This will be my last batch of baked mooncakes, using the new mooncake mould just bought recently. I like this mould because it is not only look flat and one layer like normal mooncake mould, it has three layers, like Chinese say 层次感 ...And i love wooden mooncake mould, because i enjoying the process of knocking here and there ^_^..
I saw this pattern only left one, quickly grap it and the price also cheaper than others, thought maybe due to last piece..
I use this golden syrup which i have kept for a year, the longest you kept, the nicer of the mooncake turned out. After this, i need to buy some to keep for next year mooncake festival...
Ya, one more tip i learnt, when you waiting for 回油 (freshly baked mooncake will be hard, you need to wait few days to let the mooncake skin return to oil and soft ), try not to lay dolly paper or baking paper underneath the mooncakes, the process of 回油 will be slow because the oil will be absorbed by the paper instead of mooncake..
I prefer just single salted egg yolk rather than double egg yolks (i feel too much of yolks), saltiness from the salted egg yolk just balance out the sweetness from lotus paste, perfect combo..
Single Yolk and Lotus Paste Mooncakes单黄莲蓉月饼
(recipe source: by Sonia aka Nasi Lemak Lover)
*makes 9 large mooncakes
325g Hong Kong Flour or super fine flour
225g Golden syrup or Special mooncake syrup
75g cooking oil or peanut oil
1/2tsp alkaline water
1. Sifted flour in a mixing bowl.
2. Mix syrup, peanut oil and alkaline water, slowly pour into flour.
3. Use a spatula or hands to mix till form soft dough. Cover and rest it for 1 hour.
4. To weight 60g each and shape to ball.
800g lotus paste
9pcs salted egg yolks (brush with rice wine, steam for 5mins)
30g melon seeds, toasted
1. Add melon seeds with lotus paste, combine well.
2. Weight one salted egg yolk and lotus paste to 100g each, shape to ball.
Egg wash- 1 egg yok + 1tsp milk (lightly whisk to combine)
To make mooncake
1. Flatten the pastry ball and place a lotus paste filling in the centre, wrap and seal the dough slowly by pushing them until totally cover the whole filling, slightly shape into ball again.
2..Lightly flour the mould, knock out excess flour.
3. Place a mooncake ball into the mould and flatten the base with your palm.
4. Overturn the mould to tip the mooncake out by tapping the sides against the table lightly if needed.
5. Bake at a pre-heated oven at 180c for 7mins.
6. Remove mooncakes from oven and set aside to cool for at least 15mins.
7. Apply egg wash on the whole mooncake and bake at preheated oven at 170c for 15-20mins or until golden brown.
8. Remove mooncake from oven, immediately transfer to wire rack to cool. Serve after 1-2 days in room temperature as to soften the mooncake skin.
You might thought i like to eat mooncake since i made so many types, no, you were wrong, i like to make them but i don't really like to eat them, hehehe..Here were some sent to relatives and friends..
After baked version, the next will be snowskin mooncake which is my children's favourite, will make them in these two days so i can serve them during the BBQ party which will held on this Sunday of Mid-Autumn Festival ..how are you going to celebrate this coming Mid-Autumn festival?
祝你们中秋快乐。。。。月圆花好 Happy celebrate Mid-Autumn Festival ..