Chinese Harvest Moon Cookies Food

MOONCAKES

Steps:

• For the lotus paste: Place the dried lotus seeds in a medium bowl and cover with plenty of room temperature water. Let the seeds soak and rehydrate for at least 6 hours, and preferably overnight.
• Rinse the lotus seeds under cold water, then split them in half to remove and discard the green sprout in the center (they are very bitter). Transfer the seeds to a large pot and fill with plenty of water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer until the seeds are tender enough to smash with a fork, about 1 hour. Drain well, then transfer the seeds to a food processor while they are still warm, add 3/4 cup sugar and puree until very smooth. (Add 1 to 2 tablespoons water if necessary to get a very smooth texture). Strain through a fine mesh sieve into a medium bowl.
• Melt 1 tablespoon vegetable shortening and the remaining 2 tablespoons sugar in a medium nonstick skillet over medium-high heat, then cook until caramelized and deep golden, about 5 minutes. Add the lotus puree and cook, stirring continuously, until most of the moisture has been cooked out and the puree is similar in texture to thick mashed potatoes, 6 to 8 minutes. Add the remaining 1/3 cup vegetable shortening, then continue to cook, stirring continuously, until all of the shortening has fully incorporated and the paste is very thick, glossy and pulls away from the sides of the pan, about 6 minutes more. (The final lotus paste should be amber brown in color and almost stretchy in texture.) Transfer to a medium bowl and let cool completely.
• For the mooncake dough: Meanwhile, whisk together the golden syrup, alkaline water and vegetable oil in a large bowl until combined. Add the cake and all-purpose flours, then stir with a wooden spoon until a shaggy dough forms. Gently knead the dough until it comes together completely, then wrap in plastic wrap and set aside to rest, about 45 minutes.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Divide the lotus paste into 12 equal pieces (each about 2 1/2 tablespoons) and roll into golf ball-size balls. Place on a plate and chill in the refrigerator, 20 to 30 minutes. The colder the balls, the easier it will be to shape the mooncakes.
• Roll about 1 tablespoon of the mooncake dough into a ball, then place between 2 pieces of parchment paper that have been lightly dusted with flour. Use a rolling pin to flatten the dough to about 1/8 inch thick and 3 1/2 to 4 inches wide. Place one of the lotus paste balls in the center of the dough, and shape the dough around it, pinching the edges to seal. Roll the ball in your hands to smooth the exterior.
• Place the assembled ball in a plastic 2-inch wide miniature mooncake press mold, then turn the press upright on your work surface. Press the plunger down until you feel resistance, then lift the mooncake mold off the table and use the plunger to carefully press the mooncake out. Transfer to the prepared baking sheet, then refrigerate while you make the remaining mooncakes in the same manner.
• Bake the mooncakes until the tops are no longer shiny and the dough has just set, 10 to 12 minutes. Let cool 10 minutes. Whisk the egg together with a splash of water in a small bowl, then brush over the tops and sides of each mooncake. Return to the oven and bake until deep golden brown, 10 to 15 minutes more. Let cool on the baking sheet 10 minutes, then transfer to a rack to cool completely. Enjoy fresh or store in an airtight container for 2 days (they'll get shinier as they sit).

CHINESE HARVEST MOON COOKIES

Steps:

• Combine all ingredients in a large bowl. mix well.
• roll desired sized balls with your palms and press them onto a cookie sheet. they not expand that much, so be specific.
• bake at 350F for 13 - 15 minutes, depending on your preference.

DUTCH DUO PENOTTI CHOCOLATE HAZELNUT X CHINESE SNOWY MOONCAKE

Steps:

• Add hot water to premix powder, stir the mixture until it is smooth.
• Add in adequate amount of solid vegetable oil, and then add bamboo charcoal powder / green tea powder / Café 99 Coffee Powder for colour, stir until it is smooth 3. Cover the snow-skin under normal temperature for 10 minutes.
• Divide the skin into 8 portions, 25g each.
• Divide the fillings into 8 portions, 25g each.
• Flatten the skin, put the fillings inside, and seal it into a ball shape.
• Put fried glutinous rice flour on the moon cake mold, put the dough inside, press it with pressure on the table and done!
• Taste better when frozen.

CRESCENT MOON/STAR COOKIES

Steps:

• Cream shortening, sugar, vegetable oil, eggs, salt, and vanilla together.
• Mix flour, baking soda, and cream of tartar together in a separate bowl.
• Add slowly to wet mixture until thoroughly mixed.
• Roll into into one inch balls, then shape into crescent moons or stars.
• Flatten slightly with a fork.
• Bake at 350 degrees for 10 minutes.
• After cookies have been baked, sprinkle with powdered or colored sugar and top with cinnamon.

HARVEST MOON CHICKEN

Steps:

• Preheat oven to 375.
• Combine the mayonnaise, horseradish, mustard, Worcestershire sauce and cayenne in a bowl and mix thoroughly. Cover and chill.
• Spray a foil-lined baking tray lightly. Place the frozen chicken breasts in the pan and bake for 45 to 55 minutes, until done.
• Place breasts on an ovenproof platter. Top each breast with the horseradish mustard sauce. Sprinkle with the cheese and then the bacon pieces.
• Broil for 1-1/2 minutes or until the cheese is blended with the sauce and lightly browned. Just before serving, sprinkle each breast with paprika.

CHOCOLATE HALF MOON COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream brown sugar and margarine together; stir in 2 oz melted chocolate.
• Beat in egg then add milk alternately with flour, baking soda, and salt; stir in vanilla.
• Drop by heaping tablespoons onto lightly-greased cookie sheet, spreading batter slightly.
• Bake in 350 degree oven for 10 minutes, let them set for 5 minutes on the cookie sheets; then remove the cookies from the cookie sheets and place inverted on a cooling rack.
• Combine four cups sifted confectioners sugar with one-half cup melted shortening; add one teaspoon vanilla and enough milk to make a spreadable consistency.
• Note: frost the bottom of the cookies, not the top!
• Separate the frosting into two equal portions.
• Add two ounces melted chocolate to one portion and stir well.
• Carefully spread white frosting on half the bottom of each cookie, then the other half with chocolate frosting (try to keep them from overlapping, instead let them meet together).
• These are good cookies for graduation parties, too, because you can omit the chocolate from both the cookie and the frosting and use icing-colorings to make the frosting the school colors!