Mooncakes

Mixed Nuts Mooncake

White Lotus Paste with Wolfberries Mooncake

Red Bean Mooncake

Ultraman Mooncake

Mixed Nuts Mooncake Filings:

Ingredients

120 g Almonds
120 g Walnuts
120 g melon seeds
100 g sesame seeds
150 g candied melon - diced small
2 pieces candied mandarin orange or kat peng - diced small

2 tbsp castor sugar
3 tbsp peanut oil
4 tbsp rose flavoured sugar
1/2 tsp salt
1 tbsp light soya sauce
120 g fried glutinous rice flour or koh fun
11 tbsp water

Method

(1) Mix all the filling ingredients together with the seasoning and weigh about 90g each and roll into a round ball.

*white lotus and red bean filings : store bought, weigh into 90g portion and set aside for later use.

Pastry 

Ingredients

280g sugar syrup

80g canola oil

1 tsp alkaline water

410g hongkong flour (sifted)

Method

1. In a mixing bowl, mix sugar syrup, oil and alkaline water till well combined.
2. Slowly add hongkong flour to the mixture in (1) and stir to combine into a dough
   
3. Rest the dough for 4 hrs
4. Roll the dough into 50g portions (according to the size of your mooncake mould) and set aside for later use 
5. Wrap the fillings with the pastry skin and arrange onto a baking tray. 
6. Spray some water onto mooncakes and bake at 200C for about 10 mins.
7. Remove mooncakes from oven and let it cool down slightly before brushing with egg glaze.
8. After brushing with egg glaze, return mooncakes into the oven and continue baking at 175C for another 10 mins. or till golden in colour.
9. Remove and cool.

1 egg yolk for glazing mooncakes