Traditional Mooncakes – makes 16 large and 4 mini mooncakes
for dough: (multiply by 5 for more mooncakes)
100g plain flour (500g)
70g golden syrup (350g) (I have used 300g before as I ran out of syrup)
2ml alkaline water (10 g) 2.5 tsp
25ml peanut oil (125g)
Your favourite filling, add some melon seeds to mix before dividing and shaping into balls.
Mini mooncakes: 20g/50g (dough:filling) = 70g
Large mooncakes: 50g/130g (dough:filling) = 180g
1. Mix lotus paste with melon seeds. Divide the filling into portions and shape into balls. Set aside.
2. Place golden syrup, alkaline water and oil in a bowl. Stir with a whisk until combined.
3. In a stand mixer, place flour then add the syrup mixture. Mix with paddle attachment to form a soft dough. Remove and shape it into a smooth dough then cover with cling film and leave to rest for at least 2 hours to make the dough pliable.
4. Divide dough into portions. Shape each dough into a ball and roll it into a flat round disc. Wrap it around the filling and shape it into a ball. Dust hand with some flour if the dough is sticky.
5. Lightly dust the wrapped dough with some flour and insert it in the mooncake mould and press the mooncake out. Place mooncake on a baking tray line with parchment paper. Repeat until all completed.
6. Spray some water on the mooncakes; this helps to minimize cracking while baking.
Bake at preheated oven at 170C for 20 mins on higher level of your oven. Remove from oven and leave to cool for about 15 mins before glazing with egg wash. Return to oven to bake for another 10-15 mins or until nicely golden. (keep watch the last few minutes to avoid over browning)
6. Leave mooncake to cool completely and store in air tight containers. Keep for2 ~ 3 days before serving.