Important Considerations When Creating Delicious Mooncakes with Eatclean Principles

Mooncakes are a traditional and delicious treat enjoyed not only during the Mid-Autumn Festival but also throughout the year. Here are some secrets to help you make delicious and visually appealing mooncakes while adhering to the eatclean principles:

1. Prepare the Mooncake Syrup:

- To make the mooncake syrup aromatic and visually pleasing, use both white and brown sugar for cooking.

- Combine it with lemon or other fragrant citrus zest to create a special flavor.

- Cook the syrup for several hours to achieve a beautiful color.

- Ensure the syrup has a moderate thickness and consistency, neither too thick nor too thin.

2. Sweet Filling:

- When preparing sweet fillings like mung bean, red bean, taro, lotus seed, or other legumes, make sure they are thoroughly boiled or steamed to avoid being lumpy and tough when eaten.

- Before cooking legumes, soak some of them in distilled water or boiling water to enhance their natural sweetness.

- Cook the sweet filling over medium heat to prevent separation of liquid and ensure it remains moist and smooth.

- Add a small amount of coconut oil to the filling to enhance its aroma and flavor.

3. Traditional Filling

- When making traditional mixed fillings, soak the fat with sugar in a 2:1 ratio for 6 hours to make the fat become crisp and flavorful.

- If you have time, it's advisable to soak the fat for a day to achieve the best quality.

- To make the lotus seeds soft and more delicious, boil them in distilled water or sugar water.

- Once all the ingredients are drained and completely dry, cut them into small pieces, and absolutely avoid blending them.

- To create sweetness and depth of flavor in the filling, use sugar syrup or soy sauce along with oyster sauce instead of sugar or salt.

- Over low heat, knead the ingredients evenly in the pan until the filling reaches the desired consistency and forms a smooth ball.

4. Timing, Temperature, and Baking Method for Perfect Mooncakes:

Before baking the mooncakes, preheat the oven to a temperature between 165 - 175 degrees Celsius for 15 minutes.

For the egg wash mixture, combine egg yolks, cooking oil, and a small amount of water. Sugar syrup can also be added to enhance sweetness and improve the appearance of the mooncakes. Note that you should brush the egg wash 2 - 3 times and carefully control the temperature to achieve a golden hue without cracking the crust.

When applying the egg wash, do so gently and in a thin layer to prevent cracking. After each baking session, remove the mooncakes from the oven, lightly mist them with water to moisten the surface, allow them to cool, and then proceed with the egg wash.

The appropriate and precise timing for baking mooncakes:

- First round: Bake at 180 - 190 degrees Celsius for 5 - 8 minutes, depending on the mooncake size.

- Second round: Bake at 190 - 200 degrees Celsius for 5 - 7 minutes.

- Third round: Bake the mooncakes at around 160 - 180 degrees Celsius until they are fully cooked and golden brown.

5. Considerations for Making Eat Clean Mooncakes

- The ratio of crust to filling in mooncakes is typically 1:2, meaning 50g for the crust and 100g for the filling in a 150g mooncake.

- When making the crust with almond flour, there's no need to rest the dough, and you can prepare the filling first.

- Mooncakes can be stored in the refrigerator for approximately 5 days. If you want them to last longer, store them in the freezer and reheat before serving.

6. Product Recommendations

Remember to follow these steps to create delicious and adorable Eat Clean mooncakes!

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