Ingredients with Measurements:
- 200g all-purpose flour
- 120g golden syrup
- 60g vegetable oil
- 1/4 tsp alkaline water
- 200g mixed dried fruits (such as apricots, cranberries, raisins, and figs)
- 50g chopped almonds
- 1 egg yolk, beaten
Special Equipment Needed:
- Mooncake mold
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the flour, golden syrup, vegetable oil, and alkaline water. Mix until a dough forms.
3. Cover the dough with plastic wrap and let it rest for 30 minutes.
4. In a separate bowl, mix together the mixed dried fruits and chopped almonds.
5. Divide the dough into 12 equal portions.
6. Flatten each portion of dough and place a spoonful of the mixed dried fruit mixture in the center.
7. Wrap the dough around the filling and shape it into a ball.
8. Place the mooncakes into the mooncake mold and press down firmly.
9. Brush the top of each mooncake with the beaten egg yolk.
10. Bake the mooncakes for 20-25 minutes, or until golden brown.
11. Let the mooncakes cool completely before serving.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
12 mooncakes
Nutritional information:
Calories per serving: 230
Total fat: 8g
Saturated fat: 1g
Cholesterol: 20mg
Sodium: 20mg
Total carbohydrates: 38g
Dietary fiber: 2g
Sugar: 21g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour.
- Golden syrup can be substituted with honey or corn syrup.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Alkaline water can be substituted with lye water.
Variations:
- Use different types of dried fruits, such as dates, cherries, or blueberries.
- Add a teaspoon of ground cinnamon or ginger to the dough for extra flavor.
- Replace the chopped almonds with chopped walnuts or pecans.
Tips and Tricks:
- Make sure to press down firmly on the mooncake mold to ensure the mooncakes hold their shape.
- If the dough is too sticky, dust your hands with flour before handling.
- 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:
The mooncakes can be reheated in the oven at 350°F (180°C) for 5-10 minutes.
Presentation Ideas:
Arrange the mooncakes on a platter and garnish with 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:
Fresh fruit or a green salad.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the mooncakes crack during baking, brush them with a little bit of water before baking.
Food Safety Advice:
Make sure to wash your hands and all utensils before handling the ingredients. 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. They are often filled with lotus seed paste or red bean paste, but this recipe uses a mixed fruit filling.
Flavor Profiles:
The mixed fruit filling is sweet and slightly tart, while the dough is slightly sweet and has a subtle nutty flavor from the chopped almonds.
Serving Suggestions:
Serve the mooncakes as a dessert or snack. They are often given as gifts during the Mid-Autumn Festival.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese