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Baked Mooncake #BanhTrungThu #BanhNuong made by darklion0810
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Recipe: http://danangcuisine.com/?p=1876
This recipe is adapted from traditional Vietnamese mooncake recipes with ingredients that are easier to find in Western countries :-P
#midautumn #traditionalfood BAKED MOONCAKE ^_^
This recipe is adapted from traditional Vietnamese mooncake recipes with ingredients that are easier to find in Western countries.
Mid-autumn festival is coming!
(English & Tiếng Việt) Mời các bạn xem thêm công thức và bí quyết thành công bằng tiếng Việt tại www.savourydays.com.
Nhấn vào nút CC để tắt phụ đề tiếng Anh.
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INGREDIENTS
A. Simple syrup
- 250 gram sugar
- 250 gram water
- 1/8 tsp cream of tartar (or 1/8 tsp lemon juice)
B. Green tea filling
- 100 gram yellow beans/ mung beans
- (at least) 300 ml hot water
- 45 gram sugar
- 45 gram coconut oil (peanut or other normal cooking oil can be a substitute)
- 5 gram all purpose flour
- 2 gram matcha powder (or more depending on the quality of your matcha powder and your taste)
- 40 ml water (to dissolve flour and matcha powder)
C. Mooncake Skin dough
- 400 gram simple syrup (from A)
- Approx. 200 gram cooked glutinous rice flour
- 1/2 tsp pomelo essence (or jasmine/ rose essence)
Notes:
- It can take 1 - 1.5 hour to make the filling. Folding and stirring the filling on low heat not only helps water to evaporate from the filling but also helps the sugar and oil to be incorporated better in the beans. As a result, your filling can stay longer at room temperature.
- You can find cooked glutinous rice flour at Asia groceries. This flour is already cooked and is ready to eat. This is also a kind of special flour and should not be replaced by any other types of flour. Cooking glutinous flour in a pan on low heat does not create the similar type of flour as the flour will have slightly yellow-brown color and quite strong smell.
- Pomelo essence can also be found in Asian groceries. However, you can substitute this essence with other flavors that you like.
- The amount of 200 gram cooked glutinous rice flour is approximate. This amount may vary depend on the type of flour and its oldness. Older flour tends to absorb more water, hence you will need less of this flour than newer one.
- The mooncake mold that I used in the video is a 150 gram - mold (i.e., molds that create cakes of 150 gram). For snowskin mooncakes, normally the ratio of dough: filling is 2 : 1. For example, a 150 gram cake should have 100 gram dough and 50 gram filling. However, you can change this ratio if you prefer more filling. Also, for mooncakes, it's better if you make the cakes slightly bigger than the cavity of the mold. In this video, I use 110 gram skin dough and 60 gram filling for a 150 gram - mold.
These mooncake molds can be found easily on either Amazon US or Ebay. The cavity of the molds is normally stated in the information provided by the sellers. Note that silicon molds are not recommended for this type of mooncakes.
Learn how to make snow skin mooncake in three different shapes: traditional shape, more fun shape and bunny shape.
♥Công thức tiếng Việt: http://www.gocbep.com/2013/09/video-cach-lam-banh-deo.html
♥My English blog: http://www.vanskitchen.net/
Ingredients:
(makes 3 rabbit mooncakes)
Sugar syrup
1 cup (200 g) sugar
1 cup (240 ml) water
½ tbsp lemon juice
100 g sugar syrup
50 g roasted glutinous rice flour
¼ can (130 g) Japanese azuki bean paste
¼ tsp of your favorite essence
red food coloring (optional)
♥Here are a few of the tools I used in the video:
Ice Cream Sandwich Molds - Farm Animals: http://amzn.to/1aMQN6s
Anchor Hocking Oven Bake and Food preparation Set: http://amzn.to/Vrg35p
*I got my traditional mooncake mold as a gift from Vietnam, but you can find similar one on amazon here: http://amzn.to/15cQ6il
♥Get connected♥
♥Like my Facebook page: http://www.facebook.com/gocbep
Learn how to make traditional mooncakes at home!
♥Công thức tiếng Việt: http://www.gocbep.com/2013/09/video-cach-lam-banh-trung-thu.html
♥My English blog: http://www.vanskitchen.net/2013/09/traditional-mooncake-recipe.html/
Ingredients: (makes 3 mooncakes size 3 ½" x 3 ½" x 1 ½")
Dough:
50 g (1/2 cup) enriched bleached all purpose flour
30 g (2 tbsp) golden syrup (homemade, or Tate and Lyle's brand, I bought at Cost Plus World Market but you can buy it on amazon here: http://amzn.to/1cXDSf4 )
¼ tsp lye water (available at Asian grocers)
14 g (1 tbsp ) vegetable oil
Homemade golden syrup:
400 g (2 cups) sugar
200 ml (1 cup minus 2 tbsp) water
50 ml (1/5 cup) fresh lemon juice, sifted
Filling:
Mung bean filling: (makes 3)
100 g (1/2 cup) skinless mung beans (wash and rinse well)
300 ml (1 ¼ cup) water
50 g (1/2 cup) sugar (or to taste)
30 ml (2 tbsp) vegetable oil
3 salted egg yolks (I used the cooked store-bought ones)
1 tbsp rum
or Chestnut filling: (make 3)
1 can (370 g) chestnuts (discard the syrup)
50 g (1/2 cup) sugar (or to taste)
30 ml (2 tbsp) vegetable oil
3 salted egg yolks, homemade or store-bought
Egg wash:
1 egg
♥Here are a few of the tools I used in the video:
Cuisinart Mini Food Processor: http://amzn.to/12dJNtN
Calphalon Tri-Ply Stainless Pan: http://amzn.to/WiAPbf
Anchor Hocking Oven Bake and Food preparation Set: http://amzn.to/Vrg35p
Silicone baking liner: http://amzn.to/1dvfILN
*I got my mooncake mold as a gift from Vietnam, but you can find similar one on amazon here: http://amzn.to/15cQ6il
♥Get connected♥
♥Like my Facebook page: http://www.facebook.com/gocbep
