Skip to main content
logo
Food Advertising by

Salted Egg Nutty Mooncake ~ 咸蛋五仁什錦月餅 ~ 2017


Salted egg yolks have been added into traditional lotus paste mooncakes, for both baked and snowskin mooncakes.   So I believe that the salted egg yolks can be added to nutty mooncakes as well.  They do enhance the flavour of these nutty mooncakes and if you're a fan of salted egg yolks, you'll love these.







Salted Egg Nutty Mooncake ~  咸蛋五仁什錦月餅

Ingredients for Dough
  • 150 gm superfine flour
  • 90 ml golden syrup
  • 38 ml vegetable oil
  • 2 gm alkaline water
  • Egg glaze - 1 whole egg, beaten and strain
Ingredients for Filling
  • 30 gm wlanuts, toasted and chopped
  • 30 gm whole almonds with skin, toasted and chopped
  • 19 gm pumpkin kernels, toasted
  • 38 gm kat paeng/candied lemon, chopped
  • 75 gm dried winter melon, chopped
  • 38 gm sesame seeds, toasted
  • 30 gm caster sugar
  • 60 gm kao fun
  • 2.1/4 Thsp vegetable oil
  • 2.1/4 Tbsp water
  • 3/4 Tbsp rose concentrate
  • 3/8 Tbsp golden syrup
  • 1.1/4 Tbsp Brandy (optional)
  • 1/8 tsp salt
  • 3 kaffir leaves, shredded
  • 3 salted egg yolks
Method for egg yolks
  1. Lightly wash the whites from the egg yolks. Roll yolks in some sesame oil and cooking wine (optional), then steam for 5 mins.  Let cool.
  2. Mash the egg yolks and mix into the nutty mixture.
Method for Filling
  1. Mix all the ingredients except the koh fun and Brandy.
  2. Leave mixture to rest for 1 hour.
  3. Mix in the koh fun, Brandy and roll out into balls of 120 or 125 gm portion.
Method for Dough
  1. Use a  handwhisk to mix the golden syrup, oil and alkaline water till no oil surfaces.  Sift in the superfine flour.  Mix lightly to form a dough.  Cover and let rest for a few hours till it doesn't stick to the hands.  (I let it rest for 4 hours).
To assemble the Mooncake
  1. Lightly knead the dough.
  2. Scale dough to 47 gm or 48 gm each, roll into a ball.
  3. Scale filling to 120 gm or 125 gm each, roll into a ball.
  4. Roll and flatten the dough, wrap round the ball of filling, roll into a ball.
  5. Press the ball of dough inside a plunger mould, press out and remove the mould.
  6. Place mooncakes onto a parchment lined baking tray, lightly spray on some water.
  7. Bake in a preheated oven @ 180 deg. C for 10 mins., remove from oven and let cool for 15 mins.  Then apply egg glaze and bake again for about 10 mins. @ 175 deg.C
  8. Let mooncakes rest 回油) for about 3 to 4 days before consuming.  (Once the mooncakes are cooled completely, place them in a an air-tight container to let the skin soften).
  9. Yield :  3 mooncakes from a 200 gm mould

















Comments

  1. What a good idea to add salted egg yolk in the nutty mooncake :D Yummy~

    ReplyDelete
  2. Save me a small wedge! I haven't baked any mooncake in years..kinda miss them.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Curry Chicken Puff ~ 咖哩鸡角

This is a 'cheat' version of curry puffs.  Why do I say 'cheat'?  Because the puff pastries were store bought.  It's very much easier to make these curry puffs snack with instant pastry for if I were to make the pastries from scratch it's going to be very tedious.  Also, shaping and baking them in a muffin pan is less time consuming.  Enjoy!




Curry Chicken Puff  ~   咖哩鸡角

Ingredients

1 packet Kawan puff pastry (store bought)300 gm chicken breast, diced into cubes1 potato, peeled and diced into cubes2 red onions, chopped2 tsp curry powder (or more if you prefer it more spicy)1 lemon grass, smashedcurry leavessalt to taste1 egg + 1 tsp water for egg wash1/4 tsp chicken granulesMethod for the filling Marinate the chicken cubes with the curry powder and some salt.In a pan, saute the onions with some oil, then add in the smashed lemon grass, curry leaves, then the marinated chicken cubes.Add in the potato and some water, chicken granules, cook till everything is cooked t…