While waiting at the hair saloon, I came across this figurine mooncake recipe in a Chinese Magazine [Feminine]. Looks simple and what attracted my attention was there is butter added.
So here is the recipe which I tried and I'm happy with the result. The pastry has the fragrance of butter and chocolate. The design stays after baking. The pastry dough is not sticky and good for molding. This recipe makes 22 pieces figurine mooncakes with Garfield design. These biscuits are soft and moist after airing for several days.
Recipe adapted from Feminine Magazine Issue 584
Pastry Ingredients A: 180 gm golden syrup, 2 tsp alkaline water, 50 gm peanut oil, 25 gm plain flour
Pastry Ingredients B: 20 gm butter [melted]
Pastry Ingredients C: 225 gm plain flour, 10 gm cocoa powder
Filling Ingredients: 150 gm lotus seed paste + 40 gm olive kernel or sunflower seeds [divide into 22 portions]
Glaze [combine]: some evaporated milk with chocolate emulco
- Mix ingredients A and rest for at least 6 hours before adding in melted butter and ingredients C. Mix into a smooth dough and rest for another 90 minutes.
- Divide dough into 22 equal portions [depends on size or type of mold].
- Wrap filling with pastry dough, place into mold, press lightly and dislodge.
- Arrange on a lined baking tray.
- Bake in preheated oven at 180 degrees C for 10 minutes [middle rack], remove to cool for 15 minutes.
- Glaze mooncakes and return to oven. Continue to bake for another 10 minutes.
- Remove to cool on rack before transfering to a container. Leave mooncakes to air for several days before serving.
I'm sharing this post with Cookbook Countdown Specials : Bake hosted by Joyce and Emily