【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.
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).
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.
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:
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!
可以,但月饼颜色比较差。
Do I have to use 转化糖浆? Can I use something else? Thanks.
可以用Golden syrup. 看这个帖子。
http://maomaomom.com/672/
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?
可以用普通锅,但要多加1-2杯水,然后煮至糯。然后放入不粘锅里炒。
毛毛妈:请问转化糖浆怎么保存?是需要放冰箱冷藏吗?
放室温阴凉处。