Traditional Mooncake ( Cantonese style)

I know I can't go wrong with Christines's recipes,  it turned out very good on the third day. This is what we want, a very thin and shinny layer of pastry.





Makes 12 pieces ( 50g each)
Ingredients
100g plain flour
60g golden syrup
1/2 tsp alkaline water
28g vegetable oil


Fillings
420g lotus seed paste (store bought or homemade)
6 cooked salted egg yolks (mixed with chinese wine, wiped dry with kitchen paper, cut into halves).
1 tbsp rose-flavoured cooking wine ( purchase at Asian grocers)


Egg wash
1 egg yolk
2 tbsp egg white
(mixed and sifted through a fine sieve)

pastry that has been rolled out between cling films, on the left.

wrap in the yolk

seal it up

with the support of the cling film, shift the disc to the other end

like this way

grab the mooncake, turn it over

seal it up now

spray water to avoid dough sticking onto the mould,
 place the dough into the mould

press it downward gently

press it down

ready to get baked

Methods
For the pastry
In a large bowl, mix in the golden syrup, alkaline water and oil. Give it a good stir to well combine them.
Sift in the flour, using a spatula to combine everything and knead into a dough ( note: over stir or knead is not advisable though).
Cover with a cling wrap, let it rest for 40 minutes.

Divide lotus paste (fillings) into 12 equal portions, each 35g. Roll into balls, set aside.
Divide the rested pastry dough into 12 equal portions, again roll into balls, set aside.
Take one lotus paste ball, poke a hole in the middle with your finger. Place egg yolk inside, seal it up and roll into a ball.  Do that to the rest, set aside.
Take one pastry dough, place it between cling films, flatten slightly with your palm, roll it out, into a disc form. Wrap in one filling, seal it up (see pic above).
Spray the mooncake mould, place the stuffed mooncake into the mould. Using the mould handle, lightly press and remove the mooncake from the mould. (they should be all sitting in the baking tray)
Do that to the rest.

Bake in preheated oven for about 10 to 12 minutes.
Brush the mooncakes with egg wash, about 5 minutes before removing out from the oven.
Continue to bake until the pastry turns golden brown.
Remove from the oven and let cool on a wire rack.
Store in an air-tight container. The pastry will become soft and shinny in one or two days.