Mini Baked Mooncakes

 

 

 

These are mini baked mooncakes.  Using a recipe that I found from the Nasi Lemak Lover blog.  I did not include any salted egg yolk. Just using ready made lotus paste and a handful of melon seeds.

The picture shows the mooncakes just baked.  These will have to wait for 3 days before consumption so that the skin can become softer.

 

Mooncakes are eaten during the Mid Autumn Festival as well as pomelos.

Pastry Recipe

325g Hong Kong Flour or super fine flour ( I used a mixture of 260gm top flour and 65gm plain flour)

225g Golden Syrup

75 gm cooking oil or peanut oil

1/2 tsp alkaline water

 

Method

1. Sift the flour in a mixing bowl.

2. Mix the syrup, peanut oil and alkaline water, slowly pour into the flour.

3. Use a spoon, spatula or hands to mix till the dough forms.  Cover and rest it for 1 hour.

4.  After 1 hour, shape the balls into about 23gm each.

 

Filling

350gm lotus paste

30 gm melon seeds, toasted ( I did not toast)

 

Method

1. Add the melon seeds to the paste, mix well.

2. Weigh into 16gm balls.

 

Assembly

1. Flatten the pastry ball on a pc of plastic and place a lotus paste ball filling in the centre, wrap and seal the dough. I also applied a sprinkle of flour round the ball.

2. Press into a mini mooncake mould and flatten the ball into the mould using your palm.

3. Dust a little flour onto the top of pressed part.

4. Line a baking tray with greaseproof paper.

5. Place the mooncake with the pattern upright on the tray.  Please put them with space about 1 inch apart.

6. Repeat till all done.

7. Make an egg wash using one eggyolk and a tablespoon of milk.  Whisk .

8.  Preheat oven to 180 deg celcius.

9.  Bake for 7 minutes and remove from oven.

10.  Cool for 15 minutes before applying egg wash and bake at 170 deg celcius for about 15 minutes till brown.

11. Remove and immediately cool on rack.

12. Keep in a plastic container about 3 days before consumption.

 

Picture shows the oil, golden syrup and alkali water.

Pastry dough

Rolled lotus paste balls with melon seeds

Flatten the pastry dough

Wrap a lotus ball and put the ball into the mould

Flatten the dough into the mould

Press out and put patterned part upwards

 

 

 

 

Cool on a rack immediately after baking. Store in a plastic container.

Do not line the container or the oil will be absorbed.

 

Happy Baking!

 

Photo taken on the 4th when the oil has returned to the skin of the mooncakes - yes, ready to eat!

 

 

 

 

 

 

 

 

 

 



 

 

Decadent Couverture Chocolate Mini Snowskin Mooncakes with Chocolate Lotus Paste Filling

Getting adventurous, I searched the net for interesting snowskin mooncake recipes and came across this recipe.  It was originally from Phoon Huat - a baking needs supplier and baking class provider.

 

After you made them, you will need to chill them in the fridge before serving. You should enjoy them with a cup of Chinese tea.

 

 

Ingredients for the snowskin

130ml water

70gm brown sugar

40g bitter Couverture chocolate (I used Bakeway chocolate couverture strong bitter droplets 73.5% cocoa)

10gm cocoa powder

10gm chocolate emulco.

20gm Crisco shortening

60gm Kou Fien (Red Man brand glutinous rice - it is in a powder form)

 

Method

 

1. Warm the water in a saucepan and dissolve the sugar in it.
2. Add the melted chocolate, cocoa powder and emulco. Stir well to ensure there are no lumps of cocoa powder.  Set aside to cool slightly.
3. Rub shortening with kou fien first. (I did this by mixing inside a plastic sandwich bag)
4. Mix well ( I used spoon and also my hands) and then rest the dough for about 20 mins.

Pot with melted brown sugar, melted couverture chocolate, cocoa powder, chocolate emulco

 

Yes it looks very messy. You need to wash your hands often.

 

After 20 minutes, weight the mixture into 21gm or 22 gm and make into balls and set aside onto a plate. You should be able to make 13 or 14 pcs.

 

 

Fillings Ingredients

 

300gm white lotus paste

60gm bitter Couverture chocolate melted

1/2 tsp chocolate Emulco

Optional 50gm roasted melon seeds or pine nuts

 

Method

Mix all the ingredients together in a mixing bowl - I used my hands.

 

Weigh this into 18gm portions and roll into a bowl and set aside on a large plate. I made 21 pcs. 

You will have balance paste for other snowskin.

 

 

How to assemble

 

1. Take a piece of the skin dough and flatten it on a flat surface like a tabletop. You can line with plastic to lessen cleaning up.
2. Place a piece of filling on the dough and enclose it with the skin.
3. Roll the ball with some kou fien.
4. Put the ball into a small mooncake mould and press.
5. Keep inside an airtight container and chill in the fridge before serving.

 

Place them inside a mooncake box that can be bought from the baking needs store and give to your loved ones. What better gift for the Mid Autumn Festival than a gift of handmade mooncakes?

 

Enjoy making them!