I have not done baked mooncakes for years. Aint too happy with the color, this year with more time to plan literally plan which day to bake which type, what paste to use, the amount of paste to use and who is it for. I used 2 types of paste this time, Salt & Sweet Lotus Paste and Honey Osmanthus Lotus Paste. The Salt & Sweet Lotus remind me largely of Tau Sah Piah while the Honey Osmanthus gives a light refreshing scent.
I like that the skin which is not too sweet hence the color isnt too dark (sugar syrup).
I was hesitating whether to attempt again but well, some recent departure (not related) led me to think when it is the next time. Humans are so prone to procrastination, thinking that there will always be opportunity but sometimes things are so unexpected that leave you no time for “next time”.
Recipe and Method from Kwang Cheong Thye
300g Hong Kong Flour
200g Mooncake Syrup
80g Peanut Oil
1/2 tsp Lye Water
1. In a plastic bag, measure mooncake Syrup, Oil and Lye Water. Twist tight the plastic bag and give it a good shake.
2. Measure in Hong Kong Flour and twist tight the plastic bag and give is another a good shake.
3. With one hand holding the twisted opening, use ur palm to combine the dough in the plastic bag till the dough leaves the plastic bag clean.
4. Leave the dough in room temperature aside for at least 2 hrs.
5. Measure the skin and dough to your mooncake mould size.
6. Bake at 200 degrees for 5 mins and bring out to rest for 5 mins before applying egg wash.
7. Egg Wash – 1 egg yolk + 1 tsp mooncake syrup and 1 tbsp water
8. After brushing egg wash, bake at 180 degrees for another 10-12 mins.
9. Skin will mature after 3 days of leaving in a container