Today, I attempted baking mooncakes for the first time.
Oh. And I'm making my snowskin mooncakes on Friday! :P
Makes about 16
Makes about 40-50.
400g caster sugar
100g corn flour
80g low protein flour
400ml coconut cream
6 egg yolks
Heat sugar and coconut cream until sugar is disolved. Allow to cool. Mix in flour and egg yolks.
Steam for about 30-45mins.
Allow to cool a bit. Whilst still a bit warm, roll into little yolk sized balls. Refrigerate overnight.
300g golden syrup
450g plain flour
75g corn oil
Mix golden syrup and oil together. Mix in flour until well combined. Lightly knead into a dough and set aside for 30mins or so. Divide into 50g.
cooked mashed taro 1kg
a can of Wu Chung taro paste (I found this too sweet by itself and didn't taste like taro as it was mixed with mung bean?, so I decided to incorporate more real taro)
Combine all together. Divide into 60g.
Making the mooncakes:
Place yolk in the centre of the taro paste and roll into a ball.
Roll out pastry to 1-2mm depth. Wrap the filling.
Lightly dust with some flour and press into mooncake mould gently.
Place onto a lined baking tray. Spray a bit of water to prevent cracking.
Brush with egg wash and place back into oven for another 10mins until brown and glossy.