Rose Flavour Snow Skin Mooncake with Red Bean Paste

Pandan Snow Skin Mooncake with Lotus Paste

Berry Tea Snow Skin Mooncake with Lotus Paste

I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011), hosted by Happy Home Baking.

Recipe

Ingredients
100g kao fen (cooked glutinous rice flour)
25g shortening
90g icing sugar
125g water
1bag 'Liton' Cranberry Raspberry & Strawberry Tea Bag (ground)

Filling
360g lotus paste
(divide into 12 balls of 30g each)

Dusting
50g tapioca flour
(steamed for 10mins, cool and sift twice)

Steps:
1. Boil water, add grounded tea leaf into hot water and set aside to cool.
2. Sift kao fen and icing sugar together.
3. Rub shortening into the flour mixture until it resemble bread crumb.
4. Pour liquid into flour mixture and mix to form soft dough. Do not overmix. (Dough will look rough but soft in texture.)
5. Cover the dough and rest in the fridge for 15mins.
6. Divide dough into 12 portions of 25g each.
7. Flatten it and wrap in the filling, seal the edges and roll into a ball.
8. Pad the ball with some flour and press it into mooncake mould.
9. Plunge it out slowly.
10.Brush away excess flour around the mooncake.
11.Chill in the fridge and serve.

Baked Lotus Paste Mooncake

Baked Red Bean Paste Mooncake (Vegetarian - without egg glaze)

I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011), hosted by Happy Home Baking.

Recipe

Ingredients
Skin:
150g plain flour/ cake flour (sifted)
90g golden syrup
40g 100% pure peanut oil
1/2tsp alkaline water

Filling:
450g red bean paste
(divide into 15 balls 30g each)


Steps:
1. Mix the golden syrup, oil and alkaline together.
2. Add the syrup into the flour and mix until it form a soft dough.
3. Cover and rest dough for 3 to 5 hours or rest it in the fridge overnight.
4. Preheat oven to 180C.
5. Divide dough into 24g each.
6. Flatten it and wrap in the filling, seal the edges and roll into a ball.
7. Pad the ball with some flour and press it into mooncake mould.
8. Knock the mooncake out from the mould and arrange it on a greased tray.
9. Baked in a preheated oven for 8mins.
10.Remove from oven and leave it to cool for 10mins.
11.Spray surface of baked mooncakes with water.
12.Return it to the oven and continue to baked for another 10mins until golden brown.
13.Remove from tray and cool it on a wire rack.

Note:
-The skin of a freshly baked mooncake is hard. It will take about 3 to 4 days (depend on the thickness of the skin) for oil to ooze out and the skin will turn soft and taste better.

Golden Egg Lotus Paste Mooncake (金蛋莲蓉小月饼)

I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011), hosted by Happy Home Baking.

Recipe

Ingredients (yield about 20mooncakes)
300g plain flour
1tbsp custard powder
1tsp baking powder
1/4tsp ammonia
40g shortening
60g margarine
60g icing sugar
2 egg

600g lotus paste
adequate sesame seed

Steps:
1. Use a food processor, blend all the ingredients except egg till it resembles breadcrumbs.
2. Add in beaten egg blend till it form soft dough.
3. Wrap the dough up and let it rest in the fridge for 30mins.
4. Divide lotus paste into 30g each and shape into oval.
5. Divide dough into 30g each and shape into balls.
6. Preheat oven to 180C.
7. Press dough lightly and flatten it.
8. Place lotus paste filling on flatten dough and wrap it up.
9. Shape dough into oval shape.
10.Arrange it on a greased tray.
11.Glaze surface of mooncake with egg wash and sprinkle some sesame seed on it.
12.Bake in a preheated oven for 20-25mins.

Pandan Snow Skin Mooncake with Lotus Paste

Lotus Paste Jelly Mooncake

Baked Lotus Paste Mooncake (Vegetarian - without egg glaze)

Baked Logan Lotus Paste Mooncake

Recipe

Ingredients
Skin:
150g plain flour (sifted)
95g golden syrup
45g 100% pure peanut oil
1/2tsp alkaline water

Filling:
420g lotus paste
adequate amount of dried logan (chopped)
(Knead the chopped logan into the lotus paste and divide into 14 balls about 30g each.)


