Wednesday, September 15, 2010

Baked Logan Lotus Paste Mooncake




Recipe

Ingredients
Skin:
150g plain flour (sifted)
95g golden syrup
45g 100% pure peanut oil
1/2tsp alkaline water

Filling:
420g lotus paste
adequate amount of dried logan (chopped)
(Knead the chopped logan into the lotus paste and divide into 14 balls about 30g each.)


Steps:
1. Mix the golden syrup, oil and alkaline together.
2. Add the syrup into the flour and mix until it form a soft dough. (add in some flour if dough is sticky)
3. Cover and rest dough for 3 to 5 hours or rest it in the fridge overnight.
4. Preheat oven to 180C.
5. Divide dough into 22g-24g each.
6. Flatten it and wrap in the filling, seal the edges and roll into a ball.
7. Pad the ball with some flour and press it into the mooncake mould.
8. Knock the mooncake out from the mould and place it on a greased tray.
9. Baked in a preheated oven for 10mins.
10.Remove from oven and leave it to cool for a while.
11.Glaze surface with beaten egg yolk (1 egg yolk mix with 1tsp of water).
12.Return it to the oven and continue to baked for another 8-10mins until golden brown.
13.Remove from tray and cool it on a wire rack.

Note:
-The skin of a freshly baked mooncake is hard. It will take about 3 to 4 days (depend on the thickness of the skin) for oil to ooze out and the skin will turn soft and taste better.

-You can glaze freshly baked mooncakes with a layer of mooncake glaze, this will give the skin a shine and also help to soften the skin.

-Another way to soften the skin is to decrease the amount of golden syrup and increase the amount of oil in the recipe. I don't think anyone will like to use this method.

22 comments:

Kitchen Corner said...

These mooncake looks perfect!

Sally said...

好漂亮的月饼哦,一定很好吃,好像是外面卖的一样。。。可惜看到吃不到哈哈。。。

Jess @ Bakericious said...

nice bakes!

Esther said...

They look perfect, good job! Can you share the recipe with us? thanks, I appreciate it.

Anncoo said...

Have not tried longan paste yet. Must be yummy :)

Happy Flour said...

Hi Kitchen Corner, Sally, Jess, Esther and Anncoo,

Thanks everyone for your compliment. :)

Angie's Recipes said...

They look very pretty!

Happy Flour said...

Hi Angie,

Thanks for your pretty words. :)

yinyin said...

thanks happy flour for the recipe! no, i dont think i would increase the oil cos i used a recipe which is too high in oil and i dont like it at all. and yes, dont have to wait 3-4 days, the skin is already oily on the day itself. not to my liking. so, thanks for sharing your recipe. just a question: if we do keep the dough overnite in the fridge do we need to defrost when we want to use?

yinyin said...

btw, can we use Hong Kong flour instead of plain flour? if we do, do we need to adjust the amt of other ingred?

Happy Flour said...

Hi Yin Yin,

You can use hongkong flour or cake flour, no need to adjust anything. Do not keep the dough in the freezer, thaw the dough for a while and you can use it.

yinyin said...

thanks for the reply :)

Sneige said...

Hello, thank you very much for this recipe! I am planning to make some for the New Year. I was just wondering what is alkaline water and can it be replaced with something?

Happy Flour said...

Hi Sneige,

You can buy it from any baker mart. It can't be replace or omit.

dennis-cynthia said...

hi, thx for the recipe..would like to ask you what is the purpose of golden syrup, and what can it be replaced with.tx

dennis-cynthia said...

hi hi, thx for your recipe. wat is the purpose of golden syrup in mooncake recipe and wat can it be replaced with tx

Happy Flour said...

Hi Cynthia,

Golden syrup is one of the basic ingredient for mooncake, it can't be replace.

Anonymous said...

Hi teacher can you help answer n solve my question pls....
I had follow your recipe n made these for the third times n I still fail and I really very sad.... My mooncake was always out of shape after baking and all the imprints was not clear n the baked moonies all bloated and very out of shape!!! What had went wrong? Pls help and guide me :(
Thank alot and waiting for your reply soon!!

Happy Flour said...

Hi Anonymous,

-You have to wrap the skin around the lotus paste firmly without any pocket of air in between the skin and lotus paste.

-After wrapping roll the ball of moonies on your palm to release any air pocket.

-You have to press the moonies into the mould firmly, don't over do it. You will break the skin.

-Don't brush moonies with too much egg wash.

Hope this help. Happy baking. :)

Anonymous said...

Hi thanks for your reply .... I tried again still failed I'm so sad. It's still out of shape..
When I did everything carefully n place the mooncake on the lined tray and while I'm making the 2nd wan the one on the tray aldy collapsed and its not upright n steady like yours .... Think I'm going to give up making for my parents Liao sob sob... I always admire your blog for mooncakes it was all very perfect all edges very firm and upright. Thumbs up for you and thanks for your time reading my needs... Thank you!!

Happy Flour said...

Hi Anonymous,

From your description, the problem lie on your dough. Pinch some dough and shape it into a ball, leave it on the table. After a few seconds, if it was out of shape that show that the dough is too soft, knead in some flour. Don't add in too much flour, the skin will become very hard after baking. It better to knead in extra flour before resting the dough.

Anonymous said...

Hi teacher thanks for your time reading my query......since u got teach me the tips again I will try for the last round again ..... Reali thanks a lot n wish me good luck...
Once again I really love you n your blog thankssssss ;)