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home > recipes > cakes > chinese mooncakes
Filling: 1 pound red azuki beans water 3/4 cup lard or oil 1-3/4 cups sugar Water-Shortening Dough: 2 cups flour 5 tablespoons lard 10 tablespoons water 1/4 teaspoon salt Flaky Dough: 1 cup flour 5 tablespoons lard red food coloring for design Soak red beans in water to cover 2 hours. Drain and discard the water. Cover with 8 cups fresh water and bring to a boil, then simmer over low heat 1-1/2 hours or until skins open. Strain the beans and discard the skins. Place the strained beans in several layers of cheesecloth and squeeze out any excess water. Place in a saucepan with the lard or oil and the sugar. Cook, stirring continuously, until almost all the moisture has evaporated. Let cool. You will need 2 cups of filling for the mooncakes. Divide this into 20 portions and shape into balls. Directions: Mix ingredients for the water-shortening dough and the flaky dough separately until smooth. Divide each dough into 20 equal portions. Wrap one portion of flaky dough inside each portion of water-shortening dough. Roll out each piece of dough, then fold in thirds to form three layers. Roll out again, and once more fold in thirds to form three layers. Flatten each piece of dough with the palm of your hand to form a 3" circle. Place one portion of filling in the center. Gather the edges to enclose the filling and pinch to seal. Place the filled packet in the mold, gently pressing to fit. Invert and remove the mold. Dilute red food coloring with water and pour onto a damp paper towel on a plate. Take some food coloring onto the cookie-design stamp, then press on top of the mooncake. Repeat process for remaining mooncakes. Arrange mooncakes on a baking sheet. Bake 20 minutes at 350 degrees. Let cool before serving.

Chinese Mooncakes


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keyword: chinese
keyword: mooncakes
ethnicity: chinese
recipes for cakes
recipes by rcoen
Email Address:
(posted April 29, 2006)

Filling:
1 pound red azuki
beans
water
3/4 cup
lard or oil
1-3/4 cups
sugar

Water-
Shortening Dough:
2 cups
flour
5 tablespoons
lard
10 tablespoons water
1/4 teaspoon
salt

Flaky Dough:
1 cup
flour
5 tablespoons
lard
red
food coloring for design

Soak
red beans in water to cover 2 hours. Drain and discard the water. Cover with 8 cups fresh water and bring to a boil, then simmer over low heat 1-1/2 hours or until skins open. Strain the beans and discard the skins.

Place the strained
beans in several layers of cheesecloth and squeeze out any excess water.

Place in a
saucepan with the lard or oil and the sugar. Cook, stirring continuously, until almost all the moisture has evaporated. Let cool.

You will need 2 cups of filling for the mooncakes. Divide this into 20 portions and shape into balls.

Directions: Mix ingredients for the water-
shortening dough and the flaky dough separately until smooth. Divide each dough into 20 equal portions. Wrap one portion of flaky dough inside each portion of water-shortening dough. Roll out each piece of dough, then fold in thirds to form three layers. Roll out again, and once more fold in thirds to form three layers.

Flatten each piece of
dough with the palm of your hand to form a 3" circle. Place one portion of filling in the center. Gather the edges to enclose the filling and pinch to seal. Place the filled packet in the mold, gently pressing to fit. Invert and remove the mold.

Dilute red food coloring with water and pour onto a damp paper towel on a plate. Take some food coloring onto the cookie-design stamp, then press on top of the mooncake.

Repeat process for remaining mooncakes. Arrange mooncakes on a
baking sheet. Bake 20 minutes at 350 degrees. Let cool before serving.


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