Mooncake festival may have ended but we still can get Mooncakes easily in the Asian grocery shops and Asian bakery shops here. Theres still many people at home baking mooncakes, just for the pleasure of doing it. I have not stopped baking them yet. For a late starter like me, it gets more exciting the more I bake.
Recipe from: Kimmy-cooking pleasure ( slight alteration in method)
Ingredients:
300g sifted cake flour
240g golden syrup
75g vegetable oil
1/2 teaspoon lye water
1 egg + 1 tablespoon milk well whisked
Method:
1. In a mixing bowl, add in syrup, oil and lye water. Mix until well combined. Cover and rest for at least 5 hours.
2. Add in sifted flour and knead into soft dough ( do not over knead). Cover the dough, let it rest for at least 5 hours ( I left it overnight).
3. For my fish doll, I divided into 35g per dough. Roll each into a ball. Dust mooncake mould with some flour. Press dough into mould. Tap lightly to unmould. Arrange in a baking tray.
4. Bake in pre-heated oven for 170C deg. for 10 minutes. Remove out from oven, let it rest for 15 minutes. Egg wash twice, quick water spray on mooncakes, back in the pre-heated oven of 160C. for another 20 minutes or until golden brown ( all ovens varies).
5. Let it cool completely on wire rack. Store in air-tight container and it is good to keep for weeks.
6. Enjoy!
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