Paste ( I have added melon seeds) x 24 pcs

Methods:

1. Mix the Oil with Golden Syrub and Alkaline Water.
2. Fold in the flour, chocolate powder and baking soda.
3. Rest the dough for about 30minutes.
4. Place the filling into the dough and press it firmly to form the shape.
    ( for this mould size, the proportion is 20g skin and 30g filling)
5. Bake at 160 - 170 degrees for 10 mins, rest for 15 mins, then bake for another 10-15 mins.

巧克力月饼皮材料：

普通面粉 225克

无糖巧克力粉 35克 （用了valrhona 巧克力粉）

糖浆 170克

花生油 50克（用了 natural 玉米油）

碱水  1茶匙

苏打粉 1/8茶匙（没放）

馅料：纯莲蓉 30克 X 24份

[做法]

1）将液体材料用木棍搅轻轻拌均匀，然后筛入巧克力粉和面粉。混合均匀，放置让面团休息至少30分钟。

2）面团不太粘手后，把面团分成24份，每份约20克。搓圆。

3）皮压扁，包入搓圆的馅料，搓圆，把它放入模型里压出形状。放在铺了烤纸的烤盘上。

4）放入预热后的烤箱以160 - 170度，烤10分钟（可以发现月饼皮开始干没有油光）然后取出放置一旁待冷，

约10-15分钟，再放入烤炉继续烤10-15分钟至熟即可。

                                                               

Snow Skin Moon Cake

Gold Fish Snow Skin Moon Cake

Hello Kitty Snow Skin Moon Cake 





Ingredients

150g Fried Glurinous Rice Flour

40g   Shortening

110g Cooked Plain Flour

400g Sugar Syrub

Sugar Syrub

250g Sugar

300g Water

1 slice lemon

Boil the ingredients for syrub together and leave to cool.

Cooked flour

250g Flour

Place flour in oven and bake for 10 mins at 180 degrees celcius.

Method

1. Sift the cooked glutinous rice and cooked flour together.

2. Add in the syrub and shortening and mix well.

3. Divide dough into few portions. Add a different colour and essence to each before dividing

    into small pieces.

4. Enclose each piece with the appropriate filling.

5. Press firmly into moon cake moulds.

6. Unmould and serve of store in fridge.

Moon Cakes

    Traditional Baked Moon Cake with lotus filling

Ingredients

75g   Plain Flour
75g   Hong Kong Flour
105g Golden Syrub
1 tbsp Alkaline Water
27g  Vegetable Oil

For Egg Glaze:  1 egg yolk with 1 tsp water

Flling: 1 kg Paster + 100g Nuts / Seeds
          All Nuts / Seeds must be baked at 170 degrees celcius for 15 mins)

Method

1.  Mix the Oil with Golden Syrub and Alkaline Water.
2.  Fold in the flour and mix to a dough.
3.  Rest the dough for abt 30 mins.
     (dough must rest at least 30 mins but not more than a day)
4.  Divide the dough according to the mooncake's mould size.
     ( for big mould I used 35g)
5.  Place the filling into the dough and press it firmly to form the shape.
    ( filling I use 100g)
6.  Knock the moon cake out from the mould and arrange on a baking tray.
7.  Spray some water onto the moon cake.( only a little will do, too much the flower will gone.)
8.  Bake at 200 degrees celcius for abt 10 mins or till light brown form. (using top and bottom heat)
9.  Remove the moon cake from the oven, brush some Egg Glaze onto the moon cake.
10.Put the moon cake back to oven again, bake for another 10 mins or golden brown.

* Traditional Moon Cake have to wait 3 days later before consume.*

    Piglet Moon Cake

    Traditional Longevity Moon Cake

Piglets Mooncakes

Snow Skin Moon Cake

Yam Flavour Snow Skin Moon Cake

Green Tea, Mango & Orange Flavour Snow Skin Moon Cake

Mango & Green Tea with lotus filling

Mango & Green Tea Snow Skin Moon Cakes

Little Snow Skin Piglets