Traditional Chinese Mooncakes (With 2 Fillings)
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- Опубліковано 28 тра 2024
- Mooncakes are something you typically seen bought at the store for the mid-autumn festival. But maybe, you can make your own homemade mooncakes and make whatever kind of filling you'd like!
Recipe: www.joshuaweissman.com/post/c...
Mooncake Molds: shop-links.co/173657009202406...
Golden Syrup: shop-links.co/173657013270926...
Kansui: shop-links.co/173657019224059...
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My mom just made these a few days ago. I just showed her your video and she said: "oh it's this funny dude again"
Your mom is a mom of culture
@Daniel Lwin Bro that's just how white people talk he sounds normal
Mom of culture
My mom call him hello cupboard guy lol
My mom thinks he’s fucking crazy cause he’s like the most over inthuseiastic
I’ve been craving this since “Wendy wu: Homecoming warrior” came out and I still haven’t had it i-
Finding this comment took longer than I had hoped. I was almost disappointed, but you came through
YES I CANT BELIEVE SOMEONE ELSE THOUGHT OF THEM SINCE THAT MOVIE
go to any asian grocery store
Omg u read my miiindd
Bruh same
you know, growing up in Hong Kong, never ever anyone in my life ever considered making mooncake at home. Everyone just tries to find the best place to buy their mooncakes. People who made their own and share them are unicorns.
So imagine how weird it is to watch Josh making this
Well less weird cause at least for me I don’t see local Asian markets selling mooncakes where I am. But maybe they sell out fast. I get what you mean but if you don’t have anywhere near to to buy them, making them yourself is an option
@@bennu547 its because mooncakes r seasonal so maybe theyre just not in season when u go to the local asian market
@@bennu547 they only sell them near the moon festival. And even then, they are sold out fast, so many actually reserve them at their local asia shop
because people in HK is busy af😂 Mid-Autumn Festival is arguably one of the most important festivals in Chinese culture and we don’t even get a day off on the day. We get it the day after the festival. This frustrates me since I was a kid
I used to get super excited when i’d get a double yolk inside.
😁🥮😁🥮
Anyone else here because they watched "Over the Moon" and curiosity about these treats got the better of you?
I did
Lmao my brother made my mom buy the tool to make them just because of that movie! It’s great because I’ve wanted to make these for a long while
yes! My kids and I love that movie
Here because listened to the songs on youtube and recommendations did its thing.
my niece has been begging for them since the first time she watched it lol
"Do it for the moon"
*Happy Sokka noises intensify*
*moon cake gets ruined* That's rough buddy
I was looking for this comment
Alowishus Devadander Abercrombie 🤣🤣🤣
yue 月 literally is chinese for moon and moon cake is called 'yue bing月饼' ， and in chinese mystry, there is a lady in the moon. named 嫦娥 who has similar cloth with what yue wear in swamp episode.
That’s rough buddy
The use of lye water in the recipe, while traditional, is actually a culinary myth. Lye water is thought to promote browning of the pastry skin in the same way that pretzels are dipped in lye water before baking to achieve that deep brown colour. However, as you can see from the mooncakes in the video, those didn’t turn out very brown at all. The colouration is due mostly to the egg wash and not the lye water. To achieve the colour that you see in the commercial bakeries, ditch the golden syrup and lye water and use the same quantity of treacle, molasses or a very dark honey instead.
The mooncakes also looked a bit thin. This is due to the wrong size press being used (too big) or the mooncakes being too small. Every press will have a number, usually stated in grammes somewhere on the outside and this is the total weight of the filling and pastry skin for each mooncake that will comfortably fit in the press. The size of the presses are usually multiples of 50g up to about 250g. A ratio of 50% filling and 50% pastry skin by weight is usual but you can go up to 60% filling and 40% pastry skin, bearing in mind, the thinner the pastry skin, the more elegant the mooncakes will be.
And on the subject of thin pastry skins, the video appeared to omit the need for resting time when making the pastry skin. This step is critical. Once the dough is made, it needs to rest for 30 mins to an hour at room temperature before using it to wrap the filling. If you have a well-rested dough, you won’t need the cling wrap at all. You should be able to form a “cup “ of dough with your hands into which the ball of filling goes into.
