I made moon cakes for the first time at the weekend, but rather than the glazed apearance and firm texture they usually have, they sunk in the middle. Without building the dough equivalent of the great wall of china to help keep the filling in, is there another way I can 'reinforce' the walls to stop them sinking?
I used this recipe:
- 300g Low Protein flour
- 250g Golden syrup
- 70g Peanut oil
- 1/2tsp Alkaline water
- 1/8 Lemon juice from a whole lemon
- Lotus paste
- Pandan paste
- Steamed Salted Egg Yolk (Steamed 10 mins under high heat)
Egg wash - 2 egg yolk plus 1 whole egg (lightly beaten)
- Mix syrup, peanut oil and Alkaline water and lemon juice together, stir it well.
- Slowly pour the sifted flour and knead into a fine dough.
- Cover and rest it for 4-6 hours in the fridge. Better if you rest it overnight.
- Mix the melon seed with the lotus paste. Weight the lotus paste 110g each and roll into a round ball.
- If you intend to add 1 salted egg yolk, reduce the lotus paste to 80g each and wrapped the egg yolk in it.
- Weight dough 55g each and roll into a ball.
- Flatten the dough ball and place a lotus paste ball on top, wrap with it.
- Dush some flour on the mooncake mould, knock out excess flour.
- Place mooncake inside the mould, flatten dough to conform to shape of mould.
- Knock the mooncake mould on solid surface and slowly remove the mooncake and place on a baking pan.
- I apply egg wash twice on the moon cake, hence apply egg wash then bake it at pre-heated oven at 180c for 11 minutes.
- Remove mooncake from oven and set aside to cool for at least 15mins.
- Apply egg wash again and bake at preheated oven at 180c for 11mins.
- Remove mooncake from oven, immediately transfer to wire rack to cool. Keep in air tight container and allow it to set. Serve after 1-2 days after the colour is uniform and the skin is soften and moist.
Moon Cakes take lots of time. especially the dough for the shell. It's best if it sits in the fridge (wrapped, of course) for 24 - 36 hours before working, then is kneaded well to make it flexible before stretching. See these instructions from houseofannie.com. She's got it down. Note, in particular, the tips at the bottom for first-timers. Also note that her dough recipe is a little different from the one you used. It is possible that the recipe you used is fine, but these little cakes really benefit from practice with an experienced helper. Annie is a good substitute. Instructions webpage here: http://www.houseofannie.com/traditional-baked-mooncake-recipe/
with plastic wrap and allow to rest till double in bulk. Pour out the dough onto a flat surface. Cut dough in half and shape each piece into a ball. Sprinkle some cornmeal onto parchment paper. Place the pieces of dough on top and dust with a little whole wheat flour. Cover with plastic wrap and allow to rest for 1 hour. Remove the plastic wrap and score the top of the bread with a sharp knife. Place... wheat flour * 1/3 cup lukewarm water * 1/8 teaspoon instant yeast Soaker: * 1/4 cup toasted cracked wheat * 1/4 cup water Day of: * 2 cups bread flour * 2/3 cup whole wheat flour * 1 cup lukewarm
minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce heat and cook and whisk for an additional 2 minutes. Remove from heat and whisk in butter and vanilla till well mixed. Let cool a bit, whisk and pour into pie shell and set aside. Just after...I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups half
") After about 25-30 minutes and a 2cm rise, the soufflé collapses prior to removing from oven. updated 19 Jan Evening : I do buy better hand mixer use more flour (50g) move egg whites whipping process.... What did I do wrong? Here are the steps to the recipe; boil equipment grease butter to the renakin, place into the freezer separate egg whites (no yolk mixed) add a little salt to egg whites add...: at 20mins: the soufflé raise about 3.5 to 4cm (from 5cm height renakin) around 25mins: it collapse about 0.5cm, so I immediately remove it from oven (T-T) after than it collapse very fast. (I guess
from French meaning 'eat everything'). Mange tout (UK) also includes sugar snap peas (US). Peanuts (US, AU) may sometimes be sold in the UK as monkey nuts, especially if unshelled. And Peanut Oil may... northern and national brands of AP flour (eg, King Arthur, Gold Mill, Pillsbury). soft flour (UK) is lower gluten than AP flour, such as pastry flour (US) or cake flour (US) strong flour (UK) aka. hard...) is any flavorless oil with a decent smoke point. It may be soy, corn, or a blend, but you can use peanut (groundnut (UK)), canola (rapeseed (UK)), or extra light (not extra virgin) olive oil. oats (US
recipe for mango mousse that I found on google that I've tried a lot of times. It would be great if someone could guide me with substituting it with orange rind/juice. I know that Orange recipes can become a bit bitter if not handled properly. Here's the Mango mousse recipe, which is a part of a mango mousse cake. 450 gr. mango 75 gr. sugar 2 tablespoons lemon juice 3 1/2 teaspoons gelatin 500 ml. heavy cream. Puree the mango flesh with the sugar and lemon juice. Strain to remove fiber from mango. Put one third of the mango puree into the pot and stir in the gelatin. Let the gelatin
so that all sides have a thin coating of oil. Cover with plastic wrap and set in warm place for 1 1/2 hours to let rest and rise. Dough should almost double in size. While the dough is rising, about...Failed miserably at the first bread bake. I have this oven: Bajaj 28 Litres 2800TMC Oven Toaster Grill I tried this recipe: Baking the Perfect Loaf of French Bread Instead of using 4 cups bread flour, I used 3 cups whole wheat flour. Replaced 2 teaspoon active quick rising dry yeast and 2 teaspoon salt with 1.5 teaspoon active dry yeast and 1.5 teaspoon salt. Used 1 1/4 cups warm water Do
, softened 225g caster sugar 4 eggs finely grated zest 1 lemon 225g self raising flour topping (although it collapses before this) juice 11⁄2 lemon 85g caster sugar Recipe Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm...I have successfuly made a Lemon Drizzle cake (recipe at end) several times, but the last 3 attempts have all collapsed in the middle to some extent. One of the attempts collapsed in such a way
My cake initially rises perfectly, but after about 20 - 25 minutes, the cake starts to slightly droop with the cake also pulling away from the side of the pan. I don't mind that too much, as the initial rising seemed to be a bit exaggerated anyway. But once I remove the cake from the oven, it droops further - in fact, it collapses. I take great care preparing the batter by sifting dry ingredients, and using eggs at room temperature. The procedure I used to prepare the cake batter is: I first cream egg yolks and sugar for about 1 minute Then I add flour/baking powder mixture, oil
I have a recipe for a chocolate buttermilk cake. It's not constructed like most cakes, but it's always turned out OK. I've always wondered what does the coffee in the recipe do? Is the coffee... cups vegetable oil, 1 1/2 cups buttermilk, 3 eggs, 1 1/2 cups freshly brewed hot coffee, 1 tablespoon pure vanilla extract Slowly combine the flour, sugar, baking soda, salt and cocoa powder. Blend (on medium speed) in the oil and buttermilk. On low, mix in the eggs, one at a time. Add the hot coffee and vanilla and mix on low speed. Divide into two 9 inch round cake pans and bake