2020 - GONG CAI PAENG-PEACH DESIGN

Just bought a new mooncake wooden mould with 2 designs for shaping small mooncakes. Lovely designs. 

Good mooncake dough where the design stays after baking. The dough is easy to handle, non sticky. When baked it expands a little.

The baked mooncakes needed airing for several days to be soft and tasty before consuming.  They have a fragrance of peanut oil.   Nice to munch and goes well with a teapot of hot Chinese tea.

The mixed dough weighs about 1.5 kg.

Ingredients

[makes 40 peach design mould]
390 ml golden syrup
90 ml peanut oil
12 ml alkaline water
570 gm plain flour

Egg Glaze - Mixed 1 egg yolk + 1 tbsp water

1. Combine golden syrup, peanut oil and alkaline water in a mixing bowl.  Stir with a wooden spatula until well blended [can mix and leave it to rest for several hours before mixing it with flour].
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 3 hours.
3. Divide into small portion sufficient to fill the size of the mould used.
4. Roughly shape 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 180 degrees C for 15 minutes.  Remove to cool for 10 minutes.  Brush egg glaze once lightly before returning to oven and bake for another 8 minutes or until nicely golden brown.
6. Remove to cool and leave mooncakes to air for several days before serving.  Store in mooncake containers.

WISHING ALL MY READERS 

"HAPPY MID-AUTUMN FESTIVAL"

[MOONCAKE FESTIVAL]