Attracted by the new introduction of a salted paste mooncake, suppliers have ideas. I bought this salted mung bean paste, added some melon seeds and churn out these mini rose shaped mooncakes.
Salted mung bean mooncake ~ 咸绿豆月饼 2017
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
- 300 gm salted mung bean paste (store bought)
- 8 gm lightly toasted melon seeds
Method
- 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).
- Scale dough to 25 gm each, roll into a ball
- Mix the melon seeds with the lotus paste. Scale filling to 27 gm each.
- Flatten the piece of dough with a rolling pin, wrap round a ball of filling, roll into a ball.
- Press the ball of dough inside a plunger mould, press out and remove the mould.
- Place mooncakes onto a parchment lined baking tray, lightly spray on some water.
- 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
- 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).
- Yield : 12 mooncakes.
This method of preparation is very original. It does not require the unnecessary expenditure of time and effort. The melon seeds give a special taste to the cakes.
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