Finally, the reason why the mooncakes shouldn’t be eaten immediately after baking is because of a process known as 回油 or literally “returning oil”. It’s traditional to allow the mooncakes to rest at room temperature (and not in the refrigerator) so that the oil from the filling has a chance to permeate and moisturise the pastry skin. Which is why when you’re making the filling, while it’s possible to drastically reduce the amount of oil used in making the filling (in fact, the Japanese method of making red bean anko uses no oil at all!), it’s best not to skimp on the oil because it’s helps the pastry skin to achieve the level of moisture needed.
On the subject of red bean and lotus see pastes, substitute dark brown sugar for white sugar in the red bean baste and that makes for a tastier red bean paste. The lotus paste in the video is what’s known as “white” lotus paste. Traditional “golden” lotus paste is made in the same way except instead of granulated/caster sugar, the sugar is cooked into a (dry) caramel before being added to the lotus seed purée, which is then cooked into the paste like is shown in the video. White lotus is useful if you want to add mix-ins such as matcha powder or pandan. And don’t forget the seeds/nuts in the lotus paste. Use whatever you like. Shelled melon seeds are traditional but 🤢🤮. I put toasted pine nuts, sunflower seeds or macadamia nuts in mine 😋
Hold up. So I DON'T need to buy golden syrup and lye water?
Kate Kramer Lye water is definitely optional, especially if you’re using molasses or treacle. The traditional recipe calls for invert sugar rather than golden syrup and it may well be that golden syrup contains invert sugar but invert sugar is something you can easily make at home by heating a sugar syrup with lemon juice until it turns a golden colour and then leaving it to cool. You can choose to neutralise the lemon juice with some bicarbonate of sofa but that’s optional.
Thx for the info
As a note the video does say let the dough rest 1:22
Quelqun x That’s good. Maybe I wasn’t paying attention at that point.
Kate Kramer hilarious.
Imagine Sokka making these and straight up bawling his eyes out
underrated comment
That's rough buddy
he can finally eat that cake
I'm not even Chinese but this has become my family tradition to get mooncakes every year for mid-autumn festival. Those things are divine.
Now I really want red bean cakes...
Oh snap!
Fancy seeing you here Chefpk.
How many food channels are you watching? It seems lime you're everywhere.
Also, read the last chapter of the Shokugeki manga and record it. You'll love it
What ya doing here Paul?!
You should make moon cakes too maybe colab sometimes with josh
@@senorducc4413 idk
There’s different mooncake varieties depending on the Chinese dialect groups. The ones that contain salted egg yolk are from the Cantonese; while the Hokkien, Hakka, Teochew and Shanghainese each have their own varieties.
We Malaysians even make them using agar-agar or snow skin (yum!) and unconventional filling flavours such as matcha, milk tea and some from fruit purées (including the infamous durian)! They contain considerably less calories as opposed to the traditional ones.
Sadly Joshua, you missed the date to upload the video haha. The Mid autumn festival just passed, it was on the 1st of October this year. Nevertheless, great video!
祝你中秋節快樂，家好月圓人團圓！🥮🏮
Happy Mid Autumn Festival and send my regards to your family!
In Vietnam, people LOVEEEEEEE to eat mooncakes with those unconventional flavours, idk why but children just don't like the traditional anymore xDDD
Hoàng Anh Nguyễn same here! The younger Chinese community hates the mixed nut flavour (五仁) but I love them! But I have to admit, the unconventional flavours do excite me as well.
@@HoangAnhNguyen-gy4tq it tastes kinda funky and i hate the flavors they oftgen use
中秋節已經是幾日前的事，但祝大家中秋節快樂
@@gp2779 the traditional kinda remind me of my childhood. But our unconventional flavours might be their traditional and their next generation might think it's taste too boring, then they gonna find out the real traditional it's so good =)))
It was awesome to stumble on this video. Quick note:
My grandmother used to make these from scratch. She didn't use egg wash during baking (because it risks losing design). She used a simple syrup made of thinned golden syrup.
Watching this, you realize that Joshua and Gordon Ramsey are the very few non-Asian chefs who actually take the time to research on how to make actual authentic Asian food, using the correct ingredients and procedures.
No wonder they're so respected.
gordon did NOT do research when he made that Ramen tho
didn't see Gordon Ramsey in the video, guess I just missed him.
