月饼锦集 Mooncakes

【Cantonese-style Mooncakes】
by MaomaoMom

Mooncake is a Chinese traditional dessert for celebrating Mid-Autumn Festival, one of the most important holidays in the Chinese calendar. The full moon symbolizes harmony and reunion of the family. There are two major styles of mooncakes: Cantonese- and Suzhou-style. This recipe is Cantonese-style, known for its beautiful shape with clear and exquisite pattern on crust. This year’s Mid-Autumn Festival falls on Sept. 19.

广式月饼F2 月饼锦集 Mooncakes
Prepare time: 2.5 hours
Cook time: 25 minutes
Stand time: 2~3 days
Level: High
Serves: 17 servings

Ingredients:

Syrup (or Golden syrup):
1) 4 cups sugar (800 g), 1¼ cup water (290g), 2 large lemons cut into cubes, 2 tbsp white vinegar;
2) ¼ tsp baking soda, 2 tsp water, mix well;

Mung bean filling:
3) 1 package of split mung bean husked (400g);
4) 1¼ ~1 ½ cups sugar (260~312g), 3 tbsp corn starch, 4 tbsp condensed milk, ½~2/3 cup corn oil (105~130g);

Crust:
5) 1/2 tsp baking soda, 1 tbsp water;
6) 2/3 cup syrup, 1/4 cup corn oil (53g);
7) 1.5 cup all-purpose flour (235g);

Egg wash:
8) 1 egg yolk and 1 tbsp water, mix well.

Directions:

Syrup:
1: Add all ingredients of Ingredient 1) in a medium sauce pot; bring to a boil on high heat. Reduce heat to low, simmer until temperature reaches 226F/108C then remove from heat. Slowly stir in soda water of Ingredient 2). Set aside to cool then filter out lemon pieces. Store the syrup in a clean glass container for 2 weeks before use.
Mung bean filling:
2: Rinse mung bean and place inside InstantPot pressure cooker. Add water to 4-cup mark. Cover the lid and place the pressure valve to “Seal” position. Press “Manual” button and set 25 minutes of cooking time. When it’s done, wait 5 minutes and then release the pressure and open the lid (Picture 1).

广式月饼1 月饼锦集 Mooncakes
3: Transfer cooked mung bean to a non-stick pot. Add all ingredients of Ingredient 4) (Picture 2), stir and cook until mung bean filling sticks together and no water vapor is produced (Picture 3). Let it cool. Knead on a clean surface for a few minutes, then divide into 17 equal portions (80g each). Form into balls (Picture 4) with your palms.

Crust:
4: Combine all ingredients of Ingredient 5) in a container and mix well. Stir in 2/3 cup syrup (Picture 5, syrup that I made last year) and 1/4 cup corn oil of Ingredient 6), mix well. Add 1.5 cups flour and combine all ingredients with a fork to form very soft and sticky dough (Picture 6). Cover with plastic wrap and let it stand for 30-60 minutes.

广式月饼2 月饼锦集 Mooncakes
Mooncakes:
5: In a floured surface, shape dough into a 1.5 cm log and divide into 20 equal portions (22g each). Roll out each portion into a circle about 6 cm in diameter; place a mung bean filling ball (Picture 7) on top. With both hands, gently push up the dough to cover the mung bean ball (Picture 8). Lightly dust the mooncake with flour, place it in the mooncake mold. Press down and release the handler (Picture 9); the mooncake is formed (Picture 10). Repeat for the remaining portions.

6: Preheat oven to 395F/200C, place 8-9 pieces on a parchment paper lined baking sheet. Bake for 6 minute and gently brush with egg wash. Reduce to 340F/170 and bake for 7 minutes. Brush with egg wash again, bake for another 5 minutes. Broil low for 2-5 minutes until the surface turns golden brown. Store cooled mooncakes in an airtight container for a couple of days before serving.

Beautiful mooncake:

广式月饼F1 月饼锦集 Mooncakes
Cross-section:

广式月饼F3 月饼锦集 Mooncakes
Tips: Leftover can be stored in airtight containers in the fridge for up to 7 days or in the freezer for up to 3 months. Prior to serving, thaw at the room temperature. You can purchase mooncake mold here: Mooncake mold

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42 Responses to 月饼锦集 Mooncakes

  1. elaine says:

    毛毛妈,为什么你那么模具可以那么特别,可以有“毛毛妈”的字样啊?专门定做的啊?另外,我的转化糖浆,是一年前的了,还可以用吗?

