![]() I tried using all purpose flour which has about 10% protein but the skin turned out pretty hard. This is because of the low protein content (ca. Traditionally, cake flour is used to achieve the soft skin texture of the mooncake. Snowskin mooncakes using cooked glutinous rice flour Cake flour or all-purpose flour? For a reasonable substitute of cake flour in this recipe, try gluten-free cake mixes for a 1:1 replacement. They are traditionally made using gluten-free ingredients. If you are on a gluten-free diet, why not try snowskin mooncakes. Avoid salted egg yolk or other filling with animal product if you are on a vegan diet. This recipe for the mooncake skin is perfect for vegans. The colour of the mooncake skin is more even when using the latter.ĭo not add too much lye water as it will cause the mooncake to shrink at the sides during baking and also shorten the shelf life. I tried making the lye water but the result is not as good as those which I bought from the store. Wait until it cooled to room temperature. Spread some baking soda on a parchment paper and bake for 30 minutes at 95 degrees Celsius. To make lye water, you need to make soda ash. Lye water contributes colour to the skin of mooncakes and also balances the acidity in the golden syrup. As an ingredient, the pH level helps to provide colour to baked goods such as bagels and give a better mouthfeel in noodles. Lye water or alkaline water may be the most confusing ingredient when it comes to making baked mooncakes. Refer to ‘Cake flour or all-purpose flour‘ below Ingredientįor an even shade of colour, to balance pH from golden syrup and soften skin texture Mixing lye water with golden syrup, oil and salt Role of ingredients and substitutesĮach of these ingredients play an important role to making these traditional Cantonese mooncakes. As for lye water, it can be bought either online or at Asian grocers. Golden syrup or invert sugar can be bought at most supermarkets or easily made at home. The other two special ingredients are lye water and golden syrup. Only four simple ingredients to make the mooncake skin and a sweet paste of your choice. Mooncake biscuits What are mooncakes made of? These would be a great option if you love mooncakes but find that there is too much filling for your liking. It may have a thin layer of sweet paste in the biscuits. ![]() ![]() It is also possible to make mooncakes biscuits using only the dough meant for the skin. However, today there is a huge variety of fruit flavours or even trendy fillings like custard lava, durian or chocolate mooncakes in the market. There is a variant where a salted egg yolk is added to the lotus paste to balance the sweetness.Īnother traditional baked mooncake flavour is that with five types of kernel (walnut, peanuts, sesame seeds, almonds and water melon seeds) and roast pork. Mooncakes are normally sweet with plain fillings like lotus paste and red bean paste. Sweet or/and savoury, depending on the filling. Just be equipped with these important tips to make mooncakes anytime, anywhere. Therefore, it would definitely cost less when you make them yourself. Even though the ingredients needed for a basic mooncake are inexpensive, the high price is usually due to the skills and workmanship besides the fact that it is also a seasonal treat. These baked Chinese pastries are generally quite pricey. The roundness of the mooncake represents family togetherness and completeness. Just like most auspicious symbols, the mooncake signifies full moon which also refers to prosperity. Refrigerate the paste for up to a week in an airtight container.Mooncakes are special traditional treats which are found only when the Mid-Autumn festival is around the corner. Let the mixture cool, then blend it into a smooth paste in a blender or food processor. Drain the beans and return them to the saucepan, then add 1 ½ cups (338 g) of sugar and cook the mixture over medium-high heat for about 3 minutes, stirring constantly, until you have a thick, chunky paste. Cover them with water and boil them over medium heat for about an hour, or until they’re soft enough to mash between your fingers. Drain and rinse the beans, then put them back in the saucepan. Bring the water to a boil over medium heat, then turn off the heat, cover the saucepan, and let it sit for about 5 minutes with the lid on. Add enough water to cover the beans completely with an extra 1-2 inches (2.5-5 cm) of water on top. ![]() Drain off the water and transfer the beans to a saucepan. To make red bean paste, soak 1 cup (200 g) of dried red beans in a covered bowl of room-temperature water for 8 to 12 hours.
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