It's their money, they can do whatever they want with it
@@rahulgomes6488 oop gotta research again huh 👀
I'm from Trinidad and Tobago and the first time I've heard of mooncakes was when I was like 8 watching WENDY WU Homecoming Warrior on Disney Channel and I have always wondered what they taste like. So thank you for this. Brings back memories, I will try and make this...one day.
Its like a chocolate chip cookie with no chocolate chips and more crumbly with a really thick and somewhat sweet paste with a slight aroma (depends on what filling) i dont like it too much, just not my favorite. Nian gao is my favorite.
I miss that movie imma bout to watch it during bio 🙏😭
Same! They sell them on Charlotte street in town for $120 tt in September. They might still have it now
I've had ones filled with white lotus seed paste... The taste is oddly reminiscent of sweetened peanut butter, with a texture like a brownie.
Pretty amazing, but I can't handle eating more than half of one at once- it's so rich I feel like my brain will shut down from the intensity!
very dense and YUMMY.
“Do it for the moon” -Joshua Weissman 2020
Woo💫💫
I’m inspired
I read that just as he said it
do it for the moon!!!!!
Sokka approves
Meanwhile me, an Asian: "Imma just buy them at bakeries. Ain't nobody got time for that!"
Jwbxhfjif OMG DUDE ! LUCKYYYYYY
it's hard to find an Asian market from i am 😃
@@lazybunny1753 you need to be in Asia to find those at bakeries ... and not all the time too ... lol
Ah yes a fellow Asian. But we do be finding those in bakeries
Most of my neighbors store have those mooncakes or hopia as we called it
😂
“Size matters here today, boys” I died 😂
Couldn't find the moon cake presses, so I 3d printed some.
eBay and Amazon should have them if you put it in the search most likely they’re made in China or shipped from Asia where moon cake making is popular some USA sellers but shipping should be a while
@@chrisll5229 nah, those are in the USA. It takes months and costs a fortune to ship anything out of the USA cos they have a raging covid pandemic there.
You didn't have to flex like this bruv
definitely not foodsafe. The surface is porous, its a bacteria breeding ground.
@@kimberlethlippington3711 only if you use it again and again. good enough or a one off.
damnnnn as fan from Hong Kong, I approved your mooncake is legit!!!
btw I dont really think we would put salted duck egg yolk in the red bean paste one, but 100% in the lotus bean one.
you will find the tastiness into a whole new level.
There are two ways to do that tho, you can stuff the whole egg yolk in the cake (traditional one), or smash the egg yolk into a paste and mix with little sugar and milk to be (奶皇), this is the lighter one and more popular one in recent years.
YES my family is from China, they brought me the 美心 egg yolk one and it is so good!
@@ilikecherries3866 美心 is actually just alright or actually below standard one. there are actually like 50 more better brands in HK which can be named easily XD
@@ilikecherries3866 Ah Hin is right. There are better options.
@@ahhin2068 yep yep yep, there are sooo many more brands that are wayyyy better than 美心😼
@@ahhin2068 I’ve also tried ones from the peninsula hotel, they are pricey but also very delicious :)
Finally a non Chinese that actually cooks Chinese food respectfully!!!
What does non-respectful look like? So I know what to keep an eye out for.
@@lilybrandsma3404 someone on tiktok cutted the mooncakes thin like bruh thats not how you eat it disrespectful!
@@lilybrandsma3404 I imagine it'd be making them using the commonly used patterns for the press, in the same manner that is done by natives (I.E populations that commonly produce the food for religious or traditional reasons).
I disagree with the respect part - you could do whatever fusion you'd want, even a double moka latte frappachino extra cream gluten free with sprinkles, and technically it'd be mooncakes as long as the dough is right and the shape is right, but it would not be "OG mooncakes".
Better to say: "Finally(,) a non-Chinese (individual) that actually know(s) how to do (make/prepare) Chinese food (cuisine/cooking) respectfully (in the traditional style) !(!!)"
You mean respectfully WITHOUT THE EGG YOLK....
@@lilybrandsma3404 I know this is an older comment but if you're still curious I wanted to answer haha. Since mooncakes are a dessert they're open to more interpretations even in China. Josh has made more traditional mooncakes which is great because it shows he's properly researched the culture, but starbucks in China for example sells ice cream mooncakes that are strawberry or chocolate flavoured (made with Western influenced ingredients so to say.) An example of a good way vs a less ideal way to cook Chinese food would be Gordon Ramsey vs Jamie Oliver's how to cook fried rice videos haha.
