I found out that the imprint wasn’t as clear if I use plastic moulds. Also, you can tell it was my first attempt because all the mooncakes were out of shape! hehehee. Duck eggs are really expensive in Perth-and I can’t even find decent ones! What we have are cooked ones imported from Taiwan. I suppose it is better than nothing.
I was called away for an emergency just as I was about to put these little gems into the ovens. So I just quickly draped a wet towel over it. When I return, the mooncakes looked a little….hmm..moist? I think it’s the heat that caused the dough to “melt” contributing to the disfigurement.
A little better perhaps?
I can see the flower finally!
Innards. See the little egg yolk? =)
200 grams plainflour
60 grams peanut oil
130 golden syrup
1 tsp of alkaline water (I used bicarb soda mixed with warm water)
300 grams lotus paste
salted egg yolks
1 tsp water
drops of soya sauce
1) Heat Saucepan. Place a heatproof bowl over it. Mix peanut oil, syrup and alkaline water in the bowl. Stir till combine and warmed. Set aside till cool slightly.
2) Sieve flour into a mixing bowl. Make a well and pour syrup mixture int to the flour. Mix till dough is formed. Cover mixing bowl with wet toel and rest the dough for 30-45 minutes.
3) Divide dough and filling into require size of your mould. I just estimate…
4) Wrap filling in dough. Coat it lightly with flour. Dredge wooden mould with flour and put mooncake in it. Flatten it with your palms.
5) Dislodge mooncakes by hiting it. GET the ANGER OUT! =)
6) PLace mooncakes on lined pan. Spray with some water. Bake at 180-190C for 10 mins. Cool for 5-10 minutes and glaze it. Return the mooncakes to the oven for another 5-10 minutes.
7) Store mooncakes in air tight container and serve only after 2-3 days. This seems to even out the surface.