Mooncakes 2013

These are the mooncakes I made last year.  Lots of preparation is required but I enjoy the process of making it.  

Traditional Mooncakes  传统月饼  - 10 September 2013
(Recipe source: Jessie-CookingMoments)

Makes 5
“Skin” Ingredients:
150g Plain Flour
90g Golden Syrup
3/4tsp Alkaline Water
42g Vegetable Oil

Filling Ingredients:
5 x 100g Lotus Paste, store-bought
5 x 5g Pre-roasted Pumpkin Seeds
*Grab 1 portion of pumpkin seeds & 1 portion of lotus  paste, roll into a ball.  Repeat for the rest*

Egg Wash Ingredients:
1 Small Egg + 1tbsp Water
*Whisk until well-combined.  Pass through a fine sieve.  Set aside.*
Method:

1. To make the “skin,” mix golden syrup, oil & alkaline water with a whisk until well-combined.
2. Place flour in a big bowl, make a well in the center. 
3. Pour (1) into the flour. Mix with a spatula until a soft pastry is formed.
4. Wrap with cling wrap & rest for 40 minutes.
5. Divide dough into 5 equal portions,  53g - 56g each. Roll into balls.
6. Grab one dough, flatten into a disc, then wrap a filling inside.  Roll into a ball again.
7. Dust mooncake mould with some cake flour. Pour out the excess.
8. Place the dough ball in the center of the mould. Gently press from the center until the dough fill up the entire mould. Release the ring & unmold carefully. Place the mooncake on a lined tray.
9. Repeat for the rest of the ingredients.
10. Bake in a 160C-preheated oven at lower middle level for 12 minutes.
11. Remove to cool down for 10 minutes. Reduce temperature to 150C.
12. Bake for 8 minutes.  Remove to cool down for another 8-10 minutes. Brush egg wash on all sides of the mooncakes.
13. Bake for another 3 minutes or until the egg wash are dried & the mooncakes look golden.
14. Remove to cool down on a wire rack completely. Wait for 2-3 days for the mooncakes to become soft again before consume(and taking photos).

 

One day later....

Snowskin Mooncake - 12 Sep 2013
Recipe source : Aunty Yochana

Ingredients:
90 gm. fried glutinous rice flour (Kao fen)
10 gm. tang mien flour
30 gm. shortening
40 gm. icing sugar
200 gm. ice-cream soda or 7-up
little pandan, pink, lemon yellow colouring

Filling:
600 gm. lotus paste
30 gm. melon seeds
Method:

1. Sift the glutinous rice flour and wheat starch into a mould.
2. Add in icing sugar and shortening and mix till thoroughly mixed.
3. Pour in ice-cream soda and mix into a soft pliable dough.
4. Divide dough into 4 portions. Add colouring to each portion, leaving one portion white.
5. Place each dough between plastic sheets and roll into a rectangular flat piece of the same size. Stack the dough on top of one another, then roll into a swiss roll.
6. Cut into 6 equal pieces. Divide the lotus paste fillings into 6 portions.
7. Roll the spiral part into a flat piece and wrap with lotus paste filling. Press into a mooncake mould then knock out.
8. Chill before serving. 

Below are some repeated bakes using the same recipe as above..

Traditional Baked Mooncakes with a little piggy made with the leftover dough  - 15 Sep 2013 

19 Sep 2013 - Final bakes before Mid Autumn Festival