Things to know about Yue Bing Recipe
Chinese Traditional Moon Cake from Guangdong – Yue Bing is a Chinese festival dish. It is also an important part of welcoming the Mid-Autumn Festival or Moon Festival. Moon cake is a well-known ancient pastry delicacy made of lotus seed or black sesame seed paste as a filling and short crust called yueh ping. To make it more special, some may choose to include other ingredients inside, like dates, roasted pork, mung beans, and red beans. Moon cake has a round shape that represents the shape of the full moon. A full circle moon in Chinese represents fulfillment, perfection, and unity. This pastry is meant for sharing among people, so it is typically served in slices and enjoyed with Chinese tea. It is created as an offer to the moon during ancient times, but as time passes, the pastry became a famous festive food.
Heavenly Chinese Traditional Moon Cake from Guangdong. Authentic Recipe of Yue Bing.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Lotus Seed Paste
- 120 grams (4.23 oz) Dry Lotus Seed
- 90 grams (3.17 oz) White Sugar – Regular Sugar – Granulated Sugar To taste
- 70 grams (2.47 oz) Sunflower Oil You may also use peanut oil or grapeseed oil
- 150 grams (5.29 oz) Invert Sugar – Invert Syrup or golden syrup
- 50 grams (1.76 oz) Sunflower Oil You may also use peanut oil or grapeseed oil
- ½ tsp Lye Water
- 220 grams (7.76 oz) All Purpose Flour – Plain Flour
- Cornstarch For dusting
- 1 pc Egg Yolk
- 1 tsp Water
- 20 pcs Salted Egg Yolk
- Prepare and weigh all ingredients ahead of time.
Lotus Seed Paste
- Soften the dried lotus seed by soaking it overnight. Afterward, drain the excess water and take out the green portion at the center of the seed.
- Using a small pot, boil the seed for about 30 to 40 minutes or until it is soft enough to crush.
- Drain the excess water and puree the seed using a food processor and put some water if necessary.
- Using a non-stick pan, put the puree seed, cook it using medium heat, and then add sugar and oil in 3 batches.
- Constantly stir the mixture until it becomes a paste in texture. It should dry enough to hold a shape.
- Allow it to cool down.
- Blend the lye water, syrup, and oil and mix it thoroughly until all ingredients are well incorporated.
- Add the all-purpose flour and knead the dough using your hand and palm.
- Form a ball, wrap the dough using a food-grade plastic wrapper, and repeatedly knead until it becomes very smooth.
- Allow the dough to rest inside the fridge for 2 to 3 hours.
- Measure the filling using a weighing scale. Place the salted egg yolk and lotus paste on the weighing scale and adjust it to 30g (1oz) or your desired ratio (see recipe notes).
- Flat the paste into a round shape wrapper and put the egg yolk at the center. Push the paste upward to seal the egg completely.
- Weigh 20g (0.70 oz) of dough and flatten it like a wrapper. Using a similar method of sealing, tightly wrap the dough around the filling and make a ball.
Shaping the Cake
- Dust the ball with some cornstarch and place it into the moon cake mold.
- Place each mold into a baking tray and use parchment paper if necessary.
- Set the oven to 190°C (375°F) ahead of time. Bake the moon cake for 5 minutes and mix the egg wash while waiting.
- Decrease the oven temperature to 160°C (320°F). Take out the moon cake from the oven and brush its top with a thin egg wash. Put the moon cake back into the oven and bake it again for 10 to 15 minutes until it is golden brown.
- Cool down the cake and store it using an airtight container for 1 to 2 days. Afterward, it is ready to be served once it looks very soft and shiny.
- It is good inside the refrigerator for two weeks. Right before serving, bring the moon cake back to its normal temperature.
- You can purchase raw salted duck eggs and cook them.
- The dough filling ratio may vary according to your preference (2:8, 3:7, or 4:6).
- You may also substitute filling with red bean, chestnut, and black sesame.
— Specific Atributes of This Recipe:
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