TRADITIONAL BAKED MOONCAKE
INGREDIENTS
For Mooncake Skin:
Bake King Hong Kong Flour: 250g
Golden Syrup: 110g
Peanut or Corn Oil: 60g
Bake King Alkaline Water: 1/2tsp
For Paste filling:
Bake King Lotus Paste: 1kg
Melon Seeds: 30g
Salted Eggs: 10 pieces
For Brushing:
1 egg (beat & sieve)
TRADITIONAL BAKED MOONCAKE
For the Filling:
- Steam salted eggs for about 5-10 minutes.
- Mix melon seeds with lotus paste.
- Divide lotus paste and roll into balls.
- Make a hole in the center and insert the salted egg yolk, then fold & roll into ball shape.
For the Mooncake:
- Mix golden syrup, oil and alkaline water in a bowl.
- Add flour to mixture and knead into a soft dough. Leave dough to rest for 30 minutes.
- Divide dough into small portions.
- Flatten dough. Wrap the dough neatly over the lotus paste ball.
- Press dough into a mooncake mould dusted with flour. Knock mould on all sides and slide the mooncake out.
- Place mooncake on greased tray. Water spray lightly on the mooncakes. This will prevent the mooncakes from cracking. Bake in preheated oven at 180C for 7 minutes. Take it out & brush with egg, then bake for another 13-15minutes. Remove from oven and let mooncakes cool.
- Mooncakes can be eaten on the 3rd day after baking.
You can customize your dough/filling proportions according to the size of your mooncake mould (small/medium /large). Dough is about 40% vs 60% filling to make up the whole mooncake.
