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Graceful Vines Pattern Fondant Embosser Silicone Impression Mat1
Graceful Vines Pattern Fondant Embosser Silicone Impression Mat
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By Christine Ottaway

Top » Catalog » Cookie Moulds » BB102
Mid-Autumn Traditional Wooden Oriental Lion Mooncake Mould
Mid-Autumn Traditional Wooden Oriental Lion Mooncake Mould1




Product Description

Mid-Autumn Traditional Wooden Oriental Lion Mooncake Mould

This is a stunning hand crafted wooden cookie mould! This could be used for English shortbread, Springerle cookie, speculaas cookie or whatever you prefer. Mould is made from dense quality wood. It has tight grain surfaces making it easy to dry after washing and won't harbor bacteria like porous wood moulds and utensils. They don't stain or retain as much odors like softer wooden tools.

Cookie mould length: 21 cm
Each cavity size: 9 cm (head to tail)
Depth: 2 cm

How to use this wooden mould for Cookies / Shortbread?
1. Freeze cookie dough in fridge 40 mins then divide into 50g each.

2. Dust mold heavily with flour before the first use; dust lightly before each molding. Shake off excess flour.

3. Roll out dough then proceed with the molding.

RECIPE - Purple Yam Filling Ingredients: (Yield: 150g)
+ 100 g purple yam
+ 60 ml milk
+ 1/8 tsp salt
+ 35 g fine granulated sugar
+ 10 g glutinous rice flour
+ 10 g butter
+ Mochi (snow skin, 160g) ingredients:

+ 90 ml milk
+ 10 g cooking oil
+ 25 g glutinous rice flour
+ 20 g rice flour
+ 10 g wheat starch
+ 20 g powdered sugar (icing sugar, confectioners sugar)

(Purple Yam Filling Instructions:
1 Cut purple yam into small cubes

2 Steam 10 minutes until soft & tender through

3 Mix in milk, salt & fine granulated sugar
a) add in glutinous rice flour
b) mix until well combined
c) add mashed purple yam to milk mixture, stir until smooth
d) sieve the mixture into non-stick pan

4 Add in butter
a) cook over medium-low heat until thicken (4 minutes)
b) set filling aside to cool down completely
c) wrap with cling film

(Mochi (snow skin) Instructions:
1 Add together all Mochi ingredients
a) mix until smooth.

2 Lightly coat a steaming bowl with oil
a) then sieve the mixture into the bowl
b) steam over medium-high heat 20 minutes
c) mix hot cooked dough until smooth
d) when slightly cooled, wrap with cling film
e) keep refrigerated 20 minutes to fully cool

(Assembling Purple Yam Mochi Mooncakes:)
1. Prepare hand-coating flour
a) heat glutinous rice flour (700 W / medium) in microwave
b) stir well, repeat process 1-2 times until no raw flour smell
c) you may also choose to stir-fry it in a dry pan

2 Divide the dough & filling into 5 portions
a) dough: 30 g each
b) filling: 25 g each

3 Flatten the dough with your palms
a) top with filling
b) then fully wrap filling with dough

4 Shape the filled dough into ball
a) lightly coat with hand-coating flour (tap out excess flour)
b) put into mooncake mould to create desired pattern on it

5 Chill the mochi mooncakes 1 hour before serving. ENJOY!

Buy 5 get 1 free

Please place any 6 items from any catergory into your basket the cost of the cheapest will be deducted from your basket.Please note if returning an item purchased as part of one of our multi-buy offers, the value of the original discount will be offset against this return.

This product was added to our catalog on Saturday 27 June, 2015.