Packing.. packing.. packing.. urghhhh!! its like a never ending story! on top of that.. there are a couple of things that i need to settle bef next week...
.... And when the stress level goes up.. i hv to bake... ya know.. just to get my mind off something.. thank goodness i hv some kinda avenue where i can run to.. anyway last weekend i decided to bake my first ever traditional mooncakes... honestly?? i hv never .. not even once.. tasted any mooncakes.. there were no halal mooncakes back then so it was natural for me not to hv the urge... nowadays u can get halal mooncakes easily and the only mooncakes that i hv ever tried were the ones fm Swensons hehehe.. who doesnt like ice cream mooncakes ey..
450g Hong Kong flour (sifted)
270g Sugar syrup/golden syrup
9g Alkaline water
113g Peanut oil
1kg Tiramisu Lotus paste
Egg wash - one egg yolk + 1 tbsp water mix well and pass through a sieve. Add little egg yellow coloring and mix well
Weigh lotus paste 60g.. mix with a little bit of melon seeds and roll into a ball.
Mix sugar syrup, alkaline water and peanut oil together - combine well.
Sift Hong Kong flour in a large bowl, make a well in the center and pour in the sugar syrup mixture.
Using a rubber spatula to mix and form to a soft dough. Cover and let it rest for 20 mins.
Lightly dust some Hong Kong flour on table and knead dough again till smooth. Measure dough to 35g each.
Wrap the lotus paste with the soft dough then dust some Hong Kong flour on it and place inside the mooncake mold, flatten dough so it takes the shape of the mold.
To dislodge the mooncake, gently push out the unbaked mooncake on the lined baking tray, about 10 pieces on one tray, not too close for even baking.
Bake in preheated oven 180C for 5 mins and rest to cool down (about 10 mins) before egg wash-ing mooncake with a soft brush and bake for another 10 mins at 175C.
Remove mooncakes from oven and brush some glaze on mooncake.
Leave mooncakes to cool and store in airtight container.
Source: Anncoo Journal