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mooncake, 2022-09-03, June Shows How To Make Traditional Mooncakes For Mid-Autumn Festival At Home | Delish, Prepare for Mid-Autumn Festival with June as she shows you how to make these delicious mooncakes!
Mooncakes are heavy, dense, and sweet, a popular food item to consume during the mid-autumn festival in Chinese culture to celebrate the harvest season and the fullest moon, which takes place on the 15th day of the 8th month of the lunar calendar every year.

FULL RECIPE: https://www.delish.com/cooking/recipe-ideas/a40437249/mooncake-recipe/

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General description[edit]

Most mooncakes consist of a thick, tender pastry skin enveloping a sweet, dense filling, and may contain one or more whole salted egg yolks in their center that symbolizes the full moon. Very rarely, mooncakes are also served steamed or fried.

Traditional mooncakes have an imprint on top consisting of the Chinese characters for “longevity” or “harmony”, as well as the name of the bakery and the filling inside. Imprints of the Moon, Lady Chang’e on the Moon, flowers, vines, or a rabbit (symbol of the Moon) may surround the characters for additional decoration.

History[edit]

Mid-Autumn Festival[edit]

The festival is intricately linked to legends of Chang’e, the mythical Moon Goddess of Immortality.
According to the Liji, an ancient Chinese book recording customs and ceremonies, the Chinese Emperor should offer sacrifices to the Sun in spring and the Moon in autumn. The 15th day of the 8th lunar month is the day called “Mid-Autumn”. The night on the 15th of the 8th lunar month is also called “Night of the Moon”.

Because of its central role in the Mid-Autumn festival, mooncakes remained popular even in recent years. For many, they form a central part of the Mid-Autumn festival experience such that it is now commonly known as ‘Mooncake Festival’.

Ming revolution[edit]

There is a folk tale about the overthrow of the Yuan dynasty facilitated by messages smuggled in moon cakes.

Mooncakes were used by revolutionaries in their effort to overthrow the Mongol-led Yuan dynasty, eventually resulting in the establishment of the Ming dynasty.^[8][9] The idea is said to have been conceived by Zhu Yuanzhang and his advisor Liu Bowen, who circulated a rumor that a deadly plague was spreading and that the only way to prevent it was to eat special mooncakes, which would instantly revive and give special powers to the user. This prompted the quick distribution of mooncakes. The mooncakes contained a secret message: on the fifteenth day of the eighth lunar month, kill the rulers.^[10]

Another method of hiding a message was to print it on the surfaces of mooncakes (which came in packages of four), as a simple puzzle or mosaic. To read the message, each of the four mooncakes was cut into four parts. The resulting 16 pieces were pieced together to reveal the message. The pieces of mooncake were then eaten to destroy the message.

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History[edit]

The snow skin mooncake emerged in the 1960s.^[4]
It was developed by a bakery in Hong Kong, because the traditional Cantonese mooncakes were made with salted duck egg yolks and lotus seed paste, resulting in very high sugar and oil content.^[5] Since many customers thought traditional mooncakes were an oily food, the bakery used fruit for filling and less oil to make a mooncake with less fat.^[6]
Another early pioneer of snow skin mooncakes is Poh Guan Cake House (宝源饼家) in Singapore.^[4]

Snow skin mooncakes gradually become popular in the 1970s. At that time the snow skin mooncake was also called a “crystal mooncake” (水晶月饼).^[7] The name “Bing Pi Yue Bing” (冰皮月饼) appeared in advertisements in the early 1980s.^[8]

Composition[edit]

The crust of snow skin mooncake is made of glutinous rice, which is frozen.^[9]
The snow skin mooncake is similar to mochi ice cream or yukimi daifuku, as both have glutinous rice crusts and have to be kept frozen.

Snow skin mooncakes are typically white and are served cold, which is why they are named “snow skin”. However, mooncakes may have other colors because of added flavors in their crusts. For example, if chocolate is added, the color of the crust might be brown. Green-colored skin is made with the juice of the aromatic Pandan (Pandanus amaryllifolius) leaf, a popular and uniquely South-East Asian flavor.

While traditional mooncakes are usually filled with salted duck egg yolks and lotus seed paste or red bean paste, snow skin mooncakes can be filled with a variety of fillings such as mung bean paste, fruit, green tea, jam, strawberry, chocolate, coffee, cheese.^[10] Other flavored fillings include durian, sesame, mango pomelo sago, and purple yam.

