Time has come again for mooncake making. For years, I have been making Snow Skin Mooncakes and Figurine Mooncakes. This year, I made some baked mooncakes but only half the size of the usual mooncakes and using the normal mooncake molds.
The mooncake skin pastry I use here is soft and easy to handle. When baked, it has a nice colour which does not require glazing with egg. Recipe is from Kuali.com.
Pastry for Baked Mooncake
[makes 14 pieces - 1/2 portion of the normal size mooncake]
220 gm golden syrup
90 ml corn oil
1.5 tsp alkaline water [kan sui]
1/8 tsp bicarbonate of soda
300 gm plain flour - sifted [I used superfine flour]
- Combine all the ingredients [except flour] in a mixing bowl. Stir to mix together until well combined. Cover with a cling film wrap and leave aside for at least 5-6 hours or overnight.
- Give the syrup mixture a good stir before adding flour. Mix well but DO NOT KNEAD the dough.
- Cover and set aside for an hour or more before using [I left it overnight].
- Divide dough into small portions of 50 gm each. Wrap with any mooncake filling our your choice.
- Press dough with filling in a dusted mooncake mold, then knock the sides of the mold gently to dislodge the mooncake. Place on baking tray lined with parchment paper.
- Baked in preheated oven at 180 degrees C for 15-20 minutes or until golden brown [I omit egg glaze for the mooncake skin]. Keep the baked mooncakes in bamboo trays with lid slightly ajar to air for a few days. The mooncake skin will soften and taste better.
Pineapple Lotus Paste Filling
500 gm lotus paste [store bought]
400 gm grated pineapple
150 gm castor sugar
1/2 tsp lemon juice
- Cook grated pineapple and sugar in a heavy based saucepan over medium heat until it starts to boil.
- Reduce heat, add lemon juice, simmer the mixture until dry, thick and paste-like.
- Dish out to cool completely.
- Divide pineapple paste into small portions [20 gm], roll into balls. Divide lotus paste into 30 gm each.
- Wrap lotus paste around pineapple paste. Roll into a ball. Set aside.
I'm linking this post to Cook Your Books #4 hosted by Joyceof Kitchen Flavours