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Matcha Cherry Blossom Mooncakes for a Colourful Moon Festival
Matcha cherry blossom mooncakes are adorable and irresistible.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
4
Time
45 minutes
Servings
2
Level
Easy
Ingredients
All-purpose flour
140 g
Salted cherry blossoms
10 flower
Matcha filling
120 g
Cheese
50 g
Implementation Steps
01
Soak the cherry blossoms
First, soak the salted cherry blossoms in a bowl of clean water for 10–15 minutes to remove the saltiness.
Then lift out the flowers and place them on paper towels to absorb the water.
First, soak the salted cherry blossoms in a bowl of clean water for 10–15 minutes to remove the saltiness.
Then lift out the flowers and place them on paper towels to absorb the water.
02
Make the dough
Mix 10 ml water, 1 ml pink food colouring and 5 ml white food colouring to colour the dough.
In a large bowl, stir together 90 g corn syrup, 20 g cooking oil and the colouring mixture.
Add 140 g all-purpose flour and mix until you have a soft, pliable dough that doesn't stick to your hands. Finally, let the dough rest for 30 minutes at room temperature.
Mix 10 ml water, 1 ml pink food colouring and 5 ml white food colouring to colour the dough.
In a large bowl, stir together 90 g corn syrup, 20 g cooking oil and the colouring mixture.
Add 140 g all-purpose flour and mix until you have a soft, pliable dough that doesn't stick to your hands. Finally, let the dough rest for 30 minutes at room temperature.
03
Wrap the filling
Divide the matcha filling into 25 g portions and the cheese into 5 g portions.
Flatten each portion of matcha filling, place cheese in the centre, seal and roll into a ball. Repeat with the rest.
Divide the matcha filling into 25 g portions and the cheese into 5 g portions.
Flatten each portion of matcha filling, place cheese in the centre, seal and roll into a ball. Repeat with the rest.
04
Wrap the mooncakes
Divide the dough into small portions of about 20 g each.
Roll each piece thin, place a filling ball in the centre, pinch the edges closed and roll into a ball.
Divide the dough into small portions of about 20 g each.
Roll each piece thin, place a filling ball in the centre, pinch the edges closed and roll into a ball.
05
Mould the mooncakes
Dust the mould with a thin layer of flour and place a cherry blossom inside, then put a dough ball into the mould. Press firmly so it fills the mould completely.
Finally, release the mooncakes from the mould by hand, ready to bake.
Dust the mould with a thin layer of flour and place a cherry blossom inside, then put a dough ball into the mould. Press firmly so it fills the mould completely.
Finally, release the mooncakes from the mould by hand, ready to bake.
06
Bake the mooncakes
Preheat the oven to 150°C for about 20 minutes. Bake the mooncakes for 15–18 minutes.
Take them out, mist the tops with a thin layer of water and let them cool completely.
Finally, bake a second time at 150°C for another 5–7 minutes and they're done.
Preheat the oven to 150°C for about 20 minutes. Bake the mooncakes for 15–18 minutes.
Take them out, mist the tops with a thin layer of water and let them cool completely.
Finally, bake a second time at 150°C for another 5–7 minutes and they're done.
07
The finished dish
The baked matcha cherry blossom mooncakes have a lovely pale pink crust and a wonderfully enticing aroma.
The baked matcha cherry blossom mooncakes have a lovely pale pink crust and a wonderfully enticing aroma.
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