Verdict-Baked Mini Mooncakes
The recipe from Baked Mini Mooncakes posted on 19th August, 2005 is worth a try. Take a look at the photos below, photos were taken this afternoon which is exactly 2 days after they were baked. The oil has set into the mooncakes and they looked supple and glossy.
If you are attempting mooncakes for the coming festival, please try the recipe and see if you like the texture. After the first trial you can make minor adjustments in the oil/syrup proportions to suit your preference.
Photo taken on the day they were baked, 19/08/2005.
These were the exact 4 mooncakes from Baked Mini Mooncakes posted on 19/08/2005. See! After 2 days when the mooncakes "returned oil", you will find that the Chinese characters becomes clearer, the mooncake surfaces are glossier and the color of the pastry has even out nicely.
These were the lot - 6 minis as stated in the recipe that I baked on 19/08/2005.
Sliced mooncake for you to check out the pastry texture.
Labels: Mooncakes
posted by Florence @ 2:17 PM
21 Comments:
Florence, what is the green filling you used is your mini mooncakes? Can golden syrup be replace with other? Btw you know any different between the normal lotus seed paste and “white” lotus seed paste?
Hi jas,
The green filling is pandan lotus seed paste.
I'm not sure if golden syrup can be replaced.
The difference between the normal lotus seed paste and white lotus seed paste is the kind of sugar used to cook the paste. *w*
Hi Florence,
Once again, lovely photos! Can I ask what is the size in terms of diameter of your mini mooncake?
Hi mycoffee,
Thank you!
My mini mooncake mould is about 5cm in diameter and 2.5cm deep.
Hi Florence
Your mooncakes look yummy. I have tried you mooncake cookies posted on the 19/7 and my kids like them. Just want to know how is the texture of the mooncake that you posted on the 19/8 compare to the previous post? And I notice that the method of preparing the mooncakes is a bit different. Does this affect the texture of the mooncake?
Regards.
Hi jiji,
You know I'm always trying and investigating the various methods and ingredients to improve on texture and look and etc.
The recipe for Baked Mini Mooncakes posted on 19/08/2005 is definitely worth a try. As the texture is softer unlike the mooncake cookies which is crunchier. :)
Hi Florence,
Eh I see, is it what the
called “Jade” (Fei Chui) mooncake? Can I have the filling recipe?
Few years back I used to work in Lisbon, which sells Portuguese egg tarts in SG, which I believe, it been closed down. The chefs are from HK when mooncake festival is around the corner. They got the “Jade” mooncakes too which I like it so much.
Or is it possible I get the ready lotus seed filling and knead in the pandan juices or essence and coloring? Which I believe I could get the “Jade” mooncake in the Cantonese restaurants that cost a bomb.
Hi jas,
You are right, they are called "Jade Mooncakes".
I did not make the pandan lotus seed paste, my sisters brought them to me from S'pore.
Guess you could make this paste from scratch using dry lotus seeds and pandan juice/paste but I have never tried cooking it.
Are you game enough to try?
hey Florence~
nice mooncakes as always~
i forgot to ask you this question in cookeryfamily, you know when you 回油, how did you place your mooncake? in airtight container or a tray but cover up? ... do you mind sharing ? thxxxxx
Hi Pingu,
I put it in an air-tight container but open it as frequent as possible to allow fresh air to circulate among the mooncakes. I place the mooncakes face down (something I learnt from another site recently) - law of gravity!
thx florence~~
yah i saw that from a site too, i m just not too sure as i didnt do so last year. heheh thanks for your sharing! i will try this method next week~ hehe~ share my results with you later next week :D
take care for now
Hi Florence,
Thanks for the info, didn’t know there is ready-made pandan lotus seed paste thought there’s only the lotus seed paste and the red bean paste. Thanks again. ^^
Hi Florence, I love all your cakes and nice recipes. I tried baking the mini mooncakes but was not able to get the right colour. My mooncake are pale yellow. i use the syrup from Phoon Huat. could this be the cause or is it due to the baking timing? Pls advise
Hi patng,
Light coloured syrup could have an effect on the color of the mooncakes. Anyway, many days old are your mooncakes? The color deepened a few days after baking. Maybe you can observe for a few more days before you decide if it is due to the syrup and baking time.
Thanks for your quick reply. I just baked it this afternoon. Will observe and let you know what happens. Thanks once again.
Hi Florence!
Its JP from Jo's Deli Bakery!
Whenever I see your mooncakes, I salivate! I love your blog too! So...me decided to blog too...:)
Question:
Your latest recipe is awesome! DH loves the skin. Only one problem - can't get the in-print as visible as yours? Any suggestions?
Thanks!
Hi JP,
You have to press the mooncake firmly into the mould and flatten it with the palm.
Is the imprint clear when you dislodge the mooncake?
Hi ! Florence, have tried this mooncake recipe, i got some problem with the imprint. The imprint is not clear.
Have notice that before baking, the imprint is ok n visible but after baking it becomes blur n not visible. It remain the same after a few days.
Also notice that there are cracks on the skin.
Is my pastry too dry or the temperature too high??
Which ingredient make the skin more elastic and manageable? Can i add more of that?
Sorry for asking so many questions.
hi florence,
do you have any recipes for mooncake filling for green tea paste? if so, do you mind to post it? or you may e-mail me at n2inpink@yahoo.com.sg
million thanks in advance and have a blessed day!
Hi Florence
Please advise me what is alkaline water in your baked mooncakes. I am away from home in Vancouver, therefore I want to make some mooncake to share with my friends here.
Thank you.
Hi Florence,
Thank you for sharing all your lovely recipes.
Since it's going to be the mooncake festival soon, I would love to bake some for the family using your recipe.
As liquid is measured in ml how do I convert the 30g peanut oil and the 65g sugar syrup.
Cheers,
Jeannie
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