All Yummy Mooncakes For You to Enjoy Asian Inspirations
Adjust oven racks to lower and upper middle positions and preheat oven to 400°F. Place approximately one tablespoon of pork mixture in center of dough circle. Draw dough edges around filling and pleat edges to form a sealed topknot. Place mooncake topknot-side-down on a parchment-lined baking tray.
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Preheat the oven to 180°C / 356°F (without fan). Bake the mooncakes for 10 minutes. Remove the baking tray from the oven and let the cakes cool for 10 minutes. Reduce the oven temperature to 160°F / 320°F (without fan). Meanwhile, make the Egg Wash by whisking the egg with some water in a small bowl.
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Remove from the oven and set aside on a rack for 10 minutes. Lower the oven temperature to 175°C (conventional) / 165°C (convectional). Brush with a second layer of egg wash and bake for another 10 to 13 minutes until the top is golden brown. Set the baking sheets on a rack and let the mooncakes cool completely.
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Place the dough on the baking tray. Put the mooncake mold on the dough and plunge the piston downward. The dough will take the shape of the mold, and the pattern will be imprinted on the surface. Bake it at the middle rack, 175°C/350°F top and bottom temperature for five minutes or until the surface starts to firm up.
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Using a flexible spatula, mix to form a shaggy dough, then knead with your hands to form a smooth, cohesive dough. Form the dough into a thick disk, wrap in plastic and let rest at room temperature for 45 minutes. Step 2. Heat oven to 350 degrees and line a large rimmed baking sheet with parchment paper. Step 3.
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Add the flour, sugar, and lard to a mixing bowl, and mix until thoroughly combined. Then slowly add the water in 3-4 batches and knead the dough to form a smooth dough ball. Set it aside and cover with a damp cloth. Make sure the dough is not too dry. To test for quality, form a dough ball and press it flat.
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Salted yolk (if using): 1. Preheat the oven to 350°F/180°C and prepare a sheet pan lined with parchment paper. 2. Spray with clear liquor. Arrange the salted yolks on the sheet pan, about 1 inch apart and spray each yolk with some clear liquor, like bai jiu (Chinese clear rice wine), vodka, or even a non-flavor soju.
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Soak overnight. Drain the soaked beans and transfer to a medium pot, along with 4 cups of water. Bring to a boil over high heat, reduce the heat to medium-low, and cover. Simmer for 40-60 minutes, stirring occasionally and adding more water ¼ cup at a time if the liquid dries up.
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First of all, you should take your mooncake packet/box, unwrap it, and take out the mooncake. You can then eat it any number of ways: If you have a more refined taste, you may want to use a knife and a fork. You can cup it into quarters or more and then eat it with a fork. If you want a more Asian feel, you can use chopsticks.
Moon Cakes
Making traditional Chinese baked mooncakes can be overwhelming but you can do it with this recipe and straightforward steps. I use lotus seed paste, sweet red bean paste, and meat floss for the filling. Accompanied by step-by-step photos and a video so you can make this successfully at home too. You can also make mooncakes without using golden.
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Transfer the moulded mooncakes onto a baking sheet. Preheat oven to 200 degree C. Place the mooncakes in the preheated oven to bake for 10 minutes. Remove the mooncakes from the oven and leave to cool on wire rack for 5 minutes. Lightly brush as thoroughly as possible the top of mooncakes with beaten egg yolk.
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Leave on the side covered. Divide wet dough into 4 equal parts (40g~42g). Divide dry dough into 4 equal parts. Wrap dry dough into wet dough and leave on the side covered to rest. While the dough is resting, mix in all of pork filling ingredients in a separate bowl. Mix until the filling looks pasty and holds together well.
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Mooncake is a delicacy of the Mid-Autumn festival. This recipe includes step-by-step instructions as well as a video to show you how to make traditional mooncakes from scratch without store-bought golden syrup or lye water. The filling in this recipe is the Vietnamese traditional one with mixed nuts, candied fruits, and cooked meat.
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13. Snow Skin Mooncake with Milky Pineapple Filling. This delicious recipe combines the sweetness of pineapple with the richness of milk, creating a truly irresistible mooncake. The snow skin dough is light and fluffy, while the filling is so soft it melts in your mouth. It's a fantastic dessert for any occasion.
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鲜肉月饼 - Savory Meat Mooncake. Sep 27. Written By Britney Wang. Another year and another Mooncake Recipe! That is the beauty of tradition :) If you haven't read about the importance of Mid-Autumn festival, you can read about what this dish means to me (here).
