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 ~  烤乌龙月饼 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.