Chinese Mooncake Festival or Mid Autumn Festival is arriving soon on 19-9-2013 (or Chinese Lunar Calendar August 15) and I think most bloggers will blog about moon cakes. There are many many moon cake recipes in the internet and there is no way for me to blog something that I am rather unfamiliar due to my poor shaping skills of moon cakes .
This year I have a few attempts to shape the moon cake but not really successful. It cracked terribly and I have told members in my Facebook Group – “Food Bloggers and Foodies United” that I am not going to issue a post on moon cake I totally do not have any confidence to share with readers about the making of moon cakes.
The next day after I issued the post, one of my relatives gave us a pack of moon cake from Kluang, Johor Malaysia. In the box, it was written clearly Shanghai Moon Cake, and what shocked me is that the shape is elongated and some called it a mouse shape.
Sorry for my limited knowledge, I never seen Shanghai moon cake in this shape. I posted in my timeline and asked my friends what is that. Surprisingly a number of friends from Southern Peninsular Malaysia knew about this shop and ever tasted this special moon cake before.
The next day, I cut it and ate a slice, I felt that the taste was very familiar. It resembles the short crust biscuits with the normal moon cake fillings. Therefore, I told my friends that I wanted to pursue another baking adventure based on what I tasted and I wanted to try to “reproduce” the moon cake that I received.
That morning, there is no body in my house except myself. I just simply pick a short crust pastry recipe and start my adventures. Actually, the short crust pastry resembles the pineapples tart pastry. However, in this illustration, I made a mistake by including sodium bicarbonate (baking soda) in the dough. I shouldn’t need to include this as the fillings will expand when heated and the baking soda make the crack bigger that I do not want to see.
Putting that aside, I would say that this pastry, or pardon me formally called it “SHORT CRUST PASTRY MOONCAKE” , is definitely worth trying. The soft filling blends extremely well with the melt in the mouth pastry wrapping it. Unlike other moon cake, it is buttery in flavour and that make me wanted to share with readers this “funny” pastry aims at those who are adventurous to try out new ideas.
But I have to highlight that, it is just like any pastry, it can’t keep for long. It is best to consume it within two to three days of making it. The wet fillings will make the short crust slightly soggy if you do not consume on time. Well, that is my frankest opinion and I do hope that readers have some confidences on me by baking this short crust pastry moon cake and share with me if it is up to your expectations.
WHAT IS REQUIRED
80 grams of salted butter, cut into cubes and keep in fridge waiting for later use.
2 eggs lightly beaten
400 grams of self raising flour (sifted)
80 grams of sugar powder
600 grams of moon cake fillings of your choice (in this illustration, I have used both the green tea paste and red bean paste).
STEPS OF PREPARATION
Pre-heat the oven to 180 degree.
Get ready a baking tray with a piece of baking sheet.
Divide the moon cake fillings into 3 portions and roll it into an cylindrical shape of about 6 inches long.
In a big mixing bowl, put in your sifted self raising flour, sugar powder. Add the butter cubes from the fridge. Use finger tips to lightly rub the butter until butter and flour are well mixed resembling crumbs. Rubbing should be light and fast. This resembles the preparation of scones and your can refer HERE.
Make a whole in the centre put in the beaten eggs.
Use a fork or a knife to slightly mix the batter. Once the eggs and the flour have form a dough, transfer the dough to a table and knead for 1-2 minutes to ensure it is well mixed.
Divide the dough into 3 portions. In my illustration, my dough weighed about 220 grams per portion.
Use a rolling pin to roll the dough in a floured surface into rectangular shape of about 10 inches x 5 inches.
Place your moon cake filling on top of the pastry, close the longer ends and roll follow the shape of the fillings.
Close the other two ends and ensure the edges are closed.
You can reshape to any shape that you want. However, I have opted to use the shape as shown above. Alternative shape is round shape. However, round shape is difficult for serving. So I opted for the oblong shape.
Place the dough in the baking tray. Use a sharp knife to lightly cut lines on top of the dough.
Have the first egg wash and send to the oven and bake for 15 minutes.
After 15 minutes, take out and have a second egg wash. Baked for another minutes 10 and the moon cake is done.
For egg wash, hand beaten 1 egg yolks and add 2 big table spoons of water and 2 drops of oil. Sift and put in a container. Use a brush to lightly brush the dough.
This is another way of serving the moon cake though traditionally, moon cake must be round resemble the moon. Whether this can be called moon cake or other name is up the discretion of the readers.
This moon cake was prepared using short crust pastries and the buttery taste of the pastry is totally different from traditional moon cake but it blends well with the traditional moon cake fillings. It is good to be served as a tea time snack item.
I hope you enjoy my baking adventures for making this special shape moon cake inspired from the famous Kluang moon cake shop in Malaysia.
This recipe was included in Page 15-17 of the “Easy Mooncake Recipes E-book”. For more mooncake recipes, you can have a copy of “Easy mooncake recipes – A step by step guide” that was packed with 20 recipes, 45 pages at a reasonable convenience fee of USD4.00. The recipes covered various recipes from durian mooncake, traditional baked mooncake and also the less common Teochew mooncake . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at [email protected] and separate arrangement can be made.
Hope you like the post today and do join me in the baking adventures. Bake one for yourself and tell me if it suits your taste buds. Have a nice day and cheers
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