Salted Egg Nutty Mooncake ~ 咸蛋五仁什錦月餅 ~ 2017

Salted egg yolks have been added into traditional lotus paste mooncakes, for both baked and snowskin mooncakes.   So I believe that the salted egg yolks can be added to nutty mooncakes as well.  They do enhance the flavour of these nutty mooncakes and if you're a fan of salted egg yolks, you'll love these.

Salted Egg Nutty Mooncake ~  咸蛋五仁什錦月餅

Ingredients for Dough

• 150 gm superfine flour
• 90 ml golden syrup
• 38 ml vegetable oil
• 2 gm alkaline water
• Egg glaze - 1 whole egg, beaten and strain

Ingredients for Filling

• 30 gm wlanuts, toasted and chopped
• 30 gm whole almonds with skin, toasted and chopped
• 19 gm pumpkin kernels, toasted
• 38 gm kat paeng/candied lemon, chopped
• 75 gm dried winter melon, chopped
• 38 gm sesame seeds, toasted
• 30 gm caster sugar
• 60 gm kao fun
• 2.1/4 Thsp vegetable oil
• 2.1/4 Tbsp water
• 3/4 Tbsp rose concentrate
• 3/8 Tbsp golden syrup
• 1.1/4 Tbsp Brandy (optional)
• 1/8 tsp salt
• 3 kaffir leaves, shredded
• 3 salted egg yolks

Method for egg yolks

1. Lightly wash the whites from the egg yolks. Roll yolks in some sesame oil and cooking wine (optional), then steam for 5 mins.  Let cool.
2. Mash the egg yolks and mix into the nutty mixture.

Method for Filling

1. Mix all the ingredients except the koh fun and Brandy.
2. Leave mixture to rest for 1 hour.
3. Mix in the koh fun, Brandy and roll out into balls of 120 or 125 gm portion.

Method for Dough

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 till it doesn't stick to the hands.  (I let it rest for 4 hours).

To assemble the Mooncake

1. Lightly knead the dough.
2. Scale dough to 47 gm or 48 gm each, roll into a ball.
3. Scale filling to 120 gm or 125 gm each, roll into a ball.
4. Roll and flatten the dough, wrap round the ball of filling, 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 a an air-tight container to let the skin soften).
9. Yield :  3 mooncakes from a 200 gm mould