Mooncake recipe red bean paste1/16/2024 ![]() Mix all the dry ingredients in a mixing bowl.Īdd softened butter or coconut oil. Roast melon seeds in a dry pan until golden brown and nutty.Ģ. If that’s not your cup of tea, stick with butterĬOOKING OIL: I won’t recommend using cooking oil for this Shanghai mooncake simply because the dough is more difficult to handle and when you wrap it just keeps breaking. It gives a nice coconut aroma to the mooncake. I grew up in Southeast Asia and so we are crazy about anything coconut. I believe it makes the best pastries □īUTTER: If lard is not available, butter is a great substitute.ĬOCONUT OIL: My family loves it with coconut oil. If you have access to purchase lard, hey, go for it. LARD: Back in the days, Shanghai mooncake or many other types of Chinese baked pastries are made with lard. It is way easier to make compared to traditional baked mooncakes too! TYPE OF FAT TO USE This Shanghai mooncake is another story! It has buttery and crumbly crust that reminds me of eating shortbread or pineapple tarts (kue nastar). Mom usually got one box every year with dou sha and salted egg yolk filling, but I found it too rich and just never really a fan of it. I’ve never been a fan of one since I was a kid. My family is not crazy about traditional baked mooncakes. I’ve been having lots of fun making all these mooncakes for the past few months. So much easier to make than traditional mooncake. Storage information: Mooncakes can be stored in an airtight container for 1 to 2 days at room temperature for up to 1 week in the refrigerator (bring to room temperature before serving) or up to 3 months in the freezer (thaw in the refrigerator overnight, then bring to room temperature before serving).Learn how to easily make Shanghai Mooncake that has buttery and crumbly crust filled with sweet red bean paste filling (dou sha) and melon seeds. To serve, cut into quarters and serve at room temperature with Chinese tea, if desired. Remove from the oven and let cool completely on the baking sheet. After you have coated all 6 mooncakes, repeat with a second layer of egg wash.īake the mooncakes for 15 to 20 minutes, until they're firm and set with golden brown bottoms. Remove the tray of mooncakes from the freezer and use a pastry brush to thoroughly coat them with egg wash. To make the egg wash: In a small bowl, whisk together the egg, egg yolk, milk, and salt. Place the baking sheet with the shaped mooncakes in the freezer for 5 to 10 minutes to help the mooncakes retain their shape and design while baking. Unmold the mooncake onto the parchment-lined baking sheet and repeat with the other portions, flouring the mold between each use, and leaving at least 2" of space in between each mooncake. Place a dough ball into the mold, place down onto the baking sheet to flatten the ball flush against the bottom of the mold, then press down on the plunger, gently at first to avoid squashing the cake, and then a couple more times to imprint the design. Line a baking sheet with parchment and dust the inside of a 100g to 150g mooncake mold with flour. ![]() Gently roll the packet so that it is once again a neat, uniform ball. ![]() Wrap the dough around the paste, pinching it together to seal. Use a rolling pin to roll out each ball of dough into a disk about 1/4" thick (about 4 1/2" to 5") and place the ball of red bean paste in the center. Divide the red bean paste into 6 equal portions (about 56g to 60g each) and roll each portion into a ball. Learn moreīlog How can I get single-use plastic out of my baking?ĭivide the chilled dough into 6 equal portions (about 78g to 80g each) and roll each portion into a ball. Oiling your hands will also make handling the sticky dough easier. (The oil will help the plastic wrap stay in place.) The dough is sticky and it's much easier to work with on plastic. Lightly oil your work surface and place a piece of plastic wrap on top. Meanwhile, place the red bean paste into a bowl, cover, and chill in the refrigerator for at least 30 minutes. Wrap the dough in plastic or your favorite reusable wrap and place in the refrigerator for at least 30 minutes to chill. Mix on medium-low speed until it comes together to make a smooth, homogenous dough, about 1 to 2 minutes. To make the dough: In the bowl of a stand mixer fitted with the flat beater attachment, combine the honey, 1/2 teaspoon lye water substitute (discard the remainder), oil, flour, and salt. You should have about 2 tablespoons (27g) of lye water after simmering. ![]() Bring the mixture to a boil, then lower the heat to maintain a simmer for 7 to 8 minutes while the mixture reduces. To make the lye water substitute: In a small pot, combine the water and baking soda.
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