Ingredients:
mooncake skin
113g flour
18g cocoa powder
85g golden syrup
25g peanut oil
1/2 tsp alkaline water
Method:
1. Mix the syrup, oil and alkaline water together until well combine.
2. Sieve flour and cocoa powder in a bowl. Make a well in the center and pour in the syrup mixture. Mix it and form a dough. Rest for 30 minutes.
3. Bake at preheated oven 170C for 10 minutes. Leave the mooncakes to cool for about 15 minutes. Then bake again for another 10-15 minutes.
Recipe from anncoojournal
Green Tea Baked Mooncake
Green Tea Baked Mooncake 绿茶烤皮月饼
*makes 4-5
120g Hong Kong flour
10g Japanese green tea powder
85g special mooncake syrup
25g cooking oil
1/2tsp alkaline water
~400g white lotus paste filling, add a bit green tea powder
Roasted kuachi
Method
- Mix syrup, oil and alkaline water in a mixing bowl, stir to combine.
- Add in flour and green tea powder, mix and combine to a soft dough. Set aside to rest for several hours or overnight.
- Scale green tea dough at 45g each and lotus paste filling at 90g each, and roll into ball. (based on medium plastic and spring mooncake mould). If you prefer to add some nuts, add the roasted nuts with lotus paste before weight it.
- Flatten the green tea dough ball, put a lotus paste filling at the centre, cover with the dough and roll into ball. Place the dough into a mooncake mould. Press firmly, dislodge imprinted mooncake from mould.
- Bake at a pre-heated oven at 160c for 25mins (middle rack, at last 5mins baked using fan forced). Cool on wire rack.
- Store in an air-tight container and room temperature. Best to enjoy after rest for 2-3 days when the baked pastry turned soft and oily.
Recipe by Sonia a.k.a. Nasi Lemak Lover
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