A Beginner's Guide to Traditional Baked Mooncakes

Lezi zindlela zokupheka zenziwa ngama-12-13 amancane ama-mooncake (sebenzisa umold ongu-50-gram).

Umphako we-mooncake unezinhlangothi ezimbili ezisemqoka:

1. I-Skin (Dough): I-dough ethambile, ethambile enziwe nge-golden syrup.

2. I-Filling: Ngokuvamile, i-paste ethokomele, eqinile efana ne-lotus seed noma i-red bean, ejolile i-yolk yeqanda elinomsoco.

Ngokwe-mold ye-50-gram, ubudlelwano obujwayelekile ngu-2:3 (Isikhumba : Ukugcwalisa).

1. Hlanganisa Izithako Eziphuzwayo: Ebhakeni, shaya ndawonye i-golden syrup, amanzi e-lye, kanye ne-oyela kuze kube kuhlangene kahle futhi kancane kube nokuqina.

2. Incorporate Flour: Sift the flour into the wet ingredients. Use a spatula to mix until a shaggy dough forms.

3. Knead Gently: Lightly knead the dough in the bowl until no dry flour remains. Do not over-knead. The dough will be soft and slightly sticky.

4. Phumula iDough: Faka iDough ngokuqinile ngeplastiki bese uyivumela ukuba iphumule ekamelweni lokushisa okungenani amahora 1, noma kuze kube amahora 4. Ukuphumula kuvumela i-gluten ukuba iphumule futhi iDough ithathe iziphuzo, okwenza kube lula ukuyiphatha.

1. Lungisa amaYolk eQanda (uma usebenzisa): Uma usebenzisa amaYolk eQanda anesawoti, awapheke ngaphezulu kwemizuzu eyi-10 noma uwabake ku-175°C (350°F) imizuzu eyi-10 kuze kube kancane kukhanya. Vumela ukuba aphole ngokuphelele.

2. Thola iFilling: Thola i-lotus seed paste yakho. Uma usebenzisa i-yolk, thola i-yolk kanye ne-paste eyanele ukuze isisindo esiphelele sibe ngu-30g. Isibonelo, uma i-yolk ingu-10g, sebenzisa i-20g ye-paste. Faka i-paste ngokuphelele emhlabeni we-yolk ukuze udale ibhola elithambile.

1. Weigh Everything: Divide the dough into 20g portions and the filling into 30g portions. Keep them covered to prevent drying.

2. Flatten the Dough: Thatha ibhola le-dough bese uyigcwalisa ibe yidiski elincane, elibanzi (cishe ama-3-4 inches ububanzi) esandleni sakho. Imiphetho kufanele ibe mncane kunezikhala.

3. Wrap the Filling: Place a filling ball in the center. Gently push the dough up and over the filling, using your thumb to slowly stretch the dough.

4. Seal it: Pinch the edges together at the top to seal completely. Roll it gently between your palms to form a smooth ball.

1. Dust the Mold: Lightly dust the inside of your mooncake mold with flour and tap out the excess.

2. Press to Shape: Place the wrapped ball into the mold, seam-side up. Gently press down the plunger to compact the mooncake.

3. Release: Lift the mold and press the plunger down firmly to release the mooncake onto a baking tray lined with parchment paper. Space them about 1 inch apart.

1. Preheat Oven: Preheat your oven to 180°C (350°F).

2. First Bake (5 minutes): Bake the mooncakes for about 5-7 minutes until the edges start to look set. This step is to set the shape.

3. Cool Slightly & Egg Wash: Remove the tray from the oven and let the mooncakes cool for 10-15 minutes. This is crucial to prevent the egg wash from ruining the design.

4. Second Bake (10-12 minutes): Return the mooncakes to the oven and bake for another 10-12 minutes, or until the tops are golden brown and the patterns are clearly defined.

1. Thokozani ngokuphelele: Vumela ama-mooncake aphole ngokuphelele esikhwameni somoya.

2. Store to Soften: Place them in an airtight container at room temperature. The skins will be hard and matte straight out of the oven.

3. Linda 1-3 Izinsuku: Ngaphakathi kwezinsuku ezi-1 kuya kwezi-3 ezilandelayo, uwoyela ophumayo uzokhula kancane kancane esikhumbeni, wenze kube buthuthu, kukhanye, futhi kube nempilo. Le nqubo ibizwa ngokuthi "Ukuphumula" futhi iyona enza ama-mooncake abe nesimo esiyingqayizivele. Kuhle ukuwudla ngemuva kwalesi sikhathi sokuphumula!

Enjoy the process and the delicious results! Happy Mid-Autumn Festival! 🥮