Nuts Dried Fruit Mooncake Food

NUTS & DRIED FRUIT MOONCAKE

Steps:

• Fillings: (A) Red Bean Filling 450g red bean paste (B) Dried Fruit & Nuts Filling: 100g pitted black dates 200 cc water 2 Tbsp white grape wine 2 Tbsp wine 2 Tbsp Sugar Syrup* 1 Tbsp flour 1 Tbsp glutinous flour 50g almond 50g sugar 60g toasted sesame 80g walnut 30g pine nuts 30g raisins 20g oil Light Color Pastry Shine Oil 1 egg yolk 2 tsp cooking wine , 1/2 tsp milk Dark Color Pastry Shine Oil 1 egg yolk 2 tsp cooking wine 1 sugar syrup, heated (like caramel sort ) Make filling.
• Cook the dates with the 200 cc water on low heat until all the water is absorbed.
• Add wines, syrup and flours.
• Cook to thicken.
• Remove the dates and mash .
• Cut raisins and other fruit and nuts into thin stripes or little pieces .
• Mix with the mashed dates .
• Shape into dough with hands.
• Let cool.
• Divide into 30 g balls.
• Make Pastry crust. Mix both type of flour and baking powder then sift and place it into a large bowl.
• Dig a hole in the middle of dough .
• Mix the sugar-water and oil and pour it into the hole. Slowly mix well.
• Then knead till the dough no longer sticky to hand and is shiny.
• Don't use too much force to knead.
• Divide dough into 12 portion .
• Each portion should weight 25g.
• On each piece of dough place the filling--either the red bean paste or the dried fruit/nuts filling.
• Sprinkle flour in mooncake mold.
• Place the mooncake into the mold and press into shape. Get rid of the extra flour on the mold.
• Then brush the top with the shine oil.
• Bake at 190C degree for 15 minutes.
• ** For red bean paste mooncake the crust is same as the above one. ** If no mold shape in round with hand Cantonese Style Mooncake ( Red Bean Paste with egg yolk ) Pastry : (A)2C cake flour , 1T milk powder , 2/5C fine sugar , 1/8t baking powder (B ) 1/3C oil , 1/2t salt , 1/3C honey , 1 egg yolk Filling: 900g Red bean paste , 20 Salted Egg Yolks Sieve ingredient (A) on the flour, dig a hole in the middle , add the (B) ingredients.
• Stir them and knead into a very soft dough.
• Cut into 10 portions.
• Divide the red bean paste into 10 portions , wrap 2 egg yolks into each of the portion.(before this the yolk may be dip with wine and bake in oven for 5 minutes). Wrap each of the (2) into each of the (1). Press into the mooncake mold , tip it out of the mold, apply beaten egg on the surface. Bake in oven bake for 20 minutes at 180C degree.

HONEY PISTACHIO MOONCAKES

Steps:

• Make the dough: In a large mixing bowl, combine the flour, canola oil, golden syrup, and alkaline water. Using a flexible spatula, mix to form a shaggy dough, then knead with your hands to form a smooth, cohesive dough. Form the dough into a thick disc, wrap in plastic, and allow it to rest at room temperature for 45 minutes.
• Preheat the oven to 350ºF and line a large rimmed baking sheet with parchment paper.
• Make the filling: In the bowl of a food processor, pulse the pistachios until coarsely ground. Add the honey, coconut oil, cornstarch, and salt and continue to pulse a few more times. The filling should be a little crumbly but stick together when pressed. (Avoid overprocessing, so you don't end up with pistachio butter.) Divide the filling into 12 equal portions (for accuracy, weigh with a digital scale if you have one) and shape each piece into a ball.
• Divide the disc of dough into 12 equal pieces with a bench scraper (for accuracy, use a digital scale). Roll each piece into a smooth ball. Working with one piece at a time, flatten a dough ball with your palm and roll out into a 4-inch round. Continue to lightly dust with flour if sticking. Use a bench scraper to help lift up the dough.
• Center a ball of filling on the round. Bring the edges of the dough up around the filling. The dough won't initially cover all of the filling; just pinch it together until it completely wraps the filling. Pinch together any cracks that form and roll into a smooth ball.
• As you form the balls, arrange them on the prepared baking sheet, spacing at least 2 inches apart. Lightly dust the mooncake mold with flour. Place a ball in the mold and press the plunger down to apply pressure, but take care not to press too hard. Gently release from the mold and return to the baking sheet. Repeat with remaining dough and filling to form all 12 mooncakes.
• Bake mooncakes until the edges are lightly golden brown, 9 to 11 minutes. Remove the sheet from the oven and allow the cakes to cool on the sheet for 10 minutes. In a small bowl, mix together the egg and tap water. With a pastry brush, lightly coat the mooncakes with egg wash. Return to the oven and bake until deep golden brown, 10 minutes.
• Transfer the baking sheet to a wire rack and allow the mooncakes to completely cool on the sheet. Before serving, store mooncakes in an airtight container (a resealable bag works great) at room temperature for 1 to 2 days to allow the exterior dough to soften.

DRIED FRUIT AND NUT CAKE

Steps:

• Position an oven rack in the lower third of the oven and preheat the oven to 300 degrees. Line the bottom and sides of one large 9 x 5 inch loaf pan or 2 smaller 8 x 4 loaf pans.
• In a large bowl, whisk the flour with the salt, baking powder and baking soda to combine. Add the brown sugar, all the dried fruit, and nuts and mix thoroughly with your fingers. Set aside.
• In a small bowl, beat the eggs with the vanilla extract until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with batter. Scrape into the prepared pan (pans).
• Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10-15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cook completely in the pan(s) on a rack.
• When completely cool, remove the cake from the pan(s). The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months.
• To serve, cut into thin slices with a sharp heavy knife.