@@chrisrushlau if you look it up it says 3000 years, but I dont really know as I get most my knowledge from the internet and alot can be fake, but 3000 years seems about right since the festival has been celebrated
I tasted it yesterday, and guys that thing is out of this world. Wow. For those, like me are wishing to have flat tummies, forget it until the Mid-autumn festival is over.
Its good to have these types of traditional HOPIA designed to enlightened many consumers about the practices of long life, success in economical hurdles as well as quality excellence and prowess. Traditionally footed as well as ecologically established as each flavor is originally handcrafted, carefully mastered according to its maker(s) perfection for consumers.
I never thought it would be so simple. Just a matter of finding the ingredients for the filling. Now I will be able to enjoy mooncake all year round even, not only just during Mid-Autumn Festival :)
OMG u make it looks so easy. 🤯 I luv all kind of mooncake flavor but this is my fav. 😋🥰 My head already spinning just thinking about gathering up the ingredients. 🤭😬 Thx for sharing this golden recipe! ☺️
Hello. When say 35 hours later the crust will become glossy with softer texture, so where should I keep the mooncakes after baking? In fridge? Or in a container at room temperature?
Thank you very for a quick but very helpful demonstration.There is so many mooncake instructors on TH-cam so I feel lucky to follow yours. I made mooncake twice for the first time ( except I had mix nuts filling instead) both were successfully! The drought was great for 4 of 115 gr cake ,color also looked nice ( I like lighter so I used milk ) .Thanks again.L
I usually put at room temperature overnight, if will become soft the next day (I use homemade golden syrup, it is very pure, will shorten the time for the mooncake to become soft), after that will keep refrigerated.
Hi so far your video guide is awesome but I'm new to making mooncakes so when you say salted eggs, do you salt them before putting in to the cooking wine.
Alkaline water is "kansui", the one used to make kee chang. For golden syrup you can buy from shop, but sometime the quality is not so good, you can make your own golden syrup as well: mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
What is the size of your mould? If your prefer thicker skin, then 40% skin 60% filling (total weight of egg yolk and paste). If your prefer thinner skin, then 30% skin 70% filling.
I always refrigerate my homemade mooncakes for storage and return to room temperature before serving, it is only good for about 3-4 days if keep at room temperature.
@@MyKitchen101en Thanks for the reply. I was busy experimenting the mooncake. I did use 160 degree, it’s ok but the skin was a bit dry for 10 mins + 10 mins. And the egg wash stay on the surface looks very ugly 🙈 What’s the better option for egg wash? Egg yolk with milk or egg yolk with water?
I usually do not apply egg wash now when making mooncake, the mooncake will have matt finish surface but the colour is even. You may see the example here: mykitchen101en.com/low-sugar-pandan-paste-cheese-custard-traditional-mooncake-without-egg/
You need alkaline water (a.k.a. lye water) for the taste and colour, it helps in browning. Golden syrup is acidic, lye water helps to neutralize it, without lye water, the skin will taste sour.
Hi. Thanks for sharing. I’d like to try your recipe. What is the size of the mooncake mould and what’s the weight of the dough for 48g of filling please? TIA
For the mooncake in this video, the skin is about 30% and the paste is about 70% of the total weight. The weight for the paste is paste+ egg yolk. If you want to add egg yolk, you may need a make a larger mooncake. If you omit the egg yolk, then for 48 g of paste, 20 g for skin, use mooncake mould around 70-g.
Can you advise me please what size of the mooncake mold should I order? On eBay there are the options of 50g, 75g, 100g. Which one will be big enough for an duck egg yolk to "fit" in? Thank you. PS I love the video - very easy to follow top. Thank you for sharing
Hi, I followed the exact recipe for the skin but unfortunately the skin kept breaking up when I tried to assemble.. Do I need to refrigerated the skin during the 2 hours rest for the dough?
If your dough is not soft after resting, then the problem might be with the golden syrup. Are you using store-bought golden syrup? I always use homemade golden syrup and have no problem. Homemade Golden Syrup Recipe: mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
@@MyKitchen101en oh so i read in the recipe,it use 150gram of lotus seeds,soo...I must buy 150gram lotus seeds (yield 460gram paste )? Then for egg wash,did you use liquid milk or powdered milk?
You need alkaline water (a.k.a. lye water) to neutralise the acidity of golden syrup and browning of crust, without adding alkaline water the mooncake will have sour taste and crust won't brown well.
