Cantonese-style Mooncake with Taro filling 芋蓉广式月饼

【Cantonese-style Mooncake with Taro filling】
by MaomaoMom

Mooncake is a Chinese traditional dessert for celebrating Mid-Autumn Festival, one of the most important holidays in the Chinese calendar. This year it falls on Monday Sept. 8. 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 time I made sweet taro filling, excellent.

 Cantonese style Mooncake with Taro filling 芋蓉广式月饼
Prepare time: 2.5 hours
Cook time: 25 minutes
Stand time: 2 weeks
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;

Taro filling:
3) 1 big taro, peeled and diced (1250g net), 1.5 cup water (360g);
4) 1 ½ cups sugar (312g), ½ cup corn oil (90);

Crust:
5) 1/2 tsp baking soda, 1 tbsp water;
6) 2/3 cup syrup, 1/4 cup corn oil (48g);
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.
Taro filling:
2: Peel, rinse and dice taro into 1 in cubes (Picture 1) and place them in a non-stick pot (Picture 2). Add 1.5 cup water. Cover the lid and bring to boil on high heat, reduce to medium low heat and simmer for 25 minutes until the taro is fully cooked.

 Cantonese style Mooncake with Taro filling 芋蓉广式月饼

3: Mash cooked taro with back of wooden spoon, add all ingredients of Ingredient 4) (Picture 3), stir and cook until taro filling stick together and no water vapor is produced (Picture 4). Let it cool, knead on a clean surface for a few minutes then divide into 17 equal portions (80g each). Form into balls (Picture 5) with your palms and set aside.
Crust:
4: Combine all ingredients of Ingredient 5) in a container and mix well. Add the syrup (Picture 6, last year syrup) and flour of Ingredient 7) (Picture 7), combine all ingredients with a fork to form very soft and sticky dough (Picture 8). Cover with plastic wrap and let it stand for 30-60 minutes.

 Cantonese style Mooncake with Taro filling 芋蓉广式月饼

Mooncake:
5: In a floured surface, shape dough into a 1.5 cm log and divide into 17 equal portions (22g each). Press each portion into a circle about 6 cm in diameter; place a taro filling ball on top. With both hands, gently push up the dough to cover the taro ball (Picture 9) until completely cover the taro ball (Picture 10). Lightly dust the mooncake ball with flour, then place it underneath the mooncake mold. Press down and release the handler (Picture 11); the mooncake is formed. Repeat for the remaining 16 portions and gently brush off flour on mooncake top.
6: Preheat oven to 395F/200C, place mooncakes on a parchment paper lined baking sheet (Picture 12). Bake for 6 minute and gently brush with egg wash (Picture 13). Reduce to 340F/170 and bake for 7 minutes. Brush with egg wash again, then bake for another 5 minutes. Broil low for 2-5 minutes until the surface turns light golden brown (Picture 14). Store cooled mooncake in an airtight container for a couple of days before serving.

Look inside:

芋蓉广式月饼final2b Cantonese style Mooncake with Taro filling 芋蓉广式月饼
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.

 

pf button big Cantonese style Mooncake with Taro filling 芋蓉广式月饼

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19 Responses to Cantonese-style Mooncake with Taro filling 芋蓉广式月饼

  1. Rina says:

    Hi Mao Mao Ma,
    For the syrup, can we use the corn syrup from the super market?

    Thanks!

  2. Judy says:

    用高压锅做压芋头行吗?

  3. Tina says:

    请问您的月饼模在加拿大买的吗,哪儿有卖得呢

  4. Lily says:

    毛毛妈,我把红豆沙馅炒太干了,怎么办?加水还是加油?

  5. 水蜜桃 says:

    昨晚试了这个芋头月饼。看起来挺不错。应该味道也不错。请问回软是在室温吗?如果一二天吃不完,是不是需要在冰箱保存?谢谢!

  6. lilian says:

    毛毛妈:
    请问转化糖浆能不能买到现成的?
    现在手边没有食物温度计,觉得制作转化糖浆好困难好困难~~~馋月饼好久了,去年买了模具一直没机会练手,今年终于下决心来制作,可是居然还有糖浆这么个拦路虎在 (┬_┬)

  7. sammi says:

    毛毛妈 我做月饼回油俩三天后皮变的非常黏? 拿在手上都粘?

  8. 水蜜桃 says:

    如果用杆面杖把皮杆开再包是不是也可以呢?那样会不会更匀?用手推开有什么不一样吗?

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