Ingredients with Measurements:
- 200g glutinous rice flour
- 30g wheat starch
- 60g powdered sugar
- 60g vegetable oil
- 80ml water
- 1 tbsp matcha green tea powder
- 200g lotus seed paste
- 1 egg yolk
- 1 tsp water
Special equipment needed:
- Mooncake mold
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, wheat starch, powdered sugar, and matcha green tea powder. Mix well.
2. Add vegetable oil and water to the mixture. Knead until a smooth dough is formed.
3. Divide the dough into 20 equal portions.
4. Roll each portion into a ball and flatten it into a disc shape.
5. Place a small ball of lotus seed paste (about 10g) in the center of each disc.
6. Wrap the dough around the filling and shape it into a ball.
7. Place the ball into the mooncake mold and press it firmly.
8. Tap the mold gently to release the mooncake.
9. Place the mooncakes on a baking sheet lined with parchment paper.
10. Preheat the oven to 350°F (180°C).
11. Mix egg yolk and water in a small bowl. Brush the egg wash on top of each mooncake.
12. Bake for 20-25 minutes or until the mooncakes turn golden brown.
13. Remove from the oven and let cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 20 mooncakes
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 1g
Cholesterol: 10mg
Sodium: 10mg
Total carbohydrates: 20g
Dietary fiber: 1g
Sugars: 8g
Protein: 2g
Substitutions for ingredients:
- Wheat starch can be substituted with cornstarch or potato starch.
- Lotus seed paste can be substituted with red bean paste or black sesame paste.
Variations:
- Add chopped nuts or dried fruits to the filling for added texture and flavor.
- Use different molds to create different shapes and designs.
Tips and tricks:
- Use a kitchen scale to measure the ingredients accurately.
- Dust the mooncake mold with flour to prevent sticking.
- Store the mooncakes in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the mooncakes in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Microwave the mooncakes for 10-15 seconds before serving to soften the filling.
Presentation ideas:
Arrange the mooncakes on a platter and garnish with fresh fruit or edible flowers.
Garnishes:
Fresh fruit or edible flowers.
Pairings:
Green tea or Chinese tea.
Suggested side dishes:
None.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the mooncakes crack during baking, reduce the oven temperature and bake for a longer time.
Food safety advice:
Make sure the mooncakes are fully cooked before serving.
Food history:
Mooncakes are a traditional Chinese pastry eaten during the Mid-Autumn Festival, which falls on the 15th day of the 8th lunar month.
Flavor profiles:
The green tea mooncake has a sweet and slightly bitter flavor from the lotus seed paste and matcha green tea powder.
Serving suggestions:
Serve the mooncakes as a dessert or snack.
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Region: Chinese