This is my third attempt at making traditional mooncakes and now I believe that I'll always need to experiment thrice before I can sort of 'succeed'. I've been watching videos on You-Tube, reading up recipes on traditional mooncakes just to get the hang of making them. Have to admit that the more videos I watched the more confused and disillusioned I got. So, before I raise the white flag, I gave myself one last chance. I tried Anncoo's Handmade Piggy Mooncakes recipe for the dough and finally, yes finally I got it. No more sticky, difficult to handle dough where I had to load in more flour ultimately distorting the recipe. Thank you, Ann!
Looking at the imprints, I believe there's still room for improvement. Hopefully I can deliver better looking ones next season!
Recipe for Traditional Mooncakes
- 150 gm superfine flour - sifted
- 90 ml golden syrup
- 38 ml vegetable oil
- 2 gm alkaline water
- 980 to 1 kg lotus paste
- 20 gm melon seeds - lightly toasted
Egg Glaze : 1 whole egg + 1 tsp water, mix well, pass through a sieve and strain.
- Mix the golden syrup, oil and alkaline water thoroughly with a whisk.
- Pour the liquid onto the sifted flour, mix with a spatula till well combined and not sticky.
- Cover with a damp cloth and let rest for 30 mins. (I left it for an hour, as I had to prepare the paste).
- Mix the melon seeds into the lotus paste and weigh out 140 gm of paste. Roll into balls and set aside.
- Knead the dough lightly in the bowl or on a floured surface. Weigh out portions of 40 gm. dough. Lightly roll dough into a ball, flatten on a plastic sheet make it a bit thicker in the centre and thinner at the sides.
- Put in a ball of paste and wrap up, pushing gently up the sides to fully enclose the paste. Roll the ball of dough between the palms of your hand.
- Place the ball of dough into the lightly floured plastic plunger mould, flatten to conform to the shape of the mould. Put this on a parchment lined baking tray and press out the cake. If there is flour on the cake, lightly dust off with a clean brush.
- Lightly spray water on the cakes to prevent cracking.
- Bake in a preheated oven @ 180 deg C for 20 mins., remove from oven, let cakes cool for 15 mins., apply egg glaze once and return to the oven to bake for 7 mins. @ 175 deg.C. Change position of the baking tray.
- Remove cakes from the oven and let them cool completely.
Note : Freshly baked mooncakes should be left uncovered so that the free circulation of air will slowly soften the skin and help it to mature and mellow. This takes 3 to 4 days. So, be patient.
I'm submitting this entry to
Aspiring Bakers # 11 Mid-Autumn Treats (September 2011)
and also taking this opportunity to wish those of you who are celebrating this festive season on
12th September 2011
Happy Mid-Autumn Mooncake ~ Lantern Festival!