OTHER BAKES - Mooncakes

Five Nuts Mooncake or Assorted Nuts Mooncake

July 19, 2017 | Recipe by Bake with Paws



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There are many variations of mooncakes and this is everyone’s favourite in my family. They are traditionalists when it comes to mooncakes and I thought this should be the first one that I learn. This is actually my second attempt as my first try turned out rather dry. I have adjusted the recipe and everyone is quite happy with the result.

COMMONLY ASKED QUESTIONS:

What type of flour to use?
It is advisable to use low protein flour.  All purpose flour is acceptable too if you can't get cake flour.  The lower the protein content of the flour will yield more softer mooncake biscuit.
However, for this recipe I used all purpose flour about protein level between 9.3% to 10.3%.  If cake flour or pau flour is used, you may need to cut down the golden syrup and oil.  Please adjust accordingly.

What type of oil?
Neutral-flavored oils are suitable for making the skin dough.  Example like corn, peanut, canola, or sunflower oil.  Most recipes will specify peanut oil as it adds a nutty fragrance.

How to determine the weight of the mould?
Put some dough into the mould and press until fill up to the brim.  Remove the dough from the mould and weight it on a kitchen scale.  

How to store and when is the mooncake ready to eat?
Freshly baked mooncake biscuits are rather dry and are best enjoyed 2 or 3 days later. Store the mooncake in an airtight container in a cool place. Let them rest for at least 2 to 3  days before serving in order for the pastry to relax for a better flavour and texture.  After the third  day, it is recommended to store the mooncake biscuits in the refrigerator.  It is best to eat the mooncake within 2 weeks.  

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Five Nuts Mooncake or Assorted Nuts Mooncake


Yields: 9 big mooncakes

SKIN DOUGH

Ingredients:

450g flour (I used all purpose flour about protein level between 9.3% to 10.3%)
300g homemade golden syrup (click here for recipe)
3/4 Tbsp Alkaline water
105g Peanut oil

Egg wash : 1 egg yolk + 1 tbsp fresh milk, mix well and strain

Method:
  1. Mix sugar syrup, alkaline water and peanut oil together thoroughly
  2. Sift all purpose flour in a large bowl, make a well in the center and pour in the sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough.
  3. Cover the dough using cling wrap then set it aside in the fridge for at least an hour or overnight before using.
  4. After one hour, remove the dough from fridge. Lightly dust some flour on table and knead dough again till smooth. Measure dough to about 70g and roll it into a ball.  Make 9 balls. I used balance of dough to make mooncake biscuits.

ASSORTED NUTS FILLING

Ingredients:

Dried Ingredients:
50g walnuts, toasted and chopped
50g almonds, toasted and chopped
50g melon seeds, toasted
50g pumpkin seeds, toasted
50g sesame seeds, toasted
80g kat paeng (candied mandarin orange), diced small
100 gm tong kua (candied melon), diced small
30g bak kwa or ham (Chinese style jerked meat), diced small
160g koh fun (cooked glutinous rice flour)
4 kaffir leaves, shredded (optional)
20g  brown sugar
1/2 tsp salt or to taste
1/4 tsp five spices powder

Wet Ingredients:
6 tbsp vegetable oil
6 tbsp water
2 tbsp golden syrup or honey
3 tbsp Chinese Rose Wine or Brandy 
1 tbsp sesame paste
2 tsp light soya sauce

Method:
  1. Combine all the dried ingredients except koh fun in a big mixing bowl. 
  2. Combine all wet ingredients in a big mixing bowl and mix well with the spatula or hand whisk.
  3. Add in the wet ingredients in dried ingredients and mix well.
  4. Add in koh fun. Mix well and roll into 9 balls, approximately 90g each.

TO ASSEMBLE AND BAKE THE MOONCAKES:
  1. Preheat the oven to 160C - 170C
  2. Line baking pan with parchment paper and set aside.
  3. Roll a ball of Skin Dough out until approx 4.5 inches in diameter and wrap around a ball of filling. 
  4. Place a ball of filling in center, wrap and shape into a ball. Dust with flour all around. Dust the mould with some flour too and press firmly into the mould. Unmould and place it on the lined baking tray.
  5. Lightly spray some water onto the mooncakes.  This will prevent the mooncake from cracking.
  6. Bake in a preheated oven for 10 minutes. Remove from oven, let cool for 5 minutes. Brush with egg wash. Return mooncakes to the oven and bake for another 12 - 15 minutes or until golden brown.
  7. Keep mooncakes in cover container for 3 to 4 days before consuming. This will let the mooncakes mature.

