Hello everyone,
The first day of the week is over :) I can just sit in front of the computer. I woke up a little depressed in the morning for some reason. Then I took my breath in the kitchen to fix this mood. I took the first step towards relaxation by making a huge cake for the croissants recipe, which I will use only 2 slices of.
When the cake came out of the oven, I was already cheering and singing while I was preparing the new recipe. I think cutting, kneading, cooking and producing something is the most enjoyable thing in the world. I leave all the stress in the kneading bowl and leave the kitchen feeling as light as a bird.
Now let's come to the moon cakes that I made for therapy…
Mooncakes are also a recipe where you can evaluate your leftover cakes. You can also add hazelnuts, other than walnuts. I was going to use hazelnuts for the topping, but I used almonds because there was only a filet of almonds left at home. Its appearance and taste were quite pleasant.
I will continue to make sweet and savory buns with different fillings. Recipes coming soon :)
Love…
For the dough:
- 1 egg white (medium egg)
- ¾ cup unsalted butter (melted chilled)
- 1 water glass milk
- 2 teaspoon of powdered sugar
- 1 pack of instant yeast
- salt with the tip of 1 teaspoon
- 4 water glass flour
For internal mortar:
- 2 cups crumbled cocoa cake
- 1 teaspoon of crushed walnuts
- 1 teaspoon of dried raisins
- 1 teaspoon of cinnamon
- 2 teaspoons of milk
For the above:
- 1 egg yolk + 1 tablespoon of milk
- Filet hazelnut or almond
How to Make Mooncake Recipe?
- Take 3 cups of flour in a mixing bowl and make a hole in the middle with your hand.
- Start kneading by adding butter, milk, yeast, sugar, salt and egg white.
- Add the remaining flour and knead the dough on the kitchen counter for 3-4 minutes.
- When you get a dough that does not stick to the counter and hands, take it into a kneading bowl, cover it with cling film and leave it to ferment for 20 minutes.
- While the dough is fermenting, mix all the necessary ingredients for the stuffing in a plate and set aside.
- Tear off tangerine-sized pieces from the fermented dough and roll them.
- Open the rolled dough on the lightly floured counter with the help of a rolling pin without thinning it too much.
- Make a roll by putting 1 tablespoon of the mortar you squeezed and shaped into the middle, and put it on the baking tray by giving it a moon shape.
- After fermenting for 15 minutes, brush the egg yolk mixed with milk on the buns.
- Bake in a preheated oven at 180 degrees until golden brown (approximately 25-30 minutes).
- Serve warm or cold.