My first home-made mooncake

Mooncake are the highlight of chinese's annual mid-autumn moon festival. I love mooncakes... Remembered the days when i'm at Taka selling mooncakes, almost everyday i had mooncakes from the competitors before i start my store. Never feel sick of it.

About two weeks before 2011 mid-atumn, was thinking why dont i made my own mooncake.. It would be nice. Hus very into it, brought me to nearest phoon huat to get the ingradients and took care janelle when i'm in the kitchen figuring out the recipe.


I got my receipt from http://wlteef.blogspot.com/2005/08/baked-mini-mooncakes.html
and modified a bit as i have no kitchen weight scale.

Ingredient:
100g plain flour -- 1.6cup
30g peanut oil -- 0.26cup
65g golden syrup (Abram Lyles) -- 0.39 cup
1/2 tsp alkaline water

Filling:
180g lotus seed pastesalted
egg yolks (optional)
roasted melon seeds (optional)

Egg glace:
1 yolk + 1 tsp water lightly beaten and strain

Method:

1. Mix peanut oil, golden syrup and alkaline water together in a big cup and sit this cup in a bowl of boiling water. Stir till mixture is well combine. Remove and leave aside to cool till warm state but not cold.
   
   
2. Sieve plain flour into a mixing bowl. Make a well in the flour and pour in the warm syrup. Mix till a dough is formed. Cover the mixing bowl with a wet towel and rest the dough for 30 - 45 minutes.




3. Divide dough and filling according to the size of your mould. Shape the dough into a round flat sheet with sides thinner than the centre.
   
   
   
4. Wrap in the filling and mould it into a ball shape. Coat it with flour.
   
   
   
5. Dredge wooden mooncake mould with flour and put the mooncake into the mould. Flatten it with your floured palms and make sure that the mooncake fills up the mould nicely.
   
   
   
6. To dislodge the mooncake, bang the mould on a hard surface with equal force in the north, south, east and west direction.
   
   
   
   
7. Place mooncakes on a lined pan and spray the mooncakes with some water. Bake at 180C - 190C for 10 minutes. Remove from oven, cool the cakes for 5 - 10 minutes then apply egg glace and bake for another 10 - 15 minutes or till golden brown. As every oven varies, please standby to check on your mooncakes. If you are doing standard size mooncakes, the baking time might be longer.
   
   
   
8. Store cooled mooncakes in an airtight container and serve only after 3 days.