2019 FIGURINE MOONCAKES [ANGKU DESIGN]

For several years, I have been making figurine mooncakes rather than the 'big' ones or snowskin mooncakes because my family members prefer Koong Cai Paeng [plain figurine mooncakes].  Their preference makes it easier for me, hehehe!

This year, I looked up some you-tube videos [not many] and I noticed that the recipes are about the same.  It is the skill is mixing the dough, baking them that makes the mooncakes turn out difference.  Before serving, the most important step is the resting of them  for several days after baking.  They are extra fragrant and soft.

This recipe is adapted from 3C Kitchen [here] with some modifications

Ingredients
[makes 24-medium size Angku mould]
200 ml golden syrup
70 ml peanut oil
1 tsp alkaline water
1/2 tsp baking soda - gives a nice darker colour
360 gm low protein flour

1. Combine golden syrup, peanut oil, alkaline water and baking soda in a mixing bowl.  Stir with a wooden spatula until well blended.
2. Sift flour and fold in 2/3 of it into syrup mixture using the cutting method lightly.  Add in the remaining and fold until no sign of white flour.  Cover and leave to rest for an hour or more.
3. Divide into small portion sufficient to fill the size of the mould used.
4. Roll each portion into rounds and press onto mould.  Knock out dough and place on baking tray lined with parchment paper.
5. Bake in a preheated oven at 200 degrees C for 10 minutes.  Remove to cool for 10 minutes.  Returned cooled mooncakes to oven and bake for another 5 minutes or until nicely golden brown.
6. Remove to cool and leave mooncakes to air for several days before serving.  Store in mooncake containers.