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Etymology[edit]

• The Mid-Autumn Festival is so-named as it is held on the 15th of the 8th lunar month in the Chinese calendar around the autumn equinox.^[3] Its name is pronounced in Mandarin as Zhōngqiū Jié (simplified Chinese: 中秋节; traditional Chinese: 中秋節), Jūng-chāu Jit in Cantonese, and Tiong-chhiu-cheh in Hokkien. It is also called Peh-goe̍h-cheh (八月節; ‘Eighth Month Festival’) in Hokkien.
• Chuseok (추석 / 秋夕; Autumn Eve), Korea festival celebrated on the same day in the Chinese and other East Asian lunisolar calendars.^[9]
• Tsukimi (月見; ‘moon viewing’), Japanese variant of the Mid-Autumn Festival celebrated on the same day in the Chinese lunisolar calendar.
  • Moon Festival or Harvest Moon Festival, because of the celebration’s association with the full moon on this night, as well as the traditions of Moon worship and Moon viewing.
• Tết Trung Thu (節中秋 in Chữ Nôm, Mid-Autumn Tet), in Vietnamese.
  • Also known as The Children’s Festival in Vietnam. Most festival songs are sung by the children.^[10]
• Lantern Festival, a term sometimes used in Singapore, Malaysia and Indonesia,^[11] which is not to be confused with the Lantern Festival in China that occurs on the 15th day of the first month of the Chinese calendar.
  • However, ‘Mid-Autumn Festival’ is more widely used by locals when referring to the festival in English and ‘Zhōngqiū Jié’ is used when referring to the festival in Chinese.^{[citation needed]}
• Bon Om Touk, or The Water and Moon Festival in Cambodian. The festival is held each year in November for 3 days.^[12]

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Production[edit]

The process for making the paste is similar to that used to make smooth red bean paste. First, the dried seeds are stewed in water until soft and then mashed into a fine paste. The paste is then watered down to a thin slurry and passed through a sieve and into cheesecloth, with which it is squeezed dry. This produces a fine crumbly paste, which is then mixed with sugar or other sweeteners and often oil to produce a smooth, sweet paste.^{[citation needed]}

Use[edit]

China[edit]

The lotus paste used by most Chinese cooks requires further preparation by dry cooking the sweetened paste over heat with caramelized sugar and vegetable oil. This produces a lotus paste that is tan coloured with a satiny sheen, which is rich, sweet, and silky with a slight fragrance of caramel. Some cooks choose to treat the dried lotus seeds with a lye solution before initially stewing them in order to shorten their cooking time.^[1]

Lotus paste is used in Chinese cuisine as a filling for mooncake, baozi, and other sweet pastries. Another common use of lotus paste is as a filling for lotus seed buns, a dim sum item.^{[citation needed]}

Due to the higher price of lotus seeds, commercially prepared lotus pastes may also contain white kidney bean paste as a filler. There are different variations with some darker, close to black in color. Usually these have a deeper taste.^{[citation needed]}

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Production[edit]

Pateros method[edit]

A popular method for processing salted eggs in the Philippines is the Pateros method. The salted egg is prepared “Pateros style” by mixing clay (from ant hills or termite mounds), table salt and water in the ratio of 1:1:2 until the mixture becomes smooth and forms a thick texture similar to cake batter. The fresh, uncooked eggs are individually dipped in the admixture, and packed in 150-egg batches in newspaper-lined 250 mm × 300 mm × 460 mm (10 in × 12 in × 18 in) wooden boxes (often residual boxes of dried fish packing). The whole batch is then lightly wrapped in newspapers to slow down the dehydration process.

The eggs are then stored indoors at room temperature over the next 12 to 14 days to cure, the salt equilibrating in the batch by osmosis. Curing can last up to 18 days, but that results in very long-lasting red eggs that can have a 40-day shelf life, which is largely unnecessary, as the eggs are stocked and replenished biweekly.

After the two-week curing period, the eggs are hand-cleaned with water and a brush and prepared to be boiled in low heat for 30 minutes. Time is measured from the first moment the water boils and the eggs are immersed. A 50-egg batch is then wrapped in fish nets for ease of removal from the cookware, which must be large enough to accommodate the batch with a 50 mm (2 in) covering of water.

Chicken eggs may be processed the same way, although up to 10% of the batch can break during the process.

