When I was young, we always bought mooncakes from my good friend’s mum & until now, I’m still thinking about her mooncakes. Before I opened this blog, I never thought that I will make mooncakes myself. Though these <Taro Mooncakes> aren’t the prettiest that you have seen, to me, they are all passed already, haha!
人生的第一粒传统月饼，选了朋友送的这个菊花模来做。也要谢谢Joceline@Butter Flour & Me和Irene@Myme给的一些tips，好让我做月饼时不像盲头苍蝇那样乱乱撞，谢谢妳们。月饼皮参考了Joceline去年做的<哈密瓜白莲蓉月饼>食谱。
For my first mooncake, I used this chrysanthemum mould that was given by my girlfriend from “far far away,” thank to you again, friend. I also want to thank Joceline@Butter Flour & Me and Irene@Myme for the tips that they have shared with me.
I made 3 batches of traditional mooncakes this year & now thinking what other type of mooncakes can I make next year?
(Recipe Source: Joceline@Butter Flour & Me with Minor Adjustments)
200g Cake Flour
130g Golden Syrup
50g Vegetable Oil
6g Alkaline Water, available in Chinese Grocery Shop
30g x 4 Lotus Paste, store-bought & roll into balls
70g x 4 Taro Paste, store-bought
3g x 4 Roasted Pumpkin Seeds
***Grab 1 portion of pumpkin seeds & 1 portion of taro paste, roll into a ball. Repeat for rest***
1 Small Egg + 1tbsp Water
Whisk until well-combined. Pass through a fine sieve, set aside.
1. Take 1 filling ball, flatten into a disc, then wrap a “yolk” inside. Roll into a ball again. Repeat for others.
2. To make the “skin,” mix golden syrup, oil & alkaline water with a whisk until well-combined.
3. Place flour in a big bowl, make a well in the center. Pour (2) into the flour. Mix with a spatula until a soft dough is formed.
4. Cover with cling wrap & rest for an hour.
5. Divide dough into 4 equal portions, roll into balls.
6. Grab one dough, flatten into a disc, then wrap a filling inside. Roll into a ball again.
7. Dust mooncake mold with some cake flour. Pour out the excess flour.
8. Place the dough ball in the center of the mold. Gently press from the center until the dough fill up the mold completely. Release the ring & unmold carefully, place the mooncake on a lined tray.
9. Repeat for the rest of the ingredients.
10. Bake in a 160C-preheated oven at lower middle level for 12 minutes.
11. Remove to cool down for 10 minutes. Reduce temperature to 150C.
12. Bake for 8 minutes. Remove to cool down for another 8-10 minutes.
13. Brush egg wash on all sides of the mooncakes. Bake for another 3 minutes or until the egg wash are dried & the mooncakes look golden.
14. Remove to cool down on a wire rack completely. Wait for 2-3 days for the mooncakes to become soft again(& to release oil) before consume(and taking photos).
1. Oven temperature is only a general guideline, please make adjustment according to your own oven.
2. You may ask me why resting the mooncakes twice before brushing with egg wash? To be frankly, I don’t know, haha. I just want to treat these mooncakes like babies & don’t want to over-bake them before brushing with egg wash.
3. I only brushed egg wash on the last 3 minutes in baking to avoid patches show up on my mooncakes.
I have started packing again but just recall that today is my blog's 2nd anniversary. "Happy 2nd Birthday" to my blog & thank you to you, you & you for all the supports in the past 2 years!