I love this doll mooncake dough. It is easy to mix and fold. The dough turns out soft and pliable. Not too greasy. For my mooncakes, as you may noticed, I usually omit the egg glaze so that vegetarians can get to enjoy them.
These are plain doll mooncakes without any filling. My mom and sisters prefer them without fillings. Me too, to cut down sugar consumption.
As I have shared in my earlier posts on baked mooncakes, the skill to fold and mix the syrup and flour into a dough is crucial otherwise you may end up with a tough dough which is not easy to roll or mould. Baked mooncakes need to be aired for several days to get the soft texture and flavour.
This recipe is adapted from You-tube video [My Mommy Cooking].
Ingredients
[makes 22 Garfield design mould]
200 ml golden syrup
70 ml peanut oil
2 tsp alkaline water
300 gm plain flour
[makes 22 Garfield design mould]
200 ml golden syrup
70 ml peanut oil
2 tsp alkaline water
300 gm plain flour
- Combine golden syrup, peanut oil and alkaline water in a mixing bowl. Stir with a wooden spatula until well blended.
- 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 3 hours.
- Divide into small portion sufficient to fill the size of the mould used.
- Roll each portion into rounds and press onto mould. Knock out dough and place on baking tray lined with parchment paper.
- Bake in a preheated oven at 190 degrees C for 15 minutes. Remove to cool for 10 minutes. Returned cooled mooncakes to oven and bake for another 8 minutes or until nicely golden brown.
- Remove to cool and leave mooncakes to air for several days before serving. Store in mooncake containers.
No comments:
Post a Comment