Hi Joshua, we commonly use lard in China for both the fillings and the wrappers, and traditionally, aged mandarin skin is added into the red bean paste for depth of flavor and citrus aroma. For the lotus seed filling, we love having a salted duck egg yolk on the inside as well. Overall, great job man!!!
That sounds amazing 😍
"find it at any asian market" me who lives in a town of 3000 people and no stores
:( that's rough buddy
If you have the usps you might be able to ship these ingredients
lollll
I live in a small town too
The only Asian people in town run like a jewelry store or something
It's wild that even Asians won't find these ingredients at the local store 😅😅
Josh doesnt claim he's a chef, just flexes on his skills coz he's exactly one
@Vanargand He was one... he worked in a professional kitchen before he quit his job to do youtube.
@Vanargand the navy versus video calls him a former professional chief
Vanargand lol you need to relax. Insulting people over a word?
@Vanargand genuine question, what is the standard of being a chef?
@@zhixiangren4580 all i know is the executive chef doesn’t cook, he runs the kitchen, takes care and manage the cost and expenses, and stuff. Remember one of Spongebob episode about chef exchange where he cooks in a fancy restaurant? The guy who yells at him for making a burger is the executive chef. Correct me if im wrong.
As a Chinese American I’ve somehow still never tried to make these by myself. Can’t wait to surprise my mom with these!
So? How did it go? Did you surprise your mom?
PSA: if you've never had these, they taste NOTHING like you're imagining
What do they taste like
@@blackgirl2126 they're kinda sweet, but only the filling really packs any flavor.
I'm expecting a really sweet and crumbly dough with a bright and savory filling, but im guessing its way off lol
@@cheetoschrist5685 the outside is accurate, the inside is only lightly sweet and earthy
I figured its what a fignuton is suppose to be?
"Trypophobia Warning"
Haha I don't hav-AGH WHY DOES THAT LOOK SO WRONG!
tryphobia is fear of clustered holes and stuff, i think i have it but its just fear its just discomfort.
@@scarlet.x Phobia doesn't have to be a fear, it can also just be an aversion.
Just imagine all those holes in your skin.
Are they caused by a disease? Or perhaps man-eating bugs have drilled into your skin and laid their maggots in the holes?
@@jayhugidge2404 yeah ik, and thats why i have tryphobia. im not afraid of it it just makes me highly uncomfortable.
@@WanderTheNomad STOPPPPP
My family is chinese and I grew up with mooncakes and these look super authentic. My mother gave this recipe the nod of approval. I really live for these authentic, no-skimping recipes that we can learn from. I mean this is the cultural diffusion of America at its finest. Love it. Keep up the amazing work!!
My family is West-Indian and in the Caribbean we have our own take on Chinese Mooncakes. The recipe is very similar but made with local Caribbean ingredients. We call them “black eye” which is short for “black eye cake”
this has reminded me of a childhood cartoon, Sagwa the Chinese Siamese cat. thanks
Omg I haven't seen that show in forever
Fun fact about the cat's names! Sagwa means stupid and Dongwa means winter melon, or airhead. My Malaysian dad started laughing at their names when we were watching that show and he's only explained why in recent years.
Love this guy he's amazing. If it wasn't for him I wouldn't of been making my way up to be a professional chef
wouldn't have been*
Well done
Don’t worry Josh, I’m Chinese and I don’t like the egg yolks either.
ReiaLily What?!? The egg yolk is the best part of the mooncake.
Haha my great grandpa hated the egg yolk because it meant less lotus
lol i'm the exact opposite ever heard of 4yolk moon cakes? >:3
It's good in meat mooncakes.
@@jamesxiang4383 I agree
Finished watching Over The Moon, THIS IS PERFECT!!!!❤😍
I followed your recipe and made these yesterday. They came out PERFECT. It was my fIrst time making and eating a mooncake. They were SO GOOD!!!
Yay! Around mid autumn festival too.
I’m Chinese and this just made my day (night).
5:43 the secret mooncake no one expected (but everyone needed)
Thanks for this video! I’ve made it from scratch many moons ago! (Like 30 years ago!) I made my dough with flour, eggs and molasses! I had the traditional wooden molds that you inverted and banged on a table to get the pastry out!
