Traditional Mooncakes mini- 50g mold

Traditional Mooncakes (广式咖啡莲蓉月饼)


Ingredients:
(makes 12~13 mini mooncakes)

for dough:
100g plain flour
70g golden syrup (I used Abram Lyle's Golden Syrup with maple flavor)
2ml alkaline water
25ml peanut oil (I replaced with canola oil)

for filling:
415g tiramisu lotus paste
40g melon seeds

Method:

1. Mix lotus paste with melon seeds. Divide the filling into 35g portions and shape into balls. Set aside. (Note: I used a dough: filling ratio of 3:7, for 50g mooncake mould)
2. Place golden syrup in a bowl. Add in alkaline water, stir to combine. Add in oil, mix well.
3. Place plain flour in a mixing bowl,make a well in the centre. Add in the above mixture. Mix with a spatula to form a soft dough. Gently knead the dough till smooth (takes 1~2 mins). Shape it into a smooth round dough. Wrap with cling wrap and leave in fridge to rest for at least 2 hours or over night. This step is known as 醒面.
4. Dust work surface with some flour. Give the dough a few light kneading to smooth it.
5. Divide dough into 15g pieces. Shape each dough into a ball. Roll each dough over some flour. Dust hand with flour and flatten each dough into a small disc (about 5cm in diameter). Wrap it around the filling and shape it into a ball. (always dust hand with some flour to avoid the dough from sticking).
6. Lightly dust the wrapped dough with some flour. Place it in the mooncake mould and press the mooncake out. Place mooncake on a baking tray line with parchment paper.
7. Spray some water on the mooncakes. (Note: this helps to prevent the mooncake from cracking during baking.)
8. Bake at preheated oven at 180degC for 10mins. Remove from oven and leave to cool for 15mins (do not skip this step).
9. Brush the top with some egg wash. Return to oven and continue to bake for another 15mins until golden brown (since all oven works differently, do check after 10mins, and subsequently every other 2 mins to make sure the mooncakes are not over browned).
10. Leave mooncake to cool completely and store in air tight containers. Wait for 2 ~ 3 days for the mooncakes to 回油 (for the skin to soften) before serving.

