This mooncake skin pastry is the same as the one which I used to bake with Pineapple Lotus paste filling [see this post for the preparation]. The dough is good, soft and easy to handle. As I mentioned earlier, when baked, it gives a nice colour and does not require egg glaze.
Similarly as my previous mooncake, I baked a 'flatter' mooncake [1/2 portion] using the normal mooncake mold.
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.
Coconut Paste Filling - yields 500 gm paste
20 gm toasted melon seed [kwa chee]
40 gm toasted sesame seeds
20 gm milk powder
60 gm candied melon [tung kwa] - chopped coarsely
35 gm kao fun [cooked glutinous rice flour]
1/4 tsp salt
250 gm grated white coconut [white portion only]
- Steam grated coconut for 25-30 minutes until soft. Remove and leave to cool completely.
1 1/4 tbsp corn oil
1 1/4 tsp water
60 gm castor sugar
- Combine oil, water and sugar in a mixing bowl. Stir until sugar dissloves.
- Add cooled grated coconut and the rest of the ingredients. Mix well.
- Lastly add in kao fun and salt to mix.
- Divide mixture into small portions.
I'm linking this post to Cook Your Books #4 hosted by Joyce
of Kitchen Flavours