Traditional Mooncake Dough

Ingredients:

About 240g dough   

Dough

75g All purpose/plain flour

75g Hong Kong flour

1/4 tsp Soda bicarbonate

90g Golden syrup

1 tsp Alkaline water

25g Olive oil

 Glaze

1 yolk + 1 teaspoon of water

Method:

(Preheat oven to 180 Degree Celcius)

1. Mix olive oil, alkaline and golden syrup.
2. Fold in the flour, soda bicarbonate and mix to a dough.
3. Rest the dough for 15minutes (this helps in the elasticity of the dough).
4. Divide the dough into 60g each.
5. Flatten the dough and wrap the filling into it slowly, stretching the dough little by little until all the filling has been covered by the dough.
6. Dust the mould by sprinkling with a little flour i.e. sprinkle the knock out the excess.
7. Put the ball of mooncake into the mould and press it firm (but not too hard).
8. Knock the mooncake out of the mould and arrange on the tray.
9. Spray some water on the mooncakes and bake until light brown (about 8 to 10 minutes, depending on your ovens).
10. Remove the mooncakes from the oven and brush with the egg yolk glaze.
11. Continue baking for another 8 to 10 minutes or until the mooncakes turn golden brown.
12. Place mooncakes on cooling rack.
13. When cooled, turn the mooncakes upside down and keep it in an airtight container for a minimum of 3 days before consuming it.

** Water is sprayed before baking to prevent cracking of the skin**

** Storing the mooncakes upside down is to allow the mooncakes to 回油 or 'huí yóu' or             'return oil' and  have that natural glaze on the skin**

** If you wish to add nuts, you can mix about 50g of it into the 300g filling before dividing the     filling into 60g balls**

** If you wish to add yolk, wrap 1 yolk into 60g of the filling before wrapping it up with the     

   dough**