2021-BAKED WALNUT MOONCAKE [GONG CAI PAENG]

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

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. 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.
3. Use a spoon to scoop up dough, shape and smooth the dough into oval shape. Do not roll in balls.
4. Place dough on baking tray lined with parchment paper.
5. 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.
6. Halfway through baking, remove tray and turn sides to continue baking for even colour texture [for oven with uneven spread of heat].
7. Remove to cool and leave mooncakes to air in a tray for several days before storing or serving. Store in mooncake containers.

HOW TO TOAST WALNUTS IN THE OVEN?

How to toast Walnuts in the oven? 

It is very simple and easy but your must know your oven well.  Different oven may have different degree of heat set in the same temperature.  

For my portable oven, I used 160 degrees C to bake for 10-15 minutes on middle rack.  

Occasionally, stirring to spread them in single layer for even toasting.  Remove to cool before storing.

Ingredients
150 gm walnuts

1. Place walnuts in a colander.  Rinse under running water.  Leave in colander to drip off excess water.
2. Line a baking tray with parchment paper if you wish not to wash the  tray to remove the stains. 
3. Heat oven at 160 degrees, place walnut in middle rack.  Toast for 10 to 12 minutes.  Occasionally, stirring to spread them in single layer for even toasting and check to prevent burnt walnuts. 
4. Remove to cool before storing.

2021-DOLL MOONCAKES [DECADES' OLD RECIPE]

This is the first figurine mooncake recipe that I used when I first started baking mooncakes decades ago. It is a workable recipe that produces nice and tasty Gong Cai Paeng [Doll Mooncakes]. Over the years, I have stopped using this recipe because I like trying out new recipes.

This year, I am back to using this recipe for my this year's Doll Mooncakes. It is an easy, simple recipe that any novice baker can try.  If you are happy with the result, then stick to this recipe.

Can say is a sure can recipe as my friends have also been using this recipe.

Ingredients

[makes 40 pieces peach design mould]

450 ml golden syrup

170 ml peanut oil

1 tbsp alkaline water

600 gm mooncake flour [can used low protein flour]

4 tbsp toasted white sesame seeds

Egg Glaze - Mixed 1 egg yolk + 1 tbsp water [I omit]

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. Combine toasted sesame seeds 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.
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 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. Remove to cool on wire rack. NOTE: If applying egg glaze, remove to cool for 10 minutes after baking for 10 minutes. Brush egg glaze once lightly before returning to oven and bake for another 10 minutes or until nicely golden brown].
6. Remove to cool and leave mooncakes to air in a tray for several days before storing or serving. Store in mooncake containers.

I have used the same dough to bake some mooncakes with other designs [I used jelly moulds].

GOLDEN SYRUP FOR MOONCAKE

Some Tips to share for those we wish to bake mooncakes at home. The most important is to get ready the Golden Syrup. 

What is Golden Syrup and what is it made from? It's a thick, smooth golden-colored syrup made from cane sugar that has a unique buttery scent and a light caramel flavor and less sweet. 

Golden Syrup for mooncakes is a type of inverted sugar that has a beautiful amber color, a rich and fruity aroma, and a very creamy texture.

You can make your own golden syrup by using the following recipe. For use in making mooncakes, it is advisable to prepare the syrup earlier at least 2-3 weeks in advance. It is even better to use golden syrup that are prepared long ago like a year or more.

It is a blend of sugars and preserves and should keep well for many years. You can make more in one go that can last you for years.  It could be the unique magic of this golden syrup that makes the mooncakes smells so fragrant and also contributes to the nice colour of the mooncakes.

Ingredients

[makes about 1 kg syrup]

1 kg sugar

750 ml water

1 lime - sliced into 4 slices - seeds removed

1. Place sugar is a heavy based saucepan [about 18 cm width].  Pour in water, stir to combine.  Add in the lime pieces.
2. Bring to boil over high heat and stir occasionally.  Boil for 10  minutes.
3. Reduce to medium low and leave to boil for an hour or more until the colour turns golden brown and of runny thick consistency.
4. Off heat, leave to cool before storing in glass jars or containers.  Remove the limes slices.
5. Store at room temperature in a cool place.  Keeps well for years if of well.

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]