I'm early this year :-) I've learnt my lesson for the past few years, never make baked mooncakes last minute.
My dear friend, SL, will be helping me to get the lotus paste again this year. She prefers to buy the ingredients closer to the actual day, to ensure that the ingredients are the freshest. So while waiting for my low sugar lotus paste to arrive, I made 豬仔餅 to ease my itchy hands.
Using the regular recipe, I tweaked the method a little as I was rushing to leave the house. I skipped the glazing as I personally find the piglets too sweet when I made them last year. Without the glaze, the mooncakes' appearance are matte but still, I think they look alright.
I'm not sure if the resting of baked mooncakes was required to cool the moonies down first before glazing. I did it anyway but only for 10 mins instead of recommended 30 mins. In my next attempt, I think I'm just going to bake them for 20-25 mins straight.
The piggies before baking
After 1st bake, resting for 10 mins before returning to the oven
Nicely brown 豬仔餅. My kids are happy, so am I :-) I hope my recipients are happy to receive them too.
Traditional Baked Mooncakes
Yield 11 pieces weighing 34g each
200g Hong Kong Flour
120g Golden syrup/Sugar syrup
60g Peanut oil (I used soy bean oil)
1/4 tsp Alkaline water
* mix together
- Sift hong kong flour into a mixing bowl.
- Pour in (B), combine well to get a smooth dough in one direction.
- Cover with cloth, let it stand for 20 minutes.
- Divide dough to portions of 34g each.
- Roll into a ball,
- Lightly flour the mould. Place mooncake in mould, flatten, dislodge the mooncake (I used a cookie cutter with stamper).
- Bake in a preheated oven at 180°C for 15 mins, remove and let it cool for 10 mins. Continue to bake for another 10 mins at 180°C.
- Remove mooncakes from oven and leave to cool.
- Store for 3 days before serving