2019 - FIGURINE SESAME MOONCAKES

This figurine mooncake recipe uses more oil with the same portion of flour compared to others.  The syrup used is slightly less.

The dough is a little greasy but easy to handle and mould as it is soft and less gluten if you do not over-mix.  These mooncakes are without egg glaze suitable for vegetarians.  I have added some toasted sesame seeds to the dough.

I have increased the portion to 1.5 [in bracket] as I wanted to finish off my packet of low protein flour.

Ingredients

[makes 24 & 36 small size mooncake mould]
180 ml golden syrup [270 ml]
90 ml peanut oil [130 ml]
1 tsp alkaline water [1 1/2 tsp]
2 tbsp toasted sesame seeds
300 gm plain flour [450 gm]

1. Combine golden syrup, peanut oil and alkaline water in a mixing bowl.  Stir with a wooden spatula until well blended.  Mix in the sesame seeds.
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 160 degrees C for 12 minutes.  Remove to cool for 10 minutes.  Returned cooled mooncakes to oven and bake for another 12 minutes or until nicely golden brown.
6. Remove to cool and leave mooncakes to air for several days before serving.  Store in mooncake containers.