Thursday, August 29, 2013

Five Happiness Nutty Mooncakes 五仁月饼

Another year has passed, seems like time is standing still, yet so much has happened and we are now one more year older and hopefully wiser:)  Well, another Mid Autumn celebration is round the corner, and the shopping malls and bloggers are making it hard for us not to remember this occasion.  Mooncakes are every where, virtually and in the reality world:) So let's make some mooncakes to join in the fun! This time it is nutty mooncakes!  Not many of us like this version, I would say only a handful appreciate it, my mom being one of them.  So I am making these specially for her, hope she enjoys it:) I had bookmarked this recipe from Sonia's blog, Nasi Lemak Lover from last year, she made hers in mini size but I only have the bigger mould so I adjust the weight accordingly.

Anyway, here's the recipe with some adaption done to the fillings as I do not have some of the ingredients in Sonia's recipe. For bigger portions please refer to Ancoo's post here

Nutty Mooncakes
(recipe source: Sonia of Nasi Lemak Lover, with minor changes)

130g Hong Kong Flour (I used AP flour)
90g Golden syrup
30g cooking oil or peanut oil (I used corn oil)
1/4 tsp alkaline water
Resting the dough while preparing the fillings

1. Sifted flour in a mixing bowl.
2. Mix syrup,  oil and alkaline water then slowly pour into flour.
3. Use a spatula or hands to mix till form a soft dough. Cover and rest it for 1 hour.
4. Divide dough into 6 portions weighing about 42g each and roll and shape into ball. Set aside.

40g almonds, toasted and grind coarsely
40g kuazi, toasted
40g walnut, toasted and grind coarsely
25g pine nuts, toasted
25g pumpkin seeds, toasted
20g raisin, chopped into small pieces
25g dried cranberry, chopped into small pieces
25g dried winter melon, chopped into small pieces
20g chicken floss (omitted)

60g Koh fun (cooked glutinuous rice flour) or adjust accordingly (I used exactly 60g)
50g water or adjust accordingly (I used 50 ml)
30g cooking oil or adjust accordingly (I used 30ml)
20g sugar or adjust accordingly (I used 2 tablespoons)
1/2tsp Nam Yue (red fermented soy paste)
A pinch of Chinese five-spices powder

1. Mix all ingredients together.
2. Weight 65g each and wrap with a piece of cling film and shape into ball.

Egg wash- 1 egg yok + 1tsp milk (lightly whisk to combine)
(I used egg white since there's some in the fridge)
Cooling for 15 minutes after the first bake

To assemble mooncake
1. Flatten the pastry ball and place a nutty filling in the centre, wrap and seal the dough by slowly pushing the dough to totally cover the whole filling. Gently shape into a ball again.
2..Lightly flour the mould, knock out excess flour. 
3. Place a mooncake ball into the mould and flatten the base of the biscuit with your palm.
4. Overturn the mould to tip the mooncake out by tapping the sides against the table lightly if needed. I used the plastic mould with the push up spring which is very easy, do not have to knock on wood:D My mould is slightly larger hence the short mooncakes produced.
5. Bake at a pre-heated oven at 180 deg C for 7 mins.
6. Remove mooncakes from oven and set aside to cool for at least 15 mins.
7. Apply egg wash on the top of the mooncake and bake at preheated oven at 170 deg C for 15-20mins or until golden brown.
8. Remove mooncake from oven, immediately transfer to wire rack to cool. Serve after 1-2 days in room temperature as to soften the mooncake skin.

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