2/18/2024 0 Comments Mooncake recipe red bean paste![]() Here’s how: for 100 grams of cake flour, use 85 grams (3/4 cup) of all-purpose flour and 15 grams (2 Tbsp) of cornstarch I highly recommend using cake flour instead of regular all-purpose flour as it yields tender mooncakes. Homemade mooncakes do not last as long as the commercial one that’s for sure WHY YOU’LL LIKE THIS RECIPE Besides alkaline water, which I won’t recommend omitting at all when it comes to mooncake, we don’t add other chemicals, preservatives or additives. No other chemicals, preservatives, or additives added. Since we are making them for our own consumption, naturally, we want the best for our bodies, don’t we? □ģ. The store-bought mooncakes are insanely sweet (at least that’s how I feel)Ģ. I have control over the sweetness of the filling. I like homemade baked mooncakes because:ġ. It does involve a bit of work, but trust me, it’s not complicated. They cracked on the surface and had “waists” □ This year I was determined to get it crossed out of my list and finally I could □ WHY BOTHER MAKING YOUR OWN TRADITIONAL BAKED MOONCAKES? I have tried making Chinese baked mooncakes several times in the past few years and they never turned out good for me. You can also make mooncakes without using golden syrup. Accompanied by step-by-step photos and a video so you can make this successfully at home too. ![]() ![]() I use lotus seed paste, sweet red bean paste, and meat floss for the filling. Transfer the cake to a serving platter and repeat with the remaining dough and bean paste.Įnjoy the cakes immediately or refrigerate them in an airtight container for up to 3 days.Making traditional Chinese baked mooncakes can be overwhelming but you can do it with this recipe and straightforward steps. Dust off any visible rice flour with a pastry brush. Press the plunger down until you feel resistance, then lift the mooncake mold up and use the plunger to carefully press the mooncake out. Place the assembled cake in the mold seam-side up. Use a pastry brush to lightly dust a 2 1/4-inch-wide mooncake press mold with some of the toasted rice flour. Place a portion of the bean paste in the center of the dough and pull the dough up around it, enclosing it and pinching the edges to seal. Use a small rolling pin to roll the edges out (leave the center untouched) until it’s 4 inches in diameter. Working with 1 dough ball at a time, firmly press it down into a 3-inch round about 1/4 inch thick. Cover the balls loosely with plastic wrap.ĭust the surface again with toasted rice flour and dust your hands with some as well. Divide the dough into 12 equal pieces and roll each into a ball. Place the dough on the surface and knead until smooth, about 1 minute. Lightly flour a surface with the toasted sweet rice flour. Meanwhile, scoop the red bean paste onto a plate, making12 equal mounds (about 1 heaping tablespoon each). Transfer to a small bowl and set aside to cool. Toast the remaining 5 tablespoons sweet rice flour in a small nonstick skillet over medium-low heat, stirring constantly with a rubber spatula, until the flour starts to smell fragrant, about 2 minutes. Stir once more and set aside, covered, until cool enough to handle, about 20 minutes. Microwave on high, stirring every 30 seconds with a rubber spatula, until a translucent dough forms, about 2 1/2 minutes. Add the milk and vegetable oil and whisk until smooth. Whisk the confectioners’s sugar, wheat starch, rice flour and 1/3 cup plus 1 tablespoon of the sweet rice flour together in medium microwave-safe bowl until combined. You can have a batch of beautiful homemade mooncakes ready in about an hour. ![]() The intricate designs stamped on top of mooncakes are easy to achieve with an inexpensive plastic press mold. A microwave quickly cooks the combination of sweet rice flour, regular rice flour and wheat starch that forms the soft, easy-to-work dough. Although these treats can feature a variety of fillings, we streamlined the recipe by using store-bought sweet red bean paste, one of the most popular mooncake fillings, so you can focus on making the snow-like skin. If you’d like to make mooncakes at home this is an especially easy version to try. Although the cakes traditionally use a wheat flour pastry, cakes with a rice flour dough that’s steamed, not baked, began appearing in Hong Kong in the 1960s and are now popular in China and elsewhere. Sharing mooncakes is an important part of the Chinese Mid-Autumn Festival, sometimes called the Moon Festival or Mooncake Festival. Snow skin mooncakes (Bing Pei Jyut Beng) are a soft and chewy mochi-like treat stuffed with a variety of dense, sweet fillings.
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