03 July 2014

台式奶香月饼 (板栗馅) Taiwanese Style Baked Mooncakes (with Chestnut Paste)


I feel so blessed when my family gather together to taste the homemade mooncake and enjoying the Chinese tea. It is first time for my son to learn how to shelled the sunflower seeds too, I thank God for Gabriel and everything He has placed in my life. 

This is the second year I bake the Taiwanese Style Mooncakes, love its milky aroma pastry! It is not just easy to make ... no lard, nearly zero failure but also because it doesn't use the alkaline water which is the common ingredient in the traditional mooncakes. To me, baking at home means we can try to control and reduce the chemical used in the food as much as possible. I also omitted the baking soda in the recipe. True enough, the shape of the mooncake may not be in its perfect pattern.

I added a bit of salt in the pastry, the taste go well with the chestnut paste filling. The sweetness of this mooncake is just right for my family. 

I will be taking a break after this post. Bye, see you! 


这是我第二年烘焙台式奶香月饼,除了喜欢它好吃的饼皮,在烘焙时那饼皮的奶香也是让我难忘的。它不只容易做,几乎是零失败。没有枧水对我来说也是很重要的,在家烘焙的理由是我尝试掌握和减少我家人吃下肚里的化学药物!在这食谱,我也把苏打粉删处了,烤出来的月饼是没有外面卖的完美,但基本上是吃得安心。如果时间可以,下次馅料要自己弄。我在饼皮里加了一些盐,和着板栗馅吃中和了,甜度是我家人喜欢的。


今晚我家两老一小就一边吃月饼,一边喝茶还一边啖瓜子,看着儿子第一次啖瓜子又吃得斤斤有味的。。。我的嘴角幸福的上扬!


还有想告诉你中东的月亮地地确确是比在亚洲看到的还要大很多哟,吃了月饼我就放长假去啦!\(^o^)/



Sunflower seeds, shelled it one by one!! OMG! 


Wrap in the chestnut paste




Recipe adapted from 鲸鱼 with minor changes
(Make 4 pieces, ~60g pastry, ~90g filling)
Ingredients:
50g butter, soften
40g icing sugar
30g syrup
150g pastry flour
10g milk powder (used 15g)
1/4 tsp baking soda (omitted)
2 egg yolks
1/4 tsp salt (a bit of salty taste on the pastry go well with the sweet filling)

Filling:
360g store bought Chestnut paste + 10g crashed sunflower seeds 

Egg wash:
1 egg yolk +1/4 tsp golden syrup 

Method:
1. In a mixing bowl, add the soften butter, add icing sugar and syrup. With a hand whisk, cream it until fluffy. Add egg yolks, one at a time. Whisk until smooth batter.


2. Add pastry flour, milk powder and salt into the step (1) batter. Mix well to form soft dough. Let it rest for 30 mins in the fridge. Divide into four portions. About 60g each.

3. Divide filling, about 90g each. Flatten the pastry dough between two wrapping cling, wrap the filling. Roll it into round shape. Use the palm to flatten the mooncake dough a bit before placing into the press mould. Press out the mooncake dough on a baking tray. (suggest you keep the mooncake dough in the freezer for 15 mins. before baking to keep its shape)

4. Bake at 170C for 8 mins, remove the mooncake from oven, apply egg wash and return to bake for another 15 mins. 


29 comments:

  1. 好漂亮的月饼! 那天我的学生忽然间问什么时候吃月饼,全班很惊讶的看着他,我说中元节还没过啊,你这么快就想要吃月饼啦? 呵呵。。。

    ReplyDelete
    Replies
    1. 哈,是的中秋还没来,这里已有大月亮了啦! 我的放长假去只我预早了 :)

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  2. Hi Tze,
    So early you start making mooncakes already.
    I am influence by you now and my finger is starting to become itchy hehe
    Your mooncakes look so lovely, sure taste delicious too.
    mui

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  3. look at that shiny treasures you've got there tze! so beautiful!

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  4. 我应该说。。。welcome back,对吗?
    月饼的造型很别致,好看好看。

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    Replies
    1. 是的是的! 但我回Penang都变成客人了。。。不清楚好多地方。

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  5. Hi, can you explain how one should wrap the dough round the filling? Would you also have photos that show how this is done? I've never made mooncakes before, so this would really help, thanks!

    ReplyDelete
    Replies
    1. Suhui, basically you form the filling into a round ball. flatten the pastry dough between two layers of wrapping cling. then place the filling in the middle of pastry dough. wrap up the pastry dough into a ball shape, make sure the filling is all covered. hope this help.

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  6. 之前吃了上海月饼,今天吃台式月饼,下次会不会做潮洲月饼呢?期待期待。。。呵呵

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    Replies
    1. 想做咯,但已没时间看回去后才打算 :)

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  7. Tze, love your mooncake crust so much and the chestnut fillings sounds as good lol. :o)
    Kristy

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    Replies
    1. Thanks MLS! chestnut filling is store bought one.

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  8. 朋友,我等着你回来。。。。。。嘻嘻嘻
    月饼很赞!

    ReplyDelete
    Replies
    1. Joceline, 谢谢!会不会在巴刹巧遇呀。。。哈哈

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  9. Wow...your mooncake looks amazing especially with the chestnut paste, yummy :)

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  10. Tze, 你这么快就做月饼了啊? 你要回Penang了,祝你旅途愉快

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  11. Nice mooncakes..have an enjoyable time in Penang...

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  12. Tze, enjoy your holidays back home :)

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  13. So it's the time of the year for mooncakes already, time flies...I have never tried making the taiwanese version, maybe i should give it a try this year. Thanks for sharing!

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  14. 月饼在你家提早上市了也。。。你真棒!

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  15. the shape of the mooncakes is perfect la! i wished i can make beautiful mooncakes like you! enjoy your break!

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  16. You made mooncake sound so healthy without all those chemical substances, can eat more then..

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  17. Hi Tze, I 've come to drool over your beautiful mooncakes...you certainly made them very early this year:D Love the look of the chestnut filling.

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  18. hi may i know what is pastry flour, tks

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    Replies
    1. hi Val, pastry flour has a lower quantity of protein in it. the protein in all purpose and bread flour is higher. usually we used pastry flour for pie crust, cookies, biscuit, etc.

      however, you can mix cake flour with all purpose flour to get the close to pastry flour but of course it will not be the exact to the contain of protein in pastry flour.

      Delete
  19. Hi Tze,

    You are fast baking so many mooncakes already!!!

    Your mooncakes look fantastic! Best of all, they are made with all good natural ingredients :D

    Zoe

    ReplyDelete

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