  2. clytize says:

    毛毛妈,做了这么多美味的月饼,还有专属的花片,这也忒好了!在哪淘的哦,不知道美国这边哪里能买到这样的花片啊,呵呵,我还记得对于你手工制作月饼的报道,当时粗心的小编还写成了美籍华人,呵呵

  3. clytize says:

    从小到大我特别喜欢广式月饼的皮,绿豆馅的应该去火又美味,仔细看了下制作过程,真是慢工出细活呀,呵呵,看着模具一个个圆圆的球按成有雕花感觉的月饼,真神奇!估计这边买不到工具,只能在您这过过眼瘾了。

  4. 水蜜桃 says:

    毛毛妈: 我在淘宝网上看到很多不同规格的月饼模具 50g 100g etc. 请问你用的是50g 的吗?谢谢!

  5. Saberinafire says:

    毛毛妈,我在网上看有人说golden syrup就是转化糖浆,可以直接在超市买到,就不要自己熬制了,可以吗?谢谢!

  6. XiaoMingMa says:

    Do I have to use 转化糖浆? Can I use something else? Thanks.

  7. 小E says:

    毛毛妈您好,中秋节马上要到了,非常想尝试下您的这款月饼。
    问题是我们家目前没有那个压力锅,只有普通的小煮锅,请问把绿豆放到普通的锅里加水煮也可以吗?要煮成什么程度呢?

  8. 水蜜桃 says:

    毛毛妈:请问转化糖浆怎么保存?是需要放冰箱冷藏吗?

  9. tori zhang says:

    毛毛妈你好,一直都是看你的方子做点心。昨天试做了月饼,按照你的比例,饼皮面很稀稀,粘手,而且那么少的面能做17个月饼吗?怀疑自己搞错了,又加了很多面粉,结果烤出来失败了。请问:1,饼皮面就是很稀软吗?很粘手吗? 2,如果那么软且少的面,包一个大馅,月饼会很软立不住,成不了形吗?3,烤出来的月饼皮,象是面发了,膨胀,基本看不到模子的花纹?是不是都是饼皮不对的问题?谢谢毛毛妈。

  10. Susan says:

    你做的太好了。我试了一次,为什么烤后花纹不清晰,皮也有点裂那?

  11. memoryrong says:

    毛毛妈,你知道怎么用面包机做馅吗?

  12. Coco says:

    我的月饼烤好后,上面的刻花就不明显了,是怎么回事呢

  13. Adriane says:

    妳的毛毛媽模型是訂做的吧,真好看

  14. yannyfly says:

    从去年起在毛毛妈厨房学会了做月饼,每年都能吃到新鲜的自制月饼;
    今年做了好多,拿来送邻居,他们都说比超市卖的还要好吃,被夸奖的感觉好幸福啊!
    托毛毛妈的福!!!

  15. 水蜜桃 says:

    毛毛妈:如果想做皮厚一点,我可以加倍你的面粉量吗?

  16. jill says:

    毛毛妈~我想问问你这种塑料的模子跟木头的模子哪种好用呀?

  17. Carol says:

    请问毛妈妈,可以用golden syrup 来代替转化糖浆吗?如果可以的话,比例是多少? 谢谢!

  18. Mary says:

    毛毛妈,可以用honey代替转化糖浆吗?谢谢!:)

  19. 未定的尘埃 says:

    请问毛毛妈,自己做的月饼可以放多长时间?我想做好了以后用usps寄给朋友吃,两天以后到的话会不会变质?谢谢你的方子!

  20. Hao says:

    毛毛妈,你好,想请问一下,自制的转化糖浆可以保存多久呢?怎么知道有没有变质呢?谢谢你的分享和指导

  21. charlene says:

    请问毛毛妈, 你提到饼皮合好后放半小时到一小时。问题:1) 可以马上用吗? 2)可以放置超过一小时, 比如2-3 小时?谢谢!

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