Note:
  1. For this recipe I used all purpose flour about protein level between 9.3% to 10.3%. If cake flour or pau flour is used, you may need to cut down the golden syrup and oil. Please adjust accordingly.
  2. Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven. 

Comments

  1. How do you cook the glutinous rice flour?

    ReplyDelete
    Replies
    1. Hi Christine,

      Thank you for dropping by. I used the ready Koh Fun bought from the store. You may find at Bakery Ingredients store during the Mooncake Festival month. I am not sure about normal period.

      Cheers:)

      Delete
    2. I live in Melbourne where the ready koh fun is not available. Is there a substitute or an alternative?

      Delete
  2. I live in Melbourne and the ready koh fun is not available here. Is there a substitute or an alternative?

    ReplyDelete
    Replies
    1. Hi Christine,

      Please check this link for Homemade Koh Fun. I never tried. But, I think this should be the method.

      http://lilyng2000.blogspot.my/2005/06/green-tea-ping-pei-mooncake.html

      Cheers:)

      Delete
  3. Hi Yeanley. Is Hong Kong flour the same as pau flour? Would there be any difference in the result using cake or all purpose flour? Thanks!

    ReplyDelete
    Replies
    1. Hi Christine,

      Yes, Hong Kong flour is pau flour (low protein flour). I tried using both pau flour and all purpose flour before. I can't tell the difference.

      Cheers :)

      Delete
  4. Sorry, one more question... can the "koh fun" be omitted? What is its purpose? Would there be a significance in the result?

    ReplyDelete
    Replies
    1. No worry! Koh fun acts as binding ingredient. It is impossible to shape the filling into a ball without this. Thanks:)

      Delete
    2. And the filling will be very dried.

      Delete
  5. I presume your mould is 160g based on the weight of your dough and filling. Should I reduce the dough or the filling if my mould is 150g?

    ReplyDelete
    Replies
    1. Hi Christine,

      Thank you for asking. I am not sure what is the size of my mould in term of weight. You may reduce the skin dough..

      Cheers :)

      Delete
  6. I presume your mould is 160g based on the weight of your dough 70g and filling 90g.
    If my mould is 150g, how should I reduce the dough or the filling?

    ReplyDelete
  7. Hi! How do we get alkaline water?

    ReplyDelete
    Replies
    1. Hi, I got it from the bakery ingredients shop. Cheers :)

      Delete
  8. Hi, need your advise:

    I made assorted nuts moon cake but notice that the nuts seem to turn soft very fast. How can I make the nuts stay hard/crunchy? Thanks.

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe and your feedback. Unfortunately, I don't think there is any ways to avoid the nuts getting soft that I know. The nuts will get over the time when in contact with oil and water. Unless you want to cut down on water and oil in the recipe. But, the filling may turn out dry.

      Have you tried the FIve Nuts with Sambal Dried Shrimp? I highly recommended.

      Cheers :)

      Delete
    2. Thank you very much for your advise. Sure, will try the five nuts with sambal dried shrimp next year.

      Delete
  9. Hi I need to see how you make your homemade golden syrup. But the link you provided doesn't seem to be working. Thanks.

    ReplyDelete
    Replies
    1. Hi, sorry about the link gone missing. I just linked it back. Anyway, all the recipes are in my blog. Just click the search bottom on the top right corner.

      Thank you for reading this post.

      Cheers and have a good day.

      Delete
  10. Can v skip the ham??
    What other thing can wear replace to makee it vegetarian

    ReplyDelete
    Replies
    1. Hi, yes of course you can omit ham or replace with any vegetarian sambal that you like. You may want to refer to my Five Nuts Mooncake with Dried Shrimp Sambal recipe too.

      Cheers

      Delete
  11. Bonjour, la cuisson au four pour les mooncakes, ok mais chaleur tournante ou convection ? j'ai peur qu'en chaleur tournante, les gâteaux ne soient pas cuits en 20 mn. merci pour cette bonne recette.

    ReplyDelete
    Replies
    1. Hi, Thanks for your question and reading this recipe. I used top and bottom heat. Total baking time is around 20 - 25 mins. The filling is already cooked so do not need longer baking time to cook through the filing.

      Cheers
      Bake with Paws

      Delete

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