Pumpkin Pie Mooncakes Recipe (2021 Updated Recipe)

My pumpkin pie mooncakes recipe combines 2 of my favourite things most autumn: the mid-fall mooncake festival, in addition to pumpkin pie EVERYTHING.

making pumpkin pie mooncakes style back inwards 2015. But the annoying affair about the recipe was that the pastry recipe made plenty for ix balls of pastry, piece the filling was enough for viii... leaving one ball of pastry left over.

This fourth dimension, I've lastly managed to tweak the recipe then that the pastry matches the viii portions of filling in addition to fits the mini mooncake moulds perfectly. I'll keep the previous mail upwardly as it too includes my recipe for sweetness lotus glue, together with I'll signpost to this new i on it. I besides kind of like seeing all the stuff I've done in the by.

You tin also run into how I made these amongst my YouTube video:

(Makes eight mini mooncakes).

Ingredients for Filling:

i tbsp cornflour
50g caster carbohydrate
ane/two tsp ground cinnamon
i/4 tsp ground nutmeg
i/four tsp ground ginger
200g pumpkin purée (virtually half a tin)
one egg

Ingredients for Pastry:

150g obviously flour
35ml vegetable fossil oil
90ml aureate syrup
A sprinkling of extra flour (for dusting)

Egg Wash for Glazing:

one egg
A splash of milk

Method:

ane. Stir the dry out ingredients together in a bowl, in addition to and then stir inwards the pumpkin purée and egg until smooth.

2. Scrape the mixture into a minor saucepan too prepare on a depression to medium oestrus, stirring constantly, until really thick like edible bean paste.

3. Transfer the mixture into a bowl, encompass with clingfilm to cease a skin from forming, together with go out to cool completely to room temperature.

4. Once cool, split up into eight equal parts and coil into balls alongside your hands. Set aside on a plate.

v. Make the pastry by stirring all the ingredients (apart from the extra flour) together in a bowl until it forms a smoothen dough. Just like amongst the pumpkin filling, separate into eight parts in addition to ringlet into balls.

6. Preheat the oven to 180°C and job a baking tray amongst nonstick baking newspaper.

vii. To brand a mooncake, flatten out a ball of pastry into a disc, pinching the edges so they're a flake thinner. Pop a ball of pumpkin filling in the center of the disc as well as shut the pastry upwards around it, rolling it dorsum into a ball shape. Sprinkle the extra flour onto your worksurface and curl the filled ball about inward it, giving it a tap to milkshake off the excess flour, Press it into a mini mooncake mould in addition to pop it out onto your tray.

eight. Repeat amongst the residuum of the pastry together with pumpkin pie filling balls until you take 8 mooncakes, too bake for x minutes.

ix. While the mooncakes are baking, whisk the egg as well as milk together inward a pocket-size bowl. Once ten minutes are upwardly, take the mooncakes out of the oven, brush them lightly with the glaze, too pop dorsum in the oven for a final x minutes.

10. Cool the mooncakes completely on a wire rack before placing them inwards containers (e.g. plastic tubs), sealing them as well as placing them inwards the fridge for 1–ii days to make the soft, glossy finish. Let the mooncakes come back upwardly to room temperature earlier eating.

Enjoy, too accept fun.

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