Skip to main content

Baked Oolong Tea mooncakes ~ 烤乌龙月饼 2015

After making the Snowskin Oolong Tea mooncakes, I used up the balance of the paste to make these traditional baked ones.  These mini mooncakes will be perfect as a gift to your relatives or friends as the giving of a mooncake articulates the respect and appreciation the giver has for the receiver.






Recipe for Baked Oolong Tea mooncakes ~  乌龙月饼 2015

Ingredients
  • 150 gm superfine flour
  • 90 ml golden syrup
  • 38 ml vegetable oil
  • 2 gm alkaline water
  • Egg glaze - 1 whole egg, beaten and strain.
Filling
  • 500 gm Oolong tea paste (store bought)
Method
1.     Use a handwhisk to mix  the golden syrup, oil and alkaline water till no oil surfaces.  Sift in  the superfine flour.  Mix lightly to form a dough.  Cover and let rest for a few hours.  (I let it   rest for 4 hours).
2.     Scale dough to 25 gm each, roll into a ball.  
3.     Scale filling to 40  gm each.
4.     Flatten the piece of dough with a rolling pin, wrap a ball of filling inside, roll into a ball.
5.     Press the ball of dough inside a plunger mould press out and remove the mould
6.     Place mooncakes onto a parchment lined baking tray. lightly spray on some water.
7.     Bake in a preheated oven @ 180 deg.C for  10 mins., remove from oven and let cool for 15 mins.  Then apply egg glaze and bake again for about 10 mins. @ 175 deg.C
8.     Let mooncakes rest  ( 回油) for about 3 to 4 days before consuming.  (Once the mooncakes are cooled completely, place them in an air-tight container to let the skin soften).
9.     Yield :  12 mooncakes.




Comments

  1. WOW! These oolong tea mooncakes look lovely with the golden colour :D Pretty!

    ReplyDelete
  2. HI Cheah....beautiful mooncakes! I've also bought some Oolong lotus paste :D

    ReplyDelete
  3. wow! very nice post.
    I was not aware of this cooking method. I love the food at all difficult to handle temptation.

    ReplyDelete
  4. Cheah, your osmanthus oolong tea mooncake looks very pretty. Wish I can taste it!

    ReplyDelete
  5. Clear, informative, simple. Love your post!

    ReplyDelete
  6. Your mooncakes look beautiful, I love your post

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…