Don't have a mooncake mould, no worries. You can still bake mooncakes without it. This is a baked plain mooncake recipe but with some toasted walnuts added. You can just omit the walnuts [if you don't want to add walnuts].
These mooncakes are traditional type mooncakes. Simple and plain but so good to enjoy these plain biscuits with mini cups of hot Chinese tea. Relaxing....
Ingredients
[makes 45-50 pieces]
450 ml golden syrup
170 ml peanut oil
1 tbsp alkaline water
600 gm mooncake flour [can used low protein flour]
100 gm lightly toasted walnuts - chopped into small bits
- 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].
- Combine chopped toasted walnuts with sifted flour, then 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.
- Use a spoon to scoop up dough, shape and smooth the dough into oval shape. Do not roll in balls.
- Place dough on baking tray lined with parchment paper.
- Bake in a preheated oven at 160-180 degrees C for 20-25 minutes until golden brown. Do check your oven while biscuits are baking in the oven. Oven heat differs with different ovens. I used 160 degrees C.
- Halfway through baking, remove tray and turn sides to continue baking for even colour texture [for oven with uneven spread of heat].
- Remove to cool and leave mooncakes to air in a tray for several days before storing or serving. Store in mooncake containers.
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