Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 cup vegetable oil
- 1/4 cup water
- 1/4 cup coconut milk
- 2 egg yolks
- 1/4 cup sweetened condensed milk
- 1/4 cup unsweetened shredded coconut
Special equipment needed:
- Mooncake mold
Step-by-step instructions:
1. In a mixing bowl, combine the all-purpose flour and powdered sugar. Add in the vegetable oil and mix until crumbly.
2. Gradually add in the water and coconut milk, and mix until a dough forms.
3. Knead the dough for a few minutes until it becomes smooth and elastic.
4. In a separate bowl, whisk together the egg yolks, sweetened condensed milk, and shredded coconut until well combined.
5. Divide the dough into 12 equal portions and roll each portion into a ball.
6. Flatten each ball with your palm and place a tablespoon of the coconut custard filling in the center.
7. Gather the edges of the dough and pinch them together to seal the filling inside.
8. Dust the mooncake mold with some flour and press the filled dough ball into the mold.
9. Carefully remove the mooncake from the mold and place it on a baking sheet lined with parchment paper.
10. Preheat the oven to 350°F (180°C).
11. Bake the mooncakes for 15-20 minutes or until golden brown.
12. Remove from the oven and let cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (180°C)
Serving size:
12 mooncakes
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 24g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour or rice flour.
- Vegetable oil can be substituted with coconut oil or melted butter.
- Sweetened condensed milk can be substituted with coconut cream or evaporated milk.
- Unsweetened shredded coconut can be substituted with sweetened shredded coconut.
Variations:
- Add a few drops of pandan extract to the coconut custard filling for a fragrant and colorful twist.
- Use a different filling such as red bean paste or lotus seed paste.
- Add some chopped nuts or dried fruits to the filling for extra texture and flavor.
Tips and tricks:
- Dust the mooncake mold with flour to prevent the dough from sticking.
- Use a kitchen scale to measure the ingredients accurately.
- Let the mooncakes cool completely before serving to allow the filling to set.
Storage instructions:
Store the mooncakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the mooncakes, preheat the oven to 350°F (180°C) and bake for 5-10 minutes until warm.
Presentation ideas:
Arrange the mooncakes on a platter and garnish with some fresh fruit or edible flowers.
Garnishes:
Fresh fruit, edible flowers, or a dusting of powdered sugar.
Pairings:
Serve the mooncakes with a cup of hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the dough is too dry, add a little more water or coconut milk.
- If the mooncakes crack during baking, reduce the oven temperature or shorten the baking time.
Food safety advice:
Make sure the mooncakes are fully cooked before serving to avoid foodborne illness.
Food history:
Mooncakes are a traditional Chinese pastry that are typically eaten during the Mid-Autumn Festival, a harvest festival celebrated in China and other East Asian countries.
Flavor profiles:
The coconut custard mooncake has a sweet and creamy filling with a slightly nutty and tropical flavor from the shredded coconut. The pastry shell is soft and slightly sweet, with a delicate crumbly texture.
Serving suggestions:
Serve the mooncakes as a dessert or snack during the Mid-Autumn Festival or any other special occasion.
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Region: Chinese