Happy Mooncake

I am very busy recently that only now, can I finally manage to squeeze some times to update the recipe for the cute piglet mooncakes that I had posted previously and I will name it the Happy Mooncake coz I am really happy and having fun when I am moulding and playing with the dough.


Recipes for the mooncake dough (Derived and modified from Famous Cuisine Magazine no.51 Jul/Aug 2008) :

300g low protein/plain flour
250g golden syrup (I used Lyle's Golden Syrup)
1 1/2 tsp alkaline water
25g peanut oil

Topping : (beaten)
1 whole egg + 1 egg yolk.

Method :

1. Mix golden syrup with peanut oil and alkaline water, gradually add in plain flour, mix until well combines and soft.

2. Wrap the soft dough with cellophane paper, rest it for 1 day or overnight. (I just put mine in the mixing bowl and cover with cellophane paper.

I used store bought low sugar white lotus paste and low sugar peppermint chocolate almond paste from KCT. Choose the filling according to preference. Prepare the dough and paste according to 1:4 ratio. Which means 20% dough and 80% filling. Prepare according to the size of the moon cake that you prefers to make.

Measure and prepare the dough and paste and shape into balls.

Dust some flour on the worktop and flatten the dough balls and wraps the paste balls nice and evenly. After that, shape it into any animal charactors that you like.

Enjoy and have fun!