The Mid-Autumn Festival is approaching, and what could be better than savoring a delicious mooncake with a warm cup of tea beside family. With a simple recipe shared by Tastetutorial.com, you are sure to succeed. Get cooking right away!
1. Mixed Mooncake
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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Medium
Ingredients for Mixed Mooncake For 10 cakes of 150gr
All-purpose flour 300 gr (flour type 11) Glutinous rice flour 10 gr Sausage 100 gr (cooked and diced) Melon seeds 100 gr (shelled) Cashews 100 gr Lotus seeds 100 gr Candied pumpkin 100 gr Candied orange peel 100 gr Candied lemon peel 100 gr Candied ginger 100 gr White sesame 100 gr Lemon 1/2 fruit Mai Que Lo liquor 50 ml Grapefruit flower water 1 teaspoon Lye water 1 teaspoon Chicken eggs 2 eggs Sesame oil 20 ml Cooking oil 110 ml Sugar 500 gr Salt 1 teaspoon
How to choose delicious lotus seeds
- Should choose mature lotus seeds, round in shape, ivory white or dark yellow in color. Mature lotus seeds when cooked will be tastier than young lotus seeds.
- Avoid choosing lotus seeds that are bruised, with wrinkled green outer shells. Additionally, do not choose lotus seeds that are wet because they will easily bruise and wither quickly.
Tools needed
Oven, microwave, pot, bowl, spoon, rolling pin, cake mold, …
How to make Mixed Mooncake
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Cook sugar syrup
Place a pot on the stove, add 300ml of water, 500gr of sugar, and the juice of 1/2 lemon.
Boil the mixture over medium heat (do not stir) until the sugar dissolves completely. When the sugar syrup boils, lower the heat and continue cooking for an additional 55 – 60 minutes, then turn off the heat and let it cool.
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Making the cake filling
Put 100g of shelled watermelon seeds, 100g of cashews, and 100g of white sesame seeds into a bowl and mix well. Then, dry the seeds in the microwave for 4 minutes at medium power.
Next, add 100g of lotus seeds, 100g of pumpkin jam, 100g of orange peel jam, 100g of lemon peel jam, 100g of ginger jam, 100g of boiled sausage diced, 50ml of Mai Quế Lộ liquor, 20ml of sesame oil, 1 teaspoon of grapefruit essence, 10g of sticky rice flour, and 1 teaspoon of salt to the bowl.
Mix well until the filling mixture is completely combined.
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Making the cake crust
In a new bowl, add 300g of flour, 200ml of cooked sugar syrup, 80ml of cooking oil, and 1 teaspoon of alkaline water. Mix well until all the ingredients stick together.
Then, use your hands to knead the dough until it forms a homogeneous, smooth, and non-sticky mass.
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Shaping the cake
Divide the dough for the cake skin and filling into 10 equal parts and roll them into balls.
Next, use a rolling pin to flatten the cake skin dough, place the filling in the center, pinch the edges of the dough closed, and roll it into a ball.
Finally, place the cake into a mold and press firmly to shape it. Repeat until all the dough skin and filling are used up.
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Baking the cake
Preheat the glass oven at 200 degrees Celsius for 10 minutes.
Place the cakes in the oven and bake for 10 minutes at 200 degrees Celsius. After that, open the oven, spray filtered water onto the surface of the cakes, and let them cool.
Mix 2 eggs with 2 tablespoons of cooking oil, then strain the mixture through a sieve and brush it evenly over the cake surface. Continue baking the cakes for another 10 minutes at 200 degrees Celsius to finish.
When the cakes are cooked, gently take them out and let them cool. Finally, cut the cakes into bite-sized pieces and enjoy.
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Final Product
The mixed mooncake has a golden-brown outer shell, visually appealing, melts in the mouth, creamy, blended with the crispy sweet mixed filling, nutty and delicious.
2. Mixed Mooncake (recipe shared by user)
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Preparation
45 minutes
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Cooking
1 hour
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Difficulty
Medium
Ingredients for Making Mixed Mooncakes (recipe shared by users) For 10 cakes of 150g
All-purpose flour 320 gr (flour type 11) Sticky rice flour 50 gr Sausage 300 gr Salted eggs 10 pieces Chicken eggs 2 pieces Kumquat jam 100 gr Lotus seed jam 100 gr Pumpkin jam 100 gr Melon seeds 100 gr (shelled) Cashews 100 gr Green pumpkin seeds 100 gr White sesame 100 gr Dried fruit 100 gr Unsweetened fresh milk 20 ml Mai Que Lo wine 50 ml White wine 100 ml Unsalted butter 50 gr Lemon 1 piece Cooking oil 50 ml Granulated sugar 1 kg Soy sauce 5 tablespoons
How to Choose Good Ingredients
How to choose fresh chicken eggs
- Fresh eggs will have a thin white powdery layer on the outside, and when touched, they feel rough or heavy. If the eggshell is smooth, shiny, or has cracks, it’s an indicator that the eggs have been stored for too long and are not fresh.
- Hold the egg to your ear and shake it gently; if you hear a sound, it means the egg is old and has been stored for a long time. If you don’t hear anything but feel strong movement when shaking, the egg is spoiled, indicating that the hen is still incubating,…
- If possible, you should use a 10% salt solution to drop the egg into. If the egg sinks to the bottom of the water, it is freshly laid that day. If the egg floats on the surface, it has been stored for more than 5 days.
How to choose delicious salted eggs
- Choose eggs with intact shells, without cracks or moldy spots.
- You can shine a light on the egg under a lamp or sunlight. If the egg white is clear, and the yolk is small and close to the shell, it indicates good quality eggs.
