This website was hand-crafted by © Chef Iso. Subscribe to our email list and/or follow us on Instagram, Pinterest, and Facebook. 2 Drain the soaked red bean, add in 600ml water, bring to the boil, reduce to low heat and cook for 2 hours until bean soften. Contact | Red Bean Mooncakes: Recipe Instructions For the Sweet Red Bean Paste filling, see our previous post on how to make red bean paste in an Instant Pot. Article by Crystal Shi, the food editor of the Epoch Times. I've grown up eating mooncakes during the Mid-Autumn Moon Festival so I want to start practicing recipes where I can make my versions of them come October 4th! Transfer the mold mooncakes onto a baking sheet. To make the filling: In a saucepan over low heat, add the red bean paste and half of the peanut oil, and stir continuously for about 3 minutes. Since there are no preservatives, it’s best to store these mooncakes in an airtight container in the refrigerator for up to two weeks. After 1.5 hours, check the beans by picking one up with a slotted spoon and pinch it to see if they're soft and mushy. The beans should be soft enough to crush with your fingers (after you allow them to cool of course). Space mooncakes on a baking sheet lined with parchment paper at least 1-2 inches apart. A: They are normally flat-shaped like mine. Melt cocoa butter at 115°F (46°C). Mooncakes require multiple steps and some planning. Divide the dough into small pieces for about 40g per piece. Cover in plastic wrap and rest for 30 minutes. The Sweet Red Bean Paste filling can be made days ahead and stored in the refrigerator tightly covered/sealed. Use a ring cutter (a hair less than 2-inches in diameter) to cut the baked cookies while still hot. Hi Emma, -Are these ok to put in a mould or do you recommend the flat mooncakes style in your pictures? Place on parchment-lined sheet trays and keep frozen until ready for assembly. A: Definitely in a container. 9. Close all the sides until it’s sealed tight and no filling is visible. Add a ball of sweet red bean paste filling in the center. Preheat the oven to 375 degrees F, with a rack positioned in the middle of the oven. Look forward to keeping in touch! Common fillings include silky white lotus seed paste or sweet red bean paste, sometimes with a salted egg yolk (or two, if you’re lucky) nestled inside. Here is a post on how to make lard, it’s very simple: How to Make Lard. Gather all your dough ingredients. These will not spread but you want them to have enough room to breathe. For the 100g mold, the skin is about 40g and filling is around 60g. White Lotus Mooncake. Got my molds for traditional mooncake a few years ago and also tried swirl and thousand layers mooncakes for fun. In this case, a classic Chinese mooncake has been recreated with French techniques—turning the red bean paste into a mousse, the salted egg yolk into a custard encased in cocoa butter, the kansui wrapper into a biscuit, with the whole thing being shaped in a silicone mold instead of a wood press. Form it into a ball with your palms and transfer to a plate. In a large saucepan, add beans and fill with water until it is 1 inch above the beans. Published: September 16, 2018 Last Updated: August 17, 2020By Judy 27 Comments. 6. Sift in cake flour and salt. Place the stuffed round mooncake into the mold. If it's too soft, place into the fridge for 10 minutes to chill and harden so you can work with it. Dust a little flour on the mooncake mold. At this point, you can also stamp the mooncakes with a design using 10 drops of red food coloring mixed with ⅛ teaspoon water. 2. 3. Your email address will not be published. With a rolling pin, roll it into a rectangle shape about ¼-inch thick. Bake for approximately 20 minutes until cookies are lightly browned at edges. Spoon approximately 3 tablespoons of red bean mousse to fill just under top of mold. Roll it into a uniform ball. To thicken, turn the heat to high and cook for about 15 minutes, stirring constantly. Return beans to the pot and fill with water just till it covers it in the pot. It features only three components, which can be prepared at your leisure and assembled when the time to serve is right. Lightly flour the mold, then place dough ball into the mooncake mold with desired decorative plate. Enter your email for all new recipes, techniques, and videos delivered right to your inbox. Plastic wrap No Yolk 純正, One(1) Yolk 蛋黃, Two(2) Yolks 雙黃, Four(4) Yolks 四黃. In a large mixing bowl, combine the powdered sugar, milk, and oil. At this point, the liquid should have almost dried out. Freeze for 8 hours. I feel I am getting picky about store-bought food if I have figured out how to make them at home. Play the video instructions for making Snow Skin Mooncakes & Red Bean Paste