Friday, September 25, 2015

Traditional Baked Mooncake With Mochi Filling @ 传统广式月饼

Like every year, we will received loads of mooncake catalogs from all over during the whole mid-autumn festive season. And I've been eyeing on one of those items....*TAG*..... Actually, this is my first attempt making the large traditional baked mooncake. And this year I got to make the large ones just because of the *TAG* mooncake that I was about to try out.

So, here it is the mochi filling traditional baked mooncake ! Just made them yesterday and it needs at least two days to rest before consuming. The mooncake crust will became soft & nice by then. So, it would be just nice for the coming Mid-Autumn festival which falls on this Sunday.

Ingredients for mochi dough :
80gm   glutinous rice flour
20gm  wheat starch
2-1/2 TB  sugar
1/2 tspn  banana essence
150ml   water
2 TB  corn oil

Method :
(1) beat everything till well cooperated then steam for 18 minutes over preheated steamer,
(2) leave cooled completely then knead dough till smooth by flipping & overlap the dough. Finally, weight 20gm each and wrap it into red bean filling.

(recipe adapted to here)
Ingredients for plain dough : (7 mooncakes)
150gm  all purpose flour
85ml  golden syrup
50ml  corn oil
5gm  alkaline or lye water

Method : Combine all ingredients till everything well cooperated. Then set aside to rest for an hour.

Ingredients for chocolate dough : (7 mooncakes)
125gm  all purpose flour
25gm  chocolate powder
85ml  golden syrup
50ml  corn oil
5gm  alkaline or lye water
1 tspn   butter vanilla extract (optional)

Method : Combine all ingredients till everything well cooperated. Then set aside to rest for an hour.

TO ASSEMBLE
Wrap red bean paste with dough then nicely sealed. Slightly coat filled dough with flour then press to fit into the mould. For wooden mould, knock from all corner to release shaped dough biscuit and place it to greased baking tray.
Bake at preheated oven 165'C for 10 minutes with oven door ajar then remove from oven, leave to cool for 10 minutes then brush with egg glazing. Again bake for another 10 minutes or till golden brown. Cooled for 10 minutes before transferring biscuits from tray.

Note : skip the egg glazing for chocolate mooncake. Brush on some milk instead.
*For dough ~ 47gm & red bean fillings ~ 80gm, Mochi dough ~ 20gm
*Egg glazing ~ 1 egg yolk mixed with 1 tspn milk

Super love this mooncake mould. Absolutely gorgeous !

This mochi baked mooncake going to be a surprise to my guests. Hope you guys will love it too ! Enjoy.

3 comments:

MiMi Bakery House said...

Hi Kristy,

If you are my neighbour, I am sure to self invite myself over to your house to sample these lovely mooncakes!!!

I must say you had made alot of pretty and delicious mooncakes these year...I salute you... And I still wished to be your neighbour...hehehe :)

Have a lovely weekend... Charmaine

Anne Regalado said...

Kristy , I'll pass by later to try some of your AWESOME moncakes lol The mochi dough sounds really , really good and I'm gonna print it later for my next year mooncake project !

Wishing you and your family Happy MidAutumn Festival !!!!

Sokehah Cheah said...

Wow, Kristy, thumbs up for all your creations! Wish I can try your mochi mooncake :)

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