Baby and moon cake

How khổng lồ Make Moon Cake

The moon­cake recipe we used came from the fol­low­ing web­site:

The recipe was altered to address

More eas­i­ly acces­si­ble hon­ey (instead of hard­er-to-find gold­en syrup)Veg­etable oil (instead of peanut oil due khổng lồ kid peanut aller­gy)Bak­ing soda (instead hard­er-to-find alka­line water)

Mooncake Skin

190 Grams Hon­ey50 Grams Veg­etable Oil1 Tea­spoon bak­ing soda250 Grams All-pur­pose flour


Step 1

Start by prepar­ing moon­cake skin dough. First, whisk togeth­er hon­ey, veg­etable oil và bak­ing soda until they are thor­ough­ly blend­ed. Then showroom in flour.

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Step 2

Using a spat­u­la, mix and fold in the flour until a soft và sticky dough is formed. Cov­er with cling wrap và put in refrig­er­a­tor lớn chill before work­ing on it. This will make it eas­i­er to lớn por­tion out the skin lat­er and cold­er dough holds the mold pat­terns bet­ter.

Mooncake Filling

We used pre-made red bean paste from Japan­ese super­mar­ket. Typ­i­cal­ly this paste is made from red bean, sug­ar, & water. Lớn use it as a fill­ing, we had lớn make it into a thick­er, denser fill­ing.

Heat red bean paste under low flame.Add 1/4 stick of but­ter (or lard if you want tra­di­tion­al Chi­nese method). This helps give it the nec­es­sary oils lớn help keep it fla­vor­ful­ly soft but stiff lớn form.Con­tin­ue to lớn stir khổng lồ make sure not khổng lồ burn the red bean paste.Pur­pose is khổng lồ cook off more water so the red bean becomes a thick­er paste, almost like very thick mashed pota­to con­sis­ten­cy.

Forming the Mooncake

We ordered this inex­pen­sive plas­tic mold press­es from Ama­zon


Depend­ing on if you are mak­ing 50g or 100g moon­cake shape, por­tion out dough skin và red bean fill­ing accord­ing­ly.Roll the dough skin into a ball & then flat­ten to khung a cir­cu­lar disk.Roll small­er ball of red bean fill­ing and place in mid­dle of the cir­cu­lar dough skin disk.Care­ful­ly wrap the skin around the red bean fill­ing.Put this skin-wrapped red bean ball into the mold press.Care­ful­ly push down khổng lồ apply the pat­tern, và then push out the formed moon­cake.

Xem thêm: Mua Xe Điện Cân Bằng Cũ Giá Rẻ, Mua Bán Xe Điện Cân Bằng Mới Và Cũ Giá Rẻ

Baking Mooncake

Pre­heat oven lớn 350 degrees.Bake moon­cake for about 10 min­utes.Take out and brush out­side skin with egg yolk (this will give it the nice gold­en brown tex­ture).Put back in the oven lớn bake for anoth­er 10–15 min­utes.Take out to lớn cool.


Gen­er­al­ly moon­cake is best eat­en 1–2 days after it is baked. The but­ter (or lard) and water mois­ture in the fill­ing help soft­en the hard­er & dri­er “dough skin” to lớn give it the char­ac­ter­is­tic soft­ness of moon­cake.

You can how­ev­er eat it imme­di­ate­ly if you want.


Here are some oth­er web­sites with more infor­ma­tion (and pic­tures):

How khổng lồ Make Tra­di­tion­al Lotus Seed Moon­cakes

Here is why we used HONEY lớn sub­sti­tute for GOLDEN SYRUP.

The Best Gold­en Syrup Sub­sti­tute danh mục You Need lớn Start Bak­ing

Here is infor­ma­tion for mak­ing SESAME PASTE FILLING(also shows pic­tures of how to size moon­cakes with the plas­tic molds press)

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