Steps:
1. Mix the golden syrup, oil and alkaline together.
2. Add the syrup into the flour and mix until it form a soft dough. (add in some flour if dough is sticky)
3. Cover and rest dough for 3 to 5 hours or rest it in the fridge overnight.
4. Preheat oven to 180C.
5. Divide dough into 22g-24g each.
6. Flatten it and wrap in the filling, seal the edges and roll into a ball.
7. Pad the ball with some flour and press it into the mooncake mould.
8. Knock the mooncake out from the mould and place it on a greased tray.
9. Baked in a preheated oven for 10mins.
10.Remove from oven and leave it to cool for a while.
11.Glaze surface with beaten egg yolk (1 egg yolk mix with 1tsp of water).
12.Return it to the oven and continue to baked for another 8-10mins until golden brown.
13.Remove from tray and cool it on a wire rack.

Note:
-The skin of a freshly baked mooncake is hard. It will take about 3 to 4 days (depend on the thickness of the skin) for oil to ooze out and the skin will turn soft and taste better.

-You can glaze freshly baked mooncakes with a layer of mooncake glaze, this will give the skin a shine and also help to soften the skin.

-Another way to soften the skin is to decrease the amount of golden syrup and increase the amount of oil in the recipe. I don't think anyone will like to use this method.

Baked Nutty Fruity Mooncake

I didn't use any particular recipe for the filling. I bought some mixed nuts and fruits from the organic store. I simply toasted and chopped nuts(100g) and mixed with toasted melon seed(25g) and sesame(2tbsp), chopped mixed fruits(50g) and orange peel(10g) together. Mix honey(2tbsp), water(about 15g), salt(1/4tsp), sugar(1tbsp), oil(about 2 1/2tbsp) and cooked glutinous rice flour(about 25g) together. Pour the honey mixture into the dry ingredients and mix well. Cover and chill in the fridge for an hour then weigh 30g each and shape into balls(about 12 fillings) and it ready to use.

Walnut Mooncake

Recipe is from 'Baking Mom' blog.

I made half of the original recipe and yield 12 mooncakes. I used the balance of the egg as egg wash (I don't want to crack another egg and used the egg yolk as egg wash.) so mine don't look as golden brown as 'Baking Mum' Walnut Mooncake.

Baked Lotus Paste Mooncake

Pooh Bear and Tomica Snow Skin Mooncakes

Special Requested - I made this for SC, her children prefer the snow skin than the filling. This special snow skin mooncake weigh about 15g (5g filling and 10g skin).

Blueberry and Cranberry Lotus Paste Snow Skin Mooncake

Feeling disappointed on the colour of the Snow Skin mooncakes. :( Due to the off white colour of the Kao Fen, I can't get the exact colour which I wanted. For the first batch I used violet and the colour turn out like dirty purple so the second batch I used sky blue but it turn out like blueish green. Even my son laughed at my mooncake and name it 'Greenberry mooncakes'. :0 Hahaha....

Oreo Chocolate Lotus Paste Snow Skin Mooncake

Recipe

Ingredients
100g kao fen (cooked glutinous rice flour)
28g shortening
95g icing sugar
130g water
1tsp chocolate paste

Filling
240g lotus paste
30g cooking chocolate (melted)
2tsp cocoa powder
6pcs Oreo cookies (crushed)

Dusting
50g tapioca flour/Hong Kong flour
(steamed for 10mins, cool and sift twice)

Steps:
Dough:
1. Sift kao fen and icing sugar together.
2. Rub in shortening into the flour mixture until it resemble bread crumb.
3. Mix the chocolate paste and water together.
4. Add in liquid mixture into the flour mixture and mix to form soft dough. Do not overmix. (Dough will look rough but soft in texture.)
5. Cover the dough and rest in the fridge for 15mins.

Filling:
1. Mix all the ingredients together until well combined.
2. Divide the Oreo chocolate lotus paste into 12 balls of 30g each.
3. Roll them into balls.

Shaping:
1. Divide dough into 12 portions of 25g each.
2. Dust the surface, rolling pin and mould lightly with flour.
3. Roll out the dough, leave the centre slightly thicker than the edge.
4. Wrap the dough with the lotus paste and seal the edges.
5. Press into the mould and plunge it out slowly.
6. Use a brush and brush away excess flour around the mooncake.
7. Chill in the fridge and serve.

Note: Weight of the skin and filling depend on the size of the mould.

Red Bean Paste Coconut Snow Skin Mooncake

Melon Seeds Lotus Paste Rock Melon Snow Skin Mooncake

Melon Seeds Lotus Paste Pandan Snow Skin Mooncake