This is the 2nd mooncake recipe that I am supposed to upload last Friday, but we had to go somewhere else for the whole weekend, so I had to postpone posting until Monday evening. Anyway this recipe is already 1 year late. I did it last September (see this post HERE) but like the previous Cheesy Shanghai Mooncake recipe, I didn't post it until now. :)
So here you are, I hope you enjoy this simple non-traditional mooncake recipe. As I have mentioned in my previous post, I dun have the luxury of baking traditional mooncakes, since I neither have the time, nor could I find the mooncake moulds when I was back in SG during CNY in 2015. They were just not available in the big baking supplies shop that I visited in Buona Vista. I wouldn't blame the shop, who would be selling mooncake moulds in February? So if you wanna see any traditional mooncakes appearing on my blog, you are more than welcome to send some mooncake moulds over to me, haha. :)
If you would like to refer to my previous post last year, pls click on this link below:
Mooncake skin recipe adapted from Butter, Flour & Me
50g unsalted butter, softened at room temp
20g icing sugar
50g golden syrup (or korean cooking syrup)*
150g cake flour
10g milk powder
1/4 tsp baking soda
1 beaten egg yolk, at room temp
Egg Wash - 1 beaten egg yolk at room temp, mixed with a little water
Salted Egg Yolks - I used 1/4 of egg yolk per piece (omitted in 2015)
Fillings - I used ready-bought green bean (lian rong) filling, divided into 25g per piece
* I used korean cooking syrup in 2014, and golden syrup in 2015
1. Sift cake flour, milk powder and baking soda together and mix well.
2. Beat butter, icing sugar and golden syrup together. Add beaten egg yolk a little at a time, and beat until smooth and creamy (I used my cake mixer at low speed)
3. Add in the sifted flour mixture, combine to form a smooth dough. (I used cake mixer at low speed again, then I used my hands to form it into a smooth dough. Do not over-knead. If you find the dough too dry, you may add a little egg yolk.)
4. Cover the dough with plastic clingwrap and chill in the fridge (not freezer!) for 30 min.
5. Remove the dough from the fridge, weigh and divide into required portions. I divided it into pieces of 25g to 28g each. Cover the rest of the dough with clingwrap while you are wrapping to avoid drying out.
6. Use your palm to flatten each piece of dough into a circle, making sure that the edges are thinner than the centre. Wrap in the desired filling plus 1/4 salted egg yolk, and roll it into a smooth ball. (The dough was very easy to work with, at least at my room temp of 20C)
7. Baked on a lined baking tray in a preheated oven at 160C for 10 min.
8. After 10 min, remove from the oven. Use a baking brush to apply egg wash on top and decorate with pumpkin seeds, sunflower seeds or sesame seeds.
9. Return to the oven and continue to bake at 160C for another 15 min or until golden brown, but not cracked.