Ease of Preparation: Complex
Yield: 6 mooncakes
Ingredients:
- 1 teaspoon (5 ml) baking soda
- 4 teaspoon (20 ml) water
- 1/3 cup (80 ml) golden syrup
- 1 teaspoon (5 ml) vanilla extract
- 2 tablespoons (30 ml) peanut oil
- 1 cup (240 ml) flour
- 1 cup (240 ml) red bean paste
Egg wash:
- 1 tablespoon (15 ml) water
- 1 egg
Method:
Preheat oven to 250 F (120 C).
On a baking tray lined with foil, add baking soda in an even layer.
Bake for 1 hour, and remove from oven to let cool.
Add 4 teaspoons of water to a mixing bowl and whisk in baked baking soda.
Add golden syrup, vanilla and oil and whisk together.
Sift flour into the bowl, and mix until dough is smooth but slightly gritty.
Knead together gently, then cover and let sit for 1 hour.
Preheat oven to 350 F (180 C).
Meanwhile, divide red bean paste into 6 equal pieces, and use your palms to roll into balls.
Once dough has finished resting, divide into 6 equal parts, reserving a small amount for patching.
On a lightly floured surface, roll out dough into 6-inch circles.
Place one ball of filling into the center of each circle.
Use your fingers to wrap the dough around the filling.
Place filled dough ball into the cavity of the mooncake mold.
Press firmly with your fingertips to fill mold.
Turn the mold over and hit it with the palm of your hand to release the filled dough.
Place filled mooncakes onto a baking sheet with parchment paper.
Patch any holes in the cakes with the excess dough.
To create egg wash, crack egg into small bowl, add water, and whisk together.
Brush egg wash onto mooncakes.
Place cakes in the oven and bake for 25 minutes, or until golden brown and slightly crispy.
Remove from the oven and let cool for 15 minutes.
Serve mooncakes room temperature or chilled.
