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Monday, August 29, 2016

CINNAMON FISH DOLL MOONCAKE - 肉桂公仔饼

Mooncake or Lantern Festival [中秋節] is coming soon and it is time again to make some mooncakes for giveaways.  This year, I noticed that prices of store bought mooncake paste filling have gone up again.  Probably, have to make them or perhaps bake more figurine mooncakes [Gong Zai Peng] which is what I intend to do this season.
I have never tried adding cinnamon powder in figurine mooncakes. This is the first time I tried after seeing the recipe from Mimi Bakery House.
While the mooncakes are baking you can smell the aroma and I also saw the pastry rising which is what I like to see when baking doll mooncakes. The best result is seeing that the design stays after baking.  The mooncakes are soft after airing for several days.
To me this is a good recipe for doll mooncakes as the dough is soft and moist, easy to handle and the design stays. 
The recipe here is triple the portion of Mimi’s and this portion yields 20 pieces with gold fish design and 18 pieces with the pineapple design.
Recipe adapted from MiMi Bakery House [method slightly modified]
Ingredients
390 gm golden syrup
90 ml canola oil
2 ¼ tsp alkaline water
570 gm plain flour – sifted together with cinnamon powder
2 ¼ tsp cinnamon powder
Any doll mooncake molds of your choice


  1. Combine golden syrup, canola 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. 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]. OR
  5. Bake in preheated oven at 180 degrees C for 10 minutes. Remove to cool for 15 minutes, apply egg wash on top and sides. Continue to bake at 175 degrees C for 10-15 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.

8 comments:

Aunty Young(安迪漾) said...

Hi Kimmy,
What a lovely fish gong zai peng you have baked!!
Now I know the gong zai peng can be name as figurine mooncake,thanks.

Phong Hong said...

Kimmy, so fast mooncake festival is coming again. So you must be very busy baking many mooncakes :) I love the smell of cinnamon.

H said...

Kimmy,

I'm little confuse at steps 1 & 2. Did you mean, you leave overnight once all the ingredients are mixing together or step 1 & step 2 are leave overnight separability, which it's 2 overnight?

Thanks for sharing those cute & lovely mooncakes

Kim

Kimmy said...

Hi Aunty Young, I have bought several wooden figurine mooncake molds but this goldfish design is nice.The others which I have aren't that nice except for another one 'Winnie The Pooh'.

Kimmy said...

Hi Phong Hong, time flies. This year I wouldn't be making much cos' of the 'lazy bug' in me. These days, I just love to relax more but need to make some for giveaways to my mum and sister. Still contemplating if I should make some Shanghai mooncakes but definitely I wouldn't make the snowskin mooncakes this year.

Kimmy said...

Hi Kim, the 1st overnight mixture is the syrup mixture. The 2nd overnight mixture is the syrup mixture mixed with flour ingredients [the dough]. There are many recipes that do not require leaving the dough for hours before making. I have tried 2 of these last week and will be sharing the post here soon.

H said...

Thanks you Kimmy,

Can wait to try them.

Kim

Kimmy said...

Hi Kim, do try but remember to air the biscuits for several days until they are soft again before storing or serving. If you can, do replace canola oil with peanut oil. The biscuits will be more aromatic.

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