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Making mixed mooncakes is a breeze, no complexity involved. Just grasp some simple techniques. Explore three traditional methods of crafting mixed mooncakes - classic, salted egg, and roasted chicken, brought to you by PasGo. With a bit of time investment, you can effortlessly bring heartwarming mooncakes to this year's family feast.
Mooncakes, a meaningful gift for the family reunion during the Tet festival. What could be more wonderful than personally making and gifting these cakes to your beloved ones? In this article, PasGo provides detailed guidance on the three most delicious ways to make mixed mooncakes at home.
1. Traditional Mixed Mooncakes Crafting Approach
Traditional Mixed-Flavor Mooncakes
1.1 Ingredients for Traditional Mixed-Flavor Mooncakes
To create a traditional mixed-flavor mooncake, we need ingredients for the crust, filling, and syrup:
Ingredients for the crust:
- 300g all-purpose flour
- 80ml vegetable oil
- 1 teaspoon Chinese alum water
- 2 eggs
- 2 tablespoons vegetable oil
Filling:
- 100g each (cashews, pumpkin seeds, white sesame seeds, candied orange peel, candied ginger, candied pumpkin, lotus seeds, candied tangerine peel, steamed lap xuong sausage, diced)
- 20ml sesame oil
- 50ml osmanthus wine
- 10g glutinous rice flour
- 1 teaspoon orange blossom water
- 1 teaspoon salt
Syrup:
- 300ml filtered water
- 500g sugar
- Lemon juice (1/2 lemon)
Tools: Oven or air fryer, large bowl, spatula, traditional mooncake mold, rolling pin,...
1.2 Detailed steps for making traditional mixed-flavor mooncakes
Step 1: Prepare the syrup for baking traditional mixed-flavor mooncakes
- Combine 300ml filtered water, 500g sugar, and lemon juice (1/2 lemon) in a pot, stir well.
- Bring the mixture to a boil over medium heat.
- Once the sugar is dissolved and the mixture is boiling evenly, reduce the heat, simmer for about 1 hour, then turn off the heat and let it cool.
Step 2: Making the filling for traditional mixed-flavor mooncakes
- Combine cashews, pumpkin seeds, and white sesame seeds (each 100g) in a large bowl and mix well.
- Put everything in the microwave to dry for about 4 minutes.
- Then add 100g each of candied orange peel, candied ginger, candied pumpkin, lotus seeds, candied tangerine peel, and diced steamed lap xuong sausage, along with 20ml sesame oil, 50ml osmanthus wine, 10g glutinous rice flour, 1 teaspoon orange blossom water, 1 teaspoon salt, and the seeds after baking into a large bowl.
- Mix everything thoroughly, divide into 10 equal portions, and shape them into round balls, ensuring they stick together.
Step 3: Making the crust
- Prepare a large bowl and add: 200ml pre-cooked syrup, 300g all-purpose flour, 80ml vegetable oil, and 1 teaspoon Chinese alum water.
- Use your hands to thoroughly mix the ingredients until the dough is elastic, smooth, and not sticky.
Step 4: Shaping the mooncakes
Create shapes for traditional mixed-flavor mooncakes
- Divide the outer dough into 10 equal portions (based on the previously divided filling and the amount of dough you prepared for the crust, as well as the desired size you want to make).
- Let the dough rest for 10 minutes, then roll it into a moderately thin sheet.
- Place a thin sheet of dough in the palm of your hand, place the filling in the center, gather the edges, and gently shape it into a round ball, ensuring the dough completely encloses the filling. Repeat this process with the pre-divided outer dough and filling.
- Place the formed dough and filling into the mold gently to avoid cracking and revealing the filling. Slowly press the mold to release the mooncake.
Step 5: Baking the mixed-flavor mooncakes
- Preheat the oven for 10 minutes at 200 degrees Celsius.
- Arrange the mooncakes in the oven, bake for 10 minutes at 200 degrees Celsius. Meanwhile, prepare the egg wash mixture: 2 egg yolks with 2 tablespoons of vegetable oil, mix well.
- After 10 minutes, spray distilled water on the surface of the mooncakes, then apply the egg wash mixture on top of the cakes.
- Continue baking for another 10 minutes, then let the mooncakes cool before enjoying.
If you don't have an oven, you can make mixed-flavor mooncakes using an air fryer.