In my country we have a moon festival and that's one of the only times I ever get to eat these. Now I'm badly craving them ahhhhh
Moon cakes...Josh is heading to the moooooon!
Get Cooking! Italia to Infinity and beyond!
He gonna meet Chang 'er hope he likes rabbits
Get Cooking! Just checked out your channel, pretty cool! Looking fwd to more vids!
DEAREST JOSH. , YOU NEED TO " SLOW DOWN THE TALKING AND YOUR VOICE IS SO ANNOYING . LEARN AND LISTEN TO YOUR VIEWERS OR YOU'LL GO DOWN TO " NOTHING ! " THIS IS " CONSTRUCTIVE CRITICISM . " TO MAKE YOU " IMPROVE . " RIGHT NOW , YOU HAVE A " FAILING GRADE . "
Cynthia Rothschild7777 why are you shouting here, are you thick in the head?
Damn. 1 month too late Josh. Saving this for 11 months time.
No, just one week late. it's on the lunar calendar 15th August.
@@zoealison I mean I started eating them a month ago lol.
Literally my thought when I see this lol. Usually people don't make as well as buy mooncake on the actual Mid-Autumn day lol
Moon festival was last week?
Just Skye yes it was on Thursday last week!
Your recipe worked perfectly and was easy to follow. Thanks!
I tried these for the first time just this week! I despise red bean paste in any other form but it was AMAZING in moon cakes. I've been craving more ever since 🤤
I lived in Hong Kong for several years in the 1980s and of course I ate Moon Cakes once a year during the Autumn Moon Festival. It was often said that you eat Moon Cakes just once a year because that's how long it takes to fully digest them!!!
This is the Cantonese version. The other well known versions have the dough thats more like a puff pastry as they kinda use the dough butter dough method. And those u can make savory with beef or pork :)
Aaaamazing! they look beautiful and delicious.
Disclaimer: if you want to make your own red bean paste, be sure to mentally and physically prepare yourself. I had to make red bean paste for a recipe one time and it was so difficult and physically draining. It takes a really long time to make so make sure you have enough time ahead of you. For now on I decided I would either make someone else make the paste for me, or I would buy it. So beware of the struggles of red bean paste!!!
Yea i would buy the readymade in store rather than make it myself. Toooo tedious for my energy.
There are other ways to make the red bean paste (with sugar slices and rock sugar) that are easier than this one. I would scorch the heck out of my bean paste, and then I would cry.
My mom always just cook in a slow cooker. Even faster a pressure cooker. You don’t really have to keep watching over. It really depends what tools you have.
@@tvtvtfan3767 I was wondering when I was watching this, why not use a pressure cooker for the azuki and lotus (not together, of course). I mean, I use it to cook dried beans for my baked bean recipe, so why not?
Josh's mom had the same reaction to her professional chef son's exotic food that my mom has when I occasionally make banana bread lol
banana bread? That’s- wow 😅. That’s... god- -that’s actually really impressive
What a good and respectful man, making foods from all cultures
Can you guys at least be consistent with cultural appropriation
@@shabut Fam, idk what you're on about
Thank you again for your interest in Asian cuisine!
Josh I made these twice already!!! Sooo soooo good. Thank you for always hooking us up with homemade goodies. Made your Chick-fil-A chicken too. 🔥!
I'm a cantonese person and I can say that you ALMOST perfected these moon cakes! they're absolutely gorgeous and I look forward to even more of your cooking!
Also can I just say the quality of your videos is incredible. I've been here for awhile and the quality has improved so much without losing the integrity and passion for cooking! These videos are WORKS of ART now. Keep it up!!
I've never eaten nor made mooncakes before, but whenever I make someone with a recipe it always turns out great! Considering I'm finally celebrating the festival's I've always wanted to celebrate I'm making mooncakes for the mid Autumn festival on September 10th!
Excellent video. Thanks!!
Fun Fact: Moon Cake in Chinese is
月饼（yue bing)
Yue means moon and bing means cake
餅 is more commonly referred to as ‘biscuit/cookie’
we would use 糕 (gāo) if referring to cakes
However in this context of ‘mooncake’, 餅 is usually translated to as ‘cake’
thanks sherlock. 恭喜发财新年快乐
@@Meteo_sauce Too early. It's October dude
cool!
