Recipe Ingredient
- Mooncake skin:
- 200g golden syrup
- 1 1/2 tsp alkaline water
- 1/2 tsp bicarbonate of soda
- 65g corn oil
- 280g superfine flour + 1-2 tbsp extra
- Filling:
- 900g lotus paste
- 100g dried longan flesh, diced
- 50g chicken floss
- Egg wash:
- 1 egg yolk, beaten with ¼ tsp water and a pinch of salt
Instructions
- For the filling: Mix the lotus paste with diced dried longan then scale the filling into 130g pieces. Wrap 5g of chicken floss in the centre. Shape this filling into a round ball.
- Mooncake skin: Put golden syrup into a mixing bowl. Stir in alkaline water and bicarbonate of soda then mix in corn oil.
- Leave aside for one hour. Sift in 280g of superfine flour and mix into a dough. Cover with cling film and set aside for 2-3 hours to rest. If dough is still sticky and too soft, add in the extra flour to mix.
- Scale the dough into 45-50g portions. Roll out each portion and wrap around a piece of filling.
- Dust a mooncake mould with some flour, then knock out the excess flour.
- Press the prepared portion of dough into the mooncake mould. Knock the sides of the mould gently to dislodge the mooncake. Place it on a lightly greased tray.
- Bake in a preheated oven at 180°C for 10 minutes. Remove mooncakes from the oven and brush with egg wash. Return the mooncakes to the oven and continue to bake for 10 minutes more.
