traditional moon cakeswhen i saw wing wah(荣华) selling mooncakes at the airport, i knew that that time of the year is approaching again. i’d decided to start early this year with baking mooncakes so that i can give’em away and bake more by trying other varieties  ヾ(^-^)ノ

Recipe adapted from Happy Home Baking (original recipe from 贝太厨房)

Ingredients (makes 12~13 mini mooncakes)

dough
100g plain flour
70g golden syrup
2ml alkaline water
25ml peanut oil

filling
415g tiramisu lotus paste
40g melon seeds

食材 (可做12-13个迷你月饼)

饼皮
面粉 100克
转化糖浆 70克
碱水 2毫升
花生油 25毫升

馅料
提拉米苏莲子馅 415克
瓜子 40克

Directions/方法

traditional moon cakes

– 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)
莲蓉馅和瓜子混合。馅料分割成35克等分、搓圆,备用 (注:我做的事50克月饼;饼皮对馅料比例为3:7)

– Place golden syrup in a bowl. Add in alkaline water, stir to combine. Add in oil, mix well
糖浆放入容器中,加入碱水拌匀。加入油再次拌匀

– 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
另一个容器中加入面粉,加入以上糖浆湖然后用橡皮刮刀扮成面团。搓揉面团至柔软,约1-2分钟。盖上保鲜膜,放入冰箱自少2小时或隔夜。此步骤为醒面

– Dust work surface with some flour. Give the dough a few light kneading to smooth it
案板上撒上面粉,搓揉面团

– 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)
面团分割成15克等分,滚成小圆球。面团和手撒上面粉,然后将面团压扁成5厘米的圆皮。裹入馅料,再次将它滚成圆形,收口封紧

– 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
将包好馅料的月饼胚放入,在模具中成型后,在烤盘上脱模,一个漂亮的月饼生胚就制好了

– Spray some water on the mooncakes. (Note: this helps to prevent the mooncake from cracking during baking)
月饼喷上少许水 ~ 此步骤可避免月饼在烘烤过程中开裂

– Bake at preheated oven at 180degC for 10mins. Remove from oven and leave to cool for 15mins (do not skip this step)
送入预热至180摄氏度烤箱烤10分钟,从烤箱取出冷却15分钟 (此步骤不可省略)

– 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)
月饼刷上蛋液,再次送回烤箱继续烤15分钟至金黄色为止 (各家烤箱温度都有差别,所以切记烘焙时间只谨供参考。烘烤月饼最后十分钟时,每两分钟检查月饼的上色程度)

– 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
待月饼完全冷却后放入密封保鲜盒、回油2-3天后即可享用

Personal notes/温馨小贴士:

traditional mooncakes –  i used Abram Lyle’s Golden Syrup, coconut oil in place of peanut oil, and original lotus paste
Abram Lyle 金狮糖浆, 用了椰子油替代花生油,并用了原味莲蓉馅

– i used 12g dough and 38g filling
我的月饼比例为12克饼皮对 38克馅料

– please refer to the recipe link as it shows a video clip on wrapping mooncakes
包月饼步骤,请参考原食谱链接

traditional moon cakesmy early gift box (๑・ω-)~♥”

 

Pollution index: 142 (unhealthy)

SHARE

(17) Comments

  • Joceline (August 31, 2013)

    您好。您家的中秋月饼好美 好美啊!包装好精致。多多赞!

  • Doreen (September 2, 2013)

    Vic,
    This mooncakes looks so pro.
    They are very beautifully made.
    How I wish I am one of the person who will received a piece of your mooncake .lol
    mui

    • Victoria Bakes (September 3, 2013)

      anytime mui! we should exchange bakes.. always love yours!

  • Peng Poh Yuan (September 11, 2013)

    (⊙o⊙)哇,你的blog的照片与成品都是美美的,看了又看,做的东西好精致。

  • Ann Low (July 5, 2014)

    Hi Victoria, Your mooncakes look perfect! Can start take in orders 😀

  • Helen Tan (July 5, 2014)

    Hi, did u bake the melon seeds?

    • Victoria Bakes (July 5, 2014)

      Hi Helen, I actually omitted melon seeds in this mooncake.

      Ok, to some Chinese here, they don\’t find it necessary to pre cook the seeds because it is going to be baked anyway and those who don\’t pre cook it, feel that the filling is less oily. If you feel the need to cook it, you don\’t need to bake it. Just fry lightly till it turns slightly yellow. That should do.

      • Helen Tan (July 5, 2014)

        Thks for the prompt reply 😉

  • Karen (July 5, 2014)

    Your moon cake was so nice. May I knw wherevto buy the tiramisu lotus paste?

    • Victoria Bakes (July 5, 2014)

      Hi Karen, thanks. The recipe contributor used tiramisu lotus paste, but I couldn\’t find it in Beijing. I used normal lotus paste

  • Michal (July 6, 2014)

    Amazing cake! What is this golden syrup? Do you mean corn syrup?

    • Victoria Bakes (July 6, 2014)

      Hi Michal, golden syrup is not corn syrup. according to wiki: Golden syrup is a pale treacle – a thick, amber-coloured form of inverted sugar syrup, made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. Corn syrup is made from processed cornstarch.

      i know that corn syrup is sometimes used as substitute for golden syrup in baking but i am not sure if it works well in mooncakes

  • Berry sweet baker (September 13, 2015)

    Hi,

    Your mooncakes are so beautifully done. Mine always \”open skirt\” at the bottom and the mooncakes somehow go out of shape. Do you know what could be the reason?

    Thanks!

    • Victoria Bakes (September 14, 2015)

      Hi ~ it\’s difficult to pinpoint but may be a few reasons ~ oven temperature, mould, filling too soft or could even be the flour

  • Tracey (September 5, 2017)

    Hi, beautiful moon cakes. Can you clarify about the amount of alkaline water, only 2 ml? That will be like a few drops? Tks

Leave a Reply

Victoria Bakes – Baking into the Ether