Mid Autumn Festival 2012 (中秋节)

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

Traditional Mooncake

Ingredients

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

Method

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.

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6 thoughts on “Mid Autumn Festival 2012 (中秋节)

  1. Hi Eileen, your mooncake look so good, very well baked. I didn’t make any mooncake this year since not really fancy eating it cos it’s too sweet. I only like to eat the skin, LOL

    Have a nice day.

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