Traditional Mooncakes with Tiramisu Lotus Paste and Melon Seeds



Packing.. packing.. packing.. urghhhh!! its like a never ending story! on top of that.. there are a couple of things that i need to settle bef next week...


.... And when the stress level goes up.. i hv to bake... ya know.. just to get my mind off something.. thank goodness i hv some kinda avenue where i can run to.. anyway last weekend i decided to bake my first ever traditional mooncakes... honestly?? i hv never .. not even once.. tasted any mooncakes.. there were no halal mooncakes back then so it was natural for me not to hv the urge... nowadays u can get halal mooncakes easily and the only mooncakes that i hv ever tried were the ones fm Swensons hehehe.. who doesnt like ice cream mooncakes ey..


Ingredients
450g Hong Kong flour (sifted)
270g Sugar syrup/golden syrup
9g Alkaline water
113g Peanut oil

Filling
1kg Tiramisu Lotus paste
melon seeds

Egg wash - one egg yolk + 1 tbsp water mix well and pass through a sieve. Add little egg yellow coloring and mix well


Method:
Weigh lotus paste 60g.. mix with a little bit of melon seeds and roll into a ball.
Mix sugar syrup, alkaline water and peanut oil together - combine well.
Sift Hong Kong flour in a large bowl, make a well in the center and pour in the sugar syrup mixture.
Using a rubber spatula to mix and form to a soft dough. Cover and let it rest for 20 mins.
Lightly dust some Hong Kong flour on table and knead dough again till smooth. Measure dough to 35g each.
Wrap the lotus paste with the soft dough then dust some Hong Kong flour on it and place inside the mooncake mold, flatten dough so it takes the shape of the mold.
To dislodge the mooncake, gently push out the unbaked mooncake on the lined baking tray, about 10 pieces on one tray, not too close for even baking.
Bake in preheated oven 180C for 5 mins and rest to cool down (about 10 mins) before egg wash-ing mooncake with a soft brush and bake for another 10 mins at 175C.
Remove mooncakes from oven and brush some glaze on mooncake.
Leave mooncakes to cool and store in airtight container.

I still dont know how mooncakes taste like cos i still dont hv the urge to try one... maybe i shud bake traditional mooncakes using red bean paste or durian paste and will finally eat one? hmmm

Source: Anncoo Journal

13 comments:

Nisa's Mom said...

aaw,pretty mooncake. What is alkaline water? and what subtitute for those,Rima ?

Happy Packing,than..don't worry about updating your blog,even I will miss them. LOL

Rima said...

Nisa
Air abu .. alkaline water .. u can get it fm any bakery store.. hmmm am not too sure the sub

huhu ty.. will keep on packing.. will keep my head up high hahaha

joceline lyn said...

This moon cake look very nice~

Rima said...

Ty Joceline
My first time baking it... cud be better tho :o)

Jess @ Bakericious said...

1st time baking mooncake? Are you sure? Dun look like leh, look like store bought!

MANISMANIS said...

cantik...

inahar ali said...

waduh..cun sehh mooncake rima wat tuh..sebiji cam jual kt kedai..tp pn doc pun x pernah try rasa lg mooncake ni sbb x der keberanian lagi..hahaha!

Swee San @ The Sweet Spot said...

try the original mooncake, i'm sure there are lots of shops that sells halal ones now :)
but u gotta leave the freshly baked ones at least 1 day in a container to let it 'mature' so it tastes better
btw, the mooncake looks really good for first-timer!

Aida Jelita said...

where can i get that hong kong flour? it is tepung biasa like cap kapal sauh flour or what

Rima said...

Jess
Huhu.. Store bought lagi purfecttt.. I wished I can get all four corners covered.. It's not a perfect 4 sides..

Rima said...

Ayin
Kamu Kalau bikin lagi perfect kok

Rima said...

Puan doc
Sama lah.. Sampai lah sekarang.. Macam no guts to try lol

Rima said...

Swee San
Yep.. I read u hv to let it matured n I didn't know that it can last for 3 months at room temp..

My mooncakes cud be better but am happy cos it didn't cracked..

Related Posts Plugin for WordPress, Blogger...