I’ve actually baked these mooncakes before last year, so there’s not much to say about this recipe (means this is going to be a short post!) 😉 The only change I’ve made was to make the mooncakes smaller in size – they’re about 30 grams: 20 grams of filling and 10 grams of dough, so these mooncakes are really a one-mouth-mooncake. It’s easier to give out to friends and family but it’s also more time consuming to shape all the piggies and bunnies (and to be perfectly honest, my patience was running out towards the end! :p)
I didn’t photograph the step-by-step this time round as I was rushing to get these mooncakes done. But I did take them last year, so do head over there for the step-by-step photos. 😉
On to the recipe!
- 425 grams Hong Kong Flour / all-purpose flour
- 255 grams golden syrup
- 8 grams alkaline water
- 105 grams peanut oil / vegetable oil
- 1 kilogram mooncake filling
- 100 grams melon seeds, toasted
- 2 egg yolks
- 2 tablespoons water
- Sift the flour into a large bowl and make a well in the centre.
- Whisk the golden syrup, alkaline water and oil together - it will take a while for the oil to mix with the syrup.
- Pour the golden syrup mixture into the flour and mix together with a rubber spatula until a soft dough forms. Cover the bowl with a plastic wrap and let the dough rests for 2 hours.
- Meanwhile, divide the mooncake filling into 50 20-gram pieces with some melon seeds.
- Lightly dust some flour on a table counter. Turn the dough out and knead a little until smooth. Divide the dough into 50 10- to 15-gram pieces. The extra dough would be used to shape the noses, ears and tails for the piggies and bunnies.
- Flatten a portion of the dough and enclose a portion of the filling in it. Shape it into a bunny / piggy. Pinch small pieces of dough and shape it to noses, ears and tails.
- Preheat the oven to 180 degrees Celsius. Line a baking sheet with parchment paper. Place the wrapped mooncakes on the baking sheet, 1-inch apart.
- Combine the egg yolks and the water in a small bowl. Brush the mooncakes all over with the egg wash and bake for 5 minutes. Remove the mooncakes and place on a wire rack to rest for 10 minutes.
- Lower the temperature to 175 degrees Celsius. Brush the mooncakes all over with egg wash again and bake for another 10 minutes, until the dough is golden-brown. Place the mooncakes on a wire rack to cool completely.
- Transfer the mooncakes into an air-tight container and let the mooncake skin soften for the next 2 days before consuming.
Super Naggy: I tweaked the method a little after some research on mooncakes. So it’s different from last year’s! For the step-by-step photos, please click here!
Here’s wishing everyone a happy early Mid-Autumn Festival!