Black Sesame Snow Skin Moon Cake

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Do you love black sesame? Well, if you do, this moon cake is for you. We have been making moon cakes for the last few week end, and this moon cake though it didn’t look pretty at all because of its color, but is a winner in term of taste! We all love it!
Ingredients:
120g Black Sesame Snow Skin Mix 黑芝麻榚粉
100g icing sugar 糖粉
40g Vegetable shortening 板油
100ml Water 水 or Pandan water (see below on how to make the pandan water)
500g Black sesame paste 黑芝麻馅
25g pumpkin seeds

Method:
1. In a big mixing bowl, mix the lotus paste (or any other filling you prefer) and pumpkin seed together, divide into the require amount of filling that fit your mould, shape into ball and set aside
Sift the Black sesame Snow Skin Mix and icing sugar into a big mixing bowl and use a hand whisk and mix well

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2. Make a well in the centre and add water and use,the hand whisk and stir at the same time
3. When it form a dough use a scraper and mix

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4. Add in the shortening and mix well
5. use your hand and knead gently until a soft dough form.

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6. Cover and leave to rest for 20 mins. (Optional)

Make Up Procedure
1. Sprinkle table top with Koh fan and use a rolling pin and roll each portion into round shape, thicker in the centre

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2. Wrap up the filling with skin and shape it round

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3. Sprinkle more Koh fan onto the dough and the mould to prevent it from sticking

4. Press into the mould firmly, do not need to knock, simply over turn and the moon cake will be out, store in an airtight container line with baking paper.

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5. Chill in fridge for at least 1/2 hour before serving

Prepare in advance – pandan water: (optional)
500g water
50g pandan leaves, cut into section
Bring water and pandan leave to a boil and simmer for 10 mins, leave to complete cool before use.

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Method for checking the weight of your filling:
1. The weight of each filling for the moon cake depends on the size of your mould.
2. Take enough lotus paste roll into a ball and press it to compact into your mould.
3. Remove and weigh it, if the total weight is 150g, you can use between 25g to 40g as skin and the rest as the filling.

Traditional Bake Moon Cake

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Ingredients:
(A) – Need to make one day in advance
300g syrup
120ml peanut oil
1 tsp alkaline water
2 tbsp plain flour

(B)
350-400g Hong Kong flour

Method:
1. Put all the ingredients (A) into a mixing bowl, use a hand whisk and mix well, leave it overnight (the color will turn darker and nicer)

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2. Sift 350g of Hong Kong flour into a large mixing bowl
3. Use a hand whisk, make a hole in the centre and pour in the syrup and slowly mix well until a soft dough is formed

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4. If it is too soft, add in the some flour (a bit at a time) and use a plastic cutter to mix, (do not use hand to mix)

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5. mix until soft but does not stick to finger when touched, and the dough will fall back to the bowl when lifted

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6. Cover with a cloth and leave it to rest for 3 hours

Salted egg yolks
Give the egg yolks a rinse
Put on a plate and steam for 10 mins and leave to cool completely

Method for checking the weight of your filling:
1. The weight of each filling for the moon cake depends on the size of your mould.
2. Take enough lotus paste roll into a ball and press it to compact into your mould.
3. Remove and weigh it, if the total weight is 150g, you can use between 25g to 40g as skin and the rest as the filling.
4. To make single yolk moon cake, put an egg yolk and lotus paste and weigh together, remove the lotus paste and shape into a round ball, make a hole in the middle and put in the egg yolk, seal up again and shape into round ball

Egg glaze:
Put 2 egg yolks, 1 egg white and pinch of salt into a small bowl and beat well with a fork, leave it aside to rest till bubbles dissolve

Method for the Moon Cake:
1. Pre heat oven at 180°C
2. Moon cake are bake in 2 stages.
3. Use a scrapper take about 25g to 40gm skin dough for one moon cake, depending on your skill (the lesser the dough the thiner the skin the better it is)
4. Apply flour on your hand, palm and the dough, shape the dough into a ball, then flatten it on your palm , do not use a rolling pin
Put the dough on your left palm, place the lotus paste in the centre of the dough

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5. turn it over to the right palm (the dough should face up)
Use your left hand to press the dough down to cover the filling till you can’t see the lotus paste any more, sprinkle some flour if it sticks

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6. Turn it around and use both hands to slowly push the dough together to seal it, pinch away excess dough, if any
7. Shape into round again, make sure release the air bubbles inside, coat a bit of flour on the dough

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8. Sprinkle some flour into the mould, shake off the excess flour
Press the dough into the mould gently using the palm of your hand

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9. Place a piece of thick cloth on the table
Knock the mould on all the 4 sides to loosen the edge on the cloth, then knock to remove the Moon cake from the mould

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10.place on the baking tray line with baking paper

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11. Spray some water on the mooncakes. (to prevent the mooncake from cracking during baking.)
12. Bake at pre-heated oven, without any glazing for 15 mins, remove put in the 2nd tray of moon cake to bake for 15 mins and leave the 1st tray of moon cake to cool down completely (do not over bake)
13. Brush the 1st tray with egg glaze and bake for 10 mins until golden brown, repeat for the 2nd tray.
14. Leave mooncake to cool completely and store in air tight containers. Wait for 3-7 days (depending on your weather) for the mooncakes to 回油 (for the skin to soften) before serving.

Snow Skin Moon Cake

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Prepare in advance:
500g water
50g pandan leaves, cut into section
Bring water and pandan leave to a boil and simmer for 10 mins, leave to complete cool before use.

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Ingredients:
120g Koh Fan (cooked glutinous rice flour)
110g Icing sugar
1 1/2 tablespoon shortening
1 kg Louts / red bean / green tea / black sesame / chocolate paste
50g pumpkin seeds

Mix together
175ml cold pandan water
1/4 tsp pandan / banana / strawberry / orange essence etc.
1/4 tsp green / yellow / red / orange coloring etc

Method:
1. In a big mixing bowl, mix the lotus paste (or any other filling you prefer) and pumpkin seed together, divide into the require amount of filling that fit your mould, shape into ball and set aside

2. Sift the Koh Fan and icing sugar into a big mixing bowl and use a hand whisk and mix well

3. Make a well in the centre and add water and use the hand whisk and stir at the same time

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4. When it form a dough use a scraper and mix

5. Add in the shortening and mix well

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6. Add in the essence and coloring and use your hand and knead gently until a soft dough form.

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7. Cover and leave to rest for 20 mins. (Optional)

Make Up Procedure
1. Sprinkle table top with Koh fan and use a rolling pin and roll each portion into round shape, thicker in the centre

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2. Wrap up the filling with skin and shape it round

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3. Sprinkle more Koh fan onto the dough and the mould to prevent it from sticking

4. Press into the mould firmly, do not need to knock, simply over turn and the moon cake will be out, store in an airtight container line with baking paper.

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5. Chill in fridge for at least 1/2 hour before serving

Recipe adapted from Agnes Chang