This is my final post on mooncakes for this year :P This recipe is different from the traditional mooncakes dough because lotus paste was added into it, thus yielding a very soft dough which can be eaten on the day it was baked. I have wrapped red bean paste into mine to make it even more delicious:D A keeper indeed. I have left some unglazed for a mate finish.
|Cooling after the first bake|
Gong Cai Paeng (Doll biscuits)
Adapted from：Aunty Young who has adapted from Joceline Lor
Yields 33 pieces from the moulds used
Pastry weight: 25g
Red Bean paste: 20g
350g plain flour,sifted
230g golden syrup
100g peanut oil
5g alkaline water
150g lotus seed paste
660g red bean paste with melon seeds, divided into 20g balls
For surface :
1 egg + 1 tbsp milk, mix well and strained.
1. In a mixing bowl, add in syrup,peanut oil.alkaline water and lotus seed paste. Stir mix until well combine.
2. Add in sifted flour and form dough. Cover the dough with a cloth and rest for 2 - 3 hours.
3. Divide the dough into 25g each. Mould into ball, flatten it and wrap a piece of red bean paste with it. Press the dough into mould to get the imprint and then unmould on to a baking tray.
4. Bake in preheated oven at 160'C for 10 minutes. Remove and leave to cool for about 10minutes. Brush the top with beaten egg.
5. Bake in oven again for another 10 - 15 minutes or until golden brown.
* Wait till the mooncakes are cooled before the egg is applied to get a more even coloring.
* Should this mooncake be done correctly, it should be soft, won't stick to your teeth, and can be eaten the next day.
* After allowing the mooncake to cool on a metal rack, it can be kept in an air-tight container. It can be kept up to weeks if it is dry enough after baking.
|Soft and delicious even without resting for couple of days!|
Wishing all who celebrates, Happy Mooncakes Festival!