Traditional Bake Mooncake 中秋月饼 (2011)

Nothing new for today’s post. I’ve made the same recipe ~ Traditional Baked Mooncake with my new moulds and also added salted egg yolk into it. This is requested by my cousin and I definitely have to abide because she is a big fan of mine… The saltiness of the yolk balances well with sweet lotus paste filling in the mooncake and the yolk in the center also symbolizes the full moon for Mid Autumn/Mooncake Festival. I also added store bought black sesame tau sar (red bean) and mung bean paste in the mooncake for myself because I don’t wish to put on extra weight as mooncakes are very high in calories, sugar and cholesterol ….. but I love Snowskin Mooncake!

• Remove salted egg yolk whites and rinse under gentle running water. Place yolks on a steaming plate, add 1 tbsp Chinese cooking wine and a drop of sesame oil, mix well with the yolks. Steam at high heat for 5 mins and leave yolks to cool. 
• Weigh lotus paste to 60g and wrap the steamed salted egg yolk in the center and roll into a ball.
• Same as black sesame tau sar (red bean) paste, roll about 18-20g mung bean paste into a small ball and place in the center of  of black sesame tau sar paste.
• 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/black sesame tau sar with the soft dough then dust some Hong Kong flour on it and place inside the mooncake mold, flatten dough to conform to shape of 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.
• Baked in preheated oven 180C for 5 mins and rest to cool down (about 10 mins) before egg wash 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.

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