Been using the same recipe for years, and it has always been our family’s favourite.
Wishing everyone a Happy Mid Autumn Festival 2012!
Source : Adapted with slight modification from Aunty Yochana
Makes 10 mooncakes
350g Hong Kong Flour
90g oil ( I used peanut oil)
200g Mooncake Syrup ( I used Kwong Cheong Thye 广祥泰)
1-1/4 tsp Alkaline Water
1kg White Lotus Paste ( I used ready-made paste from 广祥泰, $22/kg)
Egg glaze : 1 egg yolk + 1/2 egg white
1. Mix flour, oil, mooncake syrup and alkaline water together and rest for at least 1 hour before moulding it with lotus paste ( I rested the dough for 6 hours)
For my mould :
- weigh 47g dough, roll into round
- weigh 98g lotus paste, roll into round
- Flatten dough to the size not bigger than your palm size or just big enough to take the size of the lotus paste
- Place the lotus paste in the center of the dough
- Using your palms to push the dough up to cover the paste
- Press into mooncake mould, push out/knock out from the mould
2. Preheat oven at 200 degrees C.
3. Bake the mooncake at 200 degrees C for 10 mins. Remove and let it cool.
4. Adjust the oven temperature to 175 degrees C.
5. Once the mooncake is cooled, brush with egg glaze, then re-bake again at 175 degrees C for another 10 mins or till golden brown.
6. Once the mooncake is completely cooled, overturn the mooncake to age for 2-3 days before consumption.
Notes : any remaining dough can be made into mooncake piglet 豬仔餅 or using the mould to mould out the shape just like what I did.