Recipe: how to cook Chinese food, Mooncake_sweet pie_dessert

Mooncake is one of the most famous Chinese traditional pastries, the Mid-Autumn Festival (15 Aug in the lunar calendar) food. The mooncake is round, and it is shared by family, which symbolizes reunion and harmony. Mooncake is served as sacrifice food on the Mid-Autumn Festival at ancient time. It is said that the custom of eating moon cakes on the Mid-Autumn Festival began in the Tang Dynasty. At the time of the Northern Song Dynasty, it was popular in the court and later spread to the folks. It has become a common custom of the whole people from the Ming Dynasty. Integrated with the local food customs, mooncakes developed many styles, such as Cantonese, Beijing, Jiangsu, Chaoshan, and Yunnan mooncakes, which are loved by people from all over the country.

crystal mooncake

Five Nuts Mooncake is a traditional one, there are many kinds of mooncake, such as pork mooncake, red bean mooncake, salted yolk mooncake, crystal mooncake and so on.

Jiangsu style

Five Nuts Mooncake Ingredients:

Stuffing

• Mix nuts 700g: peanut, sunflower seed, almond, sesame, cranberry, raisin
• Oil 120g
• baijiu 10g (above 45%)
• Maltose 240g
• Glutinous rice flour 300g
• Warm water 135g

Mooncake dough

• Plain flour 400g
• Inverted sugar syrup 280g
• Lye water 8g
• Peanut oil 100g
• Yolk mixture (brush mooncake surface):one egg yolk, ¼ egg white, 15g milk

INSTRUCTIONS:

Step 1: prepare peeled mix nuts.

Step 2: put sunflower seed, peanut and almond into a plastic bag. crush with a rolling pin.

Step 3: cut raisin and cranberry into small pieces.

Step 4: mix step 2 and step 3 well.

Step 5: stir-fry glutinous rice flour over low heat to slight yellow without the raw smell.

Step 6: put nuts and glutinous rice flour together. add maltose, oil, baijiu and warm water. mix well and press hard. cover with cling wrap for 3 hours.

Step 7: mooncake dough. mix inverted sugar syrup, lye water and oil. fold evenly, don’t knead or stir in circles, in case the mooncake won’t return oil and become soft. cover with cling wrap for 3 hours.

Step 8: divide the stuffing into 30g each and dough into 20g each.

Step 9: wrap carefully.

Step 10: roll some flour on.

Step 11: press the pattern with mooncake model.

Step 12: put mooncakes on a baking paper.

Step 13: preheat oven to 200℃ for 5 minutes. brush thin yolk mixture after baking 8 minutes. Then bake 15 minutes. mooncake is soft when it’s warm, then it will harden. The best enjoy time is after 3 days when it is soft again. you could keep it in seal bags.

Enjoy~

want to learn any Chinese food, leave comments to me