Traditional Cantonese Mooncakes Recipe (White Lotus + salted egg yolk) ｜Mid Autumn Festival Recipe

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Snow skin mooncakes with custard filling: • Snow Skin Mooncakes Wi...
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〈Traditional Cantonese Mooncakes〉
✎ Ingredients 8 pcs：
Alkaline water:
Baking soda 5g
Water 15g
Mooncake skin (18g*8):
Honey /Invert syrup: 48g
Alkaline water 5g
Peanut oil 30g
Cake flour 90g
Fillings:
White Lotus paste + salted egg yolk = 32g
In total 8 pcs
Egg wash:
Egg yolk 1
Water 1 tbsp
✎ Baking information：
1st: Bake at 200°C / 400°F for 5 minutes
2nd: Let cool for 10 minutes, egg wash and bake at 170°C / 340°F for 5 minutes
3rd: Let cool for 10 minutes, egg wash and bake at 170°C / 340°F for 13 minutes
✎ Mould：
Mooncake 50g mould
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Опубликовано:

3 окт 2024

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Комментарии : 15

@juliestragier5274 28 дней назад

Do you keep them stored in room temperature after those 2 days? and how long can you store them?

@missing_link918 Год назад

I've always loved the look of mooncakes.. Do you have a link where you got the molds from?

@littlehandskitchen Год назад

I bought it in-store long time ago. But there are a lot of options on Amazon too, and I am thinking of getting this set : Moon Cake Mold 6 PCS, Mid Autumn Festival DIY Hand Press Cookie Stamps Pastry Tool Moon Cake Maker, Flower Mode Patterns 1 Mold 6 Stamps 50g (White). a.co/d/9MDNcJD Cheers!

@mk-sh6iy Год назад

Hi, i have never heard of salted egg yolks. Is it something i would need to buy? Or can i make it?

@littlehandskitchen Год назад

Salted egg yolk is the yolk from the duck egg that are made from aged and salted preserved duck eggs. They are widely used in Asian cooking, both in savoury and sweet dishes. Traditional cantonese mooncakes is a dessert with lotus paste / white lotus paste and centred a piece of salted egg yolk, which gives the combination of sweetness and saltiness flavours. It is a very common food in Asia and easily found in Asian supermarkets!

@cesupren Год назад

I accidentally added the whole portion of the alkaline water (15g) to the mooncake skin, how did it affect the product? Thank you!

@littlehandskitchen Год назад

The use of alkaline water is to give a golden colour to dough, will your dough be too watery after adding 15g?

@littlehandskitchen Год назад

By adding too much alkaline water may affect the taste of mooncakes, it might cause bitterness to it.

@cesupren Год назад

It wasn't too watery. The color of the mooncakes were great after the 1st 2 baking process. However, it turned very dark brown after the last baking process. My bad that I didn't pay attention to the oven at the last baking process. Haven't tried the taste yet as you said that they needed to wait for 2 days.

@cesupren Год назад

Thank you very much for your quick response!

@cesupren Год назад

When I tried to make the 2nd patch and read your recipe again, then I realized that you only used 5g alkaline water.