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Tuesday, September 4, 2012

Traditional Mooncake,The Skin

This is the 3rd recipe i tried.Previous two,one was a bit dry,the other has a strong oil taste which i din really like.I am sticking to this recipe by Christine for this year traditional mooncake since i got feedback from my family that they loved it and are asking for more.Ha!I had tweaked the recipe a little by replacing the type of flour,the eggwash and baking method.
Edited:I tried using plain flour as per original recipe and it's better in texture as in less crumbly ;)

  • 6 pieces mini mooncake dough

You will need:
  • 50g superlite/hk flour
  • 30g golden syrup
  • 1/4 teaspoon lye water
  • 14g vegetable oil
*Egg wash
  • 1 egg yolk
  • 2 tablespoons water

The Preparation and The Baking:
  1. In large bowl, mix the golden syrup, alkaline water and oil well with a hand whisk.
  2. Sift in the flour and use a spatula to combine all ingredients.
  3. Knead into a dough and cover with cling wrap and rest for 40 minutes. 
  4. Wrap and mould.*for more details,refer to Christine's blog.
  5. Spray a mist of water on the mooncakes.
  6. Bake in a preheated oven at 180 for 10 minutes.
  7. Remove and cool for 5 minutes.
  8. Brush egg wash.(i brush only the top.)
  9. Bake in a preheated oven at 180 for another 10 minutes.
  10. Cool on rack.
  11. Store in an air-tight container.
  12. Serve after about 2-3 days.
  13. *The pastry will become soft and shiny in 2-3 days.
  • The proportion of filling and skin depends on your personal preference.
  • Different oven will require different cooking time.

Original recipe from:Traditional Mooncakes by Christine

~Indulge in what we make at DeQueenKitchen~

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