Traditional Mooncakes II

Recipe : @liangoenawan

SYRUP Ingredients: (OPTIONAL or can buy ready made Golden Syrup)

300 gr Sugar

200 g Water

1 no Lemon

½ tbsp Maltose

¼ tsp Salt

Method:

- Cook all the ingredients in a pot for 1.5 – 2 hours or until thickened

- Set it cool and ready to use. It can be stored up to 1 year.

Glazing Ingredients:

2 Egg Yolks

1 Egg

Lightly beaten and filtered

SKIN Ingredients:

 A  

- 180 gr Low Protein Flour / Top Flour

                    

B  

125 gr Syrup ( I used ready buy Golden Syrup )

45 gr Groundnut Oil

½ tbsp Alkaline Water / Air abu

1/8 no lemon water

Filling : Lotus paste, Chicken Floss, Assorted nuts, Salted eggs (optional)

Method:

- Combined ingredients B to A, mix well. Let it set minimum 5 hours, or more in closed container.

- Scale as per your mould, or about 60 gr with filling of 100 gr lotus paste, with 1 egg yolk, wrap it.

- Dust mooncake with flour, tap out excess flour. Place in a mooncake mould, press gently. Knock out and dislodge imprinted mooncake.

- Bake for 12 minutes in preheated oven of 175C (depend on individual oven), remove and let it cool 2 mins, then glaze surfaces with egg yolks. Rebake for another 10 minutes. Remove can glaze with salad oil (optional).

Cool mooncakes, best served after a keep of 2-3 days.