Photo Credit: Peng's Kitchen
Ingredient (12 mini mooncakes using 50gm mould)
Pastry
100gm golden syrup
1/8 tsp baking soda
1 tsp alkaline water
25gm peanut oil
140gm Hong Kong flour
1 to 2 drops dark brown food colouring (optional)
Filling
260gm white lotus paste
20gm toasted melon seeds
6 salted egg yolks, halved*
Glaze (mix well and sieve) : 1/2 egg, 1/2 tbsp water, 1 tsp golden syrup)
Method
Mix syrup, baking soda, alkaline water and oil together. Rest for 2 hours.
Add in flour, brown colouring (if using) and mix into a smooth dough. Cover and set aside for 1 hour.
Divide dough into 12 portions, approx. 20gm each.
Combine lotus paste with melon seeds and knead evenly to incorporate the seeds. Divide into 12 equal portions (approx. 23-24gm). Flatten each paste slightly and wrap in a halved salted egg yolk. Seal and roll into rounds.
On a lightly floured surface, roll out pastry and wrap with lotus paste and roll into a ball. Dust the ball generously with flour and press into the mooncake mould.
Release the mooncake from the mould and place it on a lined baking sheet. Brush with egg wash. Bake in preheated oven at 160 deg cel for 15-20 mins.
Remove the mooncakes from the oven and rest for 15 mins. Apply another egg wash and bake for another 10-15 mins until golden brown.
Cool completely before storing in air-tight container.
Rest for at least 3-4 days before serving.
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