Custard and salted egg mooncake by Jenni Chen
Recipe :
Golden syrup recipe :
-250 gr brown sugar.
- 250 gr coarse sugar
-60 gr lemon water.
-300 ml hot water
Method to cook golden syrup:
1. Use a stainless pot , add sugar and water. Lightly swirl to combine the sugar and water .
2. Turn on the heat to medium and bring it to boil. Add lemon juice. When it boil again , reduce heat to low. Don't ever stir or touch the sugar solution.continue to cook about 35 minute . Along the way cooking syrup brush away the bubble.
3. When syrup become thick close to honey but not yet , remove from heat . Cool it and transfer to clean air tight jar .
Mooncake Dough
-70 gr golden syrup.
-100 gr top flour.
-25 ml ( 5 tsp ) peanut oil.
-1/2 tsp vanilla extract.
-1/2 tsp alkaline water.
Dough method:
1. In the large bowl, measured and add golden syrup, peanut oil, alkaline water , vanilla extract. Stir with spatula until well combined.
2.next add in sifted flour, stir with spatula until just combined. Don't over knead .wrap the dough and allow to rest at refrigerator for 3 hour .
3. After waiting time of 3 hours, the dough is ready . Mix it with some flour and knead until smooth.
4. Weigh and cut dough to 20 grams/ pieces . Making and making the mooncakes : Roll the dough over some flour , flatten into small disc , wrap the mooncake skin around the filling and shape it into ball .
5. Place mooncake into mould and press firmly. Place mooncake on baking tray lined with parchment paper . Spray some water on mooncakes to prevent cracking.
6. Bake at preheated oven of 180 c for 10 minutes. Removed from oven and leave to cool down for 15 minutes .
7. Brush the mooncakes with egg wash . Return to oven and bake for another 15-20 minutes or until golden brown . Done.
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