Pardon the indelicate looking mooncakes :D If you couldn't tell, they were supposed to be rose shape! For a while, it looked great until I egg-washed it and return it to the oven for the second bake.
Never mind the shape, because I am very happy with the results seeing that this is my first ever batch of baked mooncakes :) As highlighted in the title, after baking these need to sit for two days in a container before the date of serving.
As per usual, I've combined 2 recipes for this bake. Here are the links and I suggest you go direct to the links for detailed tutorials as the texts below are mainly for my future reference.
Mixed Nuts Mooncake
Ingredients
For the pastry
via
Kirbie's Cravings
100 grams all purpose flour
60 grams golden syrup (I used Honey)
1/2 tsp alkaline water (forgotten to get this at the store, so I've mix a little water with baking soda)
28 grams vegetable oil
1 egg (for eggwash)
1. In a large bowl, mix the golden syrup, alkaline water and oil. Sift
in the flour and stir until all ingredients mixed. Gently knead the
dough with hands until it comes together. Cover bowl with plastic wrap
and let dough rest for 40 minutes.
*Note : 20 mins. into resting time, start pre-heating the oven at 180°c/350°F/Gas4.
2. Take 35 grams of dough, roll into a ball, then flatten with a rolling
pin. Roll until dough is very thin and big enough to wrap around the 65
gram of filling. Take 65 gram of filling, make into a ball and put in
the center of the dough. Wrap dough around the filling until it is a
thin layer covering the entire filling, and seal dough around filling.
You may need to roll and maneuver the dough a little to completely cover
the filling. One side of your dough ball will be somewhat lumpy from
connecting the ends together. The other side should be smooth.
3. Place mooncakes on a baking sheet lined with
parchment paper or silpat mat, spacing about 2 inches apart. Bake for
about 20-25 minutes. About five minutes before mooncakes are ready,
remove and quickly brush the mooncake tops with egg wash. Place back in
oven and bake until golden brown, about 5-10 minutes.
4. Let mooncakes cool. Place in container and let sit for about 2 days.
This will allow the mooncake skin to soften and become darker and
developer a shiny exterior from the oils being released.
For the filling
via youtube
Helena's Recipes
Ingredients (makes 4x200g cakes; or 10x100g, or 8x150g cakes)
*For the filling*
150g mixed nuts, roughly chopped
100g candied lime peel, roughly chopped
100g candied orange peel, roughly chopped
50g ginger jam
150g Chinese sausages, fat rendered and diced
4 tbsp sesame seeds
1 tsp sesame oil
3 tbsp cooked glutinous rice flour
3 tbsp simple/corn syrup
Since I couldn't exactly find all items listed in the filling above, mine consist of these :-
