My mooncake for this year look like…
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Hello @ThaoThao ,
Welcome to Connect!
Thank you for sharing your delicious looking cookies. I would love to hear more details about them. What ingredients did you use? If a child wants to make them, are they easy to make?
By the way, the quality of the photos is very good. What camera did you use to capture your photos?
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- Ingredients
Wrapper dough ( 60g for each , this dough can make 8 wrappers)
- 250 all purpose flour
- 50 g peanut oil/ or simply vegetable oil
- 1 tablespoon flour for coating the tool
- 175 g golden syrup homemade or store bought
- 1 tsp peanut butter
- 1 egg yolk
- 1tsp coconut caramel
- 1tsp Mui Kwe Lu Chiew
Filling:
- 8 salted egg yolks ,each 10g-15g
- 624 g bean paste or black sesame filling ,( 75g-78g / each filling)
Egg wash:
- 1 egg yolk
- 1 tsp seasame oil
- 1tsp Mui Kwe Lu Chiew
- 1tsp honey
- 1 tsp water
Instructions
- Prepare the filling paste ( lotus paste,mung bean paste,…) - I wil share in another post
To make the wrapper
- Combine water ingredients: golden syrup, and vegetable oil, egg yolk,…
- In a small bowl and then mix with flour. Stir until well combined. Wrap with plastic wrapper and then knead several times until smooth. Set aside in 30-45minutes
- Transfer out and then divide into 8 equal balls (each one 60g)
Assembling
- Measure the fillings for egg yolk mooncake: paste+ egg yolk=90g
- Measure the fillings for pure paste filling: paste filling=72g-75g. Wrap the egg yolks with paste firstly. And shape all the filling into round balls.
- Take one portion of the wrapper, press into a round wrapper and then place one filling ball in center.
- Push the wrapper from bottom to top little by little until the whole ball is completely sealed. Shape it into a round ball firstly and then into an oval.Slightly dust your mooncake tool(150g size) and press the rod and gently remove the cake from the tool.
- Preheat oven to 200。C degree. Bake for 8-9 minutes.
- In a small bowl, whisked the egg yolk and combine with others. Transfer mooncakes out and brush a very thin layer of egg wash on the surface.
- Continue bake for around 10 to 12 minutes until the mooncake becomes well browned.
- Transfer out to a cooling down crack to cool down completely. Place in an airtight containers. Wait for around 1 or 2 days for the pasty to become soft and oily. After the “oil return” process, keep the mooncakes in fridge up to 2 weeks.
I use Samsung galaxy note 8 for taking these pictures