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.

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

   
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