Fish Shaped Mooncake ^^ Happy Mooncakes Festival 2012

Happy Mooncake festival 2012 ! Today we did a small celebration at home.
This will be my last mooncake post for this year

 Recipe Adapted from Honey Bee Sweets. blogspot.com

Mooncake Skin :-

Makes 12 Mini Fish Mooncakes

225 gm Hong Kong Flour
135 gm Golden Syrup
1t alkaline water
55 gm Vegetable oil

240 gm Lotus paste

1) Measure out the Golden Syrup, alkaline water & oil into a small bowl.
2) Add in the flour, stir & knead till pialable dough ( does not stick to your hand)
3) Covered & rest for 30 mins.
4) Meanwhile , weigh the lotus paste to 20gm each. Rolled into ball .
5) After 30 mins resting time of the moon cake skin, weigh the skin dough to 25 gm each.
Wrap the lotus paste into the skin dough and put into the fish mould shape.
6) Dislodge the mini fish mooncake into a lined baking tray
7) baked at 170 C for 10 mins. Set aside to cool
8) Brush with egg wash & return to bake for another 15 mins.

Ready to go into oven.

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.

Cheesy Shanghai Mooncakes

This year mooncake festival falls on 23rd September 2012.

Recipe adapted from Sonia

All packed up for delivery 

 This cheesy flavours Shanghai Mooncakes was my new flavors this year
Recipe as below makes 8 pcs Mooncakes (Outer Skin - 50 gm, Lotus paste fillings 50 gms

120 gm Butter
40 gm caster sugar
1-1/2T evaporated milk
2T Parmesan cheese powder
1T cornflour
180gm Hong Kong Flour

Lotus paste- 400 gm
Adequate amount of melon seeds (roasted)
Salted egg yolks - 8 pcs (steamed for 10 mins)

Method :-
Creamed Butter with caster sugar till creamy and fluffy. Slowly add in milk. Beat to mix well.
Lastly add in Parmesan Cheese, cornflour & hong kong flour.
Wrap dough & refirgerate for 30 mins.

Prepared the lotus paste fillings , weigh 50 gm each and wrap in the salted egg yolks.
After 30 mins, removed the dough from fridge and wrap in the lotus paste.

Wrapped up . Ready for 1st baking

Baked for 10 mins at preheated oven 180 C . removed from oven, rest for 15 mins. Brushed with egg wash (1yolk + 1T water) , decorate with melon seeds, and rebaked for another 20 mins.

Let cool completely before storing at air tight container