traditional mooncake

i have found a better way to egg wash the mooncake to get a nicer colour. some amendments made here.

recipe for traditional mooncake

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

egg wash: 1 egg + 1 egg yolk + 1 teaspoon of syrup

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

mooncake time

 

its time for mooncake again. since I started baking them last year, i will continue to bake them this year. i bought the new 'angry bird' mould this year. still need improvement on how to apply the egg wash. somehow, its not so easy to brush it on to get a nice coat of egg wash.

winnie the pooh and hello kitty 'piglets'

its time for mooncake again. so its time for piglets too. somehow my piglet mould is not working well. i make them with hello kitty and winnie the pooh cookie cutter. it works too.

 

  

 

here you are, my hello kitty and winnie the pooh 'piglets'. it was well received by colleagues and kids. one of my colleague was happily eating it and didn't even realize it was hello kitty that she was eating. hello kitty details is not as clear as winnie the pooh, so can excuse her from not noticing it.

snowskin mooncake

recipe for snow skin mooncake

Ingredients:
(makes 12 mini mooncakes)

75g cooked glutinous rice flour
50g icing sugar
25g shortening,
90ml cold water
¼ teaspoon vanilla

 method:
1. Mix white lotus paste with melon seeds. Divide the paste into 30g portions and shape into balls. Set aside. (Note: I used a ratio of 40% dough to 60% filling)

2. Sieve together cooked glutinous rice flour and icing sugar into a mixing bowl. 

3. Rub the shortening into the flour mixture with fingertips until a crumbly mixture forms.

4. Add cold water to the mixture and knead for a couple of minutes to form a soft dough. Do not over work the dough.

5. Leave dough in the fridge for about 15 mins.

6. Divide dough into 20g pieces. Shape each dough into a ball. For each dough, flatten to form a small disc and roll it out into 3mm-thick circle or about 5cm in diameter.

7. Wrap the dough skin around the filling and shape it into a ball. Seal the seams.

8. Dust mooncake moulds (diameter 4cm, for 50g mooncake) with cooked glutinous rice flour. Place the wrapped dough into the mould and press the mooncake out. Make sure the surface of the dough in contact with the patterned-face of the mould is smooth.

9. Store mooncakes in fridge.

Variations:
* Strawberry flavour - replace cold water with same amount of strawberry flavoured milk, add 1~2 drops of red food colouring (as desired).
** Mango flavour - replace cold water with same amount of mango juice, add 1 teaspoon of mango flavour (as desired).
*** Matcha flavour - replace cold water with: mix 1 teaspoon of matcha powder with 90ml of hot water. Leave to cool and then chill in fridge for at least 30mins before using.

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

piglets

recipe for the piglet (same recipe for traditional mooncake skin)

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

egg wash: 1 egg yolk + 2 tbsp 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. Preheat oven to 150°C. Brush piggies with egg wash and bake for 5 min, turn tray around and bake for 5 min.

6. Remove and brush with. layer of egg wash and bake again for 5 min, turn tray around and bake for 5 min until golden brown.

total baking time is 20mins.