Best 4 Moon Cake Mold 50g Recipes

MOON CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C) and lightly grease a jelly roll pan.
• In a large saucepan, bring water and margarine to a boil. Remove from heat, and mix in flour with electric mixer. Add eggs, one at a time, beating well after each. Spread evenly in prepared pan .
• Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes. Set aside to cool completely
• In large bowl, combine pudding mix, milk and cream cheese. Mix with electric mixer until smooth. Spread evenly over cooled crust. Top with whipped topping and drizzle with chocolate syrup. Chill in refrigerator and serve cold.

MOON CAKE

Steps:

• In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition., Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance. , Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts.

SNOWY MOONCAKE, USING A MOONCAKE MOLD

Steps:

• Use a dry, clean pan. Turn heat to medium and add glutinous rice flour
• Stir for 1 minute and turn heat to low
• Cover with lid for 3 minutes
• Remove lid and stir for 1 minute. It's cooked when the colour turns lightly yellow or when you can smell the glutinous rice aroma
• Remove from heat and set aside
• Prepare your filling by taking 20g of filling, roll into a ball and flatten with your palm
• Place a reconstructed egg yolk in the center and cover it completely with the filling. Roll into a ball and set aside.
• Repeat until all the filling is rolled and put in the freezer for at least one hour For easier wrapping
• Optional: use food colouring to colour all or part of your dough. Here are some samples of how you can use colour in your mooncakes
• Roll the snowy mooncake skin dough into a log shape and cut them into 25g pieces. Roll them into balls. Put under plastic wrap to prevent drying out Skin to filling ratio is 1:1 (filling includes egg yolk). Adjust weights if your mold is not for 50g mooncakes
• Take one skin dough ball and flatten in the palms of your hands
• Put the filling in the middle of the flattened skin and wrap the filling
• Close all openings by pressing and pinching the edges together.
• Roll in your palms until smooth
• Roll the mooncake in a bowl with cooked glutinous rice flour
• Then roll in your palms to even out the cooked glutinous rice flour Only a light layer of flour is needed
• Dust the inside of the mold with cooked glutinous rice flour
• Put it into the mold. Do not force the mooncake into the mold is it doesn't fit. Reshape it vertically to fit the mold
• Hold the mold base with one hand and press with the other
• Once the stamp presses on the mooncake, press down another 5-6mm and you will feel additional tension on the press
• Now lift the base and keep pressing until mooncake comes out
• Done

NUTS & DRIED FRUIT MOONCAKE

Steps:

• Fillings: (A) Red Bean Filling 450g red bean paste (B) Dried Fruit & Nuts Filling: 100g pitted black dates 200 cc water 2 Tbsp white grape wine 2 Tbsp wine 2 Tbsp Sugar Syrup* 1 Tbsp flour 1 Tbsp glutinous flour 50g almond 50g sugar 60g toasted sesame 80g walnut 30g pine nuts 30g raisins 20g oil Light Color Pastry Shine Oil 1 egg yolk 2 tsp cooking wine , 1/2 tsp milk Dark Color Pastry Shine Oil 1 egg yolk 2 tsp cooking wine 1 sugar syrup, heated (like caramel sort ) Make filling.
• Cook the dates with the 200 cc water on low heat until all the water is absorbed.
• Add wines, syrup and flours.
• Cook to thicken.
• Remove the dates and mash .
• Cut raisins and other fruit and nuts into thin stripes or little pieces .
• Mix with the mashed dates .
• Shape into dough with hands.
• Let cool.
• Divide into 30 g balls.
• Make Pastry crust. Mix both type of flour and baking powder then sift and place it into a large bowl.
• Dig a hole in the middle of dough .
• Mix the sugar-water and oil and pour it into the hole. Slowly mix well.
• Then knead till the dough no longer sticky to hand and is shiny.
• Don't use too much force to knead.
• Divide dough into 12 portion .
• Each portion should weight 25g.
• On each piece of dough place the filling--either the red bean paste or the dried fruit/nuts filling.
• Sprinkle flour in mooncake mold.
• Place the mooncake into the mold and press into shape. Get rid of the extra flour on the mold.
• Then brush the top with the shine oil.
• Bake at 190C degree for 15 minutes.
• ** For red bean paste mooncake the crust is same as the above one. ** If no mold shape in round with hand Cantonese Style Mooncake ( Red Bean Paste with egg yolk ) Pastry : (A)2C cake flour , 1T milk powder , 2/5C fine sugar , 1/8t baking powder (B ) 1/3C oil , 1/2t salt , 1/3C honey , 1 egg yolk Filling: 900g Red bean paste , 20 Salted Egg Yolks Sieve ingredient (A) on the flour, dig a hole in the middle , add the (B) ingredients.
• Stir them and knead into a very soft dough.
• Cut into 10 portions.
• Divide the red bean paste into 10 portions , wrap 2 egg yolks into each of the portion.(before this the yolk may be dip with wine and bake in oven for 5 minutes). Wrap each of the (2) into each of the (1). Press into the mooncake mold , tip it out of the mold, apply beaten egg on the surface. Bake in oven bake for 20 minutes at 180C degree.