Traditional Mooncake

Ingredients:

Combine golden syrup, oil and alkaline water, using a whisk to mix until well combined.
Pour in flour into the liquid mixture and continue to mix until it formed a soft dough. Covered it and let it rest for 1-2 hours.
Meantime, start working on the filling. Add in toasted melon seeds into the paste, mix well. Divide the paste into 140gm each and roll them into a ball shape.
Take out the soft dough, knead it a while. Divide the dough into 40gm each and roll them into a ball shape.
Take a dough, flatten it. Place the filling in the middle and wrap it. Shape it into a ball.
Then, dust it with flour and put into the mooncake mould and press, remove from the mould.
Place the mooncakes on baking tray, bake at 200°C for 10 minutes.
Remove from oven and let it cool for 10 minutes, then brush on a thin layer of egg wash.
Bake again for another 15 minutes or until the pastry skin becomes golden-brown colour.
Cool well and store in air-tight container, ready to serve after 3 days.

Campurkan sirap emas, minyak dan air abu, kacau sehingga sebati.
Masukkan tepung ke dalam campuran tadi dan adun sehingga menjadi doh lembut. Biarkan ia rehat selama 1-2 jam.
Sementara itu, buat persiapan untuk inti. Masukkan kuaci putih ke pes lotus, adun sehingga sebati. Kemudian, timbangkan pes, setiap satu biji 140gm, bentukkannya jadi bebola.
Keluarkan doh, adunkan sekejap. Bahagikan , 40gm sebiji dan bulatkan.
Ambil 1 biji doh, leperkan. Letak 1 biji inti di tengah dan balut, bulatkan.
Taburkan sedikit tepung, masukkan ke dalam acuan kuih bulan dan tekan perlahan untuk membentuk kuih bulan.
Susun kuih bulan di atas dulang bakar, kemudian bakar pada suhu 200°C selama 10 minit.
Keluarkan dari ketuhar dan biarkan rehat selama 10 minit, kemudian sapukan 1 lapisan sapuan teluar pada permukaan kuih bulan.
Sambung bakar selama 15 minit atau sehingga kulitnya menjadi warna keemasan.
Biarkan ia di suhu bilik sehingga sejuk sepenuhnya, simpan dalam bekas kedap udara selama 3 hari sebelum dimakan.

By admin