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Red Date Baked Mooncakes with Wolfberries & Pumpkin Seeds

枸杞子枣茸瓜子月饼

Executive Chinese Chef
Brian Wong
Wan Hao Chinese Restaurant,
Singapore Marriott Tang Plaza Hotel

 

Syrup Ingredients
1.5kg water
2kg sugar
2 whole lemons, cut into small pieces
1 pineapple (skin on), cut into small pieces
250g dried hawthorn berries

Making the Syrup
1    Bring water to boil, add sugar and mix till dissolved. Add the other ingredients and simmer for 3 to 4 hours.
2    Set aside to cool. Reserve a quarter of mixture for the mooncake skin and filling.

Dough Skin Ingredients
100g sugar syrup
200g plain flour
10g lye water
75g peanut oil

Making the Dough Skin
1    Mix sugar syrup and flour well.
2    Add lye water gradually to intensify the mixture colour, till sufficiently dark.
3    Pour peanut oil into the mixture and mix thoroughly by hand to form a dough. Set aside overnight.

Filling Ingredients
300g red dates, cored
100g unsweetened red bean paste
35g corn oil
100g plain flour
80g sugar syrup
1g lye water
10g wolfberries
200g pumpkin seeds

Making the Filling
1    Bring red dates to boil for 20 minutes then cool overnight.
2    Blend the red dates into a paste using a blender. Scoop paste out into a saucepan.
3    Simmer paste over low heat and stir continuously with a spatula till it no longer sticks to the spatula.
4    Fold in the other ingredients. Mix to achieve a uniform consistency. Set aside to cool.

Assembly
1    Roll 37g of dough into a disc using a rolling pin.
2    Round 210g of filling by hand. Then wrap it up with the dough skin.
3    Press firmly into a mooncake mould. Knock mould lightly against tabletop to unmould.
4    Repeat previous three steps to use up filling and dough skins.
5    Bake mooncakes at 180°C (top heating) and 190˚C (bottom heating) for 20 minutes. Remove mooncakes to brush a thin layer of yolk on the surface. Continue baking in oven for about 8 minutes.
6    Rest in a cool place before serving.

 

 

 

 

 

 

 

 

 

 

糖浆用料
清水1500克
细砂糖2000克
柠檬2个,切丁块
黄梨1个(带皮),切丁块
干山楂250克

制作糖浆
1    取锅放水,加入细砂糖并煮至其溶解。加入其他用料,继续焖煮约3至4个小时。
2    置边待凉。留四分之一的糖浆作月饼皮和馅料用。

饼皮用料
糖浆100克
面粉200克
碱水10克
花生油75克

制作饼皮
1    将糖浆和面粉混匀。
2    逐步加入碱水,让混合物颜色至深暗色。
3    倒入花生油,用手搅匀成面团。静置过夜。

馅料
红枣300克,去核
无糖红豆沙100克
粟米油35克
面粉100克
糖浆80克
碱水1克
枸杞子10克
瓜子200克

制作馅料
1    煮红枣约20分钟。过夜。
2    将红枣搅打成糊。放入平底锅。
3    以小火煮红枣糊,过程中不断拌炒至不粘锅。
4    拌入红豆沙和其他用料,混匀。置边待凉。

组合
1    秤量37克的面团。使用擀面棍,将面团擀成扁平的圆形状。
2    秤量210克的馅料,用手搓成球状。用面皮把馅料包裹起来。
3    将团子放入月饼模具中,压实。在桌面上轻磕月饼模具,震出月饼。
4    重复以上3个步骤,完成剩余的馅料和面团。
5    将月饼以摄氏180(上火)/190(下火)度烘烤20分钟。取出后在月饼表面刷上一层薄薄的蛋黄液。再放入烤箱继续烘烤约8分钟。
6    把月饼放在阴凉的地方。 Syrup Ingredients

red-date-baked-mooncakes-with-wolfberries
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“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller

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