See also[edit]

• Balut
• Century egg
• Chinese red eggs
• List of egg dishes
• Smoked egg
• Tea egg

References[edit]

• Sandra Leong, 2008. Salted egg hunt, Mar 23, 2008, The Sunday Times

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概説[編集]

最も有名な物は「広式」と呼ばれる広東省のもので、柔らかめの餡や皮を用い、茹でた鹹蛋（xiándàn; シェンタン。アヒルの卵を塩水に漬けたもの）の黄身を入れたものに人気がある。小豆餡の他、ハスの実の餡やナツメ餡なども一般的である。一方、北京など北方のものは一般的に水分が少なめの餡を使い、クルミや松の実などのナッツを入れたものが多く、『五仁月餅』と言う。クルミや松の実のほか、あんずの種、ひまわりの種、ゴマが入っている。

水分が少ない分、保存性は比較的高いが、これは元々大きなものを少しずつ切り取りながら食べていた為で、最近では小型のものが一般的。

• 松の実餡（左側）と小豆餡に鹹蛋の黄身を入れたもの（右側）

• 江浙一帯で一般的な蘇式月餅。ひき肉入り

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Purple Sweet Potato Snow Skin Mooncake is a unique mooncake flavour to make with your family this mid-autumn season! The sweet potato pairs really well with hints of spiced ginger and toasty walnuts. Though Snow Skin Mooncake is best eaten cold, the ginger really comes through to warm you up.

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1. Preparing the dough 

The first part of this mooncake recipe is to prepare the dough. There are only four ingredients required – golden syrup, lye water, vegetable oil, and plain flour. 

Here are the steps on how to make it:

• Measure the amount of golden syrup, lye water, and vegetable oil accurately with a kitchen scale. Mix well. 
• Sieve the flour. Add all at once to the above mixture. 
• Use a fork or a stainless steel wire whisk to combine all the ingredients. It is hard to mix at the beginning, but after a few stirs, the liquid will start to wet the flour to form a sticky mass. Eventually, it will become a soft dough that picks up all the flour in the mixing bowl. 
• Cover the dough with cling wrap. Refrigerate for thirty minutes to let the dough relax.  It is more manageable to work with a relaxed dough which is more elastic. As a result, it will not break or crack easily during shaping and wrapping.

Now let’s take a look at each ingredient in detail. 

Golden syrup

Golden syrup is an inverted sugar. Inverted sugar is a mixture of two simple sugars, i.e., glucose and fructose, as opposed to the regular sugar, which is sucrose. It is prepared by boiling the regular sugar with an acid such as lemon juice until it becomes a thick amber-colored syrup.

I have seen some mooncake recipe use honey, not golden syrup. You can use honey as the substitute, and omit the lye water as honey is not acidic. (Lye water neutralize the sourness of golden syrup). However, the pastry may not be as soft as those made with golden syrup, and the color of the pastry is on the lighter side. It also tends to be slightly sweeter than mooncake that made with golden syrup with the same quantity.

The purpose of the golden syrup

Why do we use golden syrup instead of the regular sugar to make mooncake?  There are a few reasons:

• It retains more moisture and therefore produces a more tender pastry than with regular sugar.
• It also helps to reduce the rate of staling of starch, thereby extending the shelf life of the mooncake. 
• It helps to reabsorb the oil from the filling of the mooncake back to the pastry, therefore further soften the pastry.

Vegetable oil

I prefer to use vegetable oil with a neutral flavor, such as corn oil, peanut oil, canola oil, and palm oil. Some people prefer lard, but it has become unpopular recently as there is a concern about the health issue. Moreover, there is a large population here who do not eat pork. Pork-free products are the trend now because everyone in our community can enjoy it. 

Lye water (kansui/枧水 )

Lye water is alkaline and therefore neutralize the sour taste due to the presence of acid in the golden syrup.  By doing so, we can rip the benefit of the golden syrup that creates a soft pastry without the sour taste.

Lye water darkens the color of the pastry.  Increase the amount of lye water if the color of the mooncake is too pale after baking for twenty minutes. 

Homemade lye water

Since the purpose of lye water is to neutralize the acid, that means other alkaline ingredients will do the trick if lye water is unavailable.  I do not suggest you do so, as lye water is readily available in the Chinese community. However, in the event you can’t find this item, you can use baking soda and water as the substitute. 

To do so, bake one portion of baking soda at 175°C/350°F for thirty minutes. Then add four portions of water to dissolve the baking soda. Use this liquid as the substitute for lye water.

Cake flour

Cake flour is ideal for making mooncake. It has sufficient gluten to form the dough but is not too much that will harden the soft pastry.

Since the amount of water varies among different brands of golden syrup, the amount of flour required to form the soft dough is not the same. Because of this, I will add ninety-five percent of the flour to the oil and golden syrup mixture, then add the remainder slowly to the right consistency, if necessary. 

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