I’ve always thought that making traditional baked mooncakes have been tough. At the very least it appeared that when people talked about the way you had to get the skin correct or it will not taste great. I just considered that I won’t be able to make it.
With Mooncake Festival is just around the corner, I decide to learn to make it. Are they actually so challenging? Truthfully, if you live in Asia where the filling elements are effortless to locate and buy pre-made, and almost all of the other elements for the skin may also be prepared for you, it’s not genuinely tough whatsoever. If you live in the West, where the ingredients may be more difficult to get and you have to make anything from scratch by yourself, then yes, I’d say it could be tougher.
A recipe for mooncakes, the Chinese snack historically served through the Moon or Mid-Autumn Festival.
Prep Time: 20 minutes
Cook Time: 20 minutes
Complete Time: 40 minutes
1.1 pound red azuki beans
3. 3/4 cup lard or oil
4. 1-3/4 cups sugar
5. Water-Shortening Dough:
6. 2 cups flour
7. 5 tablespoons lard
8. 10 tablespoons water
9. 1/4 teaspoon salt
1. 1 cup flour
2. 5 tablespoons lard
3. red food coloring for design
Filling Instructions: Soak red beans in water to cover two hours. Drain and discard the water. Cover with eight cups fresh water and bring to a boil, then simmer above reduced heat 1-1/2 hours or until skins open. Strain the beans and discard the skins. Spot the strained beans in several layers of cheesecloth and squeeze out any excess water.
Place in a saucepan with the lard or oil and the sugar. Cook, stirring constantly, until practically all the moisture has evaporated. Let cool.
Dough Instructions: You need two cups of filling for the mooncakes. Divide this into twenty portions and shape into balls. Combine ingredients for the water-shortening dough and the flaky dough separately until smooth. Divide every dough into twenty equal portions.
Wrap one portion of flaky dough in every portion of water-shortening dough. Roll out each piece of dough, then fold in thirds to form 3 layers. Roll out once again, and when much more fold in thirds to type three layers.
Flatten every single piece of dough together with the palm of one's hand to form a 3" circle. Area one portion of filling while in the center. Gather the edges to enclose the filling and pinch to seal. Place the filled packet in the mold, gently pressing to fit. Invert and get rid of the mold.
Dilute red food coloring with water and pour onto a damp paper towel on a plate. Take some meals coloring onto the cookie-design stamp, then press on leading on the mooncake.
Repeat process for remaining mooncakes. Arrange mooncakes on a baking sheet. Bake twenty minutes at 350 degrees. Let cool before serving.