This was an early trial run for this year's mooncake festival. Just made a few for self consumption and for my domestic helper who's going back for home leave. And surprisingly, her family members love it and said it wasn't sweet. Here are some pictures of what I've briefly made, of which 2 of them are made with new moulds that I've acquired ~ Goldfish and the one with chinese wordings. Was a little worried that the imprints for the flowers may not turn out well and it's still pretty okay to me.
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| Traditional Baked Mooncakes |
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| Single Yolk Lotus Paste ~ Cut just after 2 hours from the oven |
It is recommended that the mooncake cut 3 to 4 days after baking.
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| 2 days after baking, which is already very soft |
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| Before baking |
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| After baking |
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| Goldfish mooncake ~ before baking |
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| Goldfish mooncake ~ After baking |
Ingredients for Pastry
200gGolden syrup
1/8 tspBaking soda
1/2 tbspAkaline water
50gPeanut oil
270g to 290g Hong Kong Flour
2 to 3 dropsDark Brown Food Colouring (optional) *
* this is dependent on how dark the color of the golden syrup is.
Directions for Pastry
- Mix syrup, baking soda, alkaline water and oil together. Set aside for 4 hours.
- Add in flour, brown coloring and mix into a smooth dough. Set aside for 1 hour.
- On a lightly floured table roll dough into a long strip and divide into 45g portion.
Moulding of Mooncake
- Preheat oven to 180 C.
- Divide ready made lotus paste into 120g portion. (usually it's best to test the amount by moulding one sample, because there are different mould size around and not all are standard)
- Roll pastry into a round ball and flatten it. Wrap with lotus paste and roll into a ball. Flatten a little and press into the mould. Gently knock out the mooncake and place on a slight greased or lined tray.
- Brush with egg wash ( 1 egg, 1 1/2 tbsp water and 1/2 tbsp golden syrup)
- Bake for 15 minutes. Remove from oven and brush with egg wash. Leave aside for 15 minutes before popping into the oven again at 150C for 15 minutes or until golden brown.
- Remove from oven and apply with mooncake glaze. Leave to cool completely before storing.
It is best to let the mooncake to rest for 4 days before serving.
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| Mooncake dough ~ after resting for 1 hour |