@@charlesfeng2012 ikr lol
Start:
tf is a mooncake ???
end:
Thank you
en.wikipedia.org/wiki/Mooncake
How you don’t know what moon cake is lol
WOW!!! Impressive!! Thank you.
I never realized how popular Wendy Wu: Homecoming warrior was until now
Traditionally, you would fry the red bean paste in lard, not vegetable oil.
That’s why I feel fat after 2
Josh: you want to know what else is a beautifully ornate little pastry?
Me: wut?
Josh: my ass- b-roll
Was that a Kung Pow reference??
Subatomicfish I doubt it, that would be too obscure. He was simply talking about his buttocks.
@@LeukipposOfAbdera Idk, kinda sounded like a Betty impression to me. I don't remember any particular ties to moon cakes in that movie other than China, but still
You're very entertaining! Thank you, loved the side notes...
I'm the only one who thought that mooncakes had chocolate filling instead of red beans?
Some do, but that's more of a novelty variety. The traditional ones are what he made here.
Some non traditional bakeries do use chocolate/chocolate ice cream fillings. Which is a good thing since moon cake used to be one of the most re-gifted gifts in Chinese history. Not that it is bad, you just receive so damn many boxes every year. And since these things are so damn rich you only have appetite for 1 or 2 pieces per year. So it was a godsend when someone came up with alternative flavors back in the 90s.
Traditional Ones Usually Have Red Bean Or Lotus Paste
Well if you're an Ang Mo its to be expected that you think that since 除了在电影中看到的假东西外，你对亚洲文化也没有尊重
@@brokenglassshimmerlikestar3407 i always thought they had whipped filling i always wanted to try they look so good
I love how Josh edits his videos, it's so funny, entertaining and educational!!
Great job as always. Stay healthy for you, Josh!❤
Thank you so much for this! I love red bean anything and I’m gonna have to try this recipe. 🖤
Looks delicious, will save it to prepare it some day.
You can also cook those beans in 45 minutes (+20 for cool down) in any pressure cooker without the overnight soak. Throw an orange peel (dried or fresh) into the pressure cooker with the red beans for a really nice fragrance.
Perfect! I actually have a use for my IP that's not making yogurt!
Josh: “...find in an Asian Market.”
Also Josh: “Pardner.”
also bri' isch 4:54
Eastern Europe problem...
Jakub Grzybek ?
@@jakubgrzybek6181 can relate
V e r s a t i l i t y
They remind me of my FAVOURITE cake wich looks exactly like this but has date paste filling instead of red beans and its AMAZING
Thank you for this video. I was afraid to try doing this recipe before. But now I'll definitely give it a try
I'm so glad you included a lotus paste version they're my favorite! Time to save this for the next mid-autumn festival lol
You're so loved by Asian people with this Moon cake recipes
righttt
6:26
“Wanna know what else is a beautifully, ornate little pastry?
*MY A-* B roll.”
Gonna try making these this weekend.
Fly me to the moon
Let me play among the stars
Let me see what spring is like
On a, Jupiter and Mars
In other words, hold my hand
In other words, baby, kiss me
Fill my heart with song
And let me sing for ever more
You are all I long for
All I worship and adore
In other words, please be true
In other words, I love you
Fill my heart with song
Let me sing for ever more
You are all I long for
All I worship and adore
In other words, please be true
In other words, in other words
I love you.
This was also used as the end credits song in Evangelion :D
Fly me to the moon, let me play among the cakes...
I was listening to this earlier today, it's still stuck in my head
Pleasantly surprised to see you tackle this sir. This dessert has deep cultural significance to east asians. Much respect.
I've always wanted to try these
I never tasted these! It look so amazingly good!
when i think of " moon cakes" i Instantly am thrown back to 'Wendy Wu homecoming warrior'
That's why it sounds so familiar!! Thanks for freeing up my night from sulking over this.😅😂
The only reason why I know mooncakes are a thing is because of Ni Hao Kai Lan
@@zabbee2323 Me too! That was my favorite show when I was little and I've always wanted to try mooncakes
😂💯
The first thing I thought when I saw the thumbnail was:
"Ok first of all, why is it F L A T ?"
@@yian1787 Oh. That makes sense. Our mooncakes here are slightly taller then the one Josh made. About a quarter of two stake up -idk if that make any sense lol-
Thank you for the recipe love the enthusiasm it makes it even better to make them keep up the great attitude you’re so funny.
