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

1. Mix syrup, oil and alkaline water in a mixing bowl, stir to combine.
2. Add in flour and green tea powder, mix and combine to a soft dough. Set aside to rest      for several hours or overnight.
3. 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.
4. 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.
5. Bake at a pre-heated oven at 160c for 25mins (middle rack, at last 5mins baked using fan forced). Cool on wire rack.
6. 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