Traditional Mooncake – 30th August 2014

This is my second mooncake bake.  This time round, I referred to the recipe shared by Jess Lim in her blog.. The recipe below is for a small batch, which is only 1/3 of the original recipe.

Ingredients
100g ---- Cake Flour
74g ----- Sugar Syrup
20g ----- Peanut Oil
3g ------- Alkaline Water
350g ---- Lotus / Pandan Paste
25g ------ Melon seeds
5 --------- Salted egg yolks (around 11-12g each) 

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

1 am using 125g mould (Skin : 38g,  Paste, yolk & melon seeds : 87g) 

Method:

1. Mix sugar syrup, peanut oil & alkaline water together thoroughly.
2. Sift cake flour in a bowl. Make a well in the center and pour in the sugar syrup mixture. Use a rubber spatula to mix and form a soft dough. Cover with a cling wrap and let it rest for 2hrs.
3. Divide dough into 5 portions (38g each) and roll into balls.  Wrap in the fillings.
4. Dust with some flour and press firmly into mould, unmould and place on a lined baking tray.
5. Bake at preheated oven 180C 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 10-12 minutes till golden.
7. Leave mooncakes to cool down completely before storing into an airtight container.