Mid-Autumn Festival (aka moon festival or mooncake festival, 中秋節) is one particular of the important festivals in Chinese calendar. Yunnan -style mooncake: Also identified as t’ to the residents, its distinctive feature is the combination of different flours for the dough, and includes rice flour , wheat flour , and buckwheat flour. To make pandan water, boil four cups water with 8 pandan leaves (we cut them up into smaller pieces and wash them well before working with) for about 10-15 minutes. I never like the egg yolk that is traditionally part of the mooncake filling, so the ones I picked were all egg yolk-cost-free.
In a medium pot, pour in the water, pandan juice, essence, coconut milk and pandan leaves and bring to simmer boil. In order to steer clear of messiness and wastage, we would suggestions you to verify on how substantially jelly liquid to fill if you are not confident about the amount. I may be partial to something that contains coconut , but Delicieuse Princesse’s pastries seldom miss the mark My only complaint: the shell was a bit dry. Spread the coconut on a baking sheet and toast in the oven until brown and fragrant, about 10-15 minutes. The fruit is massive and a single fruit should yield sufficient durian pulp for your mooncake.
Boil sugar, agar-agar powder, and water with pandan leave in a pot till agar agar and sugar dissolves. Press to push the mooncake into the mould, lay the mould on a flat surface and push the plunger firmly to print the pattern. My recipe is a healthier version using less oil and sugar so you can really feel fantastic about making these treats and sharing them with your household and good friends. To make the mooncake appear prettier, I tweaked the recipe slightly and changed the blue-pea juice into a red yeast rice mixture.
In my test, I discovered out that cake flour with baking soda water made a lot more tender and chewy moon cakes whilst the ones made with AP flour and no baking soda water created slightly challenging, denser scone-like moon cakes. The other reason is that additional modern day styles of mooncake have become trendy, such as the snow skin mooncake (with a no-bake dough created from mochi) and French style mooncakes (created with French pastry dough and a jam-like filling). Dust hand with flour and flatten every dough into a small disc (about 5cm in diameter). If the dough cannot be lifted by hand and is still a bit runny, blend in additional rice flour.
The combination of thick sugar syrup, baking soda, flour, and oil, gives the mooncake crust its wealthy taste and a chewy but tender texture. Regarded as by some to be the original and most luxurious mooncake filling, lotus paste filling is discovered in all forms of mooncakes. Shape prepared dough into a ball and press into a lightly floured mooncake mould.