The finished mixed-flavor mooncakes have a beautiful golden color and a fragrant, soft crust
2. Making Roasted Chicken Mixed-Flavor Mooncakes
2.1 Ingredients for Roasted Chicken Mixed-Flavor Mooncakes
Similar to traditional mooncakes, for the roasted chicken mixed-flavor filling, we still need to prepare ingredients for the crust, filling, and syrup:
Crust
- 250g all-purpose flour
- 1 egg yolk
- 10g unsalted butter, 30g vegetable oil
Filling
- 400g chicken breast
- 100ml osmanthus wine
- 20g candied lime leaves
- 50g sugar fat
- 20g toasted sesame seeds
- 10g sliced lime leaves
- 100g each (lotus seeds, pumpkin seeds, lap xuong sausage, candied pumpkin, broken cashews) along with spices such as Chinese five-spice, salt, onion powder, oyster sauce, vegetable oil
Syrup
- Prepare ingredients and make the syrup for baking similar to traditional mooncakes
2.2 Detailed steps for making Roasted Chicken Mixed-Flavor Mooncakes
Step 1: Making the filling for Roasted Chicken Mixed-Flavor Mooncakes
How to make the filling for Roasted Chicken Mixed-Flavor Mooncakes
- Clean the chicken breast, marinate with 1/2 teaspoon Chinese five-spice, 1 tablespoon oyster sauce, 1/2 teaspoon salt, and 1/2 teaspoon onion powder for 30 minutes.
- Place the marinated chicken in the oven, bake for 15-20 minutes at 170 degrees Celsius.
- Brush a layer of vegetable oil on top of the chicken and bake for an additional 7-10 minutes.
- Let the chicken cool, cut into small pieces, and mix with sliced lime leaves, toasted sesame seeds, broken cashews, lotus seeds, lap xuong sausage, candied pumpkin, candied lime leaves, sugar fat, and candied pumpkin.
- Take about 50g of the filling, shape it into a round ball.
Step 2: Making the crust, shaping, and baking the mooncakes
- Similar to steps 3, 4, 5 of making traditional mixed-flavor mooncakes.
The finished Roasted Chicken Mixed-Flavor Mooncakes are fragrant and delicious homemade treats
3. Making Salted Egg Mixed-Flavor Mooncakes
3.1 Ingredients for Salted Egg Mixed-Flavor Mooncakes
Ingredients for the crust
- 130g all-purpose flour
- 130g cake flour (flour type 8)
- 30g vegetable oil
- 10g peanut butter
- 1/4 teaspoon baking soda
- 1 egg, unsweetened fresh milk
Ingredients for the filling
- 50g each: candied pumpkin, roasted cashews, roasted pumpkin seeds, steamed lap xuong sausage, candied lotus seeds
- 40g each: roasted melon seeds, sugar fat, toasted sesame seeds, sticky rice cake flour, candied red ginger
- 20g candied persimmon
- 5 salted egg yolks
- 5 lime leaves
- 2 lime peels
- Mai Quế Lộ wine
- Sesame oil
Sugar syrup
- Ingredients and cooking method as in the traditional mixed-flavor mooncake recipe
Ingredients for delicious salted egg mixed-flavor mooncake
3.2 Detailed steps to make mixed-flavor mooncake with salted egg filling
Step 1: Making salted egg filling
- Soak salted egg yolks in Mai Quế Lộ wine for 50 seconds to remove fishy smell.
- Preheat the oven for 10 minutes at 170°C. Place the egg yolks in the oven, brush with sesame oil, and bake for 5 minutes.
- Combine lime leaves, lime peels, candied fruits, and various seeds in a mixing bowl.
Step 2: Making the crust, shaping, and baking the mooncake
- Similar to steps 3, 4, 5 of making traditional mixed-flavor mooncakes.
The mooncake has the fragrant and rich flavor of salted eggs, and the golden-brown crust looks visually appealing
4. Secrets to successfully making mixed-flavor mooncakes on your first try
For a mooncake with a soft, evenly golden crust and a well-bound filling, consider these tips when making mixed-flavor mooncakes:
- When closing the mold, brush a layer of oil or a layer of flour inside for easier removal. Avoid compressing too tightly, as it may cause cracks, and the crust may become dry during baking.
- While making the mixed-flavor filling, avoid overmixing, as it may result in a dry and crumbly texture.
- When dividing the dough for the crust, cover it with a damp cloth to prevent drying, which can lead to cracks in the crust.
- Adjust the oven temperature according to your oven's power to ensure even baking without burning or uneven cooking.
- Regularly check the mooncake's surface and spray some water to prevent drying on top while the bottom is not yet golden.
- To achieve the perfect cooking degree and color, bake the mooncake three times for 5 to 7 minutes each at a temperature ranging from 200°C to 220°C. For smaller mooncakes (less than 200g), reduce the oven temperature to around 180°C.
- When brushing the egg mixture on the mooncake's surface, ensure it's not too thick.
- The baked mooncake should have an attractive golden color, avoiding it being too hot or becoming too dark, which can affect the taste.
5. Time-saving tips for making mixed-flavor mooncakes
Producing a mixed-flavor mooncake can be time-consuming. If you're a busy person, consider the following small tips to create a delicious and meaningful mooncake:
