Salted mung bean mooncake ~ 咸绿豆月饼 2017

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

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).
2. Scale dough to 25 gm each, roll into a ball
3. Mix the melon seeds with the lotus paste.  Scale filling to 27 gm each.
4. Flatten the piece of dough with a rolling pin, wrap round a 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 :  12 mooncakes.