Mid-Autumn Festival is just around the corner and all restaurants and bakeries are all starting to sell Mooncakes already. Decided to make my own Mooncake this year (will still buy as some are just too delicious to ignore). Started with Mooncake Biscuits, least ingredient, easiest to make. Since it turned out yummy I will proceed to the next level. Lotus Paste Mooncake, Snow Skin Mooncake (my favourite) and Jelly Mooncake HERE I COME!
1. 200g Golden Syrup (you can actually make this yourself but I went the easy way and bought ready made golden syrup from Bake with Yen).
2. 1/4 tsp of bicarbonate of soda (sifted)
3. 3/4 tbsp alkaline water
4. 50g corn oil
Combine all the ingredients in a basin (big mixing bowl). Mix with a wooden spoon and allow to rest for 4 - 5 hours.
Ingredients: 300g plain flour (sifted) and thick soya sauce for colouring only.
Add thick soya sauce and stir well. Fold in sifted flour gradually and mix evenly to form a smooth, soft dough. DO NOT KNEAD. Let dough rest for 6 - 7 hours.
Preheat oven to 180C.
Divide dough into small portions. Dust with a little flour and press into desire mould. (I used my silicon moulds, will try to use Cookie Cutters next time as I think they may be better). Knock out on a greased baking tray or lined with baking parchment. Bake in pre-heated oven at 180C for 8 minutes.
Remove tray from the oven and leave for 1 - 2 minutes. Brush biscuits with egg glaze and bake again for 6 -7 minutes or until golden.
Ingredients for the Egg Glaze: 2 egg yolks, 1 tsp water, pinch of salt. Mix well and strain.
(The first batch where I used Thick Soya Sauce for the Egg Glaze, turned out darker than expected)
Recipe from At Home with Amy Beh
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