公仔饼（香化饼） - 28th August 2014

This year, I was kind of hesitating whether I should bake mooncakes.   It was a struggle between whether I have the time and whether I can resist not to, especially when I see so many postings on mooncakes!  

So, when my husband offered to bring me to Kwong Cheong Thye to buy the ingredients, I was like, why not?  ;)

So, I started my bake with this 香化饼 by 蓝色小厨.   I bookmarked this recipe right away after seeing it as I was eager to try out this recipe which has lotus paste added.

Ingredients (makes - 25g x 16 pcs) 
175g ---- Cake flour (sifted) 
115g ---- Mooncake syrup 
50g ----- Peanut oil 
2.5g ----- Alkaline water 
75g ------ White lotus paste 


Glaze : 1 egg  + 1 tbsp water (mix well & sifted) 

Method: 

1. Mix sugar syrup, peanut oil, alkaline water and lotus paste together thoroughly.
2. Sift flour in a bowl. Make a well in the center and pour sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough. Cover with a cling wrap and let it rest for 2hrs. 
3. Divide dough into 16 portions, 25g each and roll into balls. 
4. Dust with some flour and press firmly into mould, unmould and place on a lined baking tray. 
5. Bake at preheated oven 160C for 10 minutes. Remove from oven and rest mooncakes to cool for about 10 minutes. Then glaze with egg yolk mixture. 
6. Bake for another 15-20 minutes till golden.
7. Leave mooncakes to cool down completely before storing into an airtight container. 

The  公仔饼 are made using the colorful egg moulds on the bottom left.