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Monday, September 14, 2009

Mooncakes Part1-The Crust

Mooncakes a traditional pastry enjoyed by the chinese on mid-autuum festival, with chinese tea to go along with.

Basically, mooncakes can be classified into traditional and snow skin

This first part of the recipe teaches the procedurees for making the crust of both types.

I will go into the making of the mooncake in greater details at the later part of the recipes.

Traditional Dough:

4 cups all-purpose flour

1/2-cup non-fat dried milk powder

3 teaspoons baking powder

1/2 teaspoon salt

Snow Skin Pastry:

150 g Cooked glutinous rice flour

110 g Cooked flour

400 g Syrup

40 g Shortening

A little colouring essence (optional)

3 eggs

1 cup sugar

1/2 cup solid shortening,

melted and cooled

1 egg yolk , lightly beaten

A)Cooked flour:

Flour 250 g

Bake flour for 10 mins in the oven at 180 C.


Sugar 250 g

Water 300 g

Lemon 1 slice

Boil ingredients
together for syrup and leave
to cool


Sift flour, milk powder,
baking powder, and salt
together into a bowl.

In large bowl of electric mixer, beat eggs on medium speed until light and lemon colored.

Add sugar; beat for 10 minutes
or until mixture falls in a thick ribbon.

Add melted shortening; mix lightly. and fold in flour mixture.

Turn dough out on a lightly floured board; knead for 1
minute until smooth and satiny.

Divide dough in half; roll each half into a log.

Cut each log into 12 equal pieces.


Sift cooked glutinous rice flour
and cooked flour

Add in syrup and shortening ;
mix well.

Divide the dough into 4 portions

Add different colour and essence to each before dividing into small pieces

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