*Proportion from 1kg of lotus stuffings (make 8pcs)
Preparations
- Soak NEW moulds in oil for a day before baking.
- Roast winter melon seeds a few days before baking.
- Remove egg yolk & place on a baking tray, to be baked for 10 mins until yolk is dry.
Preparations for ‘Skin’
- 230g Hongkong flour (Sifted)
- 150ml mooncake sugar syrup
- 75ml corn oil
- 1 teaspoon lye water
- Mix sugar syrup, corn oil & lye water together in a bowl
- Add mixture slowly into the flour.
* Cover mixture with a wet cloth & allow it to rest for 1 hour.
Method:
1) Divide the lotus stuffings (stuffings (90g) + egg yolks = 150g)
2) Roll the individual stuffings (with egg yolk inside) to resemble the shape of your mould.
3) Measure out pastry portion of 40-50g (depending on mould size)
4) Slowly stretch pastry to cover the whole area of stuffings.
5) Squeeze into the mould (remember to dust mould with flour)
6) ‘Knock’ 4 directions fo mould to retrieve mooncake.
7) Place on baking tray, prick small holes of pastry.
8) Spray water on pastry.
9) Bring pastry to bake for 20 - 25 mins on ‘TOP & BOTTOM’ heat (180C)
10) Cool pastry for a while before glazing egg yolk with a brush (2 egg yolk with 1 tsp of water)
11) Bring pastry to bake again for another 10mins until golden brown.
Preparations
- Soak NEW moulds in oil for a day before baking.
- Roast winter melon seeds a few days before baking.
- Remove egg yolk & place on a baking tray, to be baked for 10 mins until yolk is dry.
Preparations for ‘Skin’
- 230g Hongkong flour (Sifted)
- 150ml mooncake sugar syrup
- 75ml corn oil
- 1 teaspoon lye water
- Mix sugar syrup, corn oil & lye water together in a bowl
- Add mixture slowly into the flour.
* Cover mixture with a wet cloth & allow it to rest for 1 hour.
Method:
1) Divide the lotus stuffings (stuffings (90g) + egg yolks = 150g)
2) Roll the individual stuffings (with egg yolk inside) to resemble the shape of your mould.
3) Measure out pastry portion of 40-50g (depending on mould size)
4) Slowly stretch pastry to cover the whole area of stuffings.
5) Squeeze into the mould (remember to dust mould with flour)
6) ‘Knock’ 4 directions fo mould to retrieve mooncake.
7) Place on baking tray, prick small holes of pastry.
8) Spray water on pastry.
9) Bring pastry to bake for 20 - 25 mins on ‘TOP & BOTTOM’ heat (180C)
10) Cool pastry for a while before glazing egg yolk with a brush (2 egg yolk with 1 tsp of water)
11) Bring pastry to bake again for another 10mins until golden brown.
1 comment:
wah gal, u super 'on' leh. Still have time to make mooncakes... its a lot of work, I made them before. But they look very nice, must have tasted very good too!
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