traditional mooncake

recipe for traditional mooncake

ingredients:
140g syrup* (golden syrup)
45g cooking oil
1.5 teaspoon alkaline water
200g hongkong flour

egg wash: 1 egg yolk + 2 tablespoon milk

method:
1. Place syrup into blender/container

2. Add alkaline water, then oil and mix until all are well-combined.

3. Add flour and continue to mix to form a soft dough. (Depending on consistency of syrup used, extra flour has to be added to form an easy-to-handle dough. may add some flour if the dough is too sticky as the concentration of syrup is the main factor.")

4. Cover with cloth and set aside for 2 hr or more.

5. Prepare the filing by weighing them and roll into a ball (35g). Keep for later use

6. Prepare the skin by weighing them (15g each).

7. Dust work surface with some flour. Give the dough a few light kneading to smooth it. 

8. Roll each dough over some flour. Dust hand with flour and flatten each dough into a small disc (about 5cm in diameter). Wrap it around the filling and shape it into a ball. (always dust hand with some flour to avoid the dough from sticking).

9. Lightly dust the wrapped dough with some flour. Place it in the mooncake mould and press the mooncake out.

10. Place mooncake on a baking tray line with parchment paper.

11. Spray some water on the mooncakes. (Note: this helps to prevent the mooncake from cracking during baking.)

12. Bake at preheated oven at 150degC for 10mins. Remove from oven and leave to cool for 15mins (do not skip this step).

13. Brush the top with some egg wash. Return to oven and continue to bake for another 10mins until golden brown