Def going to try it
This is so great! I looked everywhere for mooncakes this year but they were sold out. Now I can make them myself. Thank u :)
i clicked this video and IMMEDIATELY had the urge to watch Wendy Wu: Homecoming Warrior
Now I know what I'm going to do during bio class 😭🙏
I WAS ABOUT TO SAY THIS
Mad respect brother. You one of us.
Absolutely stunning brother
Hey Josh,
As a Chinese person, I 90% approve of these mooncakes. The only things are that your mooncakes aren't big enough, they're too pale, and they usually have some salted egg yolk in them. Also, the mid-autumn festival was like a week ago.
Once again, the salted egg yolk variety is common among the Cantonese. The Teochew ones have a puff pastry coating and the Hokkien variety is actually pale white!
So it ultimately depends on the type of mooncake you’re making. But as evident, Joshua seems to be making the Cantonese one so adding the salted egg yolk will be good!
i second this! i’m not chinese but learned chinese and all about chinese culture for nine years
wow bro there is no Chinese cultural influence in my country so i never even saw them in real life i wish i eat them one day
He specifically mentioned in the video he doesn’t like the egg yolk 🤷🏻♀️ also a lot of them don’t have the egg yolk.
Am I the only one here thanking this man for the Tryp warning? I've just had something to eat so thanks for the warning Josh.
I've wanted to try mooncakes since Pucca! Thank you Josh!!
Wow im impressed
Pineapple filling is also pretty good. I highly recommend if it for those who don't like the more traditional flavors.
wow, mooncakes. Joshua never stops being impressive in what he makes.
This video made me love your channel and subscribe after the first watch! Love your authenticity🌸
he makes it seem so easy. here i am at 2:20 in the morning finally baking after starting this recipe yesterday morning. i got some very nice looking mooncakes. still baking, so let's see how they come out.
it was good
Just made this last Monday and my friends love it! Something I discovered, the mooncake still taste great 5th day. Like wine it tasted even better days after. Second day not so third day oooooh perfection! Wrapped them individually with cling film and EVEN in the fridge that made it last longer, and they’re still tasting good.
By the way, can I know how many mooncakes did you made from one batch of recipe? I want to try it tmr but i need to know if it will be sufficient for the family 😅
@@bavhethasonia9172 hi I had 11 but basically 30 grams dough and 20 grams filling, with leftover dough. or you can do 30 30 for 11 pcs
@@anafamadormiemiec Hey, thank you very very much! I'll double the recipe for tmr then! Take care! 💛💛💛💛
@@bavhethasonia9172 No problem! Also, it fit on a 50 gram moulder
i watched over the the moon and now I'm craving this HAHAHAHA
For once I saw an ingredient I actually have and I have never known such joy
From now on I declare lyles golden syrup my favourite food of all time
you are a star mate. just made it with my kids with 50g mold. came out perfectly. thank you so much for sharing the recipe
Joshua: "its pretty easy"
Also Joshua: "Add golden syrup"
Me: "Add golden WHAT?"
it's inverted sugar, duh! (jk this is definitely not easy to come by and only one company seems to make it lol)
Amazing syrup to have around handy. That caramel smell it exudes is heavenly. Especially great when paired with desiccated coconut and butter in an ANZAC biscuit.
You don't know what golden syrup is?
I'm British so maybe it's common here
Is golden syrup difficult to get hold of in America or something??
Yeah it’s widely available in England (and I’m talking most shops here, it’s a staple) but I’ve heard that corn syrup is often used as a replacement if that helps at all
You’re JUST late for the moon festival it would have been useful a week ago! 中秋节快乐！
中秋节快乐！
中秋节快乐！
One of my favourite foods
My kids loved the Over the Moon movie. We had never heard of mooncakes before. I have been wanting to make them! I just bought everything to make them! I stopped at 4 out of 5 asian markets near me and none had lye water or the golden syrup so i will be making my own lye water and i bought the golden syrup on amazon. I am so excited to make these and they will be ready on Tuesday for the festival! I loved the video. I cannot wait to try these. I have never had one before.
what did the kids think of them
@@tarrinnicole they liked them a lot. My older one was more picky with them. I loved them too! I made them two more times since then. I just put the extra filling in the freezer