on YouTube. Do your best to apply the dough evenly around the filling covering any gaps so you can't see any of the filling. To assemble the mooncakes: after both kinds of dough have chilled for 30 minutes, take them out and weigh each ball. Red Bean Paste: Makes about 1.5 to 1.75 cups of bean paste. This should be dough light and easily rolled with your hands. Dough is now ready to be used. Regarding the fillings, I was using homemade red bean paste. In my memory, I only ate Snow Skin Mooncakes several times. The next day, you'll notice that they've become considerably more plump and absorbed a lot of water. The mooncake mold I used is for 4.4-ounce mooncakes, so I measure out 2.6 ounces of filling and 1.8 ounces of dough for each mooncake. Put the seam side down, gently flattening the ball into a round disc that’s 1-inch thick. This year, it falls on September 13. Keep mixing until it's as mixed together as possible. Ingredients: Red Bean Paste, Sugar, Peanut Oil, Flour, Egg-Wash All Paste fillings are Made in Hong Kong, products are freshly baked in Los Angeles, USA. Once cooled, place into an airtight container and let them mature for 3 days. For the Sweet Red Bean Paste filling, see our previous post on how to make red bean paste in an Instant Pot. I thought for the pattern variety and ease of use it was totally worth the purchase. To make the pastry dough, combine 2 cups of cake flour with ⅔ cup lard. I did a bunch of reading to see how different people make them and to learn more about the process of how they get their silky smooth but still crumbly exterior pastry. Mooncakes, or yue bing, are the quintessential food of the Mid-Autumn Festival. Start by making the red bean paste. On a floured surface, press the soft dough into a large disc, and add the pastry dough in the middle. In a large mixing bowl, mix together 3 cups of flour and 2 tablespoons sugar. Cover it with plastic wrap to prevent it from drying out. For the Sweet Red Bean Paste filling, see our, 1 cup lukewarm water (250 ml, about 140F /60C), (if you don't have an instant pot to make the recipe, make the red bean paste as outlined in our, (250 ml, about 140 degrees F /60 degrees C). Let the cakes thaw 6 hours in refrigerator prior to serving. 12. Your email address will not be published. Just follow our Lotus Paste Mooncakes with Salted Egg Yolks recipe for instructions on how to prep the egg yolks. This was your first boil completed. Take a ball of dough and use your palm to pat it into a disk, about 3 inches in diameter. I feel like it is more fun to celebrate the holiday this way because I am making something special for the families and friends! After completed, place baking sheet of mooncakes in the fridge to chill for 10-20 minutes until the dough hardens slightly. You will need to add water as you go since the water will evaporate. -How long do these last? Plus, the recipe yields the perfect amount of lard for these Su-Style Mooncakes. Divide the red bean mixture into 10 balls (about 20 grams per portion) and roll into balls. Heat in suitably sized pot until warm. 1/4 cup peanut oil, To make the dough: In a large mixing bowl, add the golden syrup, peanut oil, and lye water, and mix well. Remove from oven and cool the mooncakes on the baking sheet to room temp. In a separate bowl, whisk together the flour, oolong tea, cornstarch, baking powder and salt. On a floured surface, press the soft dough into a large disc, and add the pastry dough in the middle. This will give you the amount of dough needed for each mooncake. Simply dip your stamp (or a star anise pod) into the “ink,” shake off any excess, and stamp the center of the mooncakes). chefjennydorsey    Do not eat the mooncakes right away. In a large bowl, add golden syrup and kansui until it is well incorporated together. Their uniqueness is in the crust––closer to a multi-layered, flaky pastry. Grind the oolong tea to a fine powder. Let mix until combined. Now transfer the soft dough onto a clean and lightly-floured flat surface. Description: This is a delicious red bean adzuki mooncake with or without egg yolks. I am super excited to try these out. To assemble: spoon 1 tablespoon of red bean mousse into mold. You'll also need to get quite a few ingredients together between azuki beans, glutinous rice flour and kansui, which was the most difficult to find. Once mooncakes are cooled down, save in an air-tight container for one or two days before serving. REWARD POINTS: get 1 point for every $1 spent See details  More Promotions. Then bake in the oven for another 15 minutes. Then transfer the trays of mooncakes to the middle rack of the oven and bake for 5 minutes. Prep Time: 3 hours and 30 minutes. 1 Wash and rinse red bean, soak overnight in the refrigerator.