Time flies so quickly, Mooncake festival is just around the corner. Most bloggers must have finished their DIY Mooncakes by this time while I am a rather late starter. I just started and finding more and more joy doing so, haha. I am definitely continuing this for the next couple of weeks.
Another kind of Magnolia tree I saw sitting behind the church in city. So beautiful..
SiuKitchen that I follow is always has a healthier, less sugar, less oil version. Thats what I like.
Happy Mooncake Festival to everyone!
Filling (red bean paste):
Red beans 480g
Sugar 140g ( or 20g more if you like)
1 teaspoon bicarbonate of soda
4 tablespoons of oil
Method:
1. Soak beans overnight.
2. Put some water on the pot and boil beans with bicarbonate of soda added in the water, change to low heat to simmer until beans become tender.
3. Let it cool a little, add sugar and transfer to food processor and blend until it is paste like.
4. Transfer paste to a pan, using slow heat with a little oil at a time, fry until paste become dry, smooth and glossy.
6. Rest paste in a bowl for later use. ( I did the filling a day in advance).
Before baked
Pastry: ( I used 100g mould)
Hong Kong flour (sifted) 380g
Golden syrup 220g
Oil 90g
Lye water 1 teaspoon
Last note: 1. Prepare a little cooked glutinous rice flour for assembly mooncakes into the mould.
2. Prepare egg wash ( one whole egg whisked with one teaspoon water ).
Method:
1. Mix lye water with syrup well.
2. Add syrup mixture into sifted flour and mixed. ( note: knead gently and very briefly, over mixed would results dry pastry in the end).
3. Mix into dough like, wrapped and set aside for at least 30 minutes. ( I actually did this a night in advance, just make sure it is wrap well and still chilled in fridge).
4. Divide into 70g filling ( with toasted pine nuts), 30g pastry. ( I may like to try 40g pastry, 60g filling next round, it is up to your choice ).
5. Spread some cooked glutinous flour all over the inside corners and facing of the mould. Dust flour off by tapping the mould. Insert dough ball onto the mould. Press gently and firmly to ensure it is lodged in.
6. Spray a little water on mooncake, bake on pre-heated oven 180 deg, 20 minutes ( note: oven temperature varies).
7. Remove away from oven and rest mooncake for 15 minutes. Meanwhile, set oven to 175 deg.
8. Egg wash on mooncakes and bake again for about 7 minutes.
9. Let it cool completely before storing into an air tight container. Keep in room temperature for 3 days before eating.
10. Good luck!
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