Thats look so good.. i definitely will try the recipe.. but can we subtitute the cooking wine with something that are not alcohol? Any suggestion? Im really appreciate it 🥺
Rest the dough for 2 hours, it will be easier to work with and less likely to crack. Follow the recipe at mykitchen101en.com/making-traditional-mooncake-with-lotus-seed-filling/
For homemade mooncake, I always keep refrigerated, return to room temperature before serving, finish within 1 week. I used to freeze for 3 months, it is still fine.
It would take at least five thousand years to come up with a recipe like this.
you are way off the mark, it took about 2 thousands or so. moon cakes have been in asia cultures for centuries
Fifty centuries or twenty centuries?
@@chrisrushlau if you look it up it says 3000 years, but I dont really know as I get most my knowledge from the internet and alot can be fake, but 3000 years seems about right since the festival has been celebrated
@@niteowlx5178 I will stand corrected on your authority, thank you.
chrisrushlau it was made way back in the BCs. They didn’t use duck eggs until later. It would make sense if it took centuries to perfect it
Thanks for the recipes,I tried it yesterday and successful is really nice ,simple and easy. My employer like it so much will share it to her friends .
I tasted it yesterday, and guys that thing is out of this world. Wow.
For those, like me are wishing to have flat tummies, forget it until the Mid-autumn festival is over.
Great job! I am going to make moon cakes this year and I needed a demonstration of how to use a press mold, so thank you!
Thanks!
Its good to have these types of traditional HOPIA designed to enlightened many consumers about the practices of long life, success in economical hurdles as well as quality excellence and prowess. Traditionally footed as well as ecologically established as each flavor is originally handcrafted, carefully mastered according to its maker(s) perfection for consumers.
These look so amazing, but I know that I will never make them. I'm too lazy. This is a lot worth! You have so much patience and skill.
Happy mid autumn festival to everyone coming here this year to look at mooncake recipes lol
I'm looking that video because ao an app called Tsuki and there is a character who wishes everyone an happy mid Autumn and a happy moon festival... 😂
Oh the lotus seed and salty duck egg yolk flavor mooncake is my favorite!
now i know why they're expensive..
sephiroth the ones at the stores add other stuff.
I never thought it would be so simple. Just a matter of finding the ingredients for the filling. Now I will be able to enjoy mooncake all year round even, not only just during Mid-Autumn Festival :)
we have to take a second to appreciate this song 🤩
the cakes look great too!
OMG u make it looks so easy. 🤯 I luv all kind of mooncake flavor but this is my fav. 😋🥰 My head already spinning just thinking about gathering up the ingredients. 🤭😬 Thx for sharing this golden recipe! ☺️
Would reducing the syrup in the dough by half affect the recipe?
Too sweet. 4:15
Thank you.
It will affect the dough.
Hello. When say 35 hours later the crust will become glossy with softer texture, so where should I keep the mooncakes after baking? In fridge? Or in a container at room temperature?
I usually keep mine in the fridge, homemade doesn't last long at room temperature.
Thank you. May I know what is the size of your mooncake press? 100g or 125g?
It is 150-g mould, can fit up to 180 g mooncake
Thank you very much. Will try it out.
Can I use simple syrup instead of using golden syrup?
Should be ok except golden syrup have caramel flavor and the color will be different too.
I ask you this it is put some oil pork because people saying not halal n put oil pork thank
This recipe uses cooking oil, not pork oil.
what do you guys recommend for a vegetarian eggwash color? I tried milk its too pale and i dont like it.
You may omit the egg wash, the mooncake will have matt finish look, the colour will turn darker the next day.
Please may I ask if you hv this recipe but without salted egg yoke ? Just lotus paste with melon seeds.
You may use the same recipe without adding egg yolk, just adding extra 15 g of paste for each to compensate for the egg yolks.
Thank you very for a quick but very helpful demonstration.There is so many mooncake instructors on TH-cam so I feel lucky to follow yours.
I made mooncake twice for the first time ( except I had mix nuts filling instead) both were successfully! The drought was great for 4 of 115 gr cake ,color also looked nice ( I like lighter so I used milk ) .Thanks again.L
I a glad you like it, thanks for the support.
What is that brown color dough? The first 1 that you use to cover the egg yolk? Thanks for the answer 😊😊😊
It is lotus seed paste.
hi what is the recipe of the other white dough? you have 2 different ones prior wrapping the salted egg in it..
The dough with the melon seeds in it is lotus seed paste. You can buy it at the store.
