Hi
I
was contemplating whether should I post this as I was rather disappointed with
the appearance of these mini mooncakes. You
know what? I could hardly see the design
on the surface of the mooncakes when they were out from the oven. Not only that, the skin was hard, dry and
crack too! L
But
I was so surprised that the mooncakes has transformed "miraculously" after 3
days! The recipe mentioned it will turn
soft and shiny after the “回油” (literally means “returns oily
and soft”). So I waited 3 days and
amazingly, these mooncakes really turned out to be soft, glowing and look “a
bit” nicer now.
So
out of about 20 over pieces, I have selected these 4 “good looking” one to form
“中秋月饼”. Can you see that? J
After
the “回油”,
I don’t feel so disappointed. I could
feel at least a little achievement for making it 1st time.
INGREDIENTS
100g Plain flour
60g Golden syrup (I used Tate & Lyle’s Golden
Syrup)
½
tsp Alkaline water
28g Vegetable oil
Fillings
420g Lotus seed puree/paste
6
pcs Salted egg yolk
1
tbsp Rose-flavoured cooing wine玫瑰露酒
Egg wash
1
no. Egg yolk
2
tbsp Egg white
METHODS
(1)Use a large bowl, mix
the golden syrup, alkaline water and oil well. Sift in the flour. Use a spatula
to combine all ingredients. Don’t over-stir. Knead into a dough. Cover with a
film wrap and rest for 40 minutes.
(2)Mix egg yolks with
wine. If the salted egg yolks are homemade and freshly broken from the shells,
you’ll see the egg whites would turn opaque after mixing with the wine a few
minutes later. Wipe dry the yolks with kitchen paper. Cut each into two halves.
Set aside. Roll lotus paste into a long tube. Cut into 12 equal portions, each
35 grams. Roll each portion into a ball shape. Set aside.
(3)Preheat oven to 180C
(356F). Prepare the egg wash: whisk the egg yolk with the egg white. Sift
through a fine sieve.
(4)Divide the dough into
12 equal portions. Roll each portion into a small ball shape. Cover a dough
portion with a plastic film and roll into a thin disc. Then take a lotus paste
ball and poke a hole in the middle with your finger. Place egg yolk inside.
Roll and shape into a ball. Wrap and seal the lotus paste ball with the dough
disc. Spray the mooncake mould and place the stuffed mooncake into the mould.
Lightly press the mould handle, then remove the mooncake from the mould.
Transfer the stuffed mooncake onto a lined baking tray. Repeat this step to
finish the remaining dough and lotus paste.
(5)Bake in the preheated oven for about 10 to 12 minutes. Brush the
mooncakes with egg wash, at about 5 minutes before removing from the oven.
Continue to bake until the pastry turns golden brown. Remove from oven and let
cool on a wire rack. Store in an air-tight container. The pastry will become
soft, called “回油” (literally means ”returns oily and soft’) and shiny in one or two days.
Note
from Christine
How important is the
alkaline water in this recipe?
(a)It neutralizes the acid in the golden syrup.
(a)It neutralizes the acid in the golden syrup.
(b)It helps to give nice
browning on the mooncake pastry. If adding alkaline water too much, the colour
will be too dark. If adding not enough, it’s very difficult to brown the
mooncake pastry. In this recipe, the amount of alkaline water is very balanced.
Please take note that if you use other kind of golden syrup, the amount of
alkaline water might need to be adjusted accordingly in order to give a nice
browning effect. You might test run with a small amount of dough to see how many
alkaline water has to be used properly with your own golden syrup.
(c)In this recipe, you might've noticed that no baking powder is needed.
But the mooncake pastry is soft with a bit fluffy texture, that's the effect
produced by alkaline water.
Cook-Your-Books is organised
and hosted
I’m also linking this post to Little Thumbs Up and the theme for
August is Flour . Little Thumbs Up is organised by Zoe
from Bake for Happy Kids, Doreen from My Little Favourite DIY
and for August, it is hosted by Diana
from the Domestic Goddess Wannabe.
I'm joining Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion XuanHom's Mom.
Anyway,your moon cakes look very great ,well done!
ReplyDeleteThanks for sharing with best recipes :)
yes, i can see the words 中秋月饼 on the mooncakes..! i guess the hardest part of making these baked traditional mooncake is the waiting period before you can eat them! haha...well done on your first attempt, they look pretty to me!
ReplyDeleteHi Amy,
ReplyDeleteYour mooncake looks great! This is one of those bakes that is worth waiting for! You have done a wonderful job seeing that this is your first time making mooncakes. Great with that lovely cup of Chinese tea! Thanks for linking with CYB!
Hi, do you need to steam or cook the salted egg yolks before wrapping them with lotus paste?
ReplyDeleteTan
No. Mix them with Rose-flavoured cooing wine玫瑰露酒 when removed from the shell.
DeleteHi Amy,
ReplyDeleteNow, we know!!! We have missed an important step in your recipe!!! And, it is to wait for at least 3 days for the mooncakes to develop the taste and texture! Ai ya!!! We have analyse too much :p
Zoe
Olá amiga, vim desejar-lhe um abençoado início de mês.
ReplyDeleteDoce abraço Marie.
Hi Amy, I also just learnt about the oil thingy. The 4 mooncakes looked really good!
ReplyDeleteYep the first time I made mooncakes I didn't know I have to wait few days before consuming...I was disappointed with the dry taste when I took my first bite! Now I know we have to wait:D
ReplyDeleteOlá querida, passei por aqui para agradecer sua doce presença
ReplyDeleteno meu cantinho.Obrigada !!!
Abraços, Marie.