Yesterday, I shared with you the ping pei mooncake recipes so today, I’ll share with you the baked mooncake recipe I used which turned out like this but of course I’ve adjusted the recipes a bit more so that it will turn out to be like the third batch lor.
Here’s the recipe:
400g golden syrup
1/2 tsp bicarbonate of soda
1 1/2 tbsp alkaline water
100g corn oil
650g plain flour, double sifted
a few drops of dark soya sauce (for a brownish colour)
1. Mix the corn oil, alkaline water, soda and syrup. Combine well. Leave aside for 5 to 6 hours.
2. Add the dark soya sauce. Fold in the flour and mix well to form a smooth, brownish dough.
3. Leave the dough aside for another 5 to 6 hours. This is so that the dough will become elastic enough to be more pliable and can form balls to make the mooncakes with fillings.
4. Once the dough is set after about 5 hours, you can start using it to form balls.
5. Flatten it and then use it to wrap the filling of your choice. Dust the mould lightly with flour. Place the filling wrapped dough into the mould and knock it out.
6. Preheat the oven to 180 degrees Celsius. Grease the baking tray and place the moulded mooncakes on it. Bake the moulded mooncakes for about 10 minutes.
Note: You can always used ready-made fillings available at various pastry shops or go here. After the mooncakes are baked, remember to leave it to air for at least a couple days or else the skin will be hard instead of soft.
Happy Mooncakes Festival!