How to Make Moon Cakes Video

By: Guest More than a year ago

Great video. I've been making moon cakes for weeks and the type of dough you are using in this video is unfortunately not the same kind as the ones that are used in the mooncakes sold in Chinatowns and in China, HK, and Taiwan. I also made the same type you made here in the video, and the result is beautiful looking, but the texture is hard and dry, not soft and moist. The type of dough that is used for mooncakes sold in shops involves inverted sugar syrup, or golden syrup, and oil, and an alkaline solution or lye which many home bakers in China and HK are trying to substitute with baking soda and water, with varying outcomes. There is no egg or butter in the syrup dough recipe. However, other than the dough recipe, the filling and wrapping of the dough around the filling is similar. Except with the syrup dough, it's much much more difficult to wrap the filling without any breaking in the dough. Thank you for this fantastic video nevertheless! Lin

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By: Guest More than a year ago

It awesome! How to make the moon cake pastry?

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How to Make Moon Cakes

Nina Simonds: Let’s go make moon cakes. Hi everybody, this is Nina Simonds from Spices of Life. And today, we’re celebrating the Festival of the Harvest Moon. Right now, you can go to China Town or any Chinese bakery and see—leavened with all kinds of moon cakes. Today, we have some moon cake girls. Debbie: Debbie. Lydia: Lydia. Carol: Carol. Nina Simonds: So, we’re going to demonstrate how to make moon cakes. And at the end, we’re going to sip tea and eat moon cakes in celebration of the festival. Let’s go make moon cakes. Look, this is going to be a really baggy. This is actually my own adapted version of moon cakes. And so we’re going to show the different steps. So Debbie is just shaping the dough. And the dough is made from butter, eggs, flour, vanilla extract and some dried milk powder. And it makes a beautiful dough. It’s almost like plain dough, right Deb? And it’s a very easy dough to work with. But as Debbie pointed out, it’s not a bad idea to chill it first in the refrigerator because then it will be easier to work with. And notice how Debbie and Lydia are pressing it. I usually like to do the edges thinner and the center slightly thicker. And then, our moon cakes filling is made with dates, raisins, apricot marmalade and coconut. So, Debbie is spreading and Carol is continuing this. She’s just spreading the wrapping to encase the filling. And then Carol is sprinkling a little bit of flour into these moon cake presses. Now, moon cake presses, we’re going to put on the website where you can order them. They are available my by mail order in Chicago. Carol is, look at, she is pressing that right into the molds. She sprinkled a little flour and beautifully beautiful work Carol. And then you’re going to pound, yeah, just hit and bang. Exactly bang all four sides. And this is going to just slide the moon cake. And she’s going to turn it over and just give it a nice firm whack. And it’s going to come out. They did. It worked. And she’s just going to brush it up. Look at that beautiful moon cake that Carol just made. Brush it off and we’re going to put in on a cookie sheet that you can either line with a parchment and silicon paper or just a greased cookie sheet. We’re going to or why don’t you brush it a little bit with the egg wash Carol. And they’re going to be baked at 375 degrees for 30 minutes. We’ll keep this for the flour. So, you actually should have two brushes. One is for the egg wash and the other’s for flour. We have the moon cake recipe on Spicesoflife.com. Look at this beautiful moon cakes that everybody is making. Excellent. Beautiful Carol, that’s excellent. And so, once they baked for 30 minutes, you’ve got beautifully baked moon cakes. And they’re delicious with tea. Wow, that was fun, don’t you think girls? So anyway, from Nina Simonds, this is Spices of Life. Happy Moon Cake festival! That’s to me the perfect moon cake. That’s why I stuffed them full of filling. Male: Thanks to our sponsor, Legal Sea foods. Nina Simonds: How is that?

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Nina Simonds: Let’s go make moon cakes. Hi everybody, this is Nina Simonds from Spices of Life. And today, we’re celebrating the Festival of the Harvest Moon. Right now, you can go to China Town or any Chinese bakery and see—leavened with all kinds of moon cakes.

Today, we have some moon cake girls.

Debbie: Debbie.

Lydia: Lydia.

Carol: Carol.

Nina Simonds: So, we’re going to demonstrate how to make moon cakes. And at the end, we’re going to sip tea and eat moon cakes in celebration of the festival. Let’s go make moon cakes.

Look, this is going to be a really baggy. This is actually my own adapted version of moon cakes. And so we’re going to show the different steps. So Debbie is just shaping the dough. And the dough is made from butter, eggs, flour, vanilla extract and some dried milk powder. And it makes a beautiful dough. It’s almost like plain dough, right Deb? And it’s a very easy dough to work with. But as Debbie pointed out, it’s not a bad idea to chill it first in the refrigerator because then it will be easier to work with. And notice how Debbie and Lydia are pressing it. I usually like to do the edges thinner and the center slightly thicker.

And then, our moon cakes filling is made with dates, raisins, apricot marmalade and coconut. So, Debbie is spreading and Carol is continuing this. She’s just spreading the wrapping to encase the filling. And then Carol is sprinkling a little bit of flour into these moon cake presses. Now, moon cake presses, we’re going to put on the website where you can order them. They are available my by mail order in Chicago.

Carol is, look at, she is pressing that right into the molds. She sprinkled a little flour and beautifully beautiful work Carol. And then you’re going to pound, yeah, just hit and bang. Exactly bang all four sides. And this is going to just slide the moon cake. And she’s going to turn it over and just give it a nice firm whack. And it’s going to come out.

They did. It worked. And she’s just going to brush it up. Look at that beautiful moon cake that Carol just made. Brush it off and we’re going to put in on a cookie sheet that you can either line with a parchment and silicon paper or just a greased cookie sheet. We’re going to or why don’t you brush it a little bit with the egg wash Carol. And they’re going to be baked at 375 degrees for 30 minutes. We’ll keep this for the flour. So, you actually should have two brushes. One is for the egg wash and the other’s for flour.

We have the moon cake recipe on Spicesoflife.com. Look at this beautiful moon cakes that everybody is making. Excellent. Beautiful Carol, that’s excellent. And so, once they baked for 30 minutes, you’ve got beautifully baked moon cakes. And they’re delicious with tea. Wow, that was fun, don’t you think girls? So anyway, from Nina Simonds, this is Spices of Life. Happy Moon Cake festival! That’s to me the perfect moon cake. That’s why I stuffed them full of filling.

Male: Thanks to our sponsor, Legal Sea foods.

Nina Simonds: How is that?

Transcription by: Scribe4you Transcription Services

How to Make Moon Cakes

How to Make Moon Cakes -

How to Make Moon Cakes -