MoonCake Galore - Part 2

mature mooncake after 3 days "oiling"

minutes after leaving the oven

This time, I made traditional mooncakes which involved using the brown sugar pastry and egg washes.. Hm.. I think it's a pretty good recipe, so for you ladies out there wanting to make your own mooncakes.. please refer to my previous entry (September) to update on how to manage your wooden mooncake moulds. Anyway.. I really enjoyed making it.. ^^! so fUN!! ^^

To make 5 large mooncakes, you will need..

Syrup:
45g peanut oil (equivalent to 50 mL)
110g golden syrum (for NZ: use Chelsea)
1 teaspoon of lye water (air abu)

• Stir under low heat until the golden syrup becomes runny (make sure not to boil!) and set aside to cool until WARM.
  

Pastry:
Cooled Syrup
150 g standard flour
1 tblspn cornflour
a pinch of salt

• Mix all in one using a mixer or your spatula and make sure to knead thoroughly. Set aside for 1 hour under normal temperature
• NOTE: It is important that you follow these steps, especially otherwise, the pastry will become brittle and you wouldnt be able to use it for making your pastry. If everything is done in the right proportion, you'll have a soft pastry dough.
  

Filling:
Lotus, Red Bean, Mung Bean Paste - whatever you like.

• Divide everything into portions: for a large mooncake, Pastry = 80 g, Filling 100g (but you can have more filling and less pastry if you like). Roll into a ball with smooth surface
• Take the Pastry, then flatten a little bit with your hand - then ball of filling and stick it into the middle of the pastry and in cupping motion - wrap the pastry around the filling
  
• Then place into your moulds
  
• Bang mould on each direction (: east, west, south, north) equally to dislodge the mooncake
• Bake for 10 minutes in 175C
• Take out of oven, let stand for 5 minutes
• BRUSH sparingly WITH: (1 eggyolk, 2 tblspoon of water and 1 tspn oil = whisked together).
  
• Let stand for 10 minutes
• Bake again for 10-15 minutes until brown
• Take it out of the oven and cool
  
• DON'T EAT STRAIGHT AWAY: Leave it for 3 days for "oiling" before serving: this will give a nice shine to the cake.