Ok, I just realised that the first picture that we post in our blog entries will be used as the icons for our bakes at the sides. So I have to remind myself to choose a nicer picture else the post will be represented by a dough hook, like my first bread entry! hahaha!
Anyway, I initiated an 'Aspiring Bakes' wannabe on the FB page, Baking's Corner and was really surprised with the response. I mean, I have always liked the idea but most of the time I couldn't participate coz I didn't have a baking blog at that time (I do, now..hell yeahh!!). So to create that same camaraderie amongst my fellow 'bakies', I posted the idea and happy that it was well received!
A few of them suggested to have a Mooncake theme since the festival is just around the corner. So I thought I'd post one of the recipes I have kept from a class long ago (Thank You, Chef Patrick!) to kick-start the whole theme-baking thingy. I just hope that more will come forward to try the recipes and post the pictures on the page, or else, it kinda defeats the purpose of the whole concept right? ^_^
Mooncakes have always been my favourite especially the mini ones coz you can get to taste the yolk with every bite! And with the homebaked ones, you can choose what goes into the mooncake filling/paste i.e. more nuts, lesser nuts, no yolk, extra yolk..you name it, you get it! And oh, it is so much cheaper too for the 'halal' mooncakes too. I can never comprehend the high prices for 'halal' mooncakes though but well, that is another entry I guess!
Ok, let's get straight to the recipe then. The most basic of all mooncake recipes:
Traditional Lotus Mini Mooncakes
**Tips at the end of the recipe**
Ingredients
(A)
Dough
- 75g all purpose/plain flour
- 75g Hong Kong flour
- 90g golden syrup
- 1 teaspoon alkaline water
- 25g olive oil
(B)
Filling
- about 300g of filling/paste
(Roll into 25g balls)
(C)
Glaze
- 1 yolk + 1 teaspoon of water
__________________________________________________________________________________
Method
(Preheat oven to 180 Degree Celcius)
1. Mix olive oil, alkaline and golden syrup
2. Fold in the flour and mix to a dough
3. Rest the dough for 15minutes (this helps in the elasticity of the dough)
4. Divide the dough into 20g each
5. Flatten the dough and wrap the filling into it slowly, stretching the dough little by little until all the
filling has been covered by the dough
6. Dust the mould by sprinkling with a little flour i.e. sprinkle the knock out the excess
7. Put the ball of mooncake into the mould and press it firm (but not too hard)
8. Knock the mooncake out of the mould and arrange on the tray
9. Spray some water on the mooncakes and bake until light brown (about 8 to 10 minutes, depending
on your ovens)
10. Remove the mooncakes from the oven and brush with the egg yolk glaze
11. Continue baking for another 8 to 10 minutes or until the mooncakes turn golden brown
12. Place mooncakes on cooling rack
13. When cooled, turn the mooncakes upside down and keep it in an airtight container for a minimum of 3 days before consuming it.
** Water is sprayed before baking to prevent cracking of the skin**
** Storing the mooncakes upside down is to allow the mooncakes to 回油 or 'huí yóu' or 'return oil' and have that natural glaze on the skin**
** If you wish to add nuts, you can mix about 50g of it into the filling before dividing the filling into 25g balls**
** If you wish to add yolk, wrap 1 yolk into 25g of the filling before wrapping it up with the dough**
That's all, folks! Hope you guys will try this super simple recipe and let me know how your mooncakes turned out! It will be good if you can link me up as well! =)
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