Mid Autumn festival is around the corner and it is time to starts making some moon cakes. This recipes is simple as we are not making or cooking the lotus filing. Hope you all enjoy it.
Recipes:
(This recipes can make 10 x 100g moon cake/ 20 x 50g moon cake
Moon cake skin
150g of low protein flour
125g sugar syrup (recipes at below)
35g cooking oil
1/4 Tablespoon alkaline water
1 teaspoon lemon juice.
Lotus filing
** for 50g moon cake mould, use 15g of moon cake skin dough and 35g of lotus paste. If you intended to use salted egg yolk, make sure the total weight of the yolk and bean paste remained at 35g. For 100g moon cake mould, i just simply double the above.
Lotus paste 500g (for 100g moon cake mould)
Cooked salted egg yolk 10 pcs (my salted egg yolk is approximate 20g each)
* salted egg yolk, steam for 5 mins and leave it in steamer for another 5 mins off heat)
melon seed As needed. (optional)
Sugar syrup
600g castor sugar
400g water
1 whole lime (sliced with skin)
1 tablespoon maltose
1/2 teaspoon salt
1/2 whole lemon (sliced with skin)
Boil castor sugar, water, lime and lemon together (without stirring) with medium heat.
Once boiled and sugar all melted, turn to low heat. Add in maltose sugar and cook further until colour turns brown. This process will takes 1.1/2 hours-2hours.
Test the consistency by dropping the thicken syrup into a cup of water, if it does not spread out, then it is ready.
Once ready, add in salt and stir well. Leave it to cool and keep in air tight container. This sugar syrup can keep for 1-2 years. I normally cook next year syrup one year ahead. The longer you keep the syrup, the colour gets darker and the browner the colour of the moon cake.
Moon cake video available here: