Yield: 18 x 75g mooncake
I. Crust
120g cake flour, sifted
120g bread flour, sifted
165g golden syrup for Mooncakes (click recipe for recipe)
30g vegetable oil
1 egg yolk
1 tsp peanut butter
Optional: 1/4 tsp five spices powder, best for savoury mooncakes
Egg wash mixture:
1 egg
1 tsp milk
1 tsp sesame oil
1 tsp syrup/honey
Mix everything together.
Method:
In a big bowl, add in two type of flours together.
Form a well in the middle of flour, add the rest of ingredients in.
Using a spatula, mix following a circular direction from the centre toward the edge. When all the flour is picked up. Using your hand (wearing food safe glove), knead the dough until it form a smooth and moist dough (you may or may not need to add a little more oil while kneading, depend on your flours)
Wrap and chill in room temperature for 30 minutes
II. Mooncake Filling
COOKED SALTED EGG YOLKS (optional): can be bought at Asian grocery stores. If you can not find them, please see recipe here.
PRE-MADE PASTE FOR FILLING: can be bought at Asian grocery stores. If you can not find them, please see recipe here: Mung Bean, Matcha, Mixed Nuts. Form a ball weigh 50g each, if you decided to use salted egg yolk, the total weight for egg yolk and filling paste should be 50g.
III. Assembling
TOOL: mooncake mold (I use a 75g plastic mold, with spring), extra flour for dusting, oil, brush, small rolling pin, baking tray lined with parchment paper (or silicon mat) and a clean working surface.
Measure 25g of dough, form into a ball.
Lightly brush the mold with oil
On a clean surface lightly dusted with flour, roll out the dough.
Put in the filling ball in the centre, pitch the top together until you see no gap.
Put in the mold, press and release. Transfer to baking tray.
IV. Baking
Preheat oven to 350F.
Bake for 6-8 minutes (if made 100-125g mooncake, bake for 8-10 minutes) or until the mooncakes turn pale in color, remove the tray out of oven.
Spray with water (using spray bottle).
Let rest and cool for 5 minutes.
Turn the oven heat to 375F
After the mooncakes rest for 5 minutes, lightly brush mooncakes with egg wash mixture.
Bake for another 10 minutes
Repeat steps: spray, cool, egg wash.
Transfer to cooling rack, let cool completely.
V. Storing
Mooncakes after bake will have a light brown in color. After 1-2 days it will turn darker, glossier, and sharper.
Store in cool place, or air tight container with Dry-packs moisture absorbing.
There is no preservative added, so best if used within 3-5 days.
Good luck and have fun baking !
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