I just had mooncake n im wondering how do they make them
Wow where can buy the mold for mooncake
You may find it online, search for mooncake mould.
Do we need to put the baked mooncake in the refrigerator while waiting for 2 days?
I usually put at room temperature overnight, if will become soft the next day (I use homemade golden syrup, it is very pure, will shorten the time for the mooncake to become soft), after that will keep refrigerated.
Hi this moon cake recipe is easy to make. I like it. Can this moon cake don't put Alkaline water?
Cannot omit it.
May I ask if this lovely treat is only served on the autumn festival?'or can it be at any time?
Usually during autumn festival.
Hi so far your video guide is awesome but I'm new to making mooncakes so when you say salted eggs, do you salt them before putting in to the cooking wine.
A salted egg is an Asian preserved food product made by soaking eggs in brine, duck egg is usually used.
Teacher may I know how big is the mould you are using.
It is for 150-180 g mooncake, the normal size of store-bought mooncake.
what is alkaline water? and golden syrup? can I make those or can buy from shop?
Alkaline water is "kansui", the one used to make kee chang. For golden syrup you can buy from shop, but sometime the quality is not so good, you can make your own golden syrup as well: mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
这是很好吃的月饼食谱
Should I rest the mooncake for some minutes before baked on the second time?
I didn't rest it.
Happy Mid Autumn Festival ! 皓月闪烁，星光闪耀，中秋佳节，美满快乐！
thanks for the recipe
please can I use hony instead of golden syrup
Yes, but the flavour will be slightly different.
May I ask where can I buy the mold? Thank you
You may find it online, search for mooncake mould.
I can't find melon seeds in Australia, is it possible to substitute it with pumpkin seeds?
Yes, it is optional.
Hi, if I change lotus white paste with pandan paste or black sesame paste, the ingredients also same right ?
Yes.
@@MyKitchen101en tenkiu, I follow you recipe and its turn great 😍❤️😘
Hi, your recipe can make 4 mooncakes. If i want to make more, I just double (or depend on how many i want to make) the ingredients?
Yes.
Where did you buy your moulds from please?
I bought from bakery supplies shop, you may find it online too, search for "mooncake mould".
@@MyKitchen101en Thank You! Do I half ingredients as moulds are 100g
What size did you use for the mooncake mold in this recipe ?
150g-185g mooncake press mould.
Hi, can i check how long can i keep the mooncake?
For homemade mooncake, I usually keep refrigerated, return to room temperature before serving, usually finish in 1-2 weeks.
Hi,thanks for sharing the recipe. May I know the dimension of the mooncake mould please? Thanks
The size of mooncake mould used in this recipe is for 150 g-185 g.
Thank you
For the prepacked lotus paste, do u need to add water to soften it b4 rolling to balls?
YH Goh I don’t think you do but if you find it to be to hard or thick try adding warm water in very slowly in little amounts
Hi...if I want make 100g n 125g mooncake mould..skin n paste is how many grams..thks
What is the size of your mould? If your prefer thicker skin, then 40% skin 60% filling (total weight of egg yolk and paste). If your prefer thinner skin, then 30% skin 70% filling.
@@MyKitchen101enthks for your reply..
Hello, what is the size of your mold?
It is for 150-180 g mooncake.
Thanks for sharing . May I know how many day can keep this tradional mooncake ?
I always refrigerate my homemade mooncakes for storage and return to room temperature before serving, it is only good for about 3-4 days if keep at room temperature.
MyKitchen101en - Ok , thanks a lot.
Took forever to make, but definitely worth it!
Hi...may I know the mold for the mooncake is it big One? Bcos got so many sizes, thks
Yes, for mooncake range from 150 g-185 g.
@@MyKitchen101en thank you
What’s the mode for baking the mooncake please? Top & bottom at 160•c all the way?!
I use convection oven without top/bottom heat. You may try Top & bottom at 160•c all the way.
@@MyKitchen101en Thanks for the reply. I was busy experimenting the mooncake. I did use 160 degree, it’s ok but the skin was a bit dry for 10 mins + 10 mins. And the egg wash stay on the surface looks very ugly 🙈 What’s the better option for egg wash? Egg yolk with milk or egg yolk with water?
I usually do not apply egg wash now when making mooncake, the mooncake will have matt finish surface but the colour is even.
You may see the example here: mykitchen101en.com/low-sugar-pandan-paste-cheese-custard-traditional-mooncake-without-egg/
@@MyKitchen101en Thanks! I’ll skip the egg wash then. 👍🏻
you use your mould how many gm
The mould is for mooncake ranging from 150-180 g.
