Other than the Chinese New Year, Mooncake Festival is one of the festivals that I like – just because I love eating mooncakes!
I also like to experiment with making of different flavored mooncakes. I have stopped making them since 2 years ago, mainly because I didn’t have time due to caring for my child :p
This year, I finally could have some time to get the ingredients and got down to making them!
I started with making these mooncake biscuits – 公仔饼 ot 猪仔饼. These are kosong mooncake biscuits, with no lotus paste filling inside. I remember fondly eating these biscuits out of plastic piggy cages when I was a child!
Mooncake Biscuits 公仔饼 – Recipe from Kenneth Goh
(Makes about 8 biscuits, depending on weight)
– 120g cake flour, top flour or HK flour
– 70g golden syrup
– 30g peanut oil *I’ve changed to canola oil
– 4g of alkaline water 碱水
– 1 egg yolk + 1 tbsp milk, beaten and drain over sieve
1. Mix all ingredients (except egg wash) in mixing bowl. Stir well with spatula or with your hands.
2. Let the crust dough rest in the mixing bowl for about 30 mins (I cover the bowl with cling wrap).
3. After resting the crust dough, take a portion and place into your mold. I could not find the piggy mold, so I am just using a rice ball mold. My dough weighs about 30g each.
4. Bake in preheated oven 170C for about 10-12 mins. Take the biscuits out of the oven after 10 mins, cool for 5 mins, before applying egg wash on the surface with a soft brush.
5. Place the tray in the oven again to bake at 160C for about 12-15 mins further. You might want to watch the oven nearer to the end of baking time. Once the biscuits are baked to a golden brown tone of your choice, take the tray out of the oven and cool completely.
6. Wait a couple of days (about 4-6 days) for the mooncake biscuits to 回油 before eating, as the freshly baked biscuits will be very hard to bite into.