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Friday, August 22, 2014

Jin Qian Ban Gongzai Mooncake Biscuits [Vegetarian]

These figurine mooncakes are good.  The dough is very easy to handle, soft and smooth.  For this dough recipe, I only managed to make 20 with the Jin Qian Ban mould that I used.
This one is also a vegetarian version that is without applying egg glaze.  In fact for all my bake mooncakes, I don't use egg glaze.
For this mooncake, I followed my usual way of preparation.
Verdict - it's a good recipe which is a keeper.
Recipe Source - Yum Yum Magazine No. 91 [with modifications]
Ingredients
[makes 20 pieces]
300 gm superfine flour - sifted
240 gm golden syrup
75 gm peanut oil
1/2 tsp alkaline water
For surface [I omit]
1 egg + 1 tbsp milk, mix well and strained. 




    1. In a mixing bowl, add in syrup, peanut oil and alkaline water. Stir mix until well combine. Cover and leave to rest for at least 5 hours. 
    2. Add in sifted flour and form dough. Cover the dough with a cloth and rest for at least 5 hours. 
    3. Divide the dough into portions that fits the mould you are using. Roll each into a ball. Dust mooncake mould with some flour. Press the dough into mould. Tap lightly to unmould. Arrange in a baking tray. 
    4. For vegetarian version, bake mooncakes in preheated oven at 170 degrees C for 20-25 minutes or until golden brown. 
    5. After allowing the mooncake to cool on a metal rack, it can be kept in an air-tight container. It can be kept up to weeks if it is dry enough after baking.



    Notes:  For non-vegetarian version, bake mooncakes in preheated oven at 160 degrees C for 10 minutes. Remove and leave to cool for about 10 minutes. Brush the top with beaten egg. Bake in oven again for another 10 - 15 minutes or until golden brown.





      Note:
      * Adding milk to the egg yolk makes it less concentrated so that it is easier to apply it on the surface of the mooncake.
      * Wait till the mooncakes are cooled before the egg is applied to get a more even coloring.
      * Should this mooncake be done correctly, it should be soft, won't stick to your teeth and can be eaten the next day.
      * After allowing the mooncake to cool on a metal rack, it can be kept in an air-tight container. It can be kept up to weeks if it is dry enough after baking.
      Photobucket
      This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
      I'm sharing this post  to Best Recipes for Everyone August 2014 Event Theme:Mooncake hosted by Fion of XuanHom’s Mom

      I'm submitting this post to Cook Your Books Event #15 hosted by
       Joyce of Kitchen Flavours
       photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg
         
         

    22 comments:

    Sokehah Cheah said...

    Good idea to use that mould too,Kimmy! Looks good!

    Luv Sweet and Savory said...

    Kimmy, nice golden Gongzai Mooncake Biscuits. This is another auspicious design as Chinese New Year goodies.

    Fion@轩宏妈 said...

    This shape and the colour really looks like jinqian..haha
    Thank for sharing with Best Recipes :)

    Phong Hong said...

    Kimmy, I like this mould. The shape is rather pretty. Aiyah, can only see but cannot eat :)

    kitchen flavours said...

    Hi Kimmy,
    Lovely mooncake biscuits! I think these would not last long in my house!
    Thanks for sharing with CYB!

    Jeannie Tay said...

    You mentioned lotus paste but I don't see it in the ingredients list…would love to try this but no mould lol!

    Anonymous said...

    Hi Kimmy

    You mentioned on (1) In a mixing bowl, add in syrup, peanut oil, alkaline water and lotus seed paste ...

    But there was no lotus seed paste listed in the ingredient portion.

    Kindly advise whether do I need to add lotus seed paste and amount.

    Blessings
    Priscilla Poh

    Anonymous said...

    Hi Kimmy

    Could you advise me whether is lotus seed paste required as item was not listed in your ingredients part.

    However, the method in (1)In a mixing bowl, add in syrup, peanut oil, alkaline water and lotus seed paste .... called for lotus seed paste.

    Blessings
    Priscilla Poh

    Kimmy said...

    Hi Soke Hah, so far haven't use this mould for mooncakes. Looks okay-lah.

    Kimmy said...

    Hi Karen, can make this for all seasons, hahaha!

    Kimmy said...

    Hi Fion, quite deep colour after airing for several days. Soft and nice.

    Kimmy said...

    Hi Phong Hong, come over you can try it.

    Kimmy said...

    Hi Joyce, my hubby ate this, said it doesn't stick to his teeth. Must be good then.

    Kimmy said...

    Hi Jeannie, sorry topo error. Lotus paste is for another figurine mooncake recipe. Thanks for highlighting. Error corrected,

    Kimmy said...

    Hi Priscilla, thanks for highlighting the error. This recipe does not require lotus seed paste. It is for another recipe which I'll be posting next week.

    Anonymous said...

    Hi Kimmy

    Thank you for your response.

    Is this dough suitable to use for the tradition baked mooncakes with lotus filling? I just want to be sure so that when the almost 10 hrs resting time is up, I can proceed to mould the mooncakes.

    Thank you
    Priscilla Poh

    Kimmy said...

    Hi Priscilla, you can try cos' I have used figurine mooncake dough to bake traditional baked mooncakes but I omit the egg glaze.

    Diana Gale said...

    Wow, this is an unusual mould! My kids would pounce on these straight away!

    Kimmy said...

    Hi Diana, quite symbolic design for the mooncake festival, hahaha!

    Madeline said...

    Hi Kimmy,
    I tried ur recipe, the dough was very soft. Hence after baking the pattern disappeared. I rested the dough for 3hrs after mixing in the flour. Is it because of this that I have failed?

    Madeline said...

    Hi Kimmy, I tried yr recipe yesterday n found that the dough is very soft. I left it to rest for 3 hrs. After baking, the pattern disappeared like melted n undefined. What do u think is the cause of it? Is it because I didn't rest the dough for 5hrs? I was a little impatient 😁. Yr advice appreciated.

    Kimmy said...

    Hi Madeline, sometimes the mould is also a cause and sometimes it could be the dough is left for too long after moulding before baking. You may need to try many times to know the actual cause but these mooncakes tasted good after airing, the longer the better.

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