Can i replace the wine with something else? And what can i replace it with?
You may rinse the egg yolks with water.
@@MyKitchen101en thank u so much💜
Hi, can I replace cake flour with Hong Kong flour instead? Is the rest time for the dough still 2 hours? Thanks.
You may try, same resting time.
How the texture change if not using alkaline water?
You need alkaline water (a.k.a. lye water) for the taste and colour, it helps in browning. Golden syrup is acidic, lye water helps to neutralize it, without lye water, the skin will taste sour.
Hi. Thanks for sharing. I’d like to try your recipe. What is the size of the mooncake mould and what’s the weight of the dough for 48g of filling please? TIA
For the mooncake in this video, the skin is about 30% and the paste is about 70% of the total weight. The weight for the paste is paste+ egg yolk.
If you want to add egg yolk, you may need a make a larger mooncake.
If you omit the egg yolk, then for 48 g of paste, 20 g for skin, use mooncake mould around 70-g.
MyKitchen101en Thanking you 🙏🏽🤗
I want to make this so bad 😭 but I literally don't have any of the ingredients
BR You don't have flour, cooking oil or eggs? What did you expect? How to make moon cakes with only tap water and stale bread?
@@Kevin-sm8pn i prob just came actoss the video randomly dude way to be an ass though
Hi, do you steam the salted egg yolk along with cooking wine?
Just rinse the egg yolks with wine (or water).
@@MyKitchen101en thank you!
how mny gram for filling
how mny gram for dough
thx 🙏
It says it when they lay out all the ingredients:
115 grams of lotus paste each
divide the dough into 4 (should be 48 grams each) 🙂
Please refer details and recipe at: mykitchen101en.com/making-traditional-mooncake-with-lotus-seed-filling/
I followed your example and I did it! Thank U 😁
May I know what is cake flour?
If mold is 180gm, can use this filling skin ratio correct?
Yes, the mould I use is for mooncake range from 150-180g.
Hi MyKitchen 101 en. your mooncake look so siliceous. I like the mooncake mode. may I know where can I buy it?
I bought from bakery supplies shop, you may try to find it online too.
Can you advise me please what size of the mooncake mold should I order? On eBay there are the options of 50g, 75g, 100g.
Which one will be big enough for an duck egg yolk to "fit" in? Thank you.
PS I love the video - very easy to follow top. Thank you for sharing
I am using 150g-185g mooncake press mould in this video.
@@MyKitchen101enwhat is the diameter pls?
Mooncake cake mould is usually categorized based on weight, for example 50-g, 75-g, 100-g, 150-180 g.
Can I mix the skin dough a night before for next day wrapping with paste?
Haven't tried keeping the dough overnight, not sure if it is suitable.
Are they healthy? Also, what does the writing on them say?
Yeaa it’s healthy. It says mooncake for mid autumn festival
If I want to make 8pcs..the dough ingredients I just need to double up?
Yes.
Yum i love mooncakes
does that mooncake have to have the egg in it?
It is optional.
How do you store these
For homemade mooncakes, I always keep refrigerated and return to room temperature before serving.
@@MyKitchen101en thanks!
Hello👋🏻 I want to do this in a big batch and give as gift. May i know how do i store this & How long am i able to store this? Pleaseeee reply ✨
Homemade mooncake doesn't last long in room temperature, most will last 4-5 days and you will start seeing mold on the surface.
Hi, what liquid did you apply to your hands before kneading the mooncake skin? Oil?
Yes, it is cooking oil.
@@MyKitchen101en thanks!
How many gram of the moon cake skin for each ?thanks
Details and recipe at: mykitchen101en.com/making-traditional-mooncake-with-lotus-seed-filling/
Hi, I followed the exact recipe for the skin but unfortunately the skin kept breaking up when I tried to assemble.. Do I need to refrigerated the skin during the 2 hours rest for the dough?
If your dough is not soft after resting, then the problem might be with the golden syrup. Are you using store-bought golden syrup? I always use homemade golden syrup and have no problem.
Homemade Golden Syrup Recipe: mykitchen101en.com/homemade-golden-syrup-recipe-invert-sugar/
What do you do when you don't have alkaline water? Is there a substitute for it?
You need alkaline water for the correct taste and colour, haven't tried substitute with other.
