These traditional mooncake biscuits used to be my childhood treat!
As a child, I love the mid-autumn festival, simply because we get to eat different types of mooncakes! In the past, mooncakes were not as fanciful as what we see now. Even just these mooncake biscuits are really a treat for us kids!
These little pastries usually come in the form of little piglets in small plastic piggy cages. For this recipe, I made them using my bento rice tool, because my toddler love cute stuff like this!
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Why are these called mooncake biscuits? Probably because there is no filling in them! Traditional and snowskin mooncakes feature pastry skin wrapped around sweet bean paste, though.
Do you love eating these too?
Mooncake Biscuits 公仔饼
- 120 g cake flour top flour or HK flour
- 70 g golden syrup
- 30 g peanut oil *I've changed to canola oil
- 4 g of alkaline water kan sui, 碱水
- 1 egg yolk + 1 tbsp milk beaten and drain over sieve
- Mix all ingredients for the biscuit in mixing bowl. Stir well with spatula or with your hands.
- Cover the bowl with cling wrap. Let the crust dough rest in the mixing bowl for about 30 mins.
- After resting the crust dough, take a portion and place into your mold. I am just using a rice ball mold. My dough weighs about 30g each.
- 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.
- 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.