Traditional Mooncake

Traditional Mooncake

Original recipe from Agnes Chang 

Can make roughly 20 large moon cakes 

INGREDIENTS

300g golden syrup （糖青）

120ml peanut oil (I used canola oil) 

1 teaspoon of air abu 

2 tablespoons of normal wheat flour

* Mix all the ingredients above and leave overnight before use. I didn't do so. I used immediately. 

350 - 400 (I used 370-380g) pau flour (I used normal wheat flour)

* Mix the flour into the liquid mixture and mix well to form a soft but not sticky dough. Cover with a plastic and leave it to rest in the oven (switched off electricity) for at least 3 hours. 

MEASUREMENTS

Skin: 40g 

Filing: 120g (excluding half an egg yolk and kuaci) 

STEPS

1. Marinate and pre-bake egg yolks - See HERE
2. Mix pre-roasted kuaci as much as you like into the filing. 
3. Measure the skin and filing. If you plan to use double filing, measure 60g and 60g respectively, as long as the total weight is 120g.
4. Dust some flour into the mold. Make sure mold is not wet at all. Clean and dry it a day before use. Dust off excess flour using a brush and satay stick. I used wooden mold. 
5. Wrap egg yolk into the filing to form a ball. 
6. Form round dough for skin. Flatten between plastic to prevent stickiness. Wrap the filing carefully, making sure it is as even as possible. 
7. Roll it over a plate of flour and dust off excess flour before putting it into the mold. This step is very important to ensure that your moon cake will have beautiful prints later. 
8. Place it into the mold and press a few times. Make sure the skirt of the moon cake leaves the edges of the mold a little before you get the moon cake out from the mold. This somehow helps the process of getting the moon cake out easier. 
9. Place it on a baking mat. 
10. Bake at 160 degree Celsius for 15 minutes. 
11. Apply a thin layer of egg wash and bake for another 15 minutes until golden brown. 
12. Leave to cool and transfer to containers.
13. Wait for 3 days for "oil-return".

STORAGE

• Some people recommended that homemade moon cakes which do not contain preservatives cannot last long if not put into the fridge. Hence, if you plan to keep them up to a week or longer, please place them in the fridge. 

For my friend, Zi Yi. 

Left one is lotus chocolate + lotus yam 

Right one is cheese filing

It tastes just so good...! 

First attempt - it doesn't look that good because I didn't dust off the excess flour.

Learned my lesson and there you go, better looking moon cakes after that. XD