Moon Festival
I commonly make my mooncake syrup and keep it for at least 10 months to 1 year prior to I use it for making mooncakes. The original, centuries-old recipe — ground-up seeds, difficult-boiled yolks and a lard crust — has fallen out of favor with younger consumers, who turn up their noses at a cake about the size, and practically the density, of a hockey puck. The dough or skin of the mooncake is made by a simple mixing of golden syrup, alkaline water, peanut oil and flour. It is created in a standard way – two layers of steamed, white, unsweetened cake sandwich a sweet red bean paste and black sesame seed filling, with the osmanthus flowers adding a fresh burst of honey scent.
You can obtain mooncake 1 by one though shops generally sell their mooncakes in a tin box of four. Image Courtesy: TANAKA Juuyoh (田中十洋) used …
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