Tuesday, 3 October 2017

My Mooncake Adventures

This is a busy year for me.  I finally find time to have a brief post on my mooncake adventure, 

Due to the leap month phenomena in the Chinese calendar, mid-autumn festival is a little late this year.  This year, I bake my mooncakes using the red, made in Malaysia, Carotino plam oil to get the rich reddish brown colour.  By doing so, I managed to omit using the alkaline water to make my mooncake skin but still retain the reddish brown colour. Here's a brief update of my mooncake project for 2017.

Ingredients for the skin (makes about 15 medium sized mooncakes)
220 grams golden syrup
75 grams carotino palm oil
300 grams of Hong Kong flour 



For those celebrating the mid-autumn festival, mooncake is a must.  However, the price of mooncakes is so bullish and ridiculously hiked up due to over packaging and low in demand (too sweet and too expensive). So, that makes the effort to bake your own mooncakes much more rewarding. You can bake it the way you like them, thicker skin, less sweet, more salted egg yolks, etc.

I've baked mooncakes for quite some time now. Here's my mooncake project for this 2016.

Ingredients for the skin (makes about 15 medium sized mooncakes)
220 grams golden syrup
75 grams cooking oil 
1/2 Tbsp alkaline water / kan sui
300 grams Hong Kong flour (don't use plain or superfine flour)

Dough skin
Combine golden syrup, cooking oil and alkaline water in a bowl and mix well.
Slowly add the Hong Kong flour to the liquid, using your hand to mix well. The dough will be sticky.  Warp the dough in plastic wrap and set aside for at least 12 hours before use. 

I always leave my skin dough overnight in the fridge before molding. Otherwise it will be very sticky and very difficult to handle.  The dough can be kept in the fridge up to about 3 days.  I have not tried keeping longer than that, though.

golden syrup, oil & alkaline water

mixed syrup, oil & alkaline water

add Hong Kong flour
Hong Kong flour mixed with syrup

  • For salted egg yolks filling, you need to separate the yolks from the whites, then steam the yolks for about 10 minutes over medium-low heat. Let the yolks cool before use.
  • enclose the egg yolk in paste filling.
  • You can use any fillings sold at the bakeries.
  • Melon seeds/pumpkin seeds/sunflower seeds can also be added in the fillings. Dry stir fry seeds over medium heat in a non-stick pan for a few minutes. Cool before use. 
  • If you are using a medium sized mould, the amount of dough skin needed is 40g and the filling is 80g.  
  • If you are adding 1 salted egg yolk into the filling, then reduce the filling to about 75g.  
  • If you are adding 2 salted egg yolks, then do the maths yourself :-))

Fillings wrapped in dough skin should be pressed into the plastic mould to get the desired design.  See my video here

First round baking

Egg washed

  • Preheat the oven to 180 degrees C.
  • Press the ball of dough and filling with the mooncake mould to impart the design. Set the moulded cake on a tray (not necessary to grease).
  • Bake for 10 minutes, then remove from the oven to cool for 10 minutes.
  • Lightly brush the top and sides of the cake with an egg yolk wash.
  • Return the tray to the oven and bake for another 8 minutes at 180 degrees C.
  • Remove cakes from the oven and cool.
Tips: Cool completely before storing. Rest for at least 2-3 days before serving.
Baked on 16082016
Baked on 20082016

Baked on 10092016


Some of the ingredients used.

Golden Syrup

White Lotus Paste

Hong Kong Flour
Watermelon seeds

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