Ingredients with Measurements:
- 200g all-purpose flour
- 100g golden syrup
- 60g vegetable oil
- 1/4 tsp alkaline water
- 6 salted egg yolks
- 1 egg yolk (for egg wash)
Special equipment needed:
- Mooncake mold
Step-by-step instructions:
1. In a mixing bowl, combine the all-purpose flour, golden syrup, vegetable oil, and alkaline water. Mix until a smooth dough forms.
2. Divide the dough into 6 equal portions.
3. Flatten each portion of dough and wrap a salted egg yolk in the center. Mold the dough around the egg yolk, making sure it is completely covered.
4. Place the mooncakes into the mooncake mold and press firmly to shape.
5. Brush the top of each mooncake with egg wash.
6. Preheat the oven to 350°F (180°C).
7. Bake the mooncakes for 10 minutes, then reduce the temperature to 325°F (160°C) and bake for an additional 15-20 minutes, or until golden brown.
8. Remove the mooncakes from the oven and let them cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 350°F (180°C) and reduce to 325°F (160°C) for baking.
Serving size:
6 mooncakes
Nutritional information:
Calories per serving: 300
Fat: 15g
Carbohydrates: 35g
Protein: 5g
Substitutions for ingredients:
- Alkaline water can be substituted with baking soda dissolved in water.
- Vegetable oil can be substituted with any neutral oil.
Variations:
- Instead of salted egg yolks, you can use lotus seed paste or red bean paste as a filling.
- You can add chopped nuts or dried fruit to the filling for added texture and flavor.
Tips and tricks:
- Make sure to wrap the egg yolk completely in the dough to prevent it from leaking out during baking.
- Use a non-stick mooncake mold or grease the mold with oil to prevent sticking.
- 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:
If the mooncakes have become hard, wrap them in a damp paper towel and microwave for 10-15 seconds to soften.
Presentation ideas:
Arrange the mooncakes on a platter and garnish with fresh fruit or edible flowers.
Garnishes:
Fresh fruit, edible flowers
Pairings:
Chinese tea, hot chocolate
Suggested side dishes:
None
Troubleshooting advice:
- If the mooncakes are too dry, add a little more oil to the dough.
- If the mooncakes are too soft, reduce the amount of golden syrup in the recipe.
Food safety advice:
Make sure to use clean hands and utensils when handling the dough and filling. Store the mooncakes in an airtight container to prevent contamination.
Food history:
Mooncakes are a traditional Chinese pastry that are typically eaten during the Mid-Autumn Festival. The festival celebrates the harvest and the full moon, and mooncakes are often given as gifts to friends and family.
Flavor profiles:
Sweet, savory, nutty
Serving suggestions:
Serve the mooncakes as a dessert or snack.
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Region: Chinese