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Friday, September 13, 2019

GARFIELD [SALTED MUNGBEAN] FIGURINE MOONCAKES [公仔饼]

Came across this recipe on You-tube.  Tried it and my opinion  is, this recipe is a keeper.
The dough is soft and easy to handle.  The mooncakes taste perfect with the salted mungbean paste filling.  You can smell the nice aroma of the mooncakes while airing them.
I have made a double portion of this recipe and managed to get about 50 pieces figurine mooncakes [Garfield design].
Just Baked Mooncakes Before Airing
These mooncakes are without egg glaze after airing
These figurine mooncakes are soft, aromatic and the sweetness is acceptable.  Nice mooncakes.
Recipe adapted from Kathrine Kwa You-tube Figurine Mooncake [猪仔饼#公仔饼 Piggy Mooncakes] - slightly modified
Ingredients
[makes 25 Garfield Figurine Mooncakes]
240 gm golden syrup
75 ml peanut oil
1/2 tbsp alkaline water
300 gm plain flour – sifted
Any doll mooncake molds of your choice
Mooncake Filling
200 gm Salted Mungbean Paste
  1. Combine golden syrup, peanut oil and alkaline water in a mixing bowl. Mix until the ingredients blends well. Set aside for 3 hours [I left mine overnight].
  2. Add sifted flour to syrup mixture lightly until well combined [do not knead the dough]. Leave for several hours [I left mine overnight].
  3. Divide dough into small portions according to the size of the mold used. Roll into round shape and dust lightly with flour [if necessary].  Flatten, place a teaspoon paste in centre.  Roll in round and press it into mooncake mold. Tap to dislodge dough from the mold. Arrange on baking tray lined with parchment paper.
  4. Bake in preheated oven at 180 degrees C [middle shelf] for 15-20 minutes [this is without glazing with beaten egg].   Remove to cool on wire rack for 15 minutes.
  5. Return to oven and bake at 180 degrees C for 15 minutes or until golden brown.
  6. Remove to cool on wire rack then store in container to air them for 1-2 days. The mooncakes will be soft after airing.


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