Baked Mooncakes again

My final batch of baked mooncakes for 2009. I prepared the fillings the night before and stored them in the fridge to save time since I was planning to make the snow-skin mooncakes too.

Using the same recipe, I made this again but increased the fillings. The square ones are with white lotus paste fillings and the round ones with green tea paste. I had a total of 17 plus 2 disney character mooncakes.

I had to remove the Chip N Dale mooncakes from the oven first as they are much thinner and browned faster.

The 2 elder ones went "WOW" over these moonies. Like I've said before, kids are so innocent and easily satisfied ;-)

I've diluted the egg yolk with 1 tsp of water and beaten it well before dipping the whole mooncake into the egg yolk. However, the browning part still cannot quite make it. It seems patchy too but at least better than my first lot. Anyone knows why?? Maybe the yolk is still too thick?

Packed these to be given away, I do hope the recipients don't mind the ugly looking mooncakes :P I'll strive to do better next year! Also, I must remember to make the baked mooncakes FIRST, don't want to have another round of mad rush like yesterday.

Traditional Baked Mooncakes

Yield : 17 mini mooncakes and 2 disney character mooncakes

Ingredients

(A)

200g Hong Kong Flour

(B)

120g Golden syrup/Sugar syrup

60g Peanut oil

1/4 tsp Alkaline water

(C)

400g White Lotus Paste

Some melon seeds, toasted (optional)

(D)

1 Egg yolk

1 tsp water

** lightly beaten

Method

1. Sift hong kong flour into a mixing bowl.
2. Pour in Ingredients B, combine well to get a smooth dough in one direction.
3. Cover with cloth, let it stand for 2 hours.
4. Divide dough to portions of 20g each portion.
5. Lightly flour your hands, wrap lotus paste with dough, roll into a ball (I wear disposable gloves)
6. Lightly flour the mould.
7. Place mooncake in mould, flatten, dislodge the mooncake.
8. Bake in a preheated oven at 180°C for 15 - 18 mins, remove.
9. Set aside for 30 mins, brush with egg yolk (I dipped the whole surface into the yolk and brush off the excess yolk).
10. Return mooncakes to oven, bake for another 18 - 20 mins at 180°C.
11. Store for 3 days before serving.