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Chinese MidAutumn Moon Festival and Mooncake Recipes
To Shape the Cookies. Weigh and divide the dough into 0.4 oz, 10 g pieces for 1-inch (2.5-cm) cookies or 0.7 oz, 20 g pieces for 1½-inch (3.8-cm) cookies. After weighing the pieces, roll each into a ball with your palms. Place on a baking sheet lined with parchment paper and repeat until you've rolled all the dough.
Chinese Moon Cake(Yue Bing Recipe)—Traditional Version China Sichuan Food
step 1. In a bowl, stir Golden Syrup (2.5 oz), Water (3/4 tsp), Vanilla Extract (1/4 tsp) together. Add Vegetable Oil (1 1/2 Tbsp) and continue to mix well. step 2. In a bigger bowl with the syrup mixture, add in All-Purpose Flour (3/4 cup) and mix well. step 3. Gently knead the dough using a spatula till smooth, about 30 seconds.
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Mooncake Prices — ¥5 to ¥200. The price range of mooncakes is very wide. The price depends on the flavor and packaging. In general the price for a red bean paste, lotus seed paste, or vegetable and fruit mooncake is 5-10 yuan. Five kernel and roast pork flavor is more expensive, about 10-20 yuan each.
Moon Cookies for all!!!
A mooncake (simplified Chinese: 月饼; traditional Chinese: 月餅) is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is primarily about the harvest while a legend connects it to moon watching, and mooncakes are regarded as a delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival.
One traditional way to take part in the MidAutumn festival is to enjoy
In a large mixing bowl, mix together 3 cups of flour and 2 tablespoons sugar. Form a well in the flour, and add ¾ cup of lard. Slowly add 1 cup of lukewarm water in 3-4 batches, mixing with a rubber spatula. Keep folding the lard into the flour with a spatula to form a smooth dough ball.
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Place the dough on the baking tray. Put the mooncake mold on the dough and plunge the piston downward. The dough will take the shape of the mold, and the pattern will be imprinted on the surface. Bake it at the middle rack, 175°C/350°F top and bottom temperature for five minutes or until the surface starts to firm up.
Traditional Chinese Mooncakes (With 2 Fillings) YouTube
Cream butter. Sift sugar and gradually mix with butter. Blend vanilla and almonds, and slowly knead in flour. Put dough into refrigerator. Press cookies into prepared molds and cut excess dough away. Bake the cookies on a cookie sheet, lined with silpat or parchment paper, in a preheated 350 degree F oven for 15 minutes, or until edges are golden.
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Chinese mooncake recipe Fine Dining Lovers
Place the pastries on it, at least 1" (2.5) apart. Lightly beat the yolk. Brush a thin layer of the egg wash onto the tops of the pastries. Wait 5 minutes and brush with a second layer of yolk. Wet your fingertip with water and dip it into the sesame seeds so the seeds stick to your finger.
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How to easily make Chinese mooncake biscuits. 1. Mix honey, alkaline water, and oil until combined. 2. Sift in flour, baking soda, and salt and mix until combined. 3. Cover and rest the dough for 30 minutes. 2. Preheat oven to 375 F (190C) for conventional oven (bottom heat only).
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Mooncakes are something you typically seen bought at the store for the mid-autumn festival. But maybe, you can make your own homemade mooncakes and make what.
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Bake for 5 minutes to firm the shape. In a small bowl, whisk one egg yolk with 1 tablespoon of egg whites. Transfer the mooncakes out and brush a very very very thin layer of egg wash on the surface. Low the oven temperature to 170 degrees C and put them back in the oven and bake for another 15 to 20 minutes.
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Soak overnight. Drain the soaked beans and transfer to a medium pot, along with 4 cups of water. Bring to a boil over high heat, reduce the heat to medium-low, and cover. Simmer for 40-60 minutes, stirring occasionally and adding more water ¼ cup at a time if the liquid dries up.
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Bake the mooncakes. Preheat the oven to 375°F /190°C. Bake them for 5 minutes to harden the top of the mooncakes so the egg wash won't ruit the delicate pattern. Take them out and brush a layer of the egg wash. Put them back into the oven. Reduce the heat to 320°F/160°C and bake for a further 5 minutes.