- When cracking the egg, if you find that the egg white is cloudy, the yolk is thin, and there is a foul smell, you should discard this egg.
- Additionally, to ensure safety and quality, you can make salted eggs at home following the recipe from Tastetutorial.com.
Tools needed
How to make Mixed Mooncake (recipe shared by users)
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Making the syrup for baking cakes
Place a pot on the stove, add 1kg of sugar, 600ml of filtered water, and the juice of 1 lemon. Cook the mixture over high heat until the sugar boils and completely dissolves.
Next, add the lemon zest and continue to cook on low heat for 45 – 55 minutes until the syrup turns a brownish-yellow color and thickens like honey.
Note:
- To make the syrup tastier and more fragrant, when adding the lemon zest, remember to face the lemon down.
- Once the syrup boils, do not use chopsticks or spoons to stir as it can easily cause crystallization.
- Regularly keep an eye on the syrup to skim off any impurities on the surface.
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Fermenting the syrup
Pour the syrup just made into a large bowl, then add 30ml of cooking oil, 50g of unsalted butter, and 1 egg yolk.
Stir well to combine the mixture and ferment for 30 – 40 minutes.
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Prepare the filling
First, separate the salted eggs to get the yolks and rinse them with white wine to eliminate the fishy smell.
Next, chop the ingredients such as Chinese sausage, pumpkin jam, kumquat jam, and candied tangerine peel.
Then, crush the cashews and lotus seed jam. Roast the watermelon seeds, green pumpkin seeds, and white sesame seeds until cooked.
Place a pan on the stove, add 50ml of Mai Quế Lộ wine, 50ml of white wine, 5 tablespoons of soy sauce, 6 tablespoons of brewed sugar water, the jam mixture, and the prepared seeds.
Stir the mixture over low heat until it is warm to the touch. Then, gradually add 50g of glutinous rice flour and continue to stir until the filling sticks together.
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Mix the dough
Put 320g of flour and the remaining brewed sugar mixture into a bowl. Stir the mixture until well combined, then use your hands to knead the dough until it becomes a smooth and elastic mass.
Next, wrap the dough tightly in plastic wrap and let it rest for 30 minutes before shaping.
Note: To prevent the dough from becoming tough, and the baked mooncake from being hard, knead just enough for the dough to form a mass and do not knead like bread or buns.
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Shape the cake
Divide the dough and filling into several portions with the following measurements and then roll into a ball: dough 60gr, filling 90gr.
Roll out the dough thinly, place the filling in the center, then gather and seal the edges, rolling it into a ball.
Next, apply a thin layer of cooking oil to the cake mold, place the cake inside and press firmly to shape.
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Baking the cake
Preheat the oven to 200 degrees Celsius for 15 minutes.
Mix the cake glazing mixture consisting of 20ml of unsweetened fresh milk, 1 egg yolk, 1/3 egg white, and a few drops of soy sauce (or plain water).
First, place the cake in the oven for the first bake at 200 degrees Celsius for 15 minutes until the surface is slightly golden.
After that, take the cake out, spray a mist of plain water on the surface of the cake, and let it cool. Next, brush a thin layer of the beaten egg milk mixture on the surface of the cake.
Put the cake back in the oven, bake for the second time at 180 degrees Celsius for 10 minutes, take the cake out, spray water, and let it cool to finish.
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Final product
To achieve a soft, moist, and delicious cake, you should let the cake rest overnight before enjoying it!
The mixed seed mooncake has a beautiful golden-brown crust, is soft and moist, perfectly blending with the rich, fragrant filling, and is best enjoyed with hot tea!
How to succeed
- Do not bake for too long as it will cause the cake crust to crack.
- Spraying water will help the cake not to crack quickly.
- Do not apply too much egg mixture on the cake surface as it will cause the cake to lose its decorative patterns.
- When brushing egg on the cake surface, you need to wait for the cake to cool down before brushing because high temperature will cause the egg to cook and make the cake surface uneven and unappealing.
How to choose delicious sausages
- Color: Sausages that do not use food coloring will have a bright pink color and the transparency of the meat inside can be seen.
- Aroma: If it has a distinctive fragrance from alcohol, spices, and pepper, then the sausage is delicious.
- Outer casing of the sausage: Sausages often use pig intestines for the casing. Therefore, when buying, you should pay attention to whether this casing is dry or shows signs of mold.
- Meat filling: The filling when sliced must have the casing tightly attached, smooth meat, uniform color, and delicious taste.
- Origin: You should choose to buy sausage products from reputable brands in the market, with careful packaging and vacuum-sealed to prevent mold and bacteria.
- Additionally, you can also try making sausages at home to ensure safety through the recipe shared by Tastetutorial.com.
What is Mai Que Lo wine? Where to buy it?
- Mai Que Lo wine, also known as fragrant wine, is a type of spice wine used for cooking that originates from China.
- According to the authentic Chinese recipe, the wine is made from rock sugar and rose petals, then distilled, resulting in a mild sweetness and a strong aroma.
- You can easily find Mai Que Lo wine at liquor stores, some baking supply shops, or make it at home using a recipe from Tastetutorial.com.
How to choose delicious nuts and nut jams for baking
- You should buy nuts and jams that are packaged with labels and full expiration dates.
- Avoid buying packages of jam or nuts that are torn, expired, or show signs of white, green, or black mold.
- To ensure safety and quality, you should look for nuts and jams for baking at reputable and quality establishments.
See more:
Eating cake while sipping tea is truly wonderful, isn’t it? Tastetutorial.com wishes you success with the mixed mooncake!
