Forget everything you think you know about mooncakes. While the traditional round shape remains, Taiwanese mooncakes offer a vibrant explosion of flavors far beyond the familiar lotus seed paste. These delightful pastries boast a unique, flaky, thousand-layer crust, a testament to the dedication of Taiwanese bakers. Instead of a single, predictable filling, prepare to be amazed by the incredible variety of sweet and savory combinations found within these miniature culinary masterpieces. Imagine the rich aroma of salted egg yolks mingling with creamy custard, or the surprising burst of fruit preserves against a backdrop of delicate pastry.
This article delves into the captivating world of Taiwanese mooncakes with mixed fillings, exploring the diverse and exciting flavor profiles available. Ready to embark on a culinary journey and create your own delectable mooncakes? Let's dive into the step-by-step process, guiding you through each stage of crafting these exquisite treats.
Tools Needed
- Air fryer
- Whisk
- Pot
- Stove
- Oven
- Dough tray
- Bowl
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Filling and Dough
- Roast kernels, sesame seeds, melon seeds, and green pumpkin seeds until fragrant. Chop walnuts, jackfruit, cashews, and lotus seeds into small pieces.
- Wash with wine, brush with sesame oil, bake at 180 degrees for 3 minutes in an air fryer.
- Combine water, soy sauce, sesame oil, oyster sauce, and maltose. Mix well.
- Combine roasted seeds with the sauce, simmering over low heat until fragrant. Add walnuts and cook until fragrant.
- Add unroasted ingredients (jackfruit, pumpkin seeds, lotus seeds) and mix well. Stir in banh deo flour.
- Weigh the filling (40-45g including salted egg) and shape into balls.
- Combine water, peanut butter, powdered sugar, and salt. Gradually add flour and knead until smooth. Let rest for 15 minutes, then knead again for 15 minutes. Let rest for another 15 minutes.
- Knead the dough for another 5-15 minutes until smooth and elastic. Let rest for 1 hour.
- Combine flour and cooking oil. Knead until smooth. Divide into 14 balls and let rest.
Step 2. Assemble and Shape the Mooncakes
- Divide the dough into 14 parts. Roll out a dough ball, flatten, place an oil dough ball on top, wrap and seal. Repeat with all dough balls. Let rest for 30 minutes.
- Roll out the dough balls, creating thin layers. Place a filling ball in the center, wrap and seal.
Step 3. Bake and Decorate
- Brush with beaten egg yolk, sprinkle with sesame seeds and melon seeds.
- Bake at 190 degrees for 20 minutes.
Step 4. Cool, Store, and Enjoy
- Let cool, then store in molds with desiccant bags. Store at room temperature for 3 days, in the refrigerator for 10 days, or in the freezer for 30 days.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Roast seeds over low heat to prevent burning.
- Maltose helps keep the filling soft.
- Don't knead the dough for too long.
- The dough is ready when it can stretch into a thin film.
- Don't roll out the mooncake crust too thinly.
- Ensure there is no air trapped inside the mooncakes.
Nutrition
- N/A
FAQs
1. What makes Taiwanese mooncakes different from other mooncakes?
Taiwanese mooncakes are known for their incredibly flaky, thousand-layer crust, unlike the denser crusts found in traditional mooncakes. They also often feature a wider variety of fillings, moving beyond the typical lotus seed paste.
2. Are Taiwanese mooncakes difficult to make?
While the thousand-layer crust requires some patience and technique, many simplified recipes are available online. Don't be intimidated – with practice, you can master the art of making these delicious treats!
Making Taiwanese mooncakes is a rewarding experience, allowing you to explore a delightful array of flavors and textures. From the intricate layering of the pastry to the careful selection of fillings, each mooncake becomes a testament to your culinary creativity. So, gather your ingredients, embrace the process, and enjoy the sweet success of creating these exquisite thousand-layer delights.