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Cantonese Moon Cake ~

September 14, 2016 by Rosa Leave a Comment

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No fancy just traditional baked Cantonese moon cake with details noted, let”s give this  recipe  a try…..

it is definitely a  passion of love and a labor of  patience, but worth it during festive for your love one….

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Ingredients: 

1: cake flour              1 cup + 1/3 cup ( measuring cup )

2: syrup                      100 gm ( maple syrup, golden syrup….or any kind )

3: peanut oil              40-50 gm (  or grape seed oil,  corn oil but * best with peanut oil …)

4: alkaline water       1 tbsp  ( optional )

5: salty egg yolks       15… dip with cooking wine, bake or steam, then cool and set aside.

6: lotus seed paste     850-900  gm

Servings :

*  50 gm moon cake…  crust 15  gm         filling  35 gm (  7 moon cakes / 50 gm each )

* 100 gm moon cake …crust 25  gm         filling  75 gm ( 8 moon cakes /100 gm each)

Steps:

1: mix 1-4, use a spatula  and fold lightly until smooth into a soft dough ( no over work ),  wrap with plastic wrap ,

and rest for at least 3-5 hrs…or over night.

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2: a- carefully  wash the salty egg yolk, strain the egg white , dip the egg yolk with wine

to avoid  odor…

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b: bake salty egg yolks 8-10 mins  ( 350 F ) cool and set aside.

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3:  a-divide lotus paste into 8  even portions … 8/ 75 gm…….

b-divide lotus paste into 7 even portions….. 7/ 35 gm….

-shape each portion into balls, flatten and place 1  salty egg yolk in the center….

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* close the top and  shape into a ball again, then set a side. *

4: divide  the rest dough into two portions…a-15 gm each for 7 pieces ..b- 25 gm each for 8 …

5: place the filling in the center of the dough ,shape into a ball again,set aside.

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6: prepare the moon cake mold of your own preference, dust inside of the mold with flour,

shake off the excess ( avoid sticky)…then get ready

to place the assembled  ball inside the mold with opening facing up…

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7:  press inward with lightly pressure so as to conform the shape,

sit the mold down ,press the top bar and gently guide the moon cake out of the mold…

place the ready to bake moon cake in fridge for 30 mins,so as to harden the shape

and prevent  the so call “elephant feet ”

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50 gm mold

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100 gm mold

8: preheat the oven 15 mins- (350 C)  ,prepare the egg wash (mix one egg yolk with 1 tbsp syrup)

9: slightly spray the moon cake with water before put inside the oven,( prevent cracking ) bake at 350 C for 5 mins,

take out  and lightly brush each moon cake with egg wash , put them  back in the oven …

this time bake 10 mins at 300 C, take out again and brush the final egg wash…cool and dry..

put the moon cake back  in the oven again and bake 5 mins more with 350 C….

patiently watch and take them out when it turns golden brown,and let them cool completely.

 

 

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10 : store the cooled moon cakes in an airtight  container for 3-4 days  before consumption.

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Tips: 

The ratio of the crust and filling here are for reference, you can adjust with your own preference

-mix one egg yolk with 1 tbsp of honey or syrup for egg wash

-slightly spray moon cake with water before baking for prevent crust cracking

– Dip egg yolk with  kitchen wine or Mirin for better flavor, avoid odor

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Filed Under: Asian, Asian Festival, holiday cuisine, Pastries, Traditional Asian

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