Thứ Tư, 4 tháng 9, 2013

Coconut Paste Figurine Mooncake [2013]

The mooncake skin dough from this recipe is soft and easy to handle.  For more shining look, I suggest it's better to apply egg glaze.  Here, I didn't use egg glaze, that's why the figurine mooncakes look pale.
Ingredients for Mooncake Skin
[Recipe adapted from Amy Beh - Kuali .com]
[makes 36 pieces with Minnie design]
350 gm golden syrup
90 gm corn oil
1 tsp alkaline water
400 gm superfine flour
  1. Combine golden syrup, oil and alkaline water in a mixing bowl until well mixed.  Cover, leave to rest for at least an hour or overnight.
  2. Sift in flour and mix into a smooth dough [DO NOT KNEAD].  Leave to rest for 4-5 hours or overnight before use.
  3. Divide dough into small portions [depending on the figurine moulds used].  Wrap a piece of coconut paste filling inside the dough.  
  4. Put into a figurine mooncake mould.  Press in neatly, knock out and place on a baking tray lined with parchment paper leaving some space in between.
  5. Bake in preheated oven at 180 degrees C for 15-20 minutes or until golden brown [if not applying egg glaze].  
  6. Remove to cool on wire rack.  These mooncakes will soften and taste better after airing them for several days.
Note:  If using egg glaze - bake for 10 minutes, remove from oven and rest for 2 minutes.  Brush with egg glaze and return to oven to bake for another 7 minutes.
Coconut Paste Filling - yields 500 gm paste
Ingredients
20 gm toasted melon seed [kwa chee]
40 gm toasted sesame seeds
20 gm milk powder
60 gm candied melon [tung kwa] - chopped coarsely
35 gm kao fun [cooked glutinous rice flour]
1/4 tsp salt
250 gm grated white coconut [white portion only]
  • Steam grated coconut for 25-30 minutes until soft.  Remove and leave to cool completely.
Mix together
1 1/4 tbsp corn oil
1 1/4 tsp water
60 gm castor sugar
  • Combine oil, water and sugar in a mixing bowl.  Stir until sugar dissloves.
  • Add cooled grated coconut and the rest of the ingredients.  Mix well.
  • Lastly add in kao fun and salt to mix.
  • Divide mixture into small portions.


I'm linking this post to Cook Your Books #4 hosted by Joyce
 of Kitchen Flavours
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