I still have many leftover ingredient to make mookcakes, so took the plunge to make more by getting more lotus paste.
I pull a friend to make since she was keen to make some too ..... she requested for healthy mooncakes so here what we modified and made.
1. Raspberry snowskin mini mooncake
We modified using Happy flour's snowskin recipe and added raspberry puree instead.
The sour taste of the raspberry snowskin actually makes the mooncake taste less sweet!! Also the pinkish colous came from the rasperry!!
With added egg yok!!Yummy!!
Ingredients for skin:
100 g. Kou fen - fried glutinous rice flour
30 gm. shortening
90g icing sugar
1 Tbsp. fresh milk
100 gm. water
60 raspberry puree
1. Mix kao fen and shortening together by the rubbing-in method
2. Pour all the liquid and mix till you get a soft dough. Do not overmix.
(3) My mini mould made 20g skin and 30g lotus paste (if add egg eolk lotus paste cut down to 25g)
(4) Press into a mooncake mould and then knock it out.
(5) Serve chilled.
2. Traditional mooncake
This year i use Florence recipe on traditional mooncake.Its much easier to do and handle.
Ingredient: (6 mini mooncakes and extra for 1 piggy biscuit)
100g plain flour
30g peanut oil
65g golden syrup (Abram Lyles)
1/2 tsp alkaline water
Filling:
180g lotus seed paste
salted egg yolks (optional)
roasted melon seeds (optional)
Egg glace:
1 yolk + 1 tsp water lightly beaten and strain
Method:
1. Mix peanut oil, golden syrup and alkaline water together in a big cup and sit this cup in a bowl of boiling water. Stir till mixture is well combine. Remove and leave aside to cool till warm state but not cold.
2. Sieve plain flour into a mixing bowl. Make a well in the flour and pour in the warm syrup. Mix till a dough is formed. Cover the mixing bowl with a wet towel and rest the dough for 30 - 45 minutes.
3. Divide dough and filling according to the size of your mould. Shape the dough into a round flat sheet with sides thinner than the centre.
4. Wrap in the filling and mould it into a ball shape. Coat it with flour.
5. Dredge wooden mooncake mould with flour and put the mooncake into the mould. Flatten it with your floured palms and make sure that the mooncake fills up the mould nicely.
6. To dislodge the mooncake, bang the mould on a hard surface with equal force in the north, south, east and west direction.
7. Place mooncakes on a lined pan and spray the mooncakes with some water. Bake at 180C - 190C for 10 minutes. Remove from oven, cool the cakes for 5 - 10 minutes then apply egg glace and bake for another 10 - 15 minutes or till golden brown. As every oven varies, please standby to check on your mooncakes. If you are doing standard size mooncakes, the baking time might be longer.
8. Store cooled mooncakes in an airtight container and serve only after 3 days.
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