@@MyKitchen101en okay thank you❤️ i'm looking forward to try your recipe
hi, many here ask where you bought you mooncake mold. I can't find anywhere online. do you know where I can buy it online? I am in USA. Thank you.
You may find from AliExpress, search for "mooncake mould".
@@MyKitchen101en Thanks, i checked and didn't see this one you're using with the Chinese characters.
I bought mine from bakery supplies shop years ago.
R u making 100gm MC? If the fillimg is 100gm, then the skin has to be 50gm? Am i right? Pls advice. Tq
Each is about 180 g. For thin skin, 30% for skin, 70% for filling (paste + egg yolk). For thicker skin, 40% for skin, 60% for filling.
Where can I find the white plastic mold device for that?
Search "moon cake mould"
Hi there ,how many gram of lotus seeds that used to make paste?
mykitchen101en.com/lotus-seeds-mooncake-paste-recipe-white-lotus-paste/
It needs 460 g paste for 4 mooncakes.
@@MyKitchen101en oh so i read in the recipe,it use 150gram of lotus seeds,soo...I must buy 150gram lotus seeds (yield 460gram paste )?
Then for egg wash,did you use liquid milk or powdered milk?
Any milk will be fine, either fresh milk or milk made from milk powder.
@@MyKitchen101en thanks for information
I don't have alkaline water. what if i dont use it
You need alkaline water (a.k.a. lye water) to neutralise the acidity of golden syrup and browning of crust, without adding alkaline water the mooncake will have sour taste and crust won't brown well.
Hi, is cake flour same as All- Purpose flour?
Cake flour is low protein and all-purpose flour is medium protein. The texture is not the same.
@@MyKitchen101en thank you for responding on my comment 🥰
請問我想做一個100克的月餅，連蓉和餅皮的比例是多少？
連蓉和餅皮的比例是 7: 3, 70克馅, 30克皮。如果要皮比较厚一点, 可以用65克馅, 35克皮。
Hi, may I know what's the size for the mould? Thank you very much
For mooncake between 150 g-185 g.
Thats look so good.. i definitely will try the recipe.. but can we subtitute the cooking wine with something that are not alcohol? Any suggestion? Im really appreciate it 🥺
You may just rinse the egg yolks with water, just to remove the unpleasant odor.
@@MyKitchen101en tq 👍👍
Is it ok rest the dought only a half hour?
Rest the dough for 2 hours, it will be easier to work with and less likely to crack. Follow the recipe at mykitchen101en.com/making-traditional-mooncake-with-lotus-seed-filling/
How did you make the lotus seed paste? Thank you in advanced
mykitchen101en.com/lotus-seeds-mooncake-paste-recipe-white-lotus-paste/
Thank you for sharing! Can I ask you about the size of the mooncake mold you use for this recipe?
It is for 150 g -185 g mooncake.
Show us how to make the Five Grains Mooncake
That's a classic that will never get old
Thanks for your suggestion.
Cake flour ? Is this plain flour ok to use ?
You may try.
What is the size of the mould used for this mooncake?
150-185 g mould.
Hi, are you using 100g mould ?
My mould is for mooncake range from 150-180 g.
Can you give me lotus seed paste recipe. Thank you.
mykitchen101en.com/lotus-seeds-mooncake-paste-recipe-white-lotus-paste/
Thank you so much.
Can I know how long we can keep the mooncake after making it?
For homemade mooncake I always keep refrigerated, and return to room temperature before serving.
How big is the mold?
It is for 150-180g mooncake.
Hi I'm just curious about the coloring of the inside when they're done. Is it normal for it to have that orange spot in the middle?
The orange colour is salted egg yolk.
Hi can i ask how long can we keep the mooncake ?
For homemade mooncake, I always keep refrigerated, return to room temperature before serving, finish within 1 week. I used to freeze for 3 months, it is still fine.
Hi,why do we need to add rice wine/cooking wine to salted egg yolk?
Just to remove the unpleasant smell of egg yolk, it is optional, you may just rinse the yolks with water.
Hi, can i use glucose instead of golden syrup? thank you.
The color and taste might be slightly different.
Hi can i ask this one can put over night?
I mean after make the dough can put overnight?
Not sure, I haven't tried leaving the dough overnight.
Can we change steam salted egg yolk without cooking wine sis?
Yes, wine is optional, it just to remove the unpleasant smell of egg yolks, just rinse the egg yolks before steaming.
好漂亮的月饼，中秋快乐！ 点赞了
Hello, may i know the mould size please.
It is for mooncake range from 150 g-185 g.