pink mold mooncake

Note: Ingredients, seasonings and measurements are at the “Printable Recipe” link above.
	Here are some of the ingredients and tools you will need to make moon cakes. (A) ready made mooncake filling (lotus paste). (B) golden syrup (C) alkaline water (aka lye water) which balances the acidity of the golden syrup and gives it a beautiful brown finish. (D) mini mooncake moulds. A, C and D from Phoon Huat (PH) or Kwong Cheong Thye (KCT); B from PH or KCT & supermarkets. For golden syrup, you can also get the squeeze bottle type (same brand) with maple flavour. Note: KCT carries filling paste in minimum 500 grams pack (more information on my instagram), while PH sells in minimum 1kg pack.
	In a large bowl, measure and add golden syrup, vegetable/olive oil, alkaline water and vanilla extract. Stir with a spatula until well combined.
	Next, add in sifted floor. Stir with a spatula until just combined. Don’t over knead the dough, as you will still be working on it later, and over kneading will result in a dry and tough dough. Wrap the dough in cling wrap and allow it to rest at room temperature for 2 hours (醒面).
	While waiting for the dough to be ready, measure and weigh 35 grams paste of lotus paste and shape them into a ball (x 12). If you like melon seeds, add about 1-2 tsp per ball (flatten the lotus paste on your palm first before adding the melon seeds so that they are evenly distributed).
	If you want salted egg yolk filling, get raw salted duck eggs. Remove egg white and rinse the yolk, coat them in sesame oil (about 1 tsp per 4 yolks) and steam for 5 minutes. For the mini mould used in this recipe, you only need half egg yolk per mooncake. Weigh halved egg yolk and lotus paste to form 35 grams. Wrap lotus paste around the yolk and shape into a ball.
	After the waiting time of 2 hours, the dough is ready. Mix it with some flour (1/2 tbsp at a time) and knead until smooth.
	Weigh and cut the dough to 15 grams pieces.
	Here’s the fun part, making the mooncakes! Take a piece of dough, flatten it to a circle either by hand or a rolling pin. Place the lotus paste ball in the center of the mooncake skin. Hold the skin in one palm, use your other hand to to close the skin over the lotus paste in a circular, rotating motion. When this is done, shape mooncake into a ball by gently rolling it in both palms. Remember to dust your work surface, hands and rolling pin with flour to prevent sticking.
	Dust the mooncake ball in flour. Press it firmly into the mooncake mould. Turn the mould over and give it a few taps to loosen the mooncake. Repeat until the dough is used up.
	Place the mooncakes on a baking tray lined with parchment paper. Spray the mooncakes with water (to prevent the skin from cracking during baking). Bake in preheated oven of 180 °C (356 °F) for 10 minutes.
	Take out the tray and let it cool outside for 20 minutes. This is to prevent the skin from cracking due to expansion of the filling.
	After 20 minutes, brush mooncakes with egg wash.
	Return to oven and continue to bake for 10-12 minutes, or until golden brown.
	When the mooncakes have cooled down, store them in air-tight containers for 1-2 days before serving. This is to allow the skin to be soft and shiny by allowing the oil to slowly seep through the skin (回油). Get this recipe on the next page >> With about 2 weeks away to the mid-autumn festival (中秋节), this is now the perfect time to make your own mooncakes. Snowskin mooncakes (冰皮月饼) are my favourite over the baked mooncakes, and they are also easier to make – there is no baking involved, and all you have to do is to make the moon cake skin and wrap them around the (ready made!) lotus filling. They are also very pretty to look at especially if you make all kinds of colours. You May Also Like: Traditional Baked Mooncakes Recipe My family love these cute mini snowskin mooncakes, and we have been enjoying them for breakfast or tea break the past few days. Like Us on Facebook Don’t Miss a Recipe! Receive new recipes updates in your email box: Click on photo to view full size Printable Recipe >> Note: Ingredients, seasonings and measurements are at the “Printable Recipe” link above. Here are some of the ingredients and tools you will need to make moon cakes. (A) ready made mooncake filling (lotus paste). (B) kaofen (fried/cooked glutinous rice flour) (C) shortening (D) mini mooncake moulds. You can get them from Phoon Huat (PH) or Kwong Cheong Thye (KCT); KCT carries filling paste in minimum 500 grams pack (more information on my instagram) so it is my preferred place to buy, while PH sells in minimum 1kg pack.   In a large bowl, measure and add sifted kaofen and icing sugar. Rub shortening into the flour mixture with your fingertips.   Add iced water and combine with a spatula until a soft dough is formed.   Divide the dough depending on the number of different colours you intend to make. Add food colouring, a few drops at a time, to each portion and knead until the colour is well distributed. You can add a few drops of ice water to help the colour to distribute evenly, if required. Note: I divided my dough into five equal portions. The original colour of the dough is white. I am using red dye for pink, pandan paste for green, yellow and red + yellow for orange.   Divide dough into 15 grams pieces.   Tip: If there are odd leftover dough left, combine and weigh them into 15 grams pieces to make multi-colour snowskin mooncakes.   Divide the filling paste into 25 grams pieces. If desired, add 1 tsp of melon seeds to each serving of filling paste. Shape each dough into a ball. Make the same number of filling balls accordingly to the number of 15 grams mooncake dough you have. Add appropriate amount of kaofen to each portion of dough, a little at a time, and knead until it is no longer sticky. Do not over-knead. Flatten the dough to a small circle either by hand or a rolling pin.   Place the lotus paste ball in the center of the mooncake skin. Hold the skin in one palm, use your other hand to to close the skin over the lotus paste. When this is done, shape mooncake into a ball by gently rolling it in both palms. Remember to dust your work surface, hands and rolling pin with flour to prevent sticking.   Dust the mooncake ball in flour. Press it firmly into the mooncake mould. Turn the mould over and give it a few taps to loosen the mooncake. Repeat until the dough is used up. Store snowskin mooncakes in airtight containers and chill in fridge. Serve cold.

