Saturday, September 8, 2012

Traditional Mooncakes

Traditional Mooncakes is a must for my list when baking monncakes.

 Recipe as below :-

Makes 10 pcs Monncakes ( Outer Skin - 45 gm, Inner Fillings - 100 gms)

300 gm Hong Kong flour
90 gm peanut oil
195gm Golden Syrup ( Make in advance a year ahead)
1.5t alkaline water

Lotus paste - 1kg
Adequate Melon seeds ( 1 used 50 gm)
Salted egg yolks - 10 pcs (steamed for 10 mins, let cool)

Mix Oil, syrup & alkaline water. Stir to combine. Sieve in flour.  Dough will be very sticky at first. Knead well till non sticky to your hand.
Covered and rest for 1 hour at room temp .

After an hour, weigh the dough at 45 gm each. Fillings at 100 gm each.
Wrap in the salted egg yolks to the lotus paste .
Prepared the mould and wrap the fillings with the dough.
Release the moon cake from the mould straight onto a lined baking tin.  Rest for 10 mins.
Baked at preheated oven at 170 C for 10 mins.
After first baking for 10 mins.

Removed from oven, rest for at least 15 mins. brush with egg wash (1 yolk + 1T water).
Baked again at 180C for 15 Mins. Do not over baked moon cakes as the skin will turn hard.
Removed and cool well before storing. Traditional mooncake is best served after 3 days in order for the oil to release and soften the skin.

Happy Mooncake Festival.

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