This is the first time i baked mini mooncakes after my previous attempt on Mini Snow Skin Moonies. It may lack aesthetics but thankfully the taste was better than its appearance.
~*Pandan Mung Bean With Salted Egg Mini Mooncake*~
The print of the mooncake pastry "disappeared" during the baking process. (Any idea why?). The sweetness of the pandan mung bean filling was complimented by the salted egg yolk. i reduced the amount of oil in the mung bean paste, hence the drier texture of the mung bean filling instead of the usual paste-like consistency. 
Recipe
Ingredients
Fillings:
- 150 g Mung bean paste (Sweetened)
- 2 Salted egg yoks
- 1 tsp Pandan paste
Pastry:
- 100 g Plain flour (Sifted)
- 45 g Rice bran oil
- 65 g Golden syrup or Rice malt sugar (maltose)
- 1/2 tsp alkaline water
- Egg glace: 1 Egg yolk
Method
Fillings:
- Add 1 tsp of pandan paste to the sweetened mung bean paste.
- Divide the salted eggs into 4 quarters each.
Pastry:
- Place a small bowl in a large bowl of hot water. Mix the rice bran oil, maltose and alkaline water together in the small bowl, and stir till the mixture is well combined (A).
- Add plain flour into a mixing bowl and pour in the warm syrup (A). Mix to form a dough.
- Divide dough and filling into smaller balls accordingly to the size of your moon cake mould.
- Flatten out the dough, wrap the mung bean paste followed by the salt egg filling and mould it into ball. Coat it with some flour.
- Press the ball into the mooncake mould and flatten it firmly with your.
- Bang the mould on a hard surface with equal force in all four directions to dislodge the mooncake.
- Place mooncakes on a baking tray lined with baking paper. Bake at 180 degree celsius for 10 minutes. Remove them from the oven and allow to cool for 8 to 10 minutes before applying the egg wash.
- Bake at 180 degree celsius for another 15 minutes or till golden brown.
- Allow the mooncakes to cool before storing in an airtight container. Serve the mini mooncakes only after 2 days. Enjoy!
No comments:
Post a Comment