kaya + kaya puff

~咖椰~ Kaya\

材料：

4粒鸡蛋，加200g幼糖搅至溶。 250g浓椰浆、3片斑兰叶，打结。
另外50g糖，煮成金黄色息火，加入浓椰浆一边加一边搅。

做法：
将鸡蛋液滤入椰浆中搅匀，加入斑兰叶，开小火煮，要不断搅煮至浓即可。

Kaya puff ~咖椰角~
水皮：200g面粉、2大匙糖、20g食油、40g面包油（Planta)、100ml水、1/8小匙麦芽糖 - 一起拌成光滑面团，并分成15份。

油皮：170g面粉、100g白油（Shortening) - 混合成团，分成15份。

做法：把油皮包入水皮里，将面团擀薄，如瑞士卷般卷起，重复这步骤一次，置10分钟。压扁，再擀成薄椭圆形，将馅料放在中间，对摺面团。进炉前涂上两次蛋液。以180度烤25-30分钟.

牛油饼

牛油饼


材料：
A）125g牛油、125g面包油、120g糖粉、1/4小匙盐
B）1粒蛋黄、1小匙瓦尼拉香精
C）250g普通面粉、60g蛋黄粉、60g粟米粉

装饰：彩色巧克力米

做法：
1）将材料A搅打至松发，加入材料B拌均匀。
2）拌入材料C混合成软团。
3）将花嘴放入挤花袋内，舀入（2）后挤出花形在烘盘，在每粒饼上洒上少许彩色巧克力米。
4）放入预热烤箱以160度烤15分钟。

kosong公仔饼

kosong公仔饼
食谱来Kathrine Kwa 师傅，感谢

300g面粉、240g糖青、75g花生油、半大匙硷水 ~ 混合均匀。拌成软面团，盖好，休息2个小时。



做法；
1）取一小块饼皮，搓圆，压入模里，在把模弄出来就可以了（我的模是饼干模来的）
2）放在烤盘里，进入烤箱以170度烤10分钟，取出，把多余的粉扫掉，扫上一层蛋液，再进入烤箱烤多8至10分钟即可。

注意，温度提供参考而已，那个烤箱不一样的，你不要问你要应该用几度烤，谢谢。。
我的烤箱是200度烤13分钟，取出，把多余的粉扫掉，扫上一层蛋液，再进入烤箱烤多8分钟。

做月饼的红豆馅@@（红豆陷食谱来自Kathrine Kwa

做月饼的红豆馅@@（红豆陷食谱来自Kathrine Kwa，谢谢她无私的分享与教导）

** 这里是食谱的一半分量 **

材料；
500g红豆
350g糖
250g花生油
3大匙麦芽糖

1）把500g红豆浸隔夜，然后放水拿去煮，煮到红豆软然后放入搅拌器打滑，打成泥的豆沙，倒入锅中加入350g糖，一起炒，要炒至稍微干，把250g花生油分3次加入拌炒均匀，继续炒至干，最后加入3大匙麦芽糖，继续炒至豆沙成团及离锅为止，取出豆沙，放在盘里待冷，煮好的豆沙是不黏塑胶刮刀的，而且也亮亮的

莲蓉馅食谱来自kathrine kwa 师傅

~ 莲蓉馅 ~
食谱来自kathrine kwa 师傅，感谢

材料：
600g湘莲子、450g糖、450g花生油、2大匙麦芽糖

做法：
1）将莲子洗净，放入锅里加入水煮滚，转小火，放入1汤匙硷水，继续煮。

2）先取出一粒莲子，把衣去掉，如果连子衣容易去掉就可以熄火，整锅放在水龙头清洗。去掉莲子衣和心，清洗至完全干净为止。

3）把干净的莲子放进锅或气压锅，水盖过莲子就可以了。开火煲至莲子软。（用气压锅只需要25至30分钟）

4）煮软的莲子，放入搅拌机打至幼滑。

5）干锅先放150g的砂糖，用中火炒至变金黄色，先熄火。加入莲蓉泥和砂糖，用中小火炒至莲蓉略干，分次加入花生油，继续炒至干，最后加入麦芽糖，炒至莲蓉开始离锅即可，取出待冷却。