Saturday, 26 September 2009
月饼秘诀 Evergreen Mooncake Recipes Tips
Custom-Made For Success Evergreen Mooncake Recipes
The Mid Autumn Festival is no longer as exciting as it used to be, before men landed on the moon but somehow lanterns and mooncakes have survived to this day because of their historical
significance. Thus mooncakes retain an important place in the Chinese culture and most households prefer to buy them as gifts to relatives, to renew friendship or as a token of appreciation from students to teachers.
It is also that time of the year again, when restaurants, hotels and bakery shops advertise their goodies and the many varieties available. These Chinese delicacies do not come cheap anymore. In fact, mooncakes can be quite exorbitant in price, depending on what is used as a filling. Many homemakers bake their own mooncakes as in general, it is not too difficult to handle if you follow the recommended recipes as precisely as possible. The more adventurous can try and accept baking orders from home as mooncakes can be eaten for all seasons.
Every year around this time, we receive many requests for mooncake recipes. Though it sounds easy, making good mooncakes demand patience and a lot of time. Although it has been featured in Y3K Issue 2 before, we are reprinting it for the benefit of readers who do not possess the past issue. Please read through the following on syrup, pastry and filling before you get started as these are all golden rules of making mooncakes. Have a fun time trying the recipes.
* Do not stir syrup to prevent the dissolved syrup from crystallization.
* Adding in a few slices of lemon (with seeds) will prevent syrup from forming crystals.
* Syrup can be made a year in advance. Cover it properly.
* Store at room temperature. This storage period will even out the colour nicely.
Frying filling: (Tips)
* Make your own lotus seed paste by using good quality lotus seeds (seong lin with skins). It has a better starch content and during the baking process, it would not burst open the mooncakes' skin.
* Do not add all the cooking oil in at once. Do it gradually in small amount. This is better for absorption.
* Use a stainless steel wok as temperature is even.
* Fry filling on low heat till it leaves the wok and has started to foam. Please note that oil should not seep out (if it does, the only remedy is to add a little water and stir-fry again)
* At present, it is a craze to use low sugar contents but this actually makes the mooncakes not so nice in texture and does not keep well. Check on mooncakes as it can turn mouldy rather quickly.
Making Of Mooncakes: (Tips)
* Divide skin dough into 40 grams and filling at a hundred plus grams (depending on the size of the mould).
* If using salted egg yolks in each filling, the weight of each yolk must be considered. Thus the filling's weight should be smaller as you minus the weight of yolk.
* New wooden mooncakes moulds must be soaked in oil overnight to prevent breakage as you knock the mould against the table to dislodge the mooncakes.
* Dust mould with a little flour before imprinting mooncakes to prevent it from sticking onto the base.
* As you normally make mooncakes once a year (for homemakers), it is wise to mark out the weight needed for skin dough and filling at the back of each different mould.
* Freshly baked mooncakes are dry as they need time to release the oil's content. Eat them 24 hours later for better flavour and texture.
* Excess skin dough can be used to churn out fanciful piggy biscuits and kids simply adore them,
To Deep-fry Teochew Mooncakes: (Tips)
* Oil must be at a rolling boil or else skin does not crisp and soaks in excess oil. Do not prolong frying time as filling can overflow.
* Do not fry too many pieces at the same time as oil's temperature can be lowered.