GOLDFISH GONG ZAI PENG WITH MUNGBEAN PASTE

A friend gave me the idea to decorate the goldfish with 'eyes' using black beans.  Here it is, my goldfish figurine mooncakes with dark black eyes wishing all of you 'Happy Mid-Autumn Festival [Zhong Qiu Jie-中秋節]'.

I cannot remember where I have seen this recipe.  It could be from a magazine which I have only jot down the recipe for the baked mooncake skin.  

Since I do not intend to make the traditional baked mooncake, I used this dough recipe for figurine mooncake with mungbean mooncake paste as filling. 

Ingredients - Mooncake Skin

[makes 22 pieces goldfish design]

360 gm low protein or superfine flour

200 gm golden syrup

150 ml peanut oil

2 tbsp plain flour

1/2 tbsp alkaline water

Filling - some mung bean mooncake paste - roll into small balls
Glaze - lightly beat 1 egg with 1-2 tbsp oil

1. Combine golden syrup, peanut oil, alkaline water and plain flour in a mixing bowl and mix well until smooth.  Cover and set aside for at least 8 hours before using.
2. Add in flour and lightly fold until well combine [do not over mix].  If dough is too sticky, gradually add in about 1-2 tbsp flour.  Mix until dough is pliable.
3. Cover the bowl with cling film and leave to rest for at least 15 minutes.  Divide dough into small portions according to size of mold used, roll into round.  
4. Wrap up filling and press into mold.  Knock out mooncake and arrange on a lined baking tray.
5. Bake in preheated oven at 170 degrees C for 15 minutes.  Remove to cool for 15-20 minutes before applying egg glaze.
6. Return mooncakes to oven and continue to bake at 150 degrees C for 15 minutes or until golden brown.
7. Remove from oven, leave to cool and air for several days for storing.