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In a thick-bottomed pan or nonstick pan, heat the oil over medium-low heat. Add the bean puree and the sugar, and cook down, stirring every couple of minutes, until the puree has thickened and pulls away from the pan, holding its shape (a rubber spatula should come out clean). This will take about 8-10 minutes.

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Repeat with the rest of the dough and filling. 9. Spray mooncake press with non-stick spray. 10. Put the dough ball inside the cavity of the mould and then face it down on a flat surface and gently push down the piston down to imprint the pattern on the dough.

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Prepare a steamer by pouring 1 inch (2.5 cm) of water into the steamer pot. Cover and heat over medium-high heat until boiling. Place the bowl with the batter into the steamer rack. Place the rack over the boiling pot. Cover and steam until the batter is cooked completely, 25 to 30 minutes.

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Preheat the oven to 350 degrees F. Place hazelnuts on a baking sheet lined with parchment paper. Bake for 10 - 12 min until fragrant and golden. Place hazelnuts in a food processor and pulse 3 to 5 times till nuts have been crushed. Do not over blend. Transfer beans into a large bowl.

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Make the Mooncake Skin. In a sturdy microwaveable glass bowl (like Pyrex), mix the sweetened white bean paste (shiro an) and sweet rice flour until the the bean paste has been well incorporated into the flour. Add water and whisk until smoooth. Microwave the mixture for 1 minute.

Happy Home Baking Traditional Mooncake

Vegan and gluten-free mooncakes. This recipe for the mooncake skin is perfect for vegans. Avoid salted egg yolk or other filling with animal product if you are on a vegan diet.. In this case, the oven's temperature may be set too high or the mooncakes may have been baked for too long. Either reduce the temperature or the time by 5-10.

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In a medium pot, add the lotus seeds and 4 to 4 1/2 cups of water (the water level should be above the lotus seeds). Bring the mixture to a boil over high heat. Once the water reaches a boil, reduce the heat to low, and simmer for 30 minutes. It's done once the lotus seeds are softened but have maintained their shape.

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Remove from the oven and set aside on a rack for 10 minutes. Lower the oven temperature to 175°C (conventional) / 165°C (convectional). Brush with a second layer of egg wash and bake for another 10 to 13 minutes until the top is golden brown. Set the baking sheets on a rack and let the mooncakes cool completely.

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Mix on medium-low speed until it comes together to make a smooth, homogenous dough, about 1 to 2 minutes. Wrap the dough in plastic or your favorite reusable wrap and place in the refrigerator for at least 30 minutes to chill. Meanwhile, place the red bean paste into a bowl, cover, and chill in the refrigerator for at least 30 minutes.

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STEP 1. Prepare mashed sweet potato - either steam, bake or microwave sweet potato until tender. The easiest way I know how to cook sweet potatoes is wrapping the sweet potato in either a microwave safe silicone bag or in plastic wrap, then microwaving them on high for 6-7 minutes (or more depending on the size of the potato).

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Flatten each piece of dough into a disk, then wrap the prepared filling with the dough. Use a mold to press the dough into mooncake shapes and set onto a clean parchment paper. Bake in a preheated 340F oven for 12-14 minutes. For best results, store in an airtight container overnight in the fridge, then eat next day.

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Mooncakes have long been a staple during the Chinese Mid-Autumn Festival, traditionally shared among friends and family as a symbol of unity and celebration.. However, finding delicious and satisfying vegan options can sometimes be a challenge.. Fear not, as this article will introduce you to the delightful world of vegan mooncakes.. To create a scrumptious, plant-based mooncake that even non.

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Immediately put the mooncakes in the 325°F/160°C oven and bake for 5 minutes. (Remember to set the timer!) Now prepare the egg wash by whisking the egg yolk and 3 tablespoons of water together. After the mooncakes have been baking for 5 minutes, take them out of the oven and immediately lower the oven temperature to 300°F/150°C. Very.

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Preheat the oven to 180°C / 356°F (without fan). Bake the mooncakes for 10 minutes. Remove the baking tray from the oven and let the cakes cool for 10 minutes. Reduce the oven temperature to 160°F / 320°F (without fan). Meanwhile, make the Egg Wash by whisking the egg with some water in a small bowl.

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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 disk, wrap in plastic and let rest at room temperature for 45 minutes. Step 2. Heat oven to 350 degrees and line a large rimmed baking sheet with parchment paper. Step 3.

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Bake the mooncakes for 6 minutes. Remove from the oven and lightly spray with water, prepare the egg wash as they cool. Combine all egg wash ingredients in a small bowl and whisk together until combined. Using a small food-safe brush lightly brush the mooncakes with